Instant Pot Chickpea Rice Soup

This chickpea rice soup is one of the easiest yet most comforting recipes you can make in the Instant Pot. With only 10 minutes of prep time, this naturally vegan chickpea soup will be warming you up in no time.

If you've been looking for the perfect easy recipe to throw together on a hectic night, you've just found it.

This Instant Pot chickpea rice soup is extra flavorful and nutritious, and it only takes 25 minutes to make from start to finish.

Besides being extra healthy and easy to make, this chickpea wild rice soup is super warming and comforting, just perfect for a cold winter's night.

Why you'll love this chickpea rice soup

• It's super easy to make in just 25 minutes.
• You don't have to cook the rice separately - it all goes in the Instant Pot at the same time.
• It's budget-friendly - all ingredients are pantry staples.

Ingredients and substitutions

Olive oil - You only need a splash of extra virgin olive oil to saute the veggies and aromatics.

Onion, carrot and celery - This trio of veggies is the base for any good soup. Dice them as small or large as you want - they'll be perfectly cooked in the Instant Pot.

Garlic - Freshly chopped garlic is best in this soup. Feel free to add more if you like.

Fresh herbs - I used a mix of fresh thyme and rosemary to infuse amazing flavor into this soup. Dried herbs or an Italian seasoning mix also work great.

Chickpeas - Using canned chickpeas cuts the cooking time and delivers the same nutritious boost.

Wild rice mix - I like to use a wild rice mix in this soup, but brown rice would also work. I don't recommend using white rice because it will likely get mushy.

Vegetable stock - Homemade or shop-bought vegetable broth are both good options in this soup.

How to make Instant Pot chickpea rice soup

Set the Instant Pot to "Sauté" and add the olive oil. When the oil is hot, add the onion, carrot and celery. Cook for 2-3 minutes until the veggies begin to soften.

Stir in the garlic, rosemary and thyme and cook for another minute. Turn off the "Sauté" function.

Add the chickpeas, wild rice mix and vegetable stock and stir to combine.

Lock the lid on the Instant Pot, turn the valve to "Sealing," and set it for 10 minutes on High Pressure.

When the timer goes off, allow the pressure to release naturally for 5 minutes, then turn the valve to "Venting" to release the rest of the pressure.

Stir in the fresh parsley, season to taste and serve hot, topped with extra fresh parsley if you like.

Leftovers and storage

• Leftovers will keep well in the fridge for up to 3 days in an airtight container.
• The soup will thicken as it sits, so you may need to add some veggie stock when reheating.
• I don't recommend freezing this soup.

Recipe notes and tips

• Add a bay leaf and/or 1 teaspoon of paprika for even more flavor.
• Feel free to add other veggies to this soup - mushrooms and sweet potatoes are great choices.
• If you want to use dried chickpeas in this recipe, you need to pre-soak them overnight and then simmer them for 30 minutes before adding them to the soup. Alternatively, you can cook them from dry in the Instant Pot before making the soup.

If you liked this Instant Pot chickpea rice soup, you might also like some of my other plant-based Instant Pot soups:

• Instant Pot Ratatouille
• Vegan Instant Pot Meatball Soup
• Zuppa di Farro (Instant Pot)
• Vegan Instant Pot White Bean Soup
• Instant Pot Coconut Curry Lentil Soup

Don't miss out on any new recipes! Follow Vegan Cocotte on Instagram, Facebook and Pinterest.