Remove the lid, select the Saute function on the Instant Pot, and add 2 tablespoons of extra virgin olive oil.

When the olive oil is hot, add the shredded cabbage and chopped onions, and occasionally stir until the onions are opaque.

Then add the minced garlic, sliced celery, and quartered Yukon or russet potatoes and continue to stir for 30-60 seconds.

Pour in the vegetable stock and almond milk. Stir in the can of cream of mushroom soup.

Sprinkle in the Old Bay Seasoning, sea salt and freshly cracked black peppercorns, then stir the mixture.

Secure the lid and lock it into place. Select the Soup/Chili function and cook on high pressure for 12 minutes.

Vent the Instant Pot (quick release) and remove the lid.

Stir in the Orzo Pasta and switch back to saute and simmer for 6-8 minutes until tender.

Top the Vegetable & Orzo Soup with oyster crackers or shaved parmesan cheese.

Serve.