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Instant Pot Chicken & Chickpeas Soup
Course
Main Course
Cuisine
Moroccan
Keyword
Chicken & Chickpeas Soup
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
1239
kcal
Author
Corrie
Ingredients
1
tablespoon
olive oil
3(4-ounce)
skinless boneless chicken breast
as required
salt and ground black pepper
1
medium
onion
chopped
2
cloves
garlic
minced
½
teaspoon
dried rosemary
crushed
½
teaspoon
red pepper flakes
1
medium
sweet potato
peeled and cubed
1
cup
tomatoes
2 ½
cup
chicken broth
2
cups
fresh spinach
chopped
1
cup
canned chickpeas
rinsed and drained
Instructions
Place the oil in an Instant Pot and select “Sauté”. Now, add the chicken, salt and black pepper and cook for about 5 minutes or until browned.
With a slotted spoon, transfer the chicken breasts onto a plate.
In the pot, add the onion and cook for about 5 minutes.
Add the garlic, rosemary and red pepper flakesand cook for about 1 minute.
Press “Cancel” and stir in the cooked chicken, sweet potatoes, tomatoes, broth and spinach.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 4 minutes.
Press “Cancel” and do a quick release.
Carefully, remove the lid and stir in the chickpeas.
Select “Sauté” and cook for about 4-5 minutes.
Press “Cancel” and stir in the salt and black pepper.
Serve hot.
Nutrition
Calories:
1239
kcal
|
Carbohydrates:
22
g
|
Protein:
208
g
|
Fat:
30
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
615
mg
|
Sodium:
1804
mg
|
Potassium:
4060
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
8698
IU
|
Vitamin C:
31
mg
|
Calcium:
102
mg
|
Iron:
5
mg