Instant Pot Chickpea and Rice Soup


Instant Pot Chickpea and Rice Soup

Course Soup


  • 1 cup dry chickpeas
  • 1 cup brown rice
  • 4 cups water (for step 1)
  • 2 cups sliced carrots
  • 1 cup diced onion
  • 2 cups chopped celery
  • 4 cups water (for step 2)
  • ½ cup nutritional yeast
  • 2 teaspoons salt
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon parsley flakes
  • ½ teaspoon paprika


  1. Add rice, chickpeas and 4 cups of water to your Instant Pot.

  2. Close the lid and vent.

  3. Press manual and use the arrows to go up to 35 minutes.

  4. Allow the IP to naturally release the pressure for at least 10 minutes. Then open the lid.

  5. Add the rest of the veggies, spices (or Veggie Broth Mix mentioned above) and 4 more cups of water.

  6. Stir everything well and make sure nothing is stuck to the bottom.

  7. Close the lid and vent.

  8. Press manual and use arrows to go down to 5 minutes.

  9. Once done, allow pressure to release manually.

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1 Comment

  1. I love this recipe, I’ve made it 3 times now exactly how it’s written here and it’s perfect. It reminds me of classic chicken noodle soup, something I’ve missed since going vegan.

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