I shared my original vegetable soup recipe here about 2.5 years ago and it is consistently my most viewed food post! It’s packed with savory, herb-y flavors and is seriously so simple to make. It always comes out magical! Today actually felt like Fall so it seemed appropriate to cook up a batch. This was my first time making it in the pressure cooker and I was pleased to find that my Instant Pot vegetable soup tastes as fantastic as my stovetop version!

Make sure you save this recipe! You’ll definitely want Instant Pot vegetable soup as we head into cooler weather! And it tastes super-amazing with this homemade olive oil bread!

If you like Instant Pot creations, try my pesto veggie soup and sweet potato quesadillas!

Talk to you soon!

Print Recipe

Instant Pot Vegetable Soup With Chickpeas

Servings

Ingredients

• 2 tbsp extra virgin olive oil
• 5 carrots sliced
• 5 stalks celery chopped
• 1 yellow onion chopped
• 5 cloves garlic minced
• 1 potato chopped
• 6 cups vegetable broth
• 2 cans diced tomatoes
• 1 can chickpeas
• 1 tsp sea salt
• 1/2 tsp fresh ground black pepper
• 1 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp oregano
• 1/2 tsp thyme
• 3 bay leaves
• 6 oz green beans (about half of a bag)
• 1 cup frozen corn
• 1 cup frozen peas

Servings Ingredients 2 tbsp extra virgin olive oil 5 carrots sliced 5 stalks celery chopped 1 yellow onion chopped 5 cloves garlic minced 1 potato chopped 6 cups vegetable broth 2 cans diced tomatoes 1 can chickpeas 1 tsp sea salt 1/2 tsp fresh ground black pepper 1 tsp paprika 1 tsp cayenne pepper 1 tsp oregano 1/2 tsp thyme 3 bay leaves 6 oz green beans (about half of a bag) 1 cup frozen corn 1 cup frozen peas

Instructions

1. Set the Instant Pot to "Sauté" for 8 minutes and add in the extra virgin olive oil, carrots, celery, onions, and potatoes. Stir with a wooden spoon every 30 seconds. The vegetables will become fragrant and soften the slightest bit.
2. Add the garlic and continue sautéing for one more minute and then hit cancel.
3. Set the Instant Pot to "High Pressure" for 8 minutes. Pour in the broth, chickpeas, diced tomatoes, salt, pepper, paprika, cayenne, oregano, thyme and bay leaves. Twist the lid on.
4. When the time is up, the soup will be finished. You can do a quick release, but if you've got some extra time, let the pressure release on its own. Choose "Keep Warm" or turn the Instant Pot off when you're done.
5. We eat our soup with slices of homemade olive oil bread on the side! Enjoy!

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