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.
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.
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.
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