A bowl of chickpea vegetable soup.
Servings 8 Serving Count
Ingredients 14 Count
Nutrition 231 Calories
Total Time 70 Minutes

Instant Pot Chickpea Vegetable Soup


1 cup dry Chickpeas

1 cup Brown Rice

4 cups Water

1 cup Carrots, sliced 

1 cup Parsnips, sliced 

1 cup Onion, diced 

1 cup Celery, chopped 

1 cup Bok Choy, chopped 

1 clove Garlic, chopped 

4 cups Vegetable Broth

½ cup Nutritional Yeast or ¼ cup Parmesan Cheese

2 teaspoons Onion Powder

1 teaspoon Parsley Flakes

½ teaspoon Turmeric


Add chickpeas, rice, and 4 cups water to Instant Pot. Close the lid and vent. Press manual then arrow up to 35 minutes.

Allow the Instant Pot to naturally release the pressure for at least 10 minutes. Then open the lid and add all remaining ingredients and stir well making sure nothing sticks to the bottom.

Close the lid and vent. Press manual, then arrow down to 5 minutes.

Once done, allow pressure to release manually.

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