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Instant Pot Chicken Chickpea Soup

This instant pot chicken chickpea soup is a hearty and comforting soup that is perfect for a chilly day! I love that it is made in the instant pot and comes together so quickly.

I love the convenience of using frozen chicken breast in this recipe because I can just pop it out of the freezer and into the instant pot. However, any form of chicken will work, even a rotisserie chicken breast would be great in here.

This recipe uses bacon bits, I would highly recommend you use the real bacon bits and not the imitation ones. I love the ones from Costco or ones found in the salad toppings section at the grocery store. The bacon bits give it a nice smoky flavor but they can be left out if preferred.

My son loves soups and he chowed this soup down. We were leaving town the day after I made this so I froze the leftovers and he keeps begging me to pull it out so he can eat more. So I will take that as a win for this recipe.

This soup tastes great with a little cheese sprinkled on top and even a dollop of sour cream wouldn’t hurt anything.

What you need to make this Instant Pot Chicken Chickpea Soup: (printable recipe is below)

Serves 6

Instructions

  1. Place the onion, bell pepper, celery and chili peppers into the instant pot and press the sauté button.
  2. Cook and stir mixture for about 3 minutes or until the onions start to soften a little.
  3. Add in the chickpeas, pinto beans, chicken or vegetable stock, chili powder, garlic powder, bacon bits and whole chicken breasts.
  4. Place lid on instant pot and select high pressure and let it cook for 20 minutes then do a quick pressure release.
  5. Once the instant pot is open, use tongs to remove the chicken breast and then chop or shred the breasts and place them back into the soup.
  6. Stir together, taste broth careful because it will be hot and adjust salt if needed.
  7. Top with shredded cheese and sour cream, if desired and enjoy.

Here are a few other recipes like this instant pot chicken chickpea soup that you may enjoy:

Instant Pot French Onion Soup
Marinara Tomato Soup
Tuscan Kale and Gnocchi Soup
You can also search soups for lots more!

Print

Instant Pot Chicken Chickpea Soup

Hearty and delicious soup with chickpeas, chicken, green chili peppers and bacon bits.
Course Dinner, Main Course, Soup
Cuisine Dinner, main course, Soup
Keyword Bacon, Bell Peppers, Chicken, chickpea, chili, Dinner, Peppers, Soup
Prep Time 10 minutes
Cook Time 20 minutes
Pressure release time 5 minutes
Servings 6 people

Ingredients

  • 1 onion – diced
  • 1 bell pepper – any color diced
  • 1 cup celery – diced
  • 8 ounces diced roasted green chili peppers
  • 1 can chickpeas – drained
  • 1 can pinto beans – drained
  • 48 ounces chicken or vegetable stock
  • 1/2 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 cup bacon bits – real bacon bits if possible
  • 2 chicken breasts – fresh or frozen
  • shredded cheese optional
  • sour cream optional

Instructions

  • Place the onion, bell pepper, celery and chili peppers into the instant pot and press the sauté button. Cook and stir mixture for about 3 minutes or until the onions start to soften a little.
  • Add in the chickpeas, pinto beans, chicken or vegetable stock, chili powder, garlic powder, bacon bits and whole chicken breasts.
  • Place lid on instant pot and select high pressure and let it cook for 20 minutes then do a quick release.
  • Once the instant pot is open, use tongs to remove the chicken breast and then chop or shred the breasts then place it back into the soup.
  • Stir together, taste broth careful because it will be hot and adjust salt if needed.
  • Top with shredded cheese and sour cream if desired and enjoy.
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