Instant Pot Vegan Chicken Noodle Soup with Chickpeas

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5 from 3 reviews

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.


  • 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 


  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!