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
- 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 pressure release.
- 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.
- 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.
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!
Instant Pot Chicken Chickpea Soup
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.