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.
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
- Add the water, spices, and peanut butter to the Instant Pot pan and whisk until the peanut butter is distributed.
- Add the remaining ingredients and stir lightly
- Put lid on Instant Pot
- Turn vent valve to seal
- Press pressure cooker setting and set for 15 minutes.
- Let natural pressure release for 10 - 15 minutes and then turn the vent open.
- Once Instant Pot is depressurized, open.
- Stir soup and enjoy!
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16 comments
Are you using a 6 or 8 quart Instant Pot?
8
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
What can I sub for the mushrooms?
zucchini
Great idea! Thank you!!
How about if I have a regular pot? In which order shoul the veg go in and how long to cook it?
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.
Thanks Jill! Your recepies are fantastic! Sending love from Spain!! 💛
If I want to use tofu instead of chickpeas, do you think I should add after the cooking/npr, at the end?
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.
Hi Pam, I commented below on the changes I made to this recipe, check it out!
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!
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!
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.
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