Thai Coconut Chickpea Stew

This creamy, flavorful soup will spice up any evening. You can switch up the vegetables if you prefer—try carrots or cauliflower. Squeeze in some lime juice at the end for an added flavor pop, and if you have some fresh cilantro or Thai basil, chop some and sprinkle it on top before serving.
Course Lunch, Main Course, Soup
Cuisine American, Thai
Keyword electric pressure cooker, instant pot
Prep Time 10 minutes
Cook Time 3 minutes
Natural or Quick release 10 minutes
Total Time 23 minutes
Servings 4 bowls
Calories 400kcal
Author Heather Nicholds, C.H.N.



  • 8 ounces mushrooms sliced (about 3 cups)
  • 3 cups cooked chickpeas from 1 cup dried, or 2 14oz cans
  • 1 red bell pepper seeded and chopped
  • 13.5oz can coconut milk
  • 2 Tbsp tamari or soy sauce
  • 1 tsp Thai chili paste or pinch red pepper flakes
  • 1 tsp ground ginger
  • salt to taste


  • In your electric pressure cooker’s cooking pot, combine the mushrooms, chickpeas, red bell pepper, coconut milk, tamari, chili paste, and ginger. Close and lock the lid and ensure the pressure valve is sealed, then select High Pressure and set the time for 3 minutes.
  • Once the cook time is complete, let the pressure release naturally, about 20 minutes, or quick release it, being careful not to get your fingers or face near the steam release.
  • Once all the pressure has released, carefully unlock and remove the lid. Taste and season with salt.



Preparation tip: You’ll want to cook the chickpeas in advance, since they take so much longer than the other ingredients. I like to cook a big batch of one or two plain beans for the week, which I can then throw into salads or soups like this. Follow my video demo, or just put the dried chickpeas in your electric pressure cooker’s cooking pot with plenty of water to cover, and cook on High Pressure for 30 minutes.


Calories: 400kcal