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Instant Pot Vegetable Orzo Soup

5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins


  • 1/3 cup orzo, uncooked
  • 1 cup onion, diced small
  • 1 cup zucchini, diced small
  • 3/4 cup celery, diced small (about 2 celery stalks)
  • 3/4 cup carrot, diced small (about 2 carrots)
  • 1/2 cup diced red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 tsp cumin seeds
  • 1.5 tsp minced garlic
  • 1/2 tsp ginger, minced
  • 1 tsp cajun or creole seasoning
  • 1 tsp coriander cumin powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1.5 tbsp extra virgin olive oil
  • 5 cups water
  • 1 tsp salt
  • fresh herbs for garnish (chopped cilantro or parsley)


  • Turn the Instant Pot onto saute mode and add the oil. Once the oil is hot, add the cumin seeds and let them splutter for a few seconds.
  • Next, add all of the diced vegetables together (onions, celery, bell peppers, zucchini, carrots) and let them cook for about 3-4 minutes until slightly softened.
  • Next, add the garlic, ginger, and all of the remaining seasonings (cajun powder & spices) and saute for about 1-2 minutes until everything is fragrant but not browned. Add in the orzo, stir for about 2 minutes to get the orzo slightly toasted and then add in the water and salt.
  • Give everything a quick stir, hit cancel on the Instant Pot and turn it on to High Pressure Mode and set the timer for 8 minutes.
  • After the the pressure cooking mode is complete, quick release after 10 minutes and serve hot. Garnish with additional herbs like cilantro or parsley or a fresh squeeze of lemon juice!


This recipe is 4 SmartPoints per 2 cup serving on the WW Blue Plan and 2 SmartPoints Per 1 cup serving.