Chickpea Potato Soup in Instant Pot

Name: Chickpea Potato Soup in Instant Pot
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 serving
Ingredients: 1/4 cup water or broth; 1/2 onion; 3 cloves of garlic; 1/2 cup chopped tomato; 1/8 tsp fennel seeds; 1/2 tsp onion powder; 1/4 tsp garlic powder; 1/8 to 1/4 tsp cinnamon; 1/2 tsp oregano; 1/2 tsp thyme; 1 large potato; 3/4 cup carrots; 1/2 cup other veggies like peppers; 1.25 cups cooked chickpeas or 1 15 oz can chickpeas; 1/2 to 3/4 tsp salt; 1 cup water; 1 cup non dairy milk such as coconut milk; 2 cups spinach; Freshly ground black pepper for garnish

User Reviews

5.0

102 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
3
Calories
157 kcal
Course
Main Course, Soup
Cuisine
Vegan, gluten-free

Chickpea Potato Soup in Instant Pot

Danielle Hudson

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Chickpea Potato Soup in Instant Pot. Creamy Potato Chickpea Spinach soup with Veggies. Saucepan option. Vegan Gluten-free Soy-free Nut-free Oil-free Recipe.

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Ingredients

Servings

1/4 cup water or broth
1/2 onion chopped
3 cloves of garlic
1/2 cup chopped tomato
1/8 tsp fennel seeds
1/2 tsp onion powder
1/4 tsp garlic powder
1/8 to 1/4 tsp cinnamon
1/2 tsp oregano
1/2 tsp thyme or use a tsp fresh rosemary
1 large potato cubed small ( I use yukon gold or white,)
3/4 cup carrots
1/2 cup other veggies like peppers mushrooms, zucchini, broccoli
1.25 cups cooked chickpeas or 1 15 oz can chickpeas drained
1/2 to 3/4 tsp salt
1 cup water
1 cup non dairy milk such as coconut milk almond milk or cashew milk
2 cups spinach
Freshly ground black pepper for garnish , lemon juice (optional)

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Instructions

Add broth in the Instant Pot on saute. Add onion and garlic cook until golden. Deglaze with a tbsp of water in between if needed. (See Stove top Saucepan instructions in Recipe note section below. )
Add the chopped tomato and mix. Add the spices and herbs and mix in.
Add veggies, chickpeas, salt, non dairy milk ** and water and mix.
Pressure cook for (manual, hi) 5 minutes, let the pressure release naturally.
Fold in spinach and saute for a minute. Add thick cashew cream for creamier soup and mix in. Add black pepper and lemon juice. Taste and adjust salt and flavor. Serve with crackers, garlic rolls or garlic bread.

Notes

Variations: Use other cooked beans or lentils of choice. If using kale, add it with the potatoes. If using red lentils, use 1/3 cup dried.
Saucepan: Follow steps 1 to 3 in a saucepan over medium heat. Add 1.5 cups of water instead of 1 cup. Partially over and cook for 12 to 15 mins or until potatoes are tender. Add in the spinach and continue to simmer for 2 mins.
**Note: Certain non dairy milks or brands tend to separate under pressure, so use all water or broth and add some cashew cream in the end or blend up a portion of the soup to make a creamy thick soup.
Or mix in 2 tsp flour into the milk and then add to the instant pot.
Nutrition is 1 of 3 serves

Nutrition Information

Show Details

Calories 157kcal (8%) Carbohydrates 27g (9%) Protein 7g (14%) Fat 2g (3%) Sodium 569mg (24%) Potassium 755mg (22%) Fiber 7g (28%) Sugar 4g (8%) Vitamin A 8205IU (164%) Vitamin C 53mg (59%) Calcium 185mg (19%) Iron 4mg (22%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 157 kcal

% Daily Value*

Calories	157kcal	8%
Carbohydrates	27g	9%
Protein	7g	14%
Fat	2g	3%
Sodium	569mg	24%
Potassium	755mg	16%
Fiber	7g	28%
Sugar	4g	8%
Vitamin A	8205IU	164%
Vitamin C	53mg	59%
Calcium	185mg	19%
Iron	4mg	22%