Instant Pot Creamy Vegetable Soup

Name: Instant Pot Creamy Vegetable Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups vegetable broth; ⅓ cup brown rice; 1 15oz can chickpeas, drained and rinsed; 1 yellow onion, diced; 1 ½ cups carrot, diced; 1 ½ cups celery, diced; 1 cup frozen corn; 1 teaspoon garlic powder; ½ teaspoon dried parsley; ½ teaspoon dried rosemary; ½ teaspoon dried thyme; ½ teaspoon salt; ½ teaspoon black pepper; 16oz evaporated milk; 2 teaspoons cornstarch; ½ cup frozen peas

Jump To Recipe by Liz Thomson December 20, 2021 This post may contain affiliate links.

This creamy vegetable soup is made with chickpeas, brown rice, and a variety of vegetables for a delicious dinner that comes together quickly in the Instant Pot!

I wasn’t exactly sure what to call this recipe. I based it off of a creamy chicken and rice style recipe, but obviously, I made it without chicken! Instead, I used chickpeas to provide protein so this soup is completely vegetarian. I was able to sneak in quite a few vegetables and this cozy soup reminds me of the inside of a vegetable pot pie.

Vegetable Soup Ingredients

Vegetable broth– I like using a chicken-style broth like Edward & Son’s or Ocean’s Halo which are both vegetarian.
Brown rice– This helps add protein and fiber to the soup making it more filling.
Chickpeas– Chickpeas are the perfect plant-based protein for this creamy soup.
Onion, Carrots & Celery- This traditional mirepoix creates a veggie-packed base for this soup.
Corn– I used frozen corn but canned corn is fine, too.
Seasonings- Garlic powder, parsley, rosemary, and thyme create a savory flavor. You can substitute with poultry seasoning if desired.
Evaporated milk- Evaporated milk is a more concentrated form of milk where part of the water has been removed. It gives you a creamy texture without using actual cream.
Cornstarch– This helps thicken the broth to create a truly creamy broth.
Peas– I used frozen peas but canned peas are fine, too.

What is Evaporated Milk?

You may be wondering, “What is evaporated milk?” Evaporated milk is a more concentrated form of milk where part of the water has been removed. It gives you a creamy texture without using heavy cream. It’s sold in a can so it’s shelf-stable. You can usually find it near the baking ingredients with sweetened condensed milk. Be sure to use evaporated milk and not sweetened condensed milk in this recipe!

Vegan Substitutions

If you want to make a dairy-free version, you can substitute the evaporated milk for a vegan cream. I’ve had good success with Ripple’s dairy-free half and half and it was just as creamy as milk. Be sure to buy the plain, unflavored, unsweetened kind. You could also substitute with almond milk but it won’t be nearly as creamy.

How to Make Creamy Vegetable Soup

Add the vegetable broth and brown rice to the Instant Pot and stir so the rice is coated with the broth. Add the chickpeas, onion, carrots, celery, corn, and seasonings and stir.

Secure the lid and set to manually pressure cook for 15 minutes.

Once the Instant Pot is done cooking, switch the valve to release to quick-release the pressure.

Once the pressure has been released, carefully open the lid and add the evaporated milk and frozen peas.

Turn the Instant Pot to saute and cook for 2-3 minutes until the peas are warm. Serve immediately.

Serving Suggestions

This soup is hearty enough to be a main dish, but you could also serve it as a side dish. Try pairing it with a simple salad like this warm kale salad or enjoy it with a slice of bread. I always keep Wildgrain sourdough bread in the freezer for when I need a last-minute loaf!

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