Go Back
–+ servings

Instant Pot Chickpea Soup

This Instant Pot Greek chickpea soup with lemon, oregano, and olive oil is on our "Healthy Meatless Monday rotation! This is an amazing soup! I used this recipe I found on Real Greek Recipes and made some minor adjustments.
*As an Amazon Associate I earn from qualifying purchases.
5 from 1 vote
Print Recipe Pin Recipe
Cook Time 1 hour 45 minutes
Total Time 1 hour 45 minutes
Course Appetizer, Main Course, Side Dish, Soup
Cuisine American, Mediterranean
Servings 12
Calories 267 kcal

Equipment

Ingredients
  

  • 1 lb dried chickpeas (I recommend soaking the beans for at least 15 minutes with 1/4 tsp baking powder. Then rinse.) I like Goya best.
  • ¼ tsp baking soda Scant (optional) *
  • 1 onion Large, diced
  • 2 garlic cloves Diced, more or less!
  • ½ tsp turmeric Turmeric is optional
  • 7 cups water (Or vegetable/chicken broth) *Do not go over the fill line of your pressure cooker!
  • ¾ cup olive oil Extra virgin recommended
  • 2 tbsp dried oregano Can add more or less oregano, I like Mediterranean oregano.
  • ½ tsp salt
  • ½ tsp pepper
  • 1 lemon Zest & juice

Optional: garnish with lemon zest, a dollop of Greek yogurt or sour cream, a drizzle of olive oil and/or chopped fresh herbs. (Not included in nutrition facts)

Instructions
 

  • Soak 1 lb dried chickpeas with 1/4 baking soda in several inches of water. Use a 2-quart bowl for at least 15 minutes.
  • Drain and rinse the beans.
  • Set Instant pot to sauté. Once hot, add a drizzle of extra virgin olive oil, the diced onion, and 1/4 tsp salt.
  • When the onions are soft, add the minced garlic, 1 tbsp oregano, and, if desired, the turmeric.
  • Zest half the lemon into the instant pot. (Reserve the juice and the rest of the zest for later.)
  • Add the rinsed, drained garbanzo beans and water to the fill line. Or about 8 cups of water.
    Do NOT go over the fill line!
  • Seal the Instant Pot and set it to pressure-cook on High for 45 minutes. (I always turn OFF the keep warm setting.)
  • When the timer is up, allow it to sit for five minutes then do a quick release.
  • Stir in 3/4 cup of extra virgin olive oil.
  • Stir in 1 tpsp of dried oregano. Salt and pepper to taste.
  • Now you will need to simmer and thicken the soup for about about 45-60 minutes, or until it is thick and creamy. Set your pot to sauté to simmer the soup. *If your IP will only sauté for 30 minutes, you will need to reset the timer when it runs out. Stir occasionally.
  • Stir in a pinch of lemon zest, and juice of ½ lemon.
  • Simmer for an additional 15 minutes to a half-hour, stirring occasionally, until the soup has thickened to your liking.
  • Serve with your choice of garnish, I recommend lemon zest, red pepper flakes, Greek yogurt, and a drizzle of olive oil.

Notes

  • WHAT'S UP WITH THE BAKING SODA? I heard that baking soda added to beans during soaking makes them "more easily digestible." If it's true or not, I don't know, but I believe the skins may have been more, tummy-friendly? I'm no doctor, but I think it makes them a bit more gut-friendly. Just my opinion!
  • If you love this recipe, try my Sopa Tarasca Black Bean Soup!
*As an Amazon Associate I earn from qualifying purchases. Support your favorite food bloggers by rating or liking our recipes, or start your Amazon shopping from a link on a food blog. The blogger receives a small commission, at NO cost to you.

Nutrition

Calories: 267kcalCarbohydrates: 25gProtein: 8gFat: 16gSaturated Fat: 2gSodium: 138mgPotassium: 367mgFiber: 7gSugar: 5gVitamin A: 40IUVitamin C: 7mgCalcium: 63mgIron: 3mg
Keyword beans, chickpeas, garbanzo beans, garlic, greek, healthy, instant pot, lemon, meatless, meatless monday, olive oil, oregano, plant-based protein, pressure cook, realgreekrecipes, revithosoupa, soup
Tried this recipe?Let us know how it was!