Instant Pot Chickpea and Vegetable Soup

I love this soup! I have even made it twice, back to back. It is easy to make, healthy and deliciously filling!

Ingredients:
  • 1 tbsp avocado or coconut oil
  • 1 onion, finely chopped
  • 1 to 2 garlic cloves, finely chopped
  • 2 carrots, diced
  • 2 celery stacks, diced
  • 2 tomatoes, diced or 1 small can of diced tomatoes
  • 5 cups vegetable broth or chicken broth
  • 1/4 tsp thyme
  • 1/4 tsp marjoram
  • 1 bay leaf
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • optional: 1/2 cup white quinoa, rinsed until the water is clear
  • 2 handfuls spinach or chopped kale
  • 1 can 398 ml chickpeas
Directions:
  1. Set the Instant Pot to “Sauté”. Add the oil in the pot. Sauté the diced onion and cook until it is translucent. Add the garlic and cook for 1 more minute.
  2. Add the carrots to the Instant Pot and let them cook while you are chopping the celery.
  3. Add the celery, and the rest of the ingredients except the chickpeas and spinach.
  4. Cover and turn the pressure release valve to “Sealing”.
  5. Switch the setting to « Soup/Broth », set the pressure to « High » and set the time to 4  minutes.
  6. In meantime, rinse the chickpeas and prepare the spinach.
  7. When the time of the Instant Pot is completed, turn the pressure to “Venting” and wait until there is no more steam coming out.
  8. Open the lid and add the spinach and chickpeas.
  9. Turn off the Instant Pot and let the soup cool off before transferring to glass containers.
  10. Keep in the fridge for up to 4 days.
Cooktime: 4 Serves: 6
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Meal Categories: Breakfast, Dessert, Dinner, Drinks, Meals, Plant-Based, Salad/Dressing, Snacks, Soup,