Set your instant pot to saute and add in your olive oil. After olive oil is warmed up, add your onions and cook for 5-7 minutes.
Add in your chopped veggies, spices and cover completely with broth. Close your instant pot and set to 30 minutes on normal pressure. Or soup mode if you have one.
Drain your chickpeas and season with olive oil, chili flakes, salt and turmeric. Bake in the oven @400F for 10-15 minutes or until the chickpeas get crispy. Set aside.
After time has expired, carefully quick release the steam. Using an immersion blender, blend your soup until completely smooth.
Serve in a bowl. Garnish with chickpeas and a drizzle of coconut milk, or heavy cream.