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instant pot lightly salted chicken-chickpea soup

BreadandSoupLady avatar
Recipe by
Elaine Douglas
@BreadandSoupLady
Vancouver, BC

I am on a very low salt diet and I wanted a fast, tasty, easy to make chicken soup. Add more B & B paste if you want more salt. The optional chick peas add more healthy protein and fibre.

yield 6 serving(s)
prep time 20 Min
cook time 30 Min
method Pressure Cooker/Instant Pot

Ingredients For instant pot lightly salted chicken-chickpea soup

  • 3
    chicken thighs, skinless and boneless
  • 1 md
    onion, diced
  • 1 stalk
    celery, sliced
  • 2 - 3
    carrots, sliced
  • 1/2 c
    frozen green peas
  • 900 g
    low/no salt chicken broth
  • 1 tsp
    better than bouillon chicken or bouillon granules
  • 1 tsp
    italian seasoning
  • 1/2 - 1 tsp
    garlic powder
  • pepper, to taste
  • 1 c
    cooked chickpeas
  • 1 Tbsp
    lemon juice

How To Make instant pot lightly salted chicken-chickpea soup

  • 1
    Cut chicken thighs into bite-size pieces and put them into the Instant Pot. Stir lightly.
  • 2
    Add remaining ingredients except for chickpeas and lemon juice.
  • 3
    Set Instant Pot to "SOUP' setting.
  • 4
    When cooking is done allow the cooker to cool for a few minutes before carefully venting it. Open the pot and add the cooked chickpeas, green peas and lemon. Allow to sit for a few minutes to allow the chickpeas and green peas to warm up. Serve.
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