Craving a lightning-fast meal that doesn’t skimp on flavor or nutrients? This vibrant Instant Pot soup is your answer! Packed with tender leeks, earthy rainbow chard, and hearty chickpeas, it comes together in a mind-blowing 6 minutes. It’s the perfect cozy, healthy dinner for any busy weeknight.
Ingredients
• 4 cups (approx. 400g) Leeks, thinly sliced
• 1 cup (approx. 120g) Celery Stalks, sliced
• 1 15-ounce (425g) can Chickpeas, rinsed and drained
• 8 cups (approx. 240g) Rainbow Chard, chopped
• 1 tbsp. (approx. 3 cloves) Garlic, minced
• 1 tsp Dried Oregano
• 1 tsp Salt
• 2 tsp Ground Black Pepper
• 2 cups (480ml) Vegetable Stock
• 2 cups (approx. 250g) Straightneck Squash, cut into 1-inch cubes
• ¼ cup (approx. 15g) Fresh Parsley, chopped
• 6 tbsp. (approx. 30g) Parmesan Cheese, grated
Instructions
1. Directions
2. Combine First : Place the leeks, celery, chickpeas, chard, garlic, oregano, salt, pepper, and vegetable stock into the Instant Pot. Stir well to combine.
3. Pressure Cook: Secure and lock the lid, ensuring the steam release valve is in the ‘Sealing’ position. Manually set the cooking time to 3 minutes at high pressure.
4. Release Pressure: When the cooking cycle is complete, carefully perform a quick release by moving the steam release valve to the ‘Venting’ position.
5. Sauté and Finish: Once the pin drops, safely open the lid. Set the Instant Pot to the “Sauté” function. Add the cubed squash and fresh parsley, stirring to combine. Cook for 3 more minutes until the squash is tender-crisp.
6. Serve: Ladle the soup into bowls and serve hot, sprinkled generously with grated Parmesan cheese.
Nutritional Information
• Nutrition Facts
• (Per Serving)
• Calories: 142
• Total Fats: 14g
• Net Carbs: 14g
• Proteins: 6g
• Fibers: 5g
Pro Tips
• Be sure to wash your leeks thoroughly after slicing. They are notorious for hiding grit between their layers; swishing them in a bowl of water is the most effective cleaning method.
• For a creamier texture, use an immersion blender to pulse the soup a few times after pressure cooking but before you add the squash and parsley.
• Don’t discard the colorful chard stems! Finely chop them and add them with the leeks and celery for extra texture and zero waste.
• To make this recipe vegan, simply omit the Parmesan cheese or replace it with a sprinkle of nutritional yeast for a savory, cheesy flavor.
FAQ
Q: Can I make this Instant Pot soup vegan
A: Yes, this soup is easily made vegan. Simply omit the Parmesan cheese or, for a savory, cheesy flavor, replace it with a sprinkle of nutritional yeast after cooking.
Q: How do you properly clean leeks for soup
A: Leeks often trap grit between their layers. The most effective way to clean them is to slice them first, then place the slices in a bowl of water and swish them around. The dirt will sink to the bottom, leaving you with perfectly clean leeks.
Q: Can I use a different green instead of rainbow chard
A: Absolutely. While rainbow chard is delicious, you can easily substitute other hearty greens like kale or Swiss chard. If you use a more tender green like spinach, add it at the very end with the squash, as it requires less cooking time.
Q: How can I make this soup creamier
A: For a creamier texture, use an immersion blender after the pressure cooking cycle is complete. Pulse the soup a few times to partially blend it before adding the squash and parsley for the final sauté step.
