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Mediterranean Orzo Vegetable Soup
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Instructions
1
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.Add olive oil and allow to get hot. Add onions and saute for 2 minutes. Add garlic and saute until fragrant, about 45 seconds. Add orzo and saute for 30 seconds. Turn off the Saute function.
2
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Pour in vegetable broth and stir to combine. Add zucchini, squash, carrots, and green beans. Do not stir. Pour crushed tomatoes on top. Do not stir. Close and lock the lid
3
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Select High pressure according to manufacturer’s instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and carefully remove the lid.
4
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Add spinach; stir to wilt. Stir in garlic granules, Greek seasoning, and lemon juice, and season with salt and pepper.
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Tips & Tricks (5)
- Orzo Cooking Precision 🍲Add orzo in the last 5-7 minutes of cooking to prevent overcooking and maintain a perfect al dente texture.
- Veggie Cutting Consistency 🔪Cut all vegetables to uniform 1/2-inch pieces to ensure even cooking and balanced flavor distribution in the soup.
- Mediterranean Seasoning Boost 🌿Toast the Greek seasoning and garlic granules in olive oil for 30 seconds before adding other ingredients to intensify their aromatic profile.
- Instant Pot Liquid Balance 💧Always ensure there's enough liquid (broth) to cover vegetables by at least half an inch to prevent burning and achieve proper pressure cooking.
- Fresh Spinach Finale 🥬Stir in baby spinach just before serving to preserve its bright green color and delicate nutrients.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
Low Fat
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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