Instant Pot Chickpea Orzo Soup (+ more Vegan Soups!)
User Reviews
5
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
35 mins
-
Total Time
50 mins
-
Servings
5 to 6
-
Calories
402 kcal
-
Cuisine
Italian-American Fussion
Instant Pot Chickpea Orzo Soup (+ more Vegan Soups!)
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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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 Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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