Instant Pot Vegan Thai Peanut Soup

by Jill Dalton

Here is a delicious Plant Based Thai Peanut Soup recipe for the Instant Pot that will warm your belly on these cold evenings. The warmth from the red chili flakes and the creaminess of the peanut butter flavored broth will tempt you to eat more than just one bowl. If you don’t have an Instant Pot, you can make in a soup pot on the stove that you will simmer for at lest 45 minutes.

Instant Pot Vegan Thai Peanut Soup

Print Recipe
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.7/5
( 52 voted )

Ingredients

2  onions, diced
8 oz mushrooms, diced
2 cups ( 2 medium ) sweet potatoes, diced
2 cup cabbage, diced
4 cups fresh spinach
1/2 cup peanut butter
1  14 oz can garbonzo beans
2 tsp ginger powder
2 tsp onion powder
3 oz tomato paste
1/2 tsp red cili flakes
juice of one lime
6 cups water ( 1 1/2 liters)

Instructions

  1. Add the water, spices, and peanut butter to the Instant Pot pan and whisk until the peanut butter is distributed. 
  2. Add the remaining ingredients and stir lightly
  3. Put lid on Instant Pot
  4. Turn vent valve to seal
  5. Press pressure cooker setting and set for 15 minutes.
  6. Let natural pressure release for 10 - 15 minutes and then turn the vent open.
  7. Once Instant Pot is depressurized, open.
  8. Stir soup and enjoy!
Did You Make This Recipe?
Take a picture and share the love? Tag me on Instagram at @wholefoodplantbasedcookingshow

You may also like

18 comments

Cathy Harden February 3, 2019 - 8:29 pm

Are you using a 6 or 8 quart Instant Pot?

Reply
Jill Dalton February 4, 2019 - 7:11 pm

8

Reply
bilberryelf February 4, 2019 - 2:20 am

Sounds delicious! Cabbage goes so well in soups, doesn’t it? Soups are very much needed in the cold right now, so thank you for sharing 🙂 Wishing you a wonderful day <3

Reply
Lydia Kirby February 4, 2019 - 6:59 am

What can I sub for the mushrooms?

Reply
Jill Dalton February 4, 2019 - 7:12 pm

zucchini

Reply
Lydia Kirby February 7, 2019 - 10:24 pm

Great idea! Thank you!!

Reply
Krissu February 4, 2019 - 5:57 pm

How about if I have a regular pot? In which order shoul the veg go in and how long to cook it?

Reply
Jill Dalton February 5, 2019 - 9:16 am

When I cook it in a regular pot, I usually fry the onions a bit first and then add the remaining ingredients and cook for about 45 min.

Reply
Krissu February 6, 2019 - 6:05 am

Thanks Jill! Your recepies are fantastic! Sending love from Spain!! 💛

Reply
Michelle February 5, 2019 - 2:28 pm

If I want to use tofu instead of chickpeas, do you think I should add after the cooking/npr, at the end?

Reply
Pam M February 5, 2019 - 10:00 pm

I made this exactly per instructions and it is good. It was a little on the watery taste but I wasn’t sure how to improve it.

Reply
Michelle February 6, 2019 - 4:41 am

Hi Pam, I commented below on the changes I made to this recipe, check it out!

Reply
Michelle February 6, 2019 - 4:40 am

I greatly improved this recipe by doing the following: used fresh garlic and ginger, used kale instead of spinach (you absorb the iron better), used tofu instead of chickpeas, cut about 1/3 of the sweet potato into extra small cubes so that it disintegrated while cooking and thickened up the broth, added 2 tsp of rice vinegar, added 1 tsp of coconut aminos (yes, this is a small amount of added salt), added one extra lime juice, and after it was done cooking I stirred in 1 tsp of blackstrap molasses. Very quick and easy and tastes awesome!

Reply
Judy Wright October 14, 2021 - 8:40 am

Maybe I shouldn’t say this but I can’t help it. I find it extremely unkind to totally “improve” a recipe while on someone’s site. Offering out something to use if you don’t have the ingredients listed is one thing but to say “I greatly Improved” the recipe is at the least subjective and presumptuous. I do not know Jill Dalton so this is not a personal thing. I would encourage Michelle to consider starting her own cooking site as it sounds like she enjoys cooking. And it would be a much more thoughtful place to change up a recipe she found on someone else’s site.

I don’t know if my post will be allowed as I know it is critical but it is one of my pet peeves. Jill, carry on with your recipes and show . . . you are enjoyable to watch and come across so homey and “real”. Much appreciation from me for all the effort you and your husband put forth to help us on our whole food plant based vegan gluten free oil free journey!

Reply
pammyjcontest February 7, 2019 - 9:25 pm

Thanks Michelle, I made this recipe again and did what you said above except I just left out the garbanzos this time with no additional added protein. I also added about 2 Tbs of powdered peanut butter to give it a more peanuty taste without the extra fat. It turned out really good. Thanks Jill, I really love this soup!

Reply
Pam M February 7, 2019 - 9:28 pm

Oh, one more small point on the time factor. Maybe it’s me but it takes me much longer than 15 minutes to chop and peel everything so just know there is a bit more time involved.

Reply
Howard March 8, 2019 - 8:49 am

Hi Jill
Great recipe. Do you think you could do more instant pot recipes and also do a video on how you would prepare your previous soup recipes using an instant pot

Reply
Lori August 13, 2020 - 3:06 pm

This is absolutely delicious! It is full of nutrition and so easy to make in the pressure cooker. I add it to my weekly menu often. It is yummy goodness in a bowl!

Reply

Share your thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.