Veggie Chickpea Potato Soup in Instant Pot. Creamy Potato Chickpea Spinach soup. Saucepan option. #Vegan #Glutenfree #Soyfree #Nutfree #Recipe #veganricha  |
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4.96 from 22 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


  • 1/4 cup water or broth
  • 1/2 onion chopped
  • 3 cloves of garlic
  • 1/2 cup chopped tomato
  • 1/8 tsp fennel seeds
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/8 to 1/4 tsp cinnamon
  • 1/2 tsp oregano
  • 1/2 tsp thyme or use a tsp fresh rosemary
  • 1 large potato cubed small ( I use yukon gold or white,)
  • 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
  • 1 cup non dairy milk such as coconut milk almond milk or cashew milk
  • 2 cups Spinach
  • freshly ground black pepper for garnish , lemon juice (optional)


  • 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.



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


Calories: 157kcal | Carbohydrates: 27g | Protein: 7g | Fat: 2g | Sodium: 569mg | Potassium: 755mg | Fiber: 7g | Sugar: 4g | Vitamin A: 8205IU | Vitamin C: 53mg | Calcium: 185mg | Iron: 4mg