Instant Pot Vegetable Orzo Soup
Ingredients
- 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)
Instructions
- 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!
Notes
This recipe is 4 SmartPoints per 2 cup serving on the WW Blue Plan and 2 SmartPoints Per 1 cup serving.