Mediterranean Orzo Vegetable Soup
This Instant Pot orzo vegetable soup uses simple Mediterranean flavors and is an ideal recipe for busy weeknights.
Author: Sunday Table
Meal Type: Milk Free
Cuisine: American
Difficulty: MEDIUM
Prep. Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: N/A per serving
Ingredients
- 2 teaspoon - 2 teaspoon olive oil
- ½ - 1/2 onion, diced
- 5 cloves - 5 garlic cloves, minced
- ¼ cup - 1/4 cup orzo
- 1 cup - 1 cup vegetable broth
- 1 - 1 zucchini, cut into 1/2” moons
- 1 - 1 squash cut into 1/2” coins
- 1 - 1 carrot, peeled and cut into 1/2” coins
- ½ cup - 1/2 cup frozen cut green beans
- 1 cup - 1 cup crushed tomatoes
- 2 handfuls - 2 handfuls baby spinach, or more to taste
- ½ teaspoon - 1/2 teaspoon garlic granules
- ½ teaspoon - 1/2 teaspoon Greek seasoning
- Splash - Splash lemon juice, optional
- Salt and freshly ground black pepper to taste
Instructions
- 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.
- 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
- 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.
- Add spinach; stir to wilt. Stir in garlic granules, Greek seasoning, and lemon juice, and season with salt and pepper.
Nutrition
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