Instant Pot Chickpea Orzo Soup
This hearty Instant Pot soup combines fiber-rich chickpeas and tender orzo with a savory tomato base. Enhanced with aromatic rosemary, oregano, and sun-dried tomatoes, it is an effortless one-pot meal perfect for busy weeknights or healthy meal prep. The addition of capers and lemon zest provides a bright, Mediterranean finish to every bowl.
Instructions
- 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.
Nutrition Facts
Per portion