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Veggie Chickpea Potato Soup in Instant Pot

March 20, 2018 By Richa 69 Comments

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Easy Warming Chickpea Potato Soup that can be made in Instant Pot pressure cooker or Saucepan. 1 Pot Creamy Potato Chickpea Spinach soup with veggies. Vegan Gluten-free Soy-free Nut-free Oil-free Recipe. 

Veggie Chickpea Potato Soup in Instant Pot. Creamy Potato Chickpea Spinach soup. Saucepan option. #Vegan #Glutenfree #Soyfree #Nutfree #oilfree #Recipe #veganricha  | VeganRicha.com

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. 

Veggie Chickpea Potato Soup in Instant Pot. Creamy Potato Chickpea Spinach soup. Saucepan option. #Vegan #Glutenfree #Soyfree #Nutfree #Recipe #veganricha  | VeganRicha.com

Veggie Chickpea Potato Soup in Instant Pot. Creamy Potato Chickpea Spinach soup. Saucepan option. #Vegan #Glutenfree #Soyfree #Nutfree #Oilfree #Recipe #veganricha  | VeganRicha.com

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. 

Veggie Chickpea Potato Soup in Instant Pot. Creamy Potato Chickpea Spinach soup. Saucepan option. #Vegan #Glutenfree #Soyfree #Nutfree #Recipe #veganricha  | VeganRicha.com

Video:

Veggie Chickpea Potato Soup in Instant Pot. Creamy Potato Chickpea Spinach soup. Saucepan option. #Vegan #Glutenfree #Soyfree #Nutfree #Recipe #veganricha  | VeganRicha.com
Print Recipe
4.96 from 24 votes

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. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Soup
Cuisine: Gluten-free, Soy-free, Vegan
Servings: 3
Calories: 157kcal
Author: Vegan Richa

Ingredients

  • 1/4 cup (62.5 g) water or broth
  • 1/2 (0.5 ) onion chopped
  • 3 cloves of garlic
  • 1/2 cup (74.5 g) chopped tomato
  • 1/8 tsp (0.13 tsp) fennel seeds
  • 1/2 tsp (0.5 tsp) onion powder
  • 1/4 tsp (0.25 tsp) garlic powder
  • 1/8 to 1/4 tsp (1/4 tsp) cinnamon
  • 1/2 tsp (0.5 tsp) oregano
  • 1/2 tsp (0.5 tsp) thyme or use a tsp fresh rosemary
  • 1 large potato cubed small ( I use yukon gold or white,)
  • 3/4 cup (96 g) carrots
  • 1/2 cup (74.5 g) other veggies like peppers mushrooms, zucchini, broccoli
  • 1.25 cups (205.19 g) cooked chickpeas or 1 15 oz can chickpeas drained
  • 1/2 to 3/4 tsp salt
  • 1 cup (250 ml) water
  • 1 cup (244 ml) non dairy milk such as coconut milk almond milk or cashew milk
  • 2 cups (2 to 3 oz) Spinach
  • freshly ground black pepper for garnish , lemon juice (optional)

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.

Video

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

Nutrition Facts
Chickpea Potato Soup in Instant Pot
Amount Per Serving
Calories 157 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 569mg25%
Potassium 755mg22%
Carbohydrates 27g9%
Fiber 7g29%
Sugar 4g4%
Protein 7g14%
Vitamin A 8205IU164%
Vitamin C 53mg64%
Calcium 185mg19%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: gluten free, Instant Pot, main course, refined oil free, soy free Tagged With: chickpeas, vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Deanne says

    March 20, 2018 at 11:46 am

    5 stars
    This soup is delicious. I made it with cashew cream as I didn’t have any plant based milks at home and used bok choy for my greens. Thanks again for another wonderful recipe, Richa!

    Reply
    • Richa says

      March 20, 2018 at 11:52 am

      That was quick! so glad it turned out great!!

      Reply
      • Deanne says

        March 20, 2018 at 12:30 pm

        I went to your site with the intention of finding a soup for my under the weather husband and it was on the first page and had to try it. My 4 year olds loved it too!

        Reply
      • Anne says

        October 16, 2020 at 8:19 am

        I’m a new vegan. What is cashew cream? Like cashew butter?

        Reply
        • Richa says

          October 16, 2020 at 10:50 am

          Cashew cream is just cashews blended with water. Blend 1/2 cup raw cashews (soaked for 15 min hot water then drained) in 1 cup of water until creamy and use

          Reply
  2. Lindsay says

    March 20, 2018 at 11:50 am

    Hi Richa! I’m looking forward to making this soup. My husband and I LOVED your instant pot tomato soup!!!!

    How much spinach do you recommend?

    Any suggestion on a type of potato? Baking potato, white potato?

    Reply
    • Richa says

      March 20, 2018 at 11:53 am

      AWesome! Its 1.5 to 2 cups spinach or any greens.
      i use yukon gold potato

      Reply
      • Lindsay says

        March 20, 2018 at 11:54 am

        Perfect!!! Thank you!!!!

        Reply
  3. Deanne says

    March 20, 2018 at 12:30 pm

    I went to your site with the intention of finding a soup for my under the weather husband and it was on the first page and had to try it. My 4 year olds loved it too!

    Reply
  4. susan says

    March 20, 2018 at 7:24 pm

    Will it matter if I leave out the fennel (as I don’t like it)?

    Reply
    • Richa says

      March 20, 2018 at 9:25 pm

      yes leave it out. Add more of the herbs that you like like oregano, rosemary

      Reply
      • Susan says

        March 20, 2018 at 9:34 pm

        Thanks. Can’t wait to make this.

        Reply
  5. Brenda says

    March 20, 2018 at 11:22 pm

    I don’t have an insta pot – do you have an idea how long I should cook it?

    Reply
    • Richa says

      March 20, 2018 at 11:40 pm

      See the Recipe notes section right below instructions. You will need an addtional 1/2 cup water and simmer over medium for 15 minutes or longer until potatoes are tender. Fold in the greens and taste and adjust.

      Reply
  6. Stacey says

    March 21, 2018 at 12:56 pm

    5 stars
    What a beautiful soup! Perfect! You’re awesome!

    Reply
  7. Stella says

    March 21, 2018 at 8:06 pm

    5 stars
    Richa, this is a delicious soup/stew—I had to control myself not to eat the whole batch at once! Made in saucepan on the stove, substituted cannelloni beans for the chickpeas, used unsweetened almond milk. Didn’t have onion or garlic powders but the spicing worked well without–fennel and cinnamon sound strange but work very nicely together. It’s still warm here in NZ but I’ll look forward to this as a go-to for cold autumn days!

    Reply
    • Richa says

      March 21, 2018 at 8:46 pm

      Awesome! You can add some more chopped garlic with the onion. Instant pot tends to dilute some flavor, so sometimes i add additional powdered versions for concentrated flavor.
      fennel and cinnamon so work really well together, you can also try some all spice instead.

      Reply
  8. Kelly Mahan says

    March 23, 2018 at 10:33 am

    5 stars
    Yum, yum, yum! Love chickpea so much this recipe just seems perfect! Thanks for sharing =)

    Reply
  9. Dee says

    March 24, 2018 at 2:57 pm

    5 stars
    Ok, this was delicious. I had to make some changes but it was still wonderful. I used cumin seed because i was our of fennel seed. I can’t tolerate nightshades so I halved the tomatoes and sub sweet potatoes for the white. I used half soy and half coconut milk because that’s what I had. It separated and looked disgusting after cooking so I added a bit of flour like you suggested on another recipe. I used full fat coconut milk instead of cashew cream because we’re nut free. On top of that I was out of lemons so i used lime juice. Even after all of that it was still delicious. (Though lemon juice would have been better 😋) .
    Thanks, for another one!

    Reply
    • Richa says

      March 24, 2018 at 3:09 pm

      Awesome!! yes some non dairy milks separate and the flour will help. They look weird but taste is the same. if you see the video, i used lime coz thats what i had 😉

      Reply
  10. JdW says

    March 25, 2018 at 6:02 pm

    5 stars
    Another winner! I doubled the recipe in my IP. Used 2 cups water for initial pressure cooking, then added 2 cups cashew cream in last few minutes. I used mushrooms as my extra veggie. Delicious! Looking forward to leftovers tomorrow evening.

    Reply
    • Richa says

      March 25, 2018 at 8:21 pm

      yumm!

      Reply
  11. Kerry Banks says

    March 27, 2018 at 1:36 pm

    Do you have a recipe for the cashew cream?

    Reply
    • Richa says

      April 21, 2018 at 9:50 pm

      Blend 1/2 cup of soaked raw cashews with 1/2 cup or more water

      Reply
  12. Niru says

    March 27, 2018 at 8:27 pm

    4 stars
    I made this and it was very flavorful and filling for dinner. Unfortunately my soy milk had curdled quite a bit after high pressure cooking. I had already used that batch before so it’s not a faulty batch I think. I might try 3 min high next time and/or repeat with another pack of plant milk. Cheers!

    Reply
    • Richa says

      March 27, 2018 at 9:11 pm

      Awesome! It doesnt really curdle, it separates. So the taste is fine, just looks weird. Mix a tsp of flour in some more milk and mix in and bring to a boil. When you make it again, add 1-2 tsp flour into the milk and then add into the pot.

      Reply
  13. Yesha says

    April 3, 2018 at 10:26 am

    5 stars
    Made this!!! It was delicious; great the next day as well for lunch at work 🙂 I used red potato instead and it was great

    Reply
  14. Babs says

    April 8, 2018 at 4:45 pm

    5 stars
    Made this one recent evening and it was wonderful! My grandsons even ate it with no complaints, which is saying something! Definitely will make this again, but will double the recipe. Thanks!

    Reply
    • Richa says

      April 8, 2018 at 6:19 pm

      Thats amazing!

      Reply
  15. Laura says

    April 18, 2018 at 6:01 pm

    5 stars
    Dear lord, this soup is off the charts good. I used fennel bulb and zucchini for my vegetable mix and topped the soup with avocado. Wow! Vegan Richa, you never lead us astray. 😉

    Reply
    • Richa says

      April 18, 2018 at 7:29 pm

      awesome!

      Reply
  16. James Clark says

    April 21, 2018 at 5:53 pm

    5 stars
    Great tasting soup! Thanks for the recipe. I used immersion blender at the end to thicken a little. Thinking of adding some lentils next time to up the protein a bit.

    Reply
  17. Abby says

    July 31, 2018 at 5:07 pm

    5 stars
    Used sweet potatoes and cooked green lentils (protein) and was very pleased with this fabulous soup.

    Reply
  18. Einav says

    August 28, 2018 at 2:08 pm

    This looks superb!
    Do I cook it longer if the recipe is doubled?

    Reply
    • Richa says

      August 28, 2018 at 2:27 pm

      2 mins more will be sufficient.

      Reply
  19. Einav says

    August 28, 2018 at 2:28 pm

    Thank you so much! ❤

    Reply
  20. Stephanie says

    September 4, 2018 at 3:52 pm

    I know this is a Vegan recipe, but would dairy milk ruin the recipe? I mean no offence. I have no nuts or non dairy milk in the house right now!!

    And could it be made without potato, or would the flavour profile be vastly changed?

    Thank you!

    Reply
    • Richa says

      September 4, 2018 at 4:13 pm

      you can use more broth or water.

      potato will help thicken the soup too. If you are omitting them, then just blend a quarter the soup to thicken

      Reply
      • Stephanie says

        September 14, 2018 at 3:17 pm

        Thanks so much!

        Reply
  21. holly says

    December 1, 2018 at 11:06 am

    This is sooo good! It’s cold and rainy in Chicago today. This was exactly what I needed! 😊

    Reply
  22. Fran says

    December 16, 2018 at 1:59 pm

    I made this today, was so good. I only added some cooked barely at the end with the spinach.

    Reply
  23. Jas says

    December 16, 2018 at 8:29 pm

    5 stars
    So, so good. I used the stove top method and full-fat coconut milk for the non-dairy milk.
    Perfect and delicious. Thank you

    Reply
  24. Sabrina says

    January 16, 2019 at 4:25 pm

    5 stars
    My dairy-free husband has been searching for a creamy potato soup recipe that tastes delicious, and this hit the mark! So yummy. Thanks for a great recipe!

    Reply
    • Richa says

      January 16, 2019 at 4:50 pm

      awesome!

      Reply
  25. Rebecca says

    March 17, 2019 at 5:46 am

    5 stars
    This sounds wonderful! I’m trying it today. Thank you for the plant based milk separation solution.

    Reply
  26. Guni says

    July 9, 2019 at 3:23 pm

    5 stars
    Just finished making this. So delicious. Thank you for the terrific recipe. I love that it is oil free. Also, since I only had red potatoes on hand, I used those and it still turned out great. I used button mushrooms as well.

    Reply
    • Richa says

      July 9, 2019 at 4:33 pm

      awesome!

      Reply
  27. Robin says

    August 23, 2019 at 6:36 pm

    This looks delish, but I am vegan allergic to tomatoes (seems like they are in all the recipes). Any substitutes? Maybe red peppers?

    Reply
    • Richa says

      August 23, 2019 at 7:07 pm

      yes omit or use red peppers. tomato is not a major ingredient inthis one.

      Reply
      • Robin says

        August 23, 2019 at 7:33 pm

        Thanks! Looking forward to trying this.

        Reply
  28. Dana says

    September 28, 2019 at 8:06 am

    5 stars
    This soup is so delicious I’m adding it to my binder of favorite go to recipes!

    Reply
    • Richa says

      September 28, 2019 at 12:15 pm

      Thanks!

      Reply
  29. Louisa says

    October 28, 2019 at 9:25 am

    I am making this right now, but what happens with the potato?

    Reply
    • Richa says

      October 28, 2019 at 10:14 am

      goes in with the veggies

      Reply
  30. Joe says

    October 30, 2019 at 5:58 pm

    5 stars
    This recipe is delicious. The combination of spices are outstanding in a potato soup. Always love the use of Indian influence spices in vegan recipes.—The flavors are amazing. Was looking for instant pot recipe this evening and couldn’t be happier that I came across yours.

    Reply
    • Richa says

      October 30, 2019 at 7:38 pm

      Awesome!

      Reply
  31. Paula says

    November 12, 2019 at 11:53 am

    Amazing recipe! I just made it for lunch and loved it. I added a zucchini and used coconut milk.

    Reply
  32. Lauri says

    January 30, 2020 at 6:03 pm

    5 stars
    Delicious! I added mushrooms and used red pepper flakes instead of the cinnamon. Also, I was too impatient to wait for the natural release but it came out perfectly using the quick release on my Instant Pot ..
    Thanks so much for sharing this! Looking forward to trying some of your other recipes

    Reply
  33. Liz says

    February 6, 2020 at 6:50 am

    5 stars
    So. good. 🙂 I blended some and added back in. Perfect soup for a rainy day. LOOOOVE the spice combination!

    Reply
    • Richa says

      February 6, 2020 at 11:37 am

      Awesome!

      Reply
  34. Julia Dandridge says

    February 7, 2020 at 8:11 am

    Whats the serving size?

    Reply
    • Richa says

      February 7, 2020 at 4:22 pm

      serves 4

      Reply
  35. Snigdha says

    March 14, 2020 at 8:57 pm

    5 stars
    This recipe was fantastic! It was such a cozy and comforting meal! Used 1 cup of full fat coconut milk as the non-dairy milk and 3/4 of a big bunch of kale for the healthy greens! Don’t skip the lemon juice at the end – I used 1/2 a lemon and it adds the perfect finish!!!

    Reply
  36. Sylke says

    May 8, 2020 at 9:06 am

    5 stars
    Made this today in a saucepan and it was just perfect. I loved the short preparation time and that the veg were not overcooked! (Both points important for my teenager who is currently cooking with me every day.) We used soy cream as that’s what I had in the house and I prefer it as it’s creamier than the non dairy milk varieties. Despite normally loving lemon juice in almost anything and everything I forgot to add mine today and I don’t actually think it needed it… The whole family enjoyed this!

    Reply
  37. Amy Bosnoian says

    October 9, 2020 at 2:12 pm

    5 stars
    Omg! This is so good!! I made it for lunch and couldn’t wait until dinner to eat it again. I didn’t have an instant pot so I made it the old fashioned way. I added more veggies than called for so I added extra vegetable broth to compensate for that. I love the addition of almond milk to it, definitely gives it a nice color and taste.

    Reply
  38. Brianna says

    December 23, 2020 at 4:56 pm

    5 stars
    I love this recipe so much. I add many vegetables and I just have to at more milk and water. It’s so good. I also add plant based chicken or turkey to my both with some avocado. It’s so nutritious and filling.

    Reply
    • Vegan Richa Support says

      December 23, 2020 at 6:39 pm

      sounds great! thanks for popping by

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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