Instant Pot Vegan Chicken Noodle Soup with Chickpeas

Making Vegan Chicken Noodle Soup

Here are all the ingredients to make this vegan chicken noodle soup with chickpeas in an instant pot.

• 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 substitute 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.

Chickpea Noodle Soup Instant Pot Settings

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!

Selecting Noodles for Instant Pot Vegetable Noodle Soup

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.

Chickpea Vegetable Noodle Soup

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!

What to Pair with Vegan Chicken Noodle Soup

• Buttery Flaky Sourdough Biscuits From Scratch
• No-Knead Sourdough Bread with Sauerkraut and Onion
• Buttery Rosemary Sea Salt Sourdough Crackers

Soups & Stews

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Instant Pot Vegan Chicken Noodle Soup with Chickpeas

My favorite vegan chicken noodle soup is made with chickpeas instead of chicken! This chickpea noodle soup is made in an instant pot in just 30 minutes.

Print Recipe Pin Recipe

• Prep: 10 minutes
• Cook: 20 minutes
• Total Time: 30 minutes

Cook Mode Prevent your screen from going dark

Ingredients

• 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! 

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

See Full Bio

fermentation food microbiology sourdough sauerkraut fermenting at home fermented foods fermented drinks food safety and preventive controls