Instant Pot Curried Chickpea Soup
A quick, comforting chickpea curry built in an Instant Pot, blending sweet carrots, aromatic spices, and rich coconut milk, then brightened with lime juice and fresh cilantro for a satisfying plant‑based meal.
40 mins
6 servings
Ingredients
- 3 cups Baby Spinach
- 2 Carrots
- 1 Cilantro (Fresh)
- 3 cloves of Garlic
- 1 tablespoon Ginger
- 1 can of Tomatoes
- 1 Yellow Onion
- 1 (14.5 oz) can of Coconut Milk
- 2 cans of Chickpeas
- ¾ teaspoon Kosher Salt
- 3 cups Vegetable Stock
- ½ teaspoon Black Pepper
- 2 teaspoons Curry Powder
- ½ teaspoon Ground Cumin
- ½ teaspoon Paprika (Smoked)
- ¼ teaspoon Red Pepper Flakes
- 1 tablespoon Olive Oil
- 1 tablespoon Fresh Lime Juice
Directions
- Mise en place: Gather all items—dice the yellow onion, mince three garlic cloves, grate one tablespoon of ginger, slice two carrots, measure two teaspoons curry powder, one piece ground cumin, one piece smoked paprika, a pinch of red pepper flakes, a pinch each of salt and black pepper, and set aside one tablespoon lime juice, three cups baby spinach, and one cilantro sprig; open two cans chickpeas, one can diced tomatoes, one can full‑fat coconut milk, and have three cups low‑sodium vegetable broth ready.
- Activate the 6‑quart Instant Pot on the sauté setting, pour in one tablespoon olive oil, wait until it glistens, then toss in the chopped onion and cook for roughly three to four minutes until it softens.
- Introduce the minced garlic, grated ginger, the measured curry powder, cumin, smoked paprika, and red pepper flakes; stir constantly for about thirty seconds until the mixture becomes fragrant.
- Add the carrot rounds, drained chickpeas, the whole can of diced tomatoes with its juices, the three cups of vegetable broth, the coconut milk can, and the pinches of salt and black pepper; combine well, scraping any bits stuck to the bottom.
- Switch off the sauté mode, secure the lid, set the pressure valve to sealing, and program the pot to high pressure for eight minutes.
- After the timer ends, let the cooker sit for a natural pressure release lasting ten minutes, then perform a quick release to vent any remaining steam.
- Open the pot, fold in the three cups of baby spinach and allow it to wilt for about a minute, then drizzle the lime juice over the curry and give it a final stir.
- Taste and adjust seasoning if needed, ladle the stew into bowls, and finish each serving with a sprinkle of chopped cilantro.
