Instant Pot Vegetable and Orzo Soup

With Storm Freya currently hitting the UK, a comforting bowl of healthy soup wouldn’t go amiss!

Hearty vegetables like carrots, celery, peas and cabbage in a beautiful clear broth is the perfect thing to be eating when it’s cold outside but you need it to be warm inside! The addition of orzo makes it all the more satisfying and filling.🤤

As I’m still a newbie to the Instant Pot world, I’m still yet to learn about all its settings and programs. It seems like most people have mastered it but I’ll admit, I am a bit of a novice lol😆 With this recipe, I used the soup/broth setting… I mean it seemed quite obvious seeing as I was making soup; when the time was up, I allowed it to naturally release, what could possibly go wrong?🤷‍♀️ After all, I didn’t fancy having soup splash across my kitchen by quick releasing the pressure, ha.😅 Little did I know that by naturally releasing the pressure, I’d be waiting over half an hour while my precious orzo was still cooking away during that time!😫 Big mistake🤦‍♀️. But lesson learned! Sometimes it really is better to do a quick release, so you don’t end up with mushy pasta💁‍♀️🙃 Soooo, when making this recipe, please learn from my mistake and turn the valve to “venting” to quick release the steam, being very careful. This will ensure your vegetables and orzo are perfectly cooked. You will absolutely love this recipe if you’re a vegetarian or if it’s #meatfreemonday 😋

Ingredients:

  • 5 Large Carrots, peeled, washed and sliced
  • 5 Celery Stalks, trimmed, washed and sliced
  • 1 Large Onion, diced
  • 2 Large Garlic Cloves, roughly chopped
  • 1 Cup Petit Pois Peas/Frozen Peas
  • 1 Cup Fresh/Frozen Shredded Cabbage
  • 2 Knorr Vegetable Stock Cubes
  • 1 Knorr Vegetable Stock Pot
  • 2 Knorr Chicken Stock Cubes (or 2 extra vegetable stock cubes)
  • 3/4 Cup Orzo
  • 3 Bay Leaves (dried)
  • 4 Basil Leaves, roughly chopped or torn
  • 10 Cups Boiled Kettle Water (Hot)
  • 2tbsp Sunflower Oil
  • Salt and Cracked Black Pepper, to taste
  • 1tsp Dried Coriander
  • 1tsp Dried Mixed Herbs
  • Fresh Lemon (just for a small squeeze at the end, to taste)

Method:

  1. Prepare all the vegetables, wash, peel, slice etc
  2. Fill the kettle to the maximum mark and boil so the boiled water is ready when you need it
  3. Set the instant pot to the Saute setting, add in the oil and saute the onions, celery and carrots until the onions have softened, then add in the garlic
  4. Immediately add in all of the stock cubes and stir
  5. Pour in 10 cups of boiled kettle water or fill until the water reached the 1/2 way mark in the instant pot
  6. Add in all of the seasonings: bay leaves, dried coriander, dried mixed herbs, salt, pepper and basil leaves along with the orzo, peas and cabbage. Stir
  7. Place the lid on, turn the valve to “sealing” and cancel the saute setting if there’s still time running on it. Select the soup/broth setting on “normal” for 15 minutes.
  8. When the 15 minutes are up, quick release the instant pot by turning the valve to “venting”. The steam will spit quite a bit so please do be careful. I found that placing a damp cloth over the valve before turning it helped, but keep hands away!
  9. Remove the bay leaves and squeeze some fresh lemon juice into the soup along with some extra basil leaves and serve immediately.

Serve with warm, buttered crusty bread😍

#soup #broth #vegetablesoup #orzo #healthy


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