Name: Instant Pot Chickpea Orzo Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5 servings
Cuisine: mediterranean
Ingredients: 2 tbsp extra virgin olive oil; 1 handful yellow onions (diced); 8 clove garlic cloves (minced); 2 tsp smoked paprika; 2 tsp ground cumin; 2 handful dried red chilies (broken in half); 4 tbsp tomato paste; 4 cup vegetable broth (low-sodium); 2 cup water; 1 cup orzo (uncooked); 2 can chickpeas (drained and rinsed); 2 handful bay leaves; 2 sprig fresh rosemary; 5 sprig fresh oregano; 1.5 tsp kosher salt; 0.25 tsp black pepper (freshly ground); 1 can chopped tomatoes (diced); 9 handful sun dried tomatoes (oil-packed preferred, chopped); 3 tbsp capers (drained); 0.5 cup italian parsley (chopped); 1 handful lemon zest (optional garnish)

Instructions

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1

Set the Instant Pot to Sauté. Add the extra virgin olive oil (2 tbsp). Once hot, sauté the yellow onions (1 handful) for 5 minutes until soft. Stir in the garlic cloves (8 clove) for 2 minutes.
2

Add the smoked paprika (2 tsp), ground cumin (2 tsp), dried red chilies (2 handful), and tomato paste (4 tbsp). Cook while stirring for 2 minutes until the paste is deep in color.
3

Deglaze the pot by pouring in 1 cup of the vegetable broth (4 cup), using a wooden spoon to scrape up any browned bits.
4

Add the remaining broth along with the water (2 cup), orzo (1 cup), chickpeas (2 can), bay leaves (2 handful), fresh rosemary (2 sprig), fresh oregano (5 sprig), kosher salt (1.5 tsp), black pepper (0.25 tsp), and chopped tomatoes (1 can). Stir to combine.
5

Seal the lid and set the Instant Pot to Pressure Cook on high for 4 minutes.
6

Let the pressure release naturally for 5 minutes, then perform a manual release for any remaining steam.
7

Open the lid and discard the bay leaves and herb sprigs. Stir in the sun dried tomatoes (9 handful), capers (3 tbsp), and italian parsley (0.5 cup). Garnish with lemon zest (1 handful) before serving.