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Appetizer, Dinner, Lunch, Main Course
Instant Pot Orzo Soup (Vegan)
15
minutes
minutes
30
minutes
minutes
45
minutes
minutes
Servings:
6
people
Author:
Alpa Jain
Soup is a comforting food during the cold weather. This instant pot orzo soup is vegan, flavorful, and loaded with vegetables. It is a hearty one-pot meal and perfect for a weeknight dinner. You can use any pasta to make this soup instead of orzo.
Equipment
Instant Pot 3 qt
Ingredients
▢
¾
cup
Orzo Pasta
(gluten-free, if you prefer)
▢
5
cup
Vegetable stock
▢
1
cup
Tomato basil sauce
(or pasta sauce)
Vegetables
▢
¾
cup
Onion
(chopped)
▢
¾
cup
Carrot
(diced)
▢
¾
cup
Corn kernels
▢
1
cup
Spinach or Baby spinach
▢
¾
cup
Celery
(
2 stalks
)
▢
¼
cup
Green onions
Oil and Spices
▢
1
tablespoon
Olive oil
▢
1
Bay leaf
▢
Rosemary
(fresh twig or a pinch of dried)
▢
2
Garlic
(minced)
▢
1
teaspoon
Salt
▢
¼
teaspoon
Black pepper
▢
Oregano
(pinch)
▢
Thyme
(pinch)
Instructions
Turn the instant pot on saute mode on medium setting
Once hot, add olive oil followed by bay leaf
Add minced garlic and onions and saute for about 30 seconds
Add all the other veggies except spinach and onion greens.
Add all the spices and salt
Add the orzo pasta and tomato basil sauce followed by vegetable stock.
Mix well and turn off saute mode and close the lid.
Turn the instant pot on high pressure mode for 0 (zero) minutes with valve in sealing position. Keep the "Keep warm" setting on
Let the pressure release naturally for 6 minutes, then release the remaining pressure
Add in the spinach and onion greens and give it a stir.
Nutrition
Serving:
1
cup
|
Calories:
133
kcal
(7%)
|
Carbohydrates:
27
g
(9%)
|
Protein:
4
g
(8%)
|
Fat:
1
g
(2%)
|
Saturated Fat:
1
g
(6%)
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
1336
mg
(58%)
|
Potassium:
295
mg
(8%)
|
Fiber:
3
g
(13%)
|
Sugar:
6
g
(7%)
|
Vitamin A:
3799
IU
(76%)
|
Vitamin C:
7
mg
(8%)
|
Calcium:
38
mg
(4%)
|
Iron:
1
mg
(6%)