Garbanzo Soup (Instant Pot Version) EASY!

Mediterranean-Style Garbanzo Soup Instant Pot Version (SUPER EASY!)

Note: Fills an 8-quart Instant Pot FULL. 

Serves around 8-11 people.

Prerequisite:

SOAK 7 cups DRY Garbanzo Beans overnight by putting the beans into a bowl or pot and covering with lots of water. You'll be surprised how much water they absorb and grow! Also, if you hear some funny popping sounds, guess what?! You're soaking CHICK peas! ;) It's a funny aspect of the soaking process and no, you aren't hearing unreal things. :)

Soup Ingredients:

Soaked Garbanzo beans (measurement above)

1 1/2 Tablespoons Himalayan Salt

16 oz. firm Organic Tofu, chopped into cubes

4 cups chopped Tomatoes (canned or raw)

1 large Onion, slivered or chopped

Some Basil and Oregano Flakes or Raw Leaves (Put your "thinking cap" on and imagine what looks good to you. Different folks have their own personal preferences and you're going to have to figure out what you like and how much of a flavor suits you!)

Serving and Decoration ONLY: Olive Oil and Fresh Parsley (optional)

Directions:

Place all the Soup Ingredients into an Instant Pot and make sure that the liquid is all the way up to the "max fill line" on the 8-quart Pot. If not, add water to the fill line. Make sure that the lid is properly installed and the petcock set for sealing. Then I prefer to set the Instant Pot to cook on High Pressure for 40 minutes (I love my beans MUSHY and SOFT!!!).

When the program is finished and the steam is released, drizzle on a small amount of olive oil (this makes the soup just so much more hearty and buttery seeming), and serve with chopped fresh Parsley--if you like! 

Enjoy! Isn't this just so much easier than on a cooktop? You don't have to watch the pot to keep it from boiling over and making a mess! Just put in the ingredients and you're free! 

Serving: 

It goes excellent alongside other Mediterranean foods like Pita Bread, Baba Ghanoush, Falafels, etc.

Our family and guests especially love it with homemade crackers!