Instant Pot Vegetable Soup With Chickpeas
Ingredients
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!