Instant Pot Peanut Soup w/ Chickpeas
User Reviews
5
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Prep Time
25 mins
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Cook Time
2 mins
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Total Time
27 mins
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Servings
6 servings
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Calories
300 kcal
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Course
Main Course, Soup
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Cuisine
Asian
Instant Pot Peanut Soup w/ Chickpeas
Description
Instant Pot Peanut Soup w/ Chickpeas combines diced red bell pepper, zucchini, sweet potato, cremini mushrooms, corn, and chickpeas in a vegetable broth enriched with creamy peanut butter and flavored with tamari, smoked paprika, ground ginger, garlic powder, and optional cayenne pepper. The recipe allows cooking quickly under pressure or simmering on the stove until the vegetables soften but retain texture. The thick, creamy peanut base provides richness and a subtle nutty flavor that complements the sweet potato and mushrooms.
The soup’s texture balances tender, diced vegetables with a smooth, peanut-infused broth. Garnishes like green onion, chopped peanuts, cilantro, sriracha, jalapeño slices, or lime wedges can be added to customize flavor and add fresh notes. This soup serves as a filling, wholesome plant-based meal with layered tastes from the spices and peanut butter.
The recipe notes advise cutting zucchini and mushrooms larger to prevent overcooking, while sweet potatoes can be diced smaller due to longer cooking times for even doneness. A quick pressure release is recommended for the Instant Pot version to avoid overly soft vegetables. Leftovers keep well refrigerated up to four days, making it easy to enjoy again.
Ingredients
- 1 large red bell pepper thickly diced
- 3 cups zucchini thickly diced, approx. 2 medium zucchini
- 2.5 cups sweet potato diced, approx. 1 medium potato
- 8 ounce cremini mushrooms halved, or quartered if very large, package
- 1 cup corn frozen
- 15 ounce chickpeas drained & rinsed (approx. 1.5 cups, canned
- 4 cups vegetable broth low sodium
- ½ cup peanut butter smooth
- 3 tablespoons tamari or soy sauce if not avoiding gluten
- 1 teaspoon smoked paprika
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper optional, but recommended
Optional Garnishes
- green onion
- peanut chopped
- cilantro fresh
- sriracha
- jalapeño slices
- lime wedges
Instructions
Instant Pot Directions
- Dump all the ingredients into your Instant Pot and close the lid, ensuring the valve is in the sealing position. Set to high pressure for 2 minutes, (it will take about 15-20 minutes to reach pressure) then quick release the steam once the timer is complete.
- Serve garnished with desired toppings.
Stove Top Directions
- Add all the ingredients to a large pot with and bring to a boil. Once boiling, lower the heat and simmer for 12-15 minutes, until veggies are fork tender
- Serve garnished with desired toppings.
Notes
- Cut zucchini and mushrooms into larger pieces to maintain texture during cooking.
- Dice sweet potato smaller to ensure even cooking with other vegetables.
- Quick-release and remove the Instant Pot lid immediately when safe to prevent overcooking vegetables.
- Store leftovers in a sealed container for up to 4 days in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300cal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Sodium | 994mg | 41% |
| Potassium | 939mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 9018IU | 180% |
| Vitamin C | 49mg | 54% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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