Description
This creamy vegetable soup is made with chickpeas, brown rice, and a rainbow of vegetables for a delicious dinner that comes together quickly in the Instant Pot!
Ingredients
Units
Scale
- 2 cups vegetable broth
- 1/3 cup brown rice
- 1 15oz can chickpeas, drained and rinsed
- 1 yellow onion, diced
- 1 1/2 cups carrot, diced
- 1 1/2 cups celery, diced
- 1 cup frozen corn
- 1 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 16oz evaporated milk
- 2 teaspoons cornstarch
- 1/2 cup frozen peas
Instructions
- 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.
- In a small bowl, whisk the cornstarch and evaporated milk until combined.
- When 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