Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and saute for 4 minutes. 
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
3. Add in the carrots, celery, cabbage, tomatoes, chickpeas, chicken, Italian seasoning, garlic powder, pepper, salt and red pepper.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 10 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid. 
5. Remove the chicken and place on a cutting board.
6. Add the orzo and zucchini into Instant Pot. Replace the lid. Pressure cook for 1 more minute. While that is cooking, shred or chop the chicken. Once time is up on the Instant Pot release the pressure. Stir in the chicken. Salt and pepper to taste. 
7. Ladle into bowls and serve. Top with parmesan cheese to taste.

Slow Cooker Instructions:

1. Add in the onions, broth, carrots, celery, cabbage, tomatoes, chickpeas, chicken, Italian seasoning, garlic powder, pepper, salt and red pepper into slow cooker.
2. Cover and cook on low for 3 hours. 
3. Add in the orzo and zucchini into the slow cooker. Cover and cook for 30 more minutes, or until orzo is cooked through.
4. Remove the chicken and place on a cutting board. Chop or shred the chicken. Stir in the chicken. Salt and pepper to taste. 
5. Ladle into bowls and serve. Top with parmesan cheese to taste.