Instant Pot Chickpea Orzo Soup
This Instant Pot Chickpea Orzo Soup is a hearty and simple soup made with chickpeas, orzo, spices, and fresh herbs. Healthy and easy to make! Perfect for busy weeknight dinners and meal prep.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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))
Instructions
- 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.