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.
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.
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:
Recipe Card
Chickpea Potato Soup in Instant Pot
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
Nutrition
amy
I made this recipe from the cookbook -followed exactly- and neither my husband nor I were fans of the spice blend, it seemed a little too random. If I made again, I’d leave out the cinnamon. Soy milk separated in the instant pot, which she does have a note about. After we stirred, it was a little better, but I’d use another plant-based milk that doesn’t separate, or add after cooking is done.
Richa
Yes change up the spice combination or use just Italian herbs. Cook in broth, then add cashew cream or other non dairy cream or sour cream when you open the lid. Mix and Bring to a boil
Sue
Delicious. Followed the exact recipe, using a mixture of pepper and mushrooms. I used more stock and less milk alternative. It came our perfect. Your recipes are getting me to experiment with spices. I loved the spice combination in this soup. Not normally a fennel fan, but it worked beautifully.
Vegan Richa Support
yum! don’t forget to rate!
Lisa
This was absolutely delicious! The unusual combination of herbs and spices (I ground the fennel seeds) produced a wonderful flavor. I used dried chick peas and cooked everything in the Instant Pot for 40 minutes – perfect! This recipe is definitely one I’ll make again and again.
Vegan Richa Support
yay!
Joseph S Garrahan
I didn’t follow the recipe exactly I use mostly what I had on hand. I I love the fact that I was looking for a chickpea and potato instant pot recipe and found one. So I started with sauteing 1onion, 3 garlic bulbs, added mushrooms maitake italian herbs and 1 bay leaf and 6 potatoes and 3 large carrots m, a green chili and sauteed. then better than bouillon vegetarian soup base then pressure cooked for 5 minutes as described in the recipe. I didn’t add any cream this time. But I’m eating it right now and I’m so delighted and thankful for your post. Good health to you and to all
Vegan Richa Support
MAItake my language
Becky
Can this be doubled? If so, any changes to directions or ingredients?
Richa
Yes double everything except water, use 1/2 cup less water/liquid , time remains same
Jennifer
This was lovely. Thank you! I used Better Than Bouillon roasted garlic base and broccoli as my veggie. I feel like the cashew creme at the end makes a world of difference.
Vegan Richa Support
thank you – I love cashew cream too
Kate
This was the most flavorful veggie soup I’ve had! Loved that it was super easy to make in the pressure cooker. I used zucchini, carrots, broccoli, and cauliflower for the veggies and coconut milk and vegetable broth for the soup.
Vegan Richa Support
yum – thanks for popping in ♡
Brianna
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.
Vegan Richa Support
sounds great! thanks for popping by
Amy Bosnoian
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.
Sylke
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!
Snigdha
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!!!
Julia Dandridge
Whats the serving size?
Richa
serves 4
Liz
So. good. 🙂 I blended some and added back in. Perfect soup for a rainy day. LOOOOVE the spice combination!
Richa
Awesome!
Lauri
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
Paula
Amazing recipe! I just made it for lunch and loved it. I added a zucchini and used coconut milk.
Joe
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.
Richa
Awesome!
Louisa
I am making this right now, but what happens with the potato?
Richa
goes in with the veggies
Dana
This soup is so delicious I’m adding it to my binder of favorite go to recipes!
Richa
Thanks!
Robin
This looks delish, but I am vegan allergic to tomatoes (seems like they are in all the recipes). Any substitutes? Maybe red peppers?
Richa
yes omit or use red peppers. tomato is not a major ingredient inthis one.
Robin
Thanks! Looking forward to trying this.
Guni
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.
Richa
awesome!
Rebecca
This sounds wonderful! I’m trying it today. Thank you for the plant based milk separation solution.
Sabrina
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!
Richa
awesome!
Jas
So, so good. I used the stove top method and full-fat coconut milk for the non-dairy milk.
Perfect and delicious. Thank you
Fran
I made this today, was so good. I only added some cooked barely at the end with the spinach.
holly
This is sooo good! It’s cold and rainy in Chicago today. This was exactly what I needed! 😊
Stephanie
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!
Richa
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
Stephanie
Thanks so much!
Einav
Thank you so much! ❤
Einav
This looks superb!
Do I cook it longer if the recipe is doubled?
Richa
2 mins more will be sufficient.
Abby
Used sweet potatoes and cooked green lentils (protein) and was very pleased with this fabulous soup.
James Clark
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.
Laura
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. 😉
Richa
awesome!
Babs
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!
Richa
Thats amazing!
Yesha
Made this!!! It was delicious; great the next day as well for lunch at work 🙂 I used red potato instead and it was great
Niru
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!
Richa
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.
Kerry Banks
Do you have a recipe for the cashew cream?
Richa
Blend 1/2 cup of soaked raw cashews with 1/2 cup or more water
JdW
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.
Richa
yumm!
Dee
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!
Richa
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 😉
Kelly Mahan
Yum, yum, yum! Love chickpea so much this recipe just seems perfect! Thanks for sharing =)
Stella
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!
Richa
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.
Stacey
What a beautiful soup! Perfect! You’re awesome!
Brenda
I don’t have an insta pot – do you have an idea how long I should cook it?
Richa
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.
susan
Will it matter if I leave out the fennel (as I don’t like it)?
Richa
yes leave it out. Add more of the herbs that you like like oregano, rosemary
Susan
Thanks. Can’t wait to make this.
Deanne
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!
Lindsay
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?
Richa
AWesome! Its 1.5 to 2 cups spinach or any greens.
i use yukon gold potato
Lindsay
Perfect!!! Thank you!!!!
Deanne
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!
Richa
That was quick! so glad it turned out great!!
Deanne
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!
Anne
I’m a new vegan. What is cashew cream? Like cashew butter?
Richa
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