Instant Pot
Chickpea Potato Soup in Instant Pot
Easy Warming Chickpea Potato Soup that can be made in Instant Pot pressure cooker or Saucepan. 1 Pot Creamy Potato…
- Ready 30 minutes
- Serves 3
- Prep 10 minutes
- Cook 20 minutes
It’s still pretty cold out here and soup weather. This simple potato chickpea and veggie soup comes together very quickly, has an amazing flavor profile from thyme, oregano, fennel seeds and some pepper and cinnamon, and is hearty and pleasing.
Water saute some onion and garlic, mix in the rest of the ingredients and pressure cook or cook in a saucepan. Fold in greens and done. Make it creamy or brothy as you prefer. For creamier, blend up a portion of the soup and mix in.
This hearty Soup is easy, flavorful, delicious, and quick. Try it with beans and veggies of choice. See Stove top Saucepan instructions in Recipe note section below.
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More Instant Pot recipes from the blog!
- Instant Pot Lasagna Soup with Red lentils. – So Easy
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Lentil Veggie Dhansak – Lentil Veggie Stew in IP. GF – Easy and Simple Everyday meal
- Kohlapuri Veggies – Veggies in sesame coconut sauce GF -Regional Indian Veggies
- Lentil Sweet Potato Soup GF – Perfect winter bowl
Certain non dairy milks or brands tend to separate when boiled, 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.
Video:
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Recipe
Chickpea Potato Soup in Instant Pot
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.
- Serves 3
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Ingredients
- 1/4 cup water or broth (or 2 teaspoons oil to saute)
- 1/2 onion (chopped)
- 3 cloves of garlic
- 1/2 cup chopped tomato (or 2 teaspoons tomato paste)
- 1/8 tsp fennel seeds
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp cinnamon (, optional)
- 1/2 tsp oregano
- 1/2 tsp thyme (or use 1 teaspoon fresh rosemary)
- 1 cup potato (cubed small (I use yukon gold or white,))
- 1/2 to 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 or veggie stock
- 1 cup non dairy milk such as coconut milk (almond milk or cashew milk or more water/stock)
- 2 cups Spinach (chopped)
- 1/4 cup or more non dairy cream or yogurt ((cashew cream, coconut cream), optional)
- freshly ground black pepper or pepper flakes for garnish (, lemon juice)
Instructions
- 1
Add broth or oil 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.)
- 2
Add the chopped tomato and mix. Add the spices and herbs and mix in.
- 3
Add veggies, potatoes, chickpeas, salt, non dairy milk ** and water and mix.
- 4
Pressure cook for (manual, hi) 5 minutes, let the pressure release naturally.
- 5
Fold in spinach and saute for a minute. Add thick cashew cream or non dairy yogurt for creamier soup and mix in and bring to a boil. 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 non dairy cream and continue to simmer for 2 mins. Cashew cream: Blend 1/4 cup cashews in 1/2 cup water **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. Cashew cream: blend 1/3 cup cashews with 1/2 cup water Nutrition is 1 of 3 serves
Nutrition
- Calories157 kcal
- Carbohydrates27 g
- Protein15 g
- Fat2 g
- Sodium569 mg
- Potassium755 mg
- Fiber7 g
- Sugar4 g
- Vitamin A8205 IU
- Vitamin C53 mg
- Calcium185 mg
- Iron4 mg
