Pressure Cooker Tomato Chick Pea Soup
Before my discovery of the incredible Instant Pot, most of my soups were made in a dutch oven that I had passed down to me. I didn’t think anything could make better soups and stews but…let me just say that I am addicted to my Instant Pot!
Soups have always been one of my favorite things to make all year around. And tomato soup is the favorite of most of my crew. Now Chick peas??? Not so much. But a funny thing happens as the chick peas cook in this soup, the flavor changes and even the little ones don’t seem to even notice they were in their bowl!
3 Tablespoons Olive Oil
3 Celery Stalks
1 Red Bell Pepper
1 Tablespoon Turmeric
1 Tablespoon ground Coriander
1 teaspoon ground Cinnamon
1 Garlic Clove (minced)
28-30 ounces of canned or fresh tomatoes
2-3 cups broth (vegetable or bone)
2 cans Chickpeas (garbanzo beans)
salt and pepper
Garnish with Lime wedges, green onions or cilantro (optional)
Clean and dice the onions, celery, carrots, and red peppers
Press the saute button (power cook button depending on the brand) on pressure cooker
Once pressure cooker is hot, add butter and oil
Add onions and carrots to pressure cooker and saute for 4-6 minutes until the onions become translucent
Add the celery and red bell pepper, along with the dry spices
Stir in the garlic, tomatoes, and zucchini
Rinse the chickpeas and add to mixture
Add enough broth to cover vegetables (reserve rest to add at end if needed)
Season with Salt and Pepper to taste
Press cancel or off depending on the model of your pressure cooker to cancel saute
Lock lid into place and set venting button to closed
Press manual (or power cook depending on your brand of power cooker) and set cook time to 3 minutes
Once cooking is complete, do a quick release making sure to protect your fingers from the hot steam
Stir well and add additional broth if needed
Just before serving squeeze the lime over the top or offer lime wedges with soup bowls.
If you think your crew might push back on the chick peas in the soup, use your immersion blender and process the soup until smooth. Add as much of the remaining broth as necessary to achieve the desired consistency.
My crew loves this soup with grilled cheese sandwiches or garlic bread. Both are great for dipping in this wonderful soup!
If you enjoy cold soups, this one (especially if processed with your immersion blender) is awesome cold! Serve with diced fresh veggies so everyone can make their own special bowl of soup.
This is also a quick stove top recipe. Check out our dutch oven for Tomato Chick Pea Soup.
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