If I had to guess, I’d say most of you have never had an Indian Kadhi (Indian Yogurt Soup) –unless of course you or someone you know are Indian and it was made at home for you.
Indian Yogurt Soup
This dish uses yogurt and besan (chickpea flour) to result in a smooth, thick, tangy, spicy soup that goes very well with rice.
There are many regional variations of this Indian Yogurt Soup. Punjabis add onions and fried vegetable fritters (pakodas) to theirs. Gujrathi Kadhi is sweet, not as thick as some other versions, and uses ginger-garlic paste.
Sindhi Kadhi often uses okra or eggplant. I think mine is probably a mix of Punjabi and Marathi Kadhi–sort of like me! I’m not really sure. What I do know is that this Indian Yogurt Soup is delicious and quite unlike anything served in Indian restaurants.
I’ve seen some recipes for this that use a slow cooker, but as you guys know, I’m not that patient. I’ll make something in a slow cooker if it yields better results, such as the Thai Green Curry that tastes better when it’s slow cooked.
But I wanted to try this Instant Pot Kadhi under pressure first, and I was glad to see it works.
Sometimes I think I should just call my blog Cooking While ADD because a lot of the benefits of the Instant Pot for me are the fact that I don’t have to stand over the food and stir and remember to not let it burn.
This Indian Yogurt Soup recipe is a case in point. Sure you could make this on the stovetop–but if you’re going to be distracted by a shiny object in the middle of cooking then maybe not so much, as it does require some watching over and stirring.
This method however, is very hands off once you have the initial tempering of spices, or the tadka done.
Check out my Cold Start Instant Pot Yogurt recipe and use your own homemade yogurt to make this delicious recipe!
The Recipe Steps for this Indian Yogurt Soup are
- Blend the yogurt water and besan together
- Season the oil with the aromatics
- Cook on SOUP setting for 5 minutes, 10 mins NPR
Instant Pot Gluten-Free Indian Kadhi Tangy Yogurt Soup
Ingredients
Blend Together
- ▢ 1 cup ( 245 g ) yogurt , tangy, full fat.
- ▢ 2.5 cups ( 500 g ) Water
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Sugar Or Other Sweetener Equivalent
- ▢ 1/4-1 teaspoon ( 0.25 teaspoon ) Cayenne Pepper , (adjust to taste)
- ▢ 4 tablespoons ( 4 tablespoons ) Besan , (chick pea flour)
For the Tadka, or flavoring of the ghee
- ▢ 1 tablespoon ( 1 tablespoon ) Ghee , or coconut oil
- ▢ 1 teaspoon ( 1 teaspoon ) Black Mustard Seeds
- ▢ 1 teaspoon ( 1 teaspoon ) Cumin Seeds
- ▢ 4 slices ( 4 slices ) Minced Ginger , thin
- ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
- ▢ 1 ( 1 ) Serrano peppers , sliced thin
Instructions
Blend together the yogurt, besan, water, cayenne, sugar and salt. Don’t let it get too frothy, just mix until everything is mixed.
Turn your Instant Pot onto Sauté on high. When the display reads HOT, add your ghee or oil. When the ghee is hot and shimmering, add the cumin and mustard seeds and let them sputter for 10-20 seconds.
Add the serrano pepper and ginger as well as the turmeric.
Pour in the blended yogurt mixture and seal the Instant Pot.
Cook on SOUP setting for 4 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.
We’re using the SOUP setting so as to not allow the yogurt to come to a vigorous boil which could cause it to separate.
If you find your pot is not coming to pressure, mix in a little additional water. I wish I could be more precise, as I usually am, but feedback from readers has shown that the yogurt they start out with makes a huge difference. If the yogurt was too thick to start with, you will need to add more water.
Do not use Greek Yogurt for this. If you do, add more water.
The final consistency you want is that of a thin pancake batter. So start out thinner than that, and once it cooks it should thicken up like a soup.
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Instant Pot Gluten-Free Indian Kadhi Tangy Yogurt Soup
Ingredients
Blend Together
- 1 cup yogurt tangy, full fat.
- 2.5 cups Water
- 1 teaspoon Kosher Salt
- 1 teaspoon Sugar Or Other Sweetener Equivalent
- 1/4-1 teaspoon Cayenne Pepper (adjust to taste)
- 4 tablespoons Besan (chick pea flour)
For the Tadka, or flavoring of the ghee
- 1 tablespoon Ghee or coconut oil
- 1 teaspoon Black Mustard Seeds
- 1 teaspoon Cumin Seeds
- 4 slices Minced Ginger thin
- 1 teaspoon Turmeric
- 1 Serrano peppers sliced thin
Instructions
Blend together the yogurt, besan, water, cayenne, sugar and salt. Don’t let it get too frothy, just mix until everything is mixed.
Turn your Instant Pot onto Sauté on high. When the display reads HOT, add your ghee or oil. When the ghee is hot and shimmering, add the cumin and mustard seeds and let them sputter for 10-20 seconds.
Add the serrano pepper and ginger as well as the turmeric.
Pour in the blended yogurt mixture and seal the Instant Pot.
Cook on SOUP setting for 4 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.
We’re using the SOUP setting so as to not allow the yogurt to come to a vigorous boil which could cause it to separate.
If you find your pot is not coming to pressure, mix in a little additional water. I wish I could be more precise, as I usually am, but feedback from readers has shown that the yogurt they start out with makes a huge difference. If the yogurt was too thick to start with, you will need to add more water.
Do not use Greek Yogurt for this. If you do, add more water.
The final consistency you want is that of a thin pancake batter. So start out thinner than that, and once it cooks it should thicken up like a soup.
Instant Pot Gluten-Free Indian Kadhi Tangy Yogurt Soup https://twosleevers.com/indian-yogurt-soup/
This delightful Chickpea Soup is filled to the brim with chickpeas, rainbow chard, and yellow summer squash. Garlic and parsley give it a fresh taste for a chickpea soup everyone can enjoy!
What Makes This Chickpea Soup So Good
This is a recipe for a vegan Chickpea Soup that I made in my Pressure Cooker. There is this soup I used to make with lots of fresh vegetables. I remember starting with leeks and some kind of greens.
I couldn’t remember much of it, but I do remember that what made it really shine was the addition of fresh parsley and chopped garlic after the soup was cooked.
The other thing I remember about that Chickpea Soup was that it took a while to sauté the leeks and veggies for it. I loved that soup because it’s chock full of fresh vegetables, but it took a while longer to make it that I didn’t make it very often.
Well, okay. It takes maybe 10-15 minutes of cooking the leeks and then occasionally stirring the soup, so it’s not like you’re in the kitchen for hours. But somedays I need something that will cook itself.
Enter the pressure cooker. I don’t know why it’s taken me so long do re-make this in my Instant Pot, but I tried it last weekend. Actually, I do know why it’s taken me so long.
I couldn’t figure out how to get the vegetables and the chickpeas to cook together at the same time. And to be honest, I still haven’t figured that out. So when making this soup, you can either prepare chickpeas in the Instant Pot as I did for the Chana Salad recipe , or you can do what I did, which is to use canned chickpeas.
How To Make Chickpea Soup
I’m providing both stovetop and pressure cooker directions for this soup, so you can enjoy it either way 🙂
Pressure Cooker Instructions
- Ensure your leeks and greens are well-washed and clean
- Add all soup ingredients into your pressure cooker. For the pressure cooker, you may choose to omit the oil, since we are not sautéing the leeks.
- Set the pressure cooker to cook for 3 minutes at high pressure, and when done release all pressure immediately.
- Add more stock if needed.
- Turn the Pressure cooker on Sauté and add the yellow squash, parsley, and garlic
- Allow it to cook for 2-3 minutes until the squash is done, sprinkle each bowl with parmesan cheese, and serve.
Stovetop Instructions
- Heat oil in a large pot, and when hot, add leeks and stir until the leeks are translucent about 10-12 minutes.
- Add all soup ingredients and cook until the vegetables are cooked through.
- Add more stock if needed.
- Once the leeks and greens are cooked, add the yellow squash, parsley, and garlic
- Allow it to cook for 2-3 minutes until the squash is done, sprinkle each bowl with parmesan cheese, and serve.
What Else Can you Include in this Soup?
So I see this as a soup that takes a little bit of whatever is in the fridge. The only “must-haves” are the leeks, some kind of greens, parsley and garlic. Other than that, put whatever you want and it should be fine.
- For the Rainbow chard, you could substitute spinach, kale, or collard greens .
- For the chickpeas, you could substitute really any kind of beans you’d like.
- For the yellow summer, pick some sort of vegetable with a little color against the green of the soup.
- You could add green beans, cauliflower, peppers etc. during the last sauté step and allow things to cook.
- Leave me and the other readers a comment telling us what you subbed with, so we can all experiment.
Looking For More Great Instant Pot Soup Recipes? Check These Out!
- Make this warming, comforting, spicy, & tasty pressure cooker Tomato Coconut Soup in your instant pot or pressure cooker. Taste Indian food like never before!
- This Instant Pot Kimchi Beef Stew is an easy Korean-style dump-and-cook recipe that’s full of spicy, umami flavor. It’s guaranteed to perk up your taste buds, and taste like you slaved for hours.
- This Clam Chowder with Shrimp recipe gives you all the warmth and deliciousness you’d expect from a good clam chowder and it’s made in your Instant Pot!
- This Instant Pot Coconut Chickpea Curry recipe is an easy and delicious vegan recipe that’s SO very good.
Chickpea Soup
Equipment
- Instant Pot Mini Duo or Instant Pot 6 quart or Instant Pot 8 Quart
- Measuring Cups
- Measuring Spoons
Ingredients
For the Soup
- ▢ 1 tablespoon ( 1 tablespoon ) Vegetable Oil , if making stovetop
- ▢ 4 cups ( 356 g ) Leeks , finely sliced
- ▢ 1 cup ( 101 g ) Celery , sliced
- ▢ 14.5 ounce ( 411.07 g ) Canned Chickpeas
- ▢ 8 cups ( 288 g ) rainbow chard , chopped
- ▢ 1 tablespoon ( 1 tablespoon ) Garlic , for the soup
- ▢ 1 teaspoon ( 1 teaspoon ) Dried Oregano
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 2 teaspoons ( 2 teaspoons ) Ground Black Pepper
- ▢ 2 cups ( 470 g ) Vegetable Stock
For Finishing
- ▢ 2 cups ( 226 g ) Yellow Summer Squash , cut in half and then sliced
- ▢ 1/4 cup ( 15 g ) Chopped Parsley , chopped
- ▢ 1 tablespoon ( 1 tablespoon ) Garlic , for finishing
- ▢ 4-6 tablespoon ( 4 tablespoon ) shredded Parmesan cheese , (omit for vegan)
Instructions
Pressure Cooker Instructions
- Ensure your leeks and greens are well-washed and clean
- Add all soup ingredients in to your pressure cooker. For the pressure cooker, you may choose to omit the oil, since we are not sautéeing the leeks.
- Set the pressure cooker to cook for 3 minutes at high pressure, and when done release all pressure immediately.
- Add more stock if needed.
- Turn the Pressure cooker on Sauté and add the yellow squash, parsley and garlic
- Allow it to cook for 2-3 minutes until the squash is done, sprinkle each bowl with parmesan cheese, and serve.
Stovetop Instructions
Heat oil in a large pot, and when hot, add leeks and stir until the leeks are translucent about 10-12 minutes.
Add all soup ingredients and cook until the vegetables are cooked through.
Add more stock if needed.
Once the leeks and greens are cooked, add the yellow squash, parsley, and garlic
Allow it to cook for 2-3 minutes until the squash is done, sprinkle each bowl with parmesan cheese, and serve.
For the Rainbow chard, you could substitute spinach, kale, or collard greens.
For the chickpeas, you could substitute really any kind of beans you’d like.
For the yellow summer, pick some sort of vegetable with a little color against the green of the soup.
You could add green beans, cauliflower, peppers etc. during the last sauté step and allow things to cook.
Leave me and the other readers a comment telling us what you subbed with, so we can all experiment.
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Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
