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Instant Pot Italian Pesto Chickpea Soup

Published: September 3, 2019 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 60 Minutes
Serves Serves 6
Instant Pot Italian Pesto Chickpea Soup
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Instant pot Italian pesto chickpea soup made from dry chickpeas. Chickpeas, pork, herbs, peppers, carrots and kale, simmered in a basil pesto broth and finished with Parmesan cheese. This hearty chickpea soup has the autumnal feel, cozy and satisfying. I chose to use dry chickpeas in this gluten-free recipe because they add a lot more flavour to the broth, but also they are budget-friendly, and you control the salt. By using an instant pot, the soup cooks in half the time and also retains more nutrients. Did you know that a study done in 1995 showed that pressure cooking was one of the best cooking methods to retain nutrients? I know I was surprised. 

Back to the soup, the recipe is not complicated, and the flavour of the broth is so good! I promise you will be impressed. The best part, this soup is even better the second…third…day, the flavours develop with each day, and it freezes well too. This soup goes well with a slice of gluten-free hearty bread

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Ingredients

  • 1 lb. dry chickpeas (garbanzo beans)
  • 1 Tbsp. Extra virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 1 lb. lean ground pork
  • 1 Tbsp. GF dried thyme
  • 1 Tbsp. GF dried marjoram
  • GF cayenne pepper, to taste (optional)
  • 1 yellow or red bell pepper, roughly chopped
  • 1/2 cup basil pesto homemade or basil pesto
  • 6 cups of water
  • 1 parmesan rind (about 1-inch wide by 2-inch long)
  • 2 tsp. Himalayan salt
  • 3 carrots, diced
  • 1/2 bunch kale, roughly chopped
  • 1 cup grated parmesan cheese

    • Instructions

  • Place chickpeas in a large bowl and cover with boiling water. Soak for 10 minutes
  • While the chickpeas are soaking set Instant Pot to sauté. Add olive oil, once heated add onions and garlic. Sauté for 3 minutes. Add pork and stirring often cook until no longer pink
  • Stir in thyme, marjoram, cayenne pepper, bell pepper, pesto, water, parmesan rind, soaked chickpeas, and salt. Cover, select the manual setting and cook on high pressure for 50 minutes
  • Once done cooking, use the quick release function and release the steam. Add carrots and kale, cover and cook on high pressure for 5 more minutes
  • Allow the steam to release naturally for 10 minutes, then use the quick release function and release the steam. Stir in the parmesan cheese


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