Instant Pot Chickpea Orzo Soup

Name: Instant Pot Chickpea Orzo Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 to 6
Ingredients: 2 tablespoons extra virgin olive oil; 1 large yellow onion; 8 garlic cloves; 2 teaspoons smoked paprika; 2 teaspoons ground cumin; 2 dried red chili peppers; 4 tablespoons tomato paste; 4 cups (960 mL) low-sodium vegetable broth; 2 cups (480 mL) water; 1 cup (170-180g) uncooked orzo; 2 (15-ounce /425g) cans chickpeas; 2 bay leaves; 2 sprigs fresh Rosemary; 4-6 sprigs fresh oregano; 1 1/2 teaspoons kosher salt; Freshly cracked black pepper to taste; 1 (28-ounce /800g) can diced tomatoes; 8-10 sun-dried tomatoes; 3 tablespoons capers; 1/2 cup Italian flat-leaf parsley; lemon zest

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5.0

315 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
4 to 6
Calories
503 kcal
Course
Lunch, Dinner
Cuisine
Italian-American Fussion

Instant Pot Chickpea Orzo Soup

Bianca Sampson

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

2 tablespoons extra virgin olive oil
1 large yellow onion, diced
8 garlic cloves, minced
2 teaspoons smoked paprika
2 teaspoons ground cumin
2 dried red chili peppers, broken in half (can sub with 1/2 to 1 teaspoon red pepper flakes)
4 tablespoons tomato paste
4 cups (960 mL) low-sodium vegetable broth
2 cups (480 mL) water
1 cup (170-180g) uncooked orzo
2 (15-ounce /425g) cans chickpeas, drained and rinsed
2 bay leaves
2 sprigs fresh Rosemary
4-6 sprigs fresh oregano
1 1/2 teaspoons kosher salt
Freshly cracked black pepper to taste
1 (28-ounce /800g) can diced tomatoes
8-10 sun-dried tomatoes, chopped (I prefer oil-packed sun-dried tomatoes)
3 tablespoons capers, drained
1/2 cup Italian flat-leaf parsley, chopped (plus more for garnish, if desired)
lemon zest (optional)

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Instructions

Select the Sauté setting on the Instant Pot. After a minute or two, add the olive oil. Once the oil is hot, add the onions and cook for 5 minutes, stirring occasionally, until softened and lightly browned. Add the minced garlic and stir frequently for 1-2 minutes.
Add the smoked paprika, cumin, and dried chili peppers, and tomato paste. Cook, stirring frequently to prevent sticking, for 1-2 minutes, until tomato paste is darker in color.
Pour in some of the vegetable broth to deglaze the pot. Use a wooden spoon or flat-end spatula to scrape up the browned bits on the bottom of the pot.
Pour in the remaining broth, along with the water, orzo chickpeas, bay leaves, rosemary sprigs, oregano sprigs, salt, pepper, and diced tomatoes. Stir to combine.
Secure the lid and select the Pressure Cook setting at high pressure and set the cook time to 4 minutes.
After the timer is done, allow a natural pressure release for 5 minutes, then release the pressure manually. Open the pot and remove the bay leaves and any remaining whole herb sprigs. Add in the chopped sun-dried tomatoes, capers, and parsley. Stir to combine. Season to taste with salt and pepper as needed.
Transfer the soup to bowls, and if desired, garnish with additional chopped parsley and a very light sprinkling of lemon zest.

Nutrition Information

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Calories 503kcal (25%) Carbohydrates 82g (27%) Protein 21g (42%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Sodium 752mg (31%) Potassium 1259mg (36%) Fiber 17g (68%) Sugar 12g (24%) Vitamin A 1822IU (36%) Vitamin C 39mg (43%) Calcium 238mg (24%) Iron 9mg (50%)

Nutrition Facts

Serving: 4to 6

Amount Per Serving

Calories 503 kcal

% Daily Value*

Calories	503kcal	25%
Carbohydrates	82g	27%
Protein	21g	42%
Fat	13g	20%
Saturated Fat	2g	10%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	6g	30%
Sodium	752mg	31%
Potassium	1259mg	27%
Fiber	17g	68%
Sugar	12g	24%
Vitamin A	1822IU	36%
Vitamin C	39mg	43%
Calcium	238mg	24%
Iron	9mg	50%