This Instant Pot Vegan Chicken Noodle Soup is just as hearty, comforting, and delicious as the classic. Made with simple ingredients, you can turn to this recipe when you need a quick and easy dinner or during sick days.
You need this Instant Pot Vegan Chicken Noodle Soup recipe in your life. Not only is it quick, easy, and perfect for kids, but it quickly comes together in a pressure cooker! It also features layers of comforting flavors that you won’t be able to get enough of.
This recipe was inspired by my Classic Vegan Chicken Noodle Soup. The main difference? This version is made completely in the Instant Pot! The pressure cooker method will not only save you a ton of time but will also make clean-up a total breeze.
What’s even better is that you can use this no chicken soup recipe as a blank slate and play with the flavors any way you like. No time to make seitan chicken? Use chickpeas or tofu instead. Love veggies? Try adding green beans, corn, or baby spinach to the batch. You can even make a double batch ahead of time and store it away when you need a quick and comforting weeknight dinner. The options are endless!
Vegan chicken noodle soup ingredients
- Vegan chicken - Use your favorite store-bought vegan chicken or make it yourself using seitan. adds protein and flavor.
- Pasta noodles - Broken spaghetti noodles cook perfectly in the pressure cooker. See my notes below on using different kinds of pasta noodles. Gluten-free pasta etc,...
- Vegan chicken broth - Boxed, homemade, or Better Than Bouillon will all work well. Vegetable broth also works in a pinch but the flavors won’t be as robust.
- Vegetables - Yellow onion, carrots, and celery give the soup substance and added nutrition. There’s plenty of room for more veggies so feel free to get creative!
- Herbs and spices - You’ll need garlic, parsley, thyme, Italian seasoning, onion powder, garlic powder, celery salt, turmeric, poultry seasoning and salt to give this vegan alternative the same comforting and classic flavors as a traditional chicken noodle soup.
How to make vegan chicken noodle soup in the Instant Pot
This one pot no chicken noodle soup comes together quickly and makes enough to feed the whole family. Tastes incredible! Here’s how it’s done:
- Saute the vegetables: Use Saute mode on the Instant Pot to cook the onions, carrots, and celery until soft.
- Add the remaining ingredients: Add the vegan chicken pieces, noodles, vegan chicken broth, and spice mixture. Give everything a good stir.
- Pressure cook: Seal the lid in place and set the valve to sealing. Pressure cook on high until the soup is hot and the noodles are tender.
- Serve and enjoy: When the soup is done cooking, quickly release the pressure and give everything one last stir. Season with additional salt and pepper if desired. Ladle into soup bowls and enjoy with some easy no-knead bread, sourdough bread or buttered crackers. For full ingredients, instructions and nutrition information see printable recipe card below
Tips for success
- Don’t be tempted to add more noodles! The specific amount in the recipe is enough to absorb quite a bit of “chicken” broth. Adding more could overwhelm the soup and possibly give you a burn notice on the Instant Pot.
- Measure and prep all of your ingredients before you start cooking. This will save time and help you avoid unnecessary kitchen chaos.
- You can make your own homemade vegan chicken broth by mixing 10 cups of water with 3½ tablespoons of no chicken bouillon.
- If you’d like to use a larger pasta such as rotini or fusilli, add only 8 oz. and pressure cook for a total of 6 minutes.
Vegan chicken soup variations
This vegan chicken soup recipe is quite simple, which means it can easily be altered to include even more of your favorite soup add-ins and flavors. Try switching things up by adding different veggies, grains, or vegan chicken alternatives:
- Vegetables: Green beans, potatoes, corn, peas, kale, or spinach.
- Grains: Rice, barley, quinoa, or farro.
- Vegan chicken alternatives: Rehydrated soy curls, chickpeas, lentils, tofu, or vegan turkey.
Freezing, storing, and reheating
The pasta noodles tend to soak up the broth in the soup as it sits. I recommend storing the soup and cooked noodles separately if you plan on storing the batch ahead of time.
To store: Place the leftovers in an airtight container and store in the fridge for up to 5 days.
To freeze: Allow the “chicken” and vegetable soup base to cool completely before transferring it to an airtight container or ziplock bag. Store in the freezer for up to 6 months. Let the leftovers thaw in the fridge before reheating.
To reheat: Place the thawed or refrigerated soup into a pot and heat over medium heat until it’s heated through. Add more vegan chicken broth and freshly cooked noodles as needed, then enjoy!
Looking for more vegan soup recipes?
- Roasted Vegan Cauliflower Soup
- Vegan Hamburger Soup
- Vegan Minestrone Soup
- Best Vegan Split Pea Soup
- Vegan Lentil Soup
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!Print