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.
– Extra virgin olive oil – Yellow onion – Garlic cloves – Smoked paprika – Ground cumin – Red chili peppers – Tomato paste – Low-sodium vegetable broth – Water – Uncooked orzo – Cans chickpeas – Bay leaves – Fresh rosemary – Fresh oregano – Kosher salt – Black pepper – Diced and sun-dried tomatoes – Capers – Italian flat-leaf parsley – Lemon zest
Turn on the Sauté setting of your Instant Pot and add olive oil. Cook the onions for 5 minutes, until lightly browned. Add the spices, chili peppers, and tomato paste and stir frequently for 1-2 minutes.
Pour in some of the vegetable broth to deglaze the pot, scraping up any browned bits. Pour in the remaining broth and water, along with the chickpeas.
Add the orzo, fresh herbs, salt, and pepper. Pour in the diced tomatoes and stir to combine. Select the Pressure Cook setting at high pressure for 4 minutes. Once the timer is done, allow a natural pressure release for 5 minutes.