Did you get an Instant Pot for Christmas? Or did you pick one up on Prime Day, and you’re having fun finding new recipes to create with it? I’m thrilled with this chickpea tomato soup I created, and it’s in the regular rotation. If you like it, click on my affiliate links that provide me with a small percentage of any purchase you may make and help me afford to keep sharing recipes like this with you!
Don’t have an Instant Pot? That’s totally fine. You can make this on the stovetop, too. Check the notes in the recipe card near the bottom for instructions on how to convert this to a traditional recipe.
This creamy chickpea tomato soup is one of my favorites now that the cold weather arrived in Chicago. It’s easy to make whether you use dried chickpeas or canned, and it’s easily a vegan meal if you swap out the chicken stock for vegetable stock. Regardless, it’s naturally gluten free and dairy free – just what you need for all those new year’s resolutions. The speed I can make this in my Instant Pot means this makes a great weeknight meal, too.
How to Cook Dried Chickpeas in your Instant Pot
And yes, you absolutely can make dried chickpeas in your Instant Pot. As with most of my Instant Pot recipes (have you seen my balsamic tomato soup recipe yet?), you can make this with either the Lux or the Duo. Dried chickpeas cost less than canned, and they have no added ingredients. Make sure you soak them overnight in the liner first, then rinse until the water runs clear.
Return the chickpeas to your Instant Pot liner, and cover them with three to four inches of water. Close the lid and be sure the vent is sealed. Turn to bean/chili for 25 minutes. Let release naturally for 15 or more minutes, then release the remaining pressure. Drain the chickpeas, saving the water for other uses if you choose. Aquafaba is great in lots of dishes.
Creamy Chickpea Tomato Soup Recipe
Once you have your chickpeas cooked, set them aside for a few minutes. Turn your Instant Pot to saute, and add the oil while you chop your onion. Add the onion and tomato paste and stir. Cook for two to three minutes, then turn it off.
Return the chickpeas to your Instant Pot. If you use canned chickpeas, drain and rinse the chickpeas then add to your Instant Pot. Be sure you have a total of 3 cups of cooked chickpeas. Add the diced tomatoes with their juice, garlic, paprika, pepper, and chicken stock. Go ahead, get the most out of your Instant Pot and make homemade chicken stock in it, too.
Close the lid and seal the vent again, and set it to soup for fifteen minutes. Let it release naturally for ten to fifteen minutes, then release the pressure the rest of the way. Open the pot and stir in the coconut milk.
This works best with a high quality blender. I tried it the first time with my immersion blender, but I couldn’t quite get the texture I wanted. Moving it to my blender made it perfectly smooth. Make sure you add the soup to the blender slowly; don’t fill it more than a third of the way full at any time for safety. Use a kitchen towel to hold on the lid to ensure pressure doesn’t build up and push the top off.
Once some soup is blended, return it to the Instant Pot and ladle out more of the chunky soup. Repeat until all the soup is smooth, again being careful not to fill your blender more than a third full. Taste for seasoning and adjust as necessary. I like it thick, but add more chicken stock to create a thinner soup if you choose.
Serve immediately. My kids loved it as is, but I like sprinkling some fresh grated Parmesan over the soup. This will keep in the fridge in a sealed container for two to three days.
Have you ever had chickpea tomato soup? What’s your favorite Instant Pot recipe?
This delicious and creamy chickpea tomato soup is quick to make in the Instant Pot. You can also make this on the stovetop (instructions in notes). Naturally gluten and dairy free, you can make this soup vegan easily. Or top this kid-friendly meal with a sprinkle of fresh Parmesan for even more flavor. It's a comforting and hearty soup with nutritious ingredients.
- 1 T oil
- 1 medium onion, chopped
- 2 T tomato paste
- 5 cloves garlic, chopped
- 3 c cooked chickpeas
- 2 t smoked paprika
- 2 14 oz cans diced tomato with their juices
- 3 c chicken stock
- salt and pepper, to taste
- 1 can coconut milk
- Turn Instant Pot to saute, and add oil while you chop the onion. Add onion and tomato paste, then stir. Cook for two to three minutes, then turn it off.
- Add chickpeas, diced tomatoes with their juice, garlic, paprika, 1/2 t salt, 1/4 t pepper, and chicken stock to Instant Pot. Close lid and seal the vent, and set to soup for fifteen minutes.
- Let Instant Pot release naturally for ten to fifteen minutes, then release the pressure the rest of the way. Open and stir in the coconut milk.
- Add soup to the blender slowly; don't fill it more than a third of the way full at any time for safety. Use a kitchen towel to hold on the lid to ensure pressure doesn't build up and push the top off. Once some soup is blended, return it to the Instant Pot and ladle out more of the chunky soup. Repeat until all the soup is smooth.
- Taste for seasoning and adjust as necessary. Serve immediately. This keeps in the fridge sealed for two to three days.
To make vegan, swap the chicken stock for vegetable stock or water. Feel free to add more stock after cooking to make the soup thinner if you prefer.
To make this on the stove, follow instructions for sauteeing up to sealing the pressure cooker. Instead, bring to a boil, covered. Then turn to a simmer and cook for 30-45 minutes. Follow remaining instructions.