Veggie Chickpea Potato Soup in Instant Pot

Veggie Chickpea Potato Soup in Instant Pot


Veggie Chickpea Potato Soup in Instant Pot

This delicious veggie chickpea potato soup is a comforting and flavorful dish that can be prepared in your Instant Pot with just a few simple ingredients. It’s a vegan and vegetarian-friendly dish that is perfect for a quick and easy meal. This soup is packed with delicious veggies and a hearty helping of chickpeas for a healthy and filling meal. It’s also a great way to use up any extra veggies you have in your refrigerator.


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 medium potatoes, peeled and diced
  • 2 cups vegetable broth
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 can (15 ounces) diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh parsley, for garnish


1. Set your Instant Pot to the “saute” setting. Add the olive oil, onion, garlic, carrots, and celery and cook until the vegetables are softened and lightly browned, about 5 minutes.

2. Add the potatoes, vegetable broth, chickpeas, diced tomatoes, oregano, thyme, and smoked paprika. Stir to combine.

3. Lock the lid in place and set the Instant Pot to manual high pressure for 8 minutes. When the timer is finished, quick-release the pressure.

4. Carefully remove the lid and use an immersion blender to blend the soup until it reaches your desired consistency.

5. Taste and season with salt and freshly ground black pepper, as desired.

6. Ladle the soup into bowls and garnish with chopped fresh parsley. Serve immediately.

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