Instant Pot Veggie Orzo Soup

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recipe by Michelle Fagone http://www.cavegirlcuisine.com/recipes/

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    181
based on 1 ratings

Although garnishing this dish with your basic Parmesan cheese will do the trick, try buying a brick of Parmesan or Parmigiano-Reggiano in the fancy section of your supermarket. Use a thicker grate (instead of the fine side) to top this soup. The cheese will hold up longer as you dive into this beautiful dish. And don’t forget to buy the gluten-free orzo! WHAT IF ORZO IS UNAVAILABLE? Orzo, also known as risoni, is simply a rice-shaped pasta. If you can’t find orzo in the store or online, simply replace it with a short-grain white rice.

Inspired by: https://recipes.instantpot.com/recipe/veggie-orzo-soup/

recipe updated Apr 3, 2020

Ingredients

  • Celery stalk icon
    Celery stalk
    2 (90g)
  • Carrot icon
    Carrot
    1 (50g)
  • Garlic clove icon
    Garlic clove
    2
  • Zucchini icon
    Zucchini
    1 (195g)
  • Vegetable broth icon
    Vegetable broth
    5 cups (1105g)
  • Onion icon
    Onion
    1 (140g)
  • Gluten-Free orzo icon
    Gluten-Free orzo
    about ½ cup (120g)
  • Canned diced tomatoes icon
    Canned diced tomatoes
    444g (444g)
  • Potato icon
    Potato
    1 (173g)
  • Dried thyme icon
    Dried thyme
    2 tsp (4g)
  • Dried oregano icon
    Dried oregano
    2 tsp (1g)
  • Salt icon
    Salt
    1 tsp (6g)
  • Black pepper icon
    Black pepper
    1 tsp (2g)
  • Baby spinach icon
    Baby spinach
    3 cups (94g)
  • Parmesan cheese icon
    Parmesan cheese
    4 tbsp (37g)

Tools

  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Medium bowl
  • kCook icon Inner pot

Step preview

  1. Add vegetable broth, celery stalk, carrot, onion, garlic clove, gluten-free orzo, canned diced tomatoes, potato, zucchini, dried thyme, dried oregano, salt and black pepper to the inner pot
  2. Close and lock the lid and turn the steam release handle to Sealing
  3. Pressure cook - Manual, High, 10 min
  4. Quick release
  5. Add baby spinach to the soup
  6. Stir until wilted
  7. Transfer soup to 4 medium bowls
  8. Garnish with parmesan cheese
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