Flavorful Vegetable Bean Orzo Medley
This vibrant Instant Pot recipe features orzo pasta paired with kidney beans, cannellini beans, and a colorful assortment of fresh vegetables, including zucchini, carrots, and spinach. Infused with aromatic garlic and seasoned with rich vegetable broth, it’s topped with melted cheddar and Parmesan for a wholesome, comforting meal perfect for any time of the year.
ingredients
- 4 cups vegetable broth
- 1 can kidney beans, rinsed and drained
- 1 can cannellini beans, rinsed and drained
- 1 (14 oz) can fire roasted tomatoes
- 1 cup orzo pasta
- 1 medium zucchini, diced
- 1 medium onion, chopped
- 2 medium carrots, diced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- ½ cup scallions, chopped
- 1 cup spinach, roughly chopped
- 1 cup cheddar cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp olive oil
steps
- 1.
Press the "Sauté" button on the Instant Pot. Add olive oil, onion, and garlic. Sauté until translucent.
- 2.
Add diced carrots, zucchini, and broccoli. Cook for 2-3 minutes, stirring occasionally.
- 3.
Pour in the vegetable broth, followed by kidney beans, cannellini beans, fire roasted tomatoes, orzo, oregano, salt, and pepper. Stir well.
- 4.
Close the lid and set the Instant Pot to "Manual" for 5 minutes.
- 5.
Once cooking is complete, allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
- 6.
Stir in chopped spinach, cheddar, and Parmesan until melted and well combined.
- 7.
Top with scallions before serving. Enjoy your hearty meal!
