Servings
Font
Back
5.0 from 315 votes

Instant Pot Chickpea Orzo Soup

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

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

Ingredients

  • 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)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Secure the lid and select the Pressure Cook setting at high pressure and set the cook time to 4 minutes.
  6. 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.
  7. Transfer the soup to bowls, and if desired, garnish with additional chopped parsley and a very light sprinkling of lemon zest.

Nutrition Information

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

% 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.