Step 1

Select the Sauté setting on the Instant Pot. After a minute or two, add the olive oil. Once the oil is hot, add the onions and cook for 5 minutes, stirring occasionally, until softened and lightly browned. Add the minced garlic and stir frequently for 1-2 minutes.

Step 2

Add the smoked paprika, cumin, and dried chili peppers, and tomato paste. Cook, stirring frequently to prevent sticking, for 1-2 minutes, until tomato paste is darker in color.

Step 3

Pour in some of the vegetable broth to deglaze the pot. Use a wooden spoon or flat-end spatula to scrape up the browned bits on the bottom of the pot.

Step 4

Pour in the remaining broth, along with the water, orzo chickpeas, bay leaves, rosemary sprigs, oregano sprigs, salt, pepper, and diced tomatoes. Stir to combine.

Step 5

Secure the lid and select the Pressure Cook setting at high pressure and set the cook time to 4 minutes.

Step 6

After the timer is done, allow a natural pressure release for 5 minutes, then release the pressure manually. Open the pot and remove the bay leaves and any remaining whole herb sprigs. Add in the chopped sun-dried tomatoes, capers, and parsley. Stir to combine. Season to taste with salt and pepper as needed.

Step 7

Transfer the soup to bowls, and if desired, garnish with additional chopped parsley and a very light sprinkling of lemon zest.