How to Cook Vegan Chicken Noodle Soup in an Instant Pot

by Kaitlynn Fenley

Looking for a healthy, super simple chicken noodle soup recipe? Well, this is my favorite vegan chicken noodle soup recipe, made with chickpeas instead of chicken! It comes together in just 30 minutes and it’s so easy to cook in an instant pot.

Ingredients for Vegan Chicken Noodle Soup

  • Brown Rice Noodles: Wheat noodles work too, but I always make this recipe with brown rice noodles.
  • Chickpeas: I use 1-2 cans of cooked chickpeas, drained.
  • Vegetable Broth: any vegetable broth will do. You can also use chicken broth if you aren’t vegan. For a creamy vegan chicken noodle soup, you can sub half the vegetable broth for a potato broth like this one.
  • Garlic, Onion, Carrots, and Celery: This is where all the good flavor comes from. Before starting the instant pot, you’ll sautee these aromatics to add a nice flavor to this soup.
  • Turmeric, Black Pepper, Paprika, and Salt: I love using these spices in this soup. I use smoked paprika and it really adds a nice subtle smoky flavor.

Simple Instant Pot Soup Settings for This Recipe

I think the hardest part of cooking soup with noodles in an instant pot is getting the timing settings just right! Luckily, I’ve made this recipe so many times in our instant pot, and I’ve figured out the perfect settings.

  1. Pressure Cook on High for 3 minutes.
  2. Depressurize naturally for 3 minutes.
  3. Then release the remaining pressure.
  4. Open it up, and serve!

Noodle Selection

For this recipe, regular wheat pasta and brown rice pasta work best. I like to use Jovial brand brown rice pasta. It holds up SO well in the instant pot. I like using fusilli, penne, or bow-tie shaped pasta for this soup. I think these shapes are hardier, so the noodles don’t fall apart in the instant pot.

Other Ingredients You Can Use to Make Vegan Chicken Noodle Soup in an Instant Pot

I am a huge fan of using what I have on hand for soup recipes. Instead of chickpeas, I’ve used tempeh and white beans in this recipe. I’ve also tried leeks instead of onion. Everything I’ve tried still comes out delicious and very close to chicken noodle soup!

More Soup Recipes You Should Try

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How to Cook Vegan Chicken Noodle Soup in an Instant Pot

Looking for a healthy, super simple chicken noodle soup recipe? Well, this is my favorite vegan chicken noodle soup recipe, made with chickpeas instead of chicken! It comes together in just 30 minutes and it’s so easy to cook in an instant pot.

  • Author: Kaitlynn Fenley
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 Servings 1x
  • Category: Soup
  • Method: Pressure Cooker
  • Cuisine: american
  • Diet: Vegan

Ingredients

Scale
  • 2 Celery Stalks, minced
  • 2 Medium Carrots, chopped
  • 1 Yellow Onion, chopped
  • 2 Tablespoons Garlic, minced
  • 2 Tablespoons Oil
  • 1 Teaspoon Turmeric
  • 1 Teaspoon Black Pepper
  • 1/2 Teaspoon Paprika
  • 2 Teaspoons Salt
  • 8 Cups Vegetable Broth
  • 1 Can Chickpeas, Drained and Rinsed
  • 12 Ounces Brown Rice Pasta
  • Fresh Parsley 

Instructions

  1. Set your instant pot to saute on medium for 12 minutes and add in the oil, celery, onion, carrot, and garlic. 
  2. Cook until a brown, caramelized glaze appears on the bottom. 
  3. Deglaze the pot with one cup of the vegetable broth. 
  4. Add in the chickpeas salt, turmeric, paprika, and black pepper. 
  5. Add in the remaining vegetable broth and the noodles. 
  6. Set the instant pot to pressure cook on high for 3 minutes. 
  7. Secure the lid and press start. 
  8. Once the cooking time is complete, allow the soup to sit for 3 more minutes. Then release the pressure. 
  9. Top with fresh parsley and enjoy! 

Keywords: chickpea, chicken noodle, soup, instant pot

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4 comments

Jonathan October 22, 2020 - 11:16 am

This recipe is sooo good! I am awful at cooking, but my Instant Pot has been saving me and this recipe is a great addition to my repertoire! Recommend to anyone looking for a simple dish that tastes like you spent all day on it.

Reply
Kate September 28, 2021 - 4:53 pm

Just made this and it’s amazing! Super simple recipe (I used half potato leek soup) but packed with flavor. This will definitely be a winter staple!

Reply
Kaitlynn Fenley September 29, 2021 - 7:27 am

So glad to hear that you enjoyed the recipe!

Reply
Jaydee December 18, 2021 - 9:14 pm

I added a teaspoon of Trader Joe’s vegan chickenless powder and half a teaspoon of their Umami mix to this recipe and it turned out amazing!

Reply

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