Instant Pot Chickpea Vegetable Soup with Parmesan

From: New York Times Cooking SectionPrint this Recipe

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  1. Place the clove, onion, chickpeas, 1 teaspoon of rosemary, garlic, olive oil, cheese rind, and broth into the instant pot liner.
  2. Set the timer to 35 minutes on high pressure.
  3. Let off the steam.
  4. Turn on the saute function, and add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer.
  5. While soup simmers, mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl.

Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture.