As the chill of winter settles in, there’s nothing quite like the comfort of a warm bowl of soup to wrap around you like a cozy blanket. I was in the midst of a busy week when I craved that nostalgic taste of classic chicken noodle soup—only this time, I wanted to keep it plant-based and wholesome. That’s when I stumbled upon my Instant Pot, and an idea sparked.
Imagine the rich aroma of garlic mingling with fresh vegetables, seasoned just right with turmeric and paprika, all simmered to perfection. In just 30 minutes, I created a vibrant Instant Pot Vegan Chicken Noodle Soup with Chickpeas that not only ticked the cozy box but also brought a splash of healthiness to the table. With the ease of the Instant Pot, this dish caters to a weeknight dinner or a leisurely weekend feast, leaving you with time for the things you love.
Join me on this delicious journey, where each spoonful of tender brown rice pasta and flavorful chickpeas will have you forgetting all about fast food. Let’s savor the homemade magic together!
Why will you love Instant Pot Vegan Chicken Noodle Soup with Chickpeas?
Comforting Warmth: One bowl of this soup wraps you in cozy flavors, reminiscent of classic recipes but 100% plant-based.
Quick and Easy: Ready in just 30 minutes, this dish is perfect for busy weeknights or slow weekends.
Nutrient-Packed: Rich in vitamins and minerals, it features wholesome ingredients like chickpeas and fresh veggies.
Flavor Explosion: A delightful mix of spices, especially turmeric and paprika, creates a deliciously robust taste.
Crowd-Pleaser: Perfect for family dinners or gatherings—everyone loves a good bowl of hearty soup!
Versatile Base: Feel free to customize with your favorite veggies or spices for a unique twist.
Elevate your cooking game with this scrumptious Instant Pot Vegan Chicken Noodle Soup with Chickpeas and bring joy to your kitchen!
Instant Pot Vegan Chicken Noodle Soup Ingredients
Get ready to unleash the magic of an Instant Pot Vegan Chicken Noodle Soup with Chickpeas that’s both nourishing and delicious!
For the Soup Base
- Celery Stalks – 2, minced – a refreshing crunch that adds depth to the flavor.
- Medium Carrots – 2, chopped – sweet and nutritious, these brighten up the dish.
- Yellow Onion – 1, chopped – brings sweetness and earthy notes to the soup.
- Garlic – 2 tablespoons, minced – infuses warmth and aromatic goodness into every spoonful.
For the Seasoning
- Oil – 2 tablespoons – use olive oil for a health kick or your favorite cooking oil.
- Turmeric – 1 teaspoon – known for its anti-inflammatory properties, plus it adds a vibrant color!
- Black Pepper – 1 teaspoon – enhances flavor and aids in the absorption of nutrients.
- Paprika – 1/2 teaspoon – brings a subtle smoky taste to warm your soul.
- Salt – 2 teaspoons – essential for elevating the other flavors.
For the Soup Ingredients
- Vegetable Broth – 8 cups – the base of your soup, giving it that rich, savory flavor.
- Chickpeas – 1 can, drained and rinsed – a fantastic source of plant protein that adds heartiness.
- Brown Rice Pasta – 12 ounces – gluten-free and cooks up beautifully, absorbing the soup’s essence.
For the Topping
- Fresh Parsley – a handful, chopped – adds a pop of color and freshness just before serving.
Get ready to dive into a comforting bowl of this delightful Instant Pot creation!
How to Make Instant Pot Vegan Chicken Noodle Soup
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Sauté Vegetables: Set your Instant Pot to sauté on medium heat for 12 minutes. Add in the oil, followed by minced celery, chopped onion, carrots, and garlic. Stir often until softened.
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Caramelize: Cook the vegetables until a brown, caramelized glaze starts to appear on the bottom of the pot. This adds a rich depth of flavor to your soup.
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Deglaze: Carefully pour in one cup of vegetable broth to deglaze the pot, scraping up any flavorful bits stuck to the bottom.
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Add Ingredients: Stir in the chickpeas, salt, turmeric, paprika, and black pepper. Mix everything well to ensure the spices coat all the ingredients.
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Pour Remaining Broth: Add the remaining vegetable broth along with the brown rice pasta, giving everything a good stir to combine.
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Pressure Cook: Secure the lid of the Instant Pot and set it to pressure cook on high for 3 minutes. This will cook the pasta perfectly while blending the flavors.
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Release Pressure: Once the cooking cycle is complete, allow the soup to sit for an additional 3 minutes. Then, carefully release the pressure following the manufacturer’s instructions.
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Garnish and Serve: Top each bowl with freshly chopped parsley for a burst of color and a fresh flavor. Enjoy your delightful soup hot!
Optional: Sprinkle with nutritional yeast for a cheesy flavor kick!
Exact quantities are listed in the recipe card below.
Instant Pot Vegan Chicken Noodle Soup Variations
Feel free to add your own spin to this nourishing soup, enhancing the flavors even more!
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Dairy-Free Creamy: Stir in a splash of coconut milk at the end for a rich, creamy texture that adds a delightful twist.
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Spicy Kick: Toss in a pinch of red pepper flakes or diced jalapeños while sautéing for a delicious heat that warms the soul.
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Quinoa Swap: Replace the brown rice pasta with quinoa for a protein-packed option that lends a unique texture to your soup.
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Extra Veggies: Sneak in chopped kale or spinach during the last minute of cooking for an even heartier, nutrient-rich bowl.
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Herb Infusion: Experiment with different herbs like thyme or rosemary instead of parsley for a whole new flavor profile that dances on your palate.
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Garlic Lovers: Increase the garlic to 3 tablespoons for an even more aromatic and flavor-packed soup, perfect for garlic aficionados.
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Lemon Zest Brightness: Add a squeeze of fresh lemon juice just before serving to brighten up the flavors and add a refreshing zing.
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Savory Umami: Sprinkle some nutritional yeast on top for a cheesy flavor boost, making your soup even more satisfying without any dairy.
Expert Tips for Instant Pot Vegan Chicken Noodle Soup
- Perfect Sauté: Start by cooking the vegetables until they’re beautifully caramelized; this deepens the flavor of your Instant Pot Vegan Chicken Noodle Soup with Chickpeas.
- Deglaze with Care: Use broth to deglaze the pot thoroughly, as this step avoids any burnt bits that could give an off-taste to your soup.
- Don’t Overcook: Set the pressure cooking time to exactly 3 minutes to prevent the brown rice pasta from becoming mushy.
- Spice Adjustments: Feel free to adjust the spices to your liking; more turmeric for color or extra black pepper for heat can elevate the flavor.
- Fresh Greens: Garnishing with fresh parsley not only adds a pop of color but also introduces a fresh flavor that brightens the dish!
What to Serve with Instant Pot Vegan Chicken Noodle Soup with Chickpeas?
Ahearty, wholesome soup deserves delicious sidekicks to create a memorable meal experience.
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Garlic Bread: Toasted slices of garlic bread are perfect for dipping, their buttery crunch creating a delightful contrast to the soup’s smoothness.
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Simple Green Salad: A fresh, crisp salad of mixed greens with a tangy vinaigrette balances the warm richness of your soup, adding a burst of brightness.
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Roasted Vegetables: Roasted seasonal veggies offer a satisfying crunch and sweetness that pairs beautifully, enhancing the overall flavor profile of your meal.
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Avocado Toast: Creamy avocado spread on whole-grain bread adds a luxurious texture, making each bite a comforting indulgence alongside your soup.
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Herbed Quinoa: As a protein-packed side, seasoned quinoa adds a nutty flavor and chewy texture that meshes well with the soup’s softness and heartiness.
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Lemon-Tart Sorbet: End your meal on a refreshing note with a zesty sorbet. Its bright citrus flavor acts as a palate cleanser after the hearty soup.
Each pairing complements the Instant Pot Vegan Chicken Noodle Soup with Chickpeas perfectly, inviting you to savor every moment at the dinner table.
Make Ahead Options
These Instant Pot Vegan Chicken Noodle Soup with Chickpeas are perfect for meal prep, allowing you to savor homemade goodness even on the busiest of days! You can chop the vegetables (celery, carrots, and onion) and mince the garlic up to 24 hours in advance. Store them in an airtight container in the refrigerator to keep them fresh. Additionally, you can combine the dry spices (turmeric, paprika, black pepper, and salt) in a small jar for easy use when you’re ready to cook. When it’s time to enjoy your soup, simply sauté the prepped veggies, add in the remaining ingredients, and pressure cook as directed. This way, you’ll have a comforting, flavorful meal ready in a snap!
How to Store and Freeze Instant Pot Vegan Chicken Noodle Soup with Chickpeas
Fridge: Store leftover soup in an airtight container for up to 4 days. Make sure it’s cooled completely before sealing to retain maximum freshness.
Freezer: Freeze the soup in portions using freezer-safe containers or bags. It can last for up to 3 months; just remember to mark the date!
Reheating: Thaw overnight in the fridge and reheat on the stove over low heat, stirring gently. Add a splash of vegetable broth if it thickens too much.
Room Temperature: Avoid leaving the soup out for more than 2 hours to ensure food safety and freshness.
Instant Pot Vegan Chicken Noodle Soup with Chickpeas Recipe FAQs
What kind of chickpeas should I use?
Absolutely! Canned chickpeas work wonderfully for this recipe. Just drain and rinse them before adding them to your soup. If you prefer dried chickpeas, soak them overnight and cook them separately until tender, then add them to the soup right before serving.
How long will the soup last in the fridge?
Very! You can store leftover Instant Pot Vegan Chicken Noodle Soup with Chickpeas in an airtight container in the fridge for up to 4 days. Just ensure it has cooled down completely before sealing it to keep it fresh and tasty.
Can I freeze the soup?
Yes, indeed! To freeze your soup, use freezer-safe containers or bags and portion them out. Make sure to leave some space at the top of the container, as the soup will expand when frozen. It will last up to 3 months! When you’re ready to enjoy it again, just thaw it in the fridge overnight and reheat on the stove.
What should I do if the pasta is too mushy?
Don’t worry! If your brown rice pasta becomes overly mushy, you can thicken the soup by adding more broth or water to balance it out. For next time, I recommend cooking the soup for exactly 3 minutes under pressure and letting it sit for 3 extra minutes before releasing the pressure. This should maintain the pasta’s texture beautifully!
Are there any dietary considerations I should know about?
Definitely! This recipe is plant-based and gluten-free, making it suitable for many dietary needs. However, always double-check your ingredients if you’re accommodating allergies, especially the broth and pasta, as some brands may contain gluten or other allergens. For pets, avoid sharing this soup, as the garlic and onion can be harmful to them.
Can I add extra vegetables to this soup?
The more the merrier! Feel free to add your favorite vegetables, such as bell peppers, spinach, or peas. Just make sure to chop them into small pieces and if they require longer cooking times, sauté them alongside the other ingredients initially. Enjoy customizing it!
Instant Pot Vegan Chicken Noodle Soup with Chickpeas Magic
Ingredients
Equipment
Method
- Set your Instant Pot to sauté on medium heat for 12 minutes. Add in the oil, followed by minced celery, chopped onion, carrots, and garlic. Stir often until softened.
- Cook the vegetables until a brown, caramelized glaze starts to appear on the bottom of the pot.
- Carefully pour in one cup of vegetable broth to deglaze the pot, scraping up any flavorful bits stuck to the bottom.
- Stir in the chickpeas, salt, turmeric, paprika, and black pepper. Mix everything well.
- Add the remaining vegetable broth along with the brown rice pasta, stirring to combine.
- Secure the lid of the Instant Pot and set it to pressure cook on high for 3 minutes.
- Once the cooking cycle is complete, allow the soup to sit for an additional 3 minutes. Then, carefully release the pressure.
- Top each bowl with freshly chopped parsley and enjoy hot.