Thai Peanut Chickpea Soup Instant Pot
Big bold flavour packed into every bite of this absolutely incredible Thai peanut chickpea soup. Make it in your hands off Instant Pot, or stove top.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 servings
- 1 red bell pepper diced
- 2 zucchini diced
- 1 medium sweet potato diced (approx 2 cups)
- 8 oz package cremini mushrooms
- 1 cup frozen corn
- 19 oz can chickpeas drained & rinsed (approx 2 cups)
- 4 cups low sodium vegetable broth
- 3 tbsp tamari or soy sauce if not avoiding gluten
- 1 tsp paprika or smoked paprika
- 1/3 cup smooth peanut butter
- green onion
- chopped peanuts
Instant Pot Directions
Dump all the ingredients, except the peanut butter into your Instant Pot and lock the lid, ensuring the valve is set to the sealing position. Set to high pressure for 5 minutes, (it will take about 15 minutes to reach pressure) then quick release the steam once the timer is complete.
When safe to open the lid, stir in the peanut butter. Serve garnished with desired toppings.
Stove Top Directions
Add all the ingredients, except the peanut butter to a large pot with a little extra water or broth to cover the veggies, as needed.
Bring to a boil over high heat then once boiling, reduce heat and let simmer for 15-20 minutes, until veggies are fork tender. Stir in the peanut butter and serve with desired garnishes.
Calories: 251kcal | Carbohydrates: 33g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Sodium: 927mg | Potassium: 786mg | Fiber: 8g | Sugar: 6g | Vitamin A: 4030IU | Vitamin C: 39.5mg | Calcium: 76mg | Iron: 3mg