Instant Pot Chickpea Orzo Soup
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
35 mins
-
Total Time
50 mins
-
Servings
4 to 6
-
Calories
503 kcal
-
Cuisine
Italian-American Fussion
Instant Pot Chickpea Orzo Soup
Description
The recipe begins by sautéing onions and garlic with smoked paprika, cumin, chili peppers, and tomato paste to build flavor. The browned bits are deglazed with broth before adding orzo, chickpeas, diced tomatoes, herbs, and seasonings. The sealed Instant Pot cooks the ingredients under high pressure for just 4 minutes, producing a tender orzo and well-developed flavors. After a natural pressure release, fresh parsley is stirred in, and lemon zest can be added for brightness.
The result is a thick, stew-like soup with soft pasta, tender chickpeas, aromatic herbs, and a tomato-based broth enriched with smoky, spicy, and umami components. The sun-dried tomatoes and capers add complexity and textural contrast, creating a balanced and satisfying dish suitable as a main course or hearty starter.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion diced, large, yellow
- 8 garlic minced, cloves
- 2 teaspoons smoked paprika
- 2 teaspoons cumin ground
- 2 dried red chili pepper broken in half (can sub with 1/2 to 1 teaspoon red pepper flakes
- 4 tablespoons tomato paste
- 4 cups vegetable broth 960 mL, low-sodium
- 2 cups water
- 1 cup orzo
- 2 (15-ounce chickpea drained and rinsed
- 2 bay leaf
- 2 prigs rosemary fresh
- 4-6 prigs oregano fresh
- 1 1/2 teaspoons kosher salt
- black pepper freshly cracked, to taste
- 1 (28-ounce diced tomato
- 8-10 sun-dried tomato chopped (I prefer oil-packed sun-dried tomatoes
- 3 tablespoons capers drained
- 1/2 cup parsley chopped (plus more for garnish, if desired, Italian flat-leaf
- lemon optional, zest
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
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
