Instant Pot Chickpea Orzo Soup (+ more Vegan Soups!)

Name: Instant Pot Chickpea Orzo Soup (+ more Vegan Soups!)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5 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 prigs fresh Rosemary; 4-6 prigs 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

User Reviews

5.0

18 reviews

Excellent

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

Instant Pot Chickpea Orzo Soup (+ more Vegan Soups!)

Bianca Sampson

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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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 prigs fresh Rosemary
4-6 prigs 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 402kcal (20%) Carbohydrates 66g (22%) Protein 17g (34%) Fat 10g (15%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 5g Sodium 1650mg (69%) Potassium 1007mg (29%) Fiber 14g (56%) Sugar 10g (20%) Vitamin A 1458IU (29%) Vitamin C 31mg (34%) Calcium 191mg (19%) Iron 7mg (39%)

Nutrition Facts

Serving: 5to 6

Amount Per Serving

Calories 402 kcal

% Daily Value*

Calories	402kcal	20%
Carbohydrates	66g	22%
Protein	17g	34%
Fat	10g	15%
Saturated Fat	1g	5%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	5g	25%
Sodium	1650mg	69%
Potassium	1007mg	21%
Fiber	14g	56%
Sugar	10g	20%
Vitamin A	1458IU	29%
Vitamin C	31mg	34%
Calcium	191mg	19%
Iron	7mg	39%