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Select "Sauté" on the Instant Pot and add OLIVE OIL. When the display reads "Hot", add SAUSAGE, ONION, CELERY, and GARLIC. Saute until tender, stirring as needed. Drain some of the fat, if desired.
To the cooker, add UNCOOKED PASTA, CHICKEN BROTH, DICED TOMATOES with their juice, ITALIAN SEASONING; SALT, and PEPPER.
Press the "Cancel" function on the Instant Pot. Secure and turn pressure release valve to the "Sealing" position.
Select "Manual" or "Pressure Cook" for 1 minute on HIGH pressure (yes, you heard that right...1 min) or 2 min if using thicker pasta like macaroni, bow tie, or penne.
When the cycle is complete, a Quick Pressure Release (QPR) is needed to depressurize the cooker and prevent overcooking the orzo pasta. If you use a thicker pasta, allow 10 min natural pressure release.This is done by turning the pressure release valve from "sealing" to "venting" position, using an oven mitt for protection.CAUTION: The steam shoots upward from the pressure valve when depressurizing. Always stand back from the cooker when releasing the steam.
Allow the cooker to fully release all of the pressure until the 'float valve' drops before attempting to open the lid. This process can take several minutes.The cooker automatically goes into "Keep Warm" mode until you shut it off.
Step 1: Heat a 4-quart soup pot on medium-high.Step 2: Add SAUSAGE to the pot, breaking it into small pieces; brown the sausage, stirring as needed; transfer to a plate; set aside. Carefully drain the extra grease, if needed.Step 3: To the same heated skillet, add ONION, GARLIC, and CELERY; sauté until fragrant and tender, stirring as needed (3-4 min).Step 4: Add dry ORZO; sauté until toasted and fragrant (about 2-3 min); stirring as needed.Step Add CHICKEN BROTH, DICED TOMATOES with their juice, ITALIAN SEASONING, SALT, PEPPER, and BROWNED SAUSAGE.Step 6: Bring soup just to boil; then reduce heat to medium-low and simmer until orzo is cooked to your liking (10-15 min); serve warm.
Serve Italian Sausage Soup warm garnished with (optional) croutons or sliced French bread. Store in an airtight container up to 5 days in the refrigerator and up to 30 days in the freezer.