Instant Pot Vegetable Orzo Soup

  • Dairy Free
  • Vegetarian
  • Soy Free
  • Nut Free

This Instant Pot Vegetable Orzo Soup is what we’ve been surviving on the last few weeks as everyone in the house has been sick. It’s effortless, made in one pot, doesn’t require a ton of ingredients and of course has my little touches of Indian spices like turmeric and cumin. I    love using the Instant Pot for soups because the pressure cook option is not only fast, but does a great job of really cooking all of the veggies. You don’t need to worry about chopping anything perfect and precise- just to your liking. I  wanted to make this a toddler friendly soup so I    chopped the veggies into small dices but if you like more bite, you can chop them bigger.

What else Can I add to this soup?

  • Canned beans or chickpeas (drained and rinsed) would be a good addition to this soup and you can add a handful this after the soup is cooked.
  • Chopped greens like kale, spinach or swiss chard would be a delicious way to add color and add nutrients
  • Herbs add a great depth of flavor so if you have rosemary, tarragon, or some basil- feel free to add it in the soup
  • Vegetable Bouillon cubes or base would add great richness to this broth- just be sure to add salt after and not before

What is Orzo? 

  • Orzo is a short grain pasta that resembles rice. In this soup we cook it very very well so it does not have much bite but provides a very hearty feel to the soup.

I    hope you all enjoy this super simple, delicious and easy one pot recipe !! If you love soups, check out my Roasted Cauliflower Soup, Instant Pot Salsa Verde Chicken Soup, or my Tortilla Soup.


1 vote


Instant Pot Vegetable Orzo Soup




Yield 4 Servings


1/2 cup dry orzo, uncooked

6 cups water or vegetable broth

1/ tsp cumin seeds

1/2 tsp garam masala

1 tsp tandoori masala (optional)

1 tsp cumin powder

1 tsp red chili powder

1.5 tsp turmeric powder

4 garlic cloves, grated or minced

2 tbsp tomato paste

2 carrots finely diced

1 red bell pepper finely diced

1 green bell pepper finely diced

1 zucchini finely diced

1/4 cup finely chopped cilantro or parsley

2 tbsp vegetable oil

squeeze of lemon

Optional Add In: Grated Parmesan Cheese


  1. Turn the Instant Pot on to saute mode and add 2 tbsp oil.
  2. Once the oil is hot add the cumin seeds. Once the cumin seeds start to splutter add the bell peppers a long with the garlic, dry spices, and a pinch of salt
  3. Continue to stir the peppers for a few minutes and then add the zucchini.
  4. Add the tomato paste and continue to stir for a few minutes so the veggies are starting to cook.
  5. Add the orzo, broth or water, and with a spatula make sure any browned bits on the bottom of the pot are scraped up. Hit cancel.
  6. Close the lid on the Instant Pot to sealing, and put on Pressure Cook mode, on high pressure for 10 minutes.
  7. After 10 minutes, let natural release for 10 minutes and then manual release to let all the steam out.
  8. Add cilantro or parsley, squeeze of lemon and taste for salt (will require generous amount).
  9. Additionally add a handful of grated parmesan cheese if you prefer.
  10. Enjoy hot!