Simple, practical, and full of everyday flavour, Chickpea Potato Soup in Instant Pot is a vegan, vegetarian African, American, Gluten-free, Mediterranean, Soy-free, Vegan main course, soup made with water or broth, onion, and of garlic in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: Main Course, Soup
  • Cuisine: African, American, Gluten-free, Mediterranean, Soy-free, Vegan

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)

Method

  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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.