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!
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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!
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Instant Pot Vegan Chicken Noodle Soup
- Total Time: 24 minutes
- Yield: 6-8 Servings 1x
- Diet: Vegan
Description
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.
Ingredients
- 1 tablespoon oil
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1 medium yellow onion
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2 cups diced carrots
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2 cups diced celery
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3 cloves garlic, chopped
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⅓ cup fresh chopped parsley, packed
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2 teaspoons dried thyme
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1 and ½ teaspoons italian seasoning
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1 teaspoon onion powder
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½ teaspoon granulated garlic (powder)
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1 teaspoon celery salt
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½ to ¾ teaspoon poultry seasoning or ground sage
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¼ teaspoon salt, plus more to season at end if needed
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½ teaspoon turmeric
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2 cups vegan chicken pieces (see notes*)
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10 cups vegan chicken broth (water + 3 and ½ tablespoons no chicken bouillon)
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1 and ½ cups spaghetti noodles broken into approx 1 inch pieces, about 6.5 oz, use gluten free if needed
Instructions
- First prep all ingredients and add spices to a small bowl, set aside
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Set your 6 Quart Instant pot to ‘saute’ , add the oil, onions, carrots and celery, pinch of salt and pepper. Cook for 5 minutes.
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When done add the rest of the ingredients and stir well.
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Close and lock the lid and set the valve to ‘sealing’ position. Press the pressure cook button and set for 4 minutes. Make sure it’s at high pressure.
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When time is up, turn the valve to ‘venting’ - for a quick release. Be careful it will be hot. Once the pin has dropped, remove the lid. Stir everything really well. Season with salt and black pepper if necessary.
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Ladle into soup bowls and enjoy with some nice crusty bread or buttered crackers! See notes for stovetop option. For step by step photos, Tips and more see above post and notes*
Notes
- Stovetop option: In a soup pot saute onions, carrots, celery, oil, pinch of salt and pepper over medium heat for 5 minutes. Add the rest of the ingredients -EXCEPT PASTA-. Bring to a boil, cover and reduce to a simmer for 15 minutes. Stir in the noodles. Simmer covered until noodles are cooked.
- Vegan chicken: I usually use a 227g package of tofurky plant–based lightly seasoned chicken seitan (love it!) or if I have some homemade chicken seitan made I will use that. Rehydrated soy curls would also work or add a can of chickpeas!
- To store and freeze: will keep in a sealable container in the fridge for up to 5 days. If you are going to be freezing any leftover soup I recommend cooking the noodles separately and just freezing the veggies and broth. The pasta tends to get mushy and soaks a lot of the broth.
- Don't be tempted to add more pasta. The noodles will expand as they cook and I have the quantities adjusted perfectly.
- When reheating leftover soup if it has gotten a little thick add a splash of broth
- To use larger pasta noodles: use 8 oz and pressure cook for 6 minutes. Rotini, fusilli, etc..
- Prep Time: 15 Minutes
- Cook Time: 9 Minutes
- Category: Soups, Instant Pot
- Method: Instant Pot
- Cuisine: American, Canadian
Ashley Oliver
This recipe is SO GOOD! Very flavorful and comforting on a sick day. I used cooked navy beans that I had on hand instead of chik'n pieces and just folded them in at the end. We only had chickpea elbow noodles and used the suggested modification of 6 minutes pressure cook. Everything came out very tasty. Thank you!
arj
5 stars! I've tried so many vegan "chicken" noodle soups and all were flat and boring. This one is finally the one! So flavorful and satisfying. I cut it in half because I only have a 3-qt InstantPot and it was the perfect amount to feed my family of 3. I used thin spaghetti noodles and really liked that. Reminded me of the canned chicken noodle soup I used to eat as a kid. Thanks for a great and easy/fast recipe!
Megan
I made exactly as written, I did halve the recipe because it was for 2 people. So so good, reminded me of the 'real' chicken noodles soup I had growing up. It was my first time using the tofurkey chicken pieces, I wasn't sure if I would be a fan but they're amazing in this soup. Now I try to keep all the ingredients on hand for so I can make it when the mood strikes!
Verna Rindler
Thanks for the fantastic review Megan I am so happy you enjoyed the soup 🙂
Kim
Hi Verna, would you know if Amy's no chicken soup is vegan?
Verna
Yes it certainly is! Amy's no chicken noodle soup is 100% vegan and organic too. No GMO's either. 🙂 hope this helps.
Barb D.
Made it in my Instant pot using tofurky lightly seasoned chik'n bits as suggested, but due to my bad habit of snacking while cooking, had to add tofu I had frozen and thawed so that there was enough, lol. The soup is excellent! The seasonings were spot on. This is definitely in my recipe rotation now! I'm going to make another batch (I have a 6 quart instant pot and 1 recipe fits exactly) and freeze some. Thank you for this recipe, and I'll sign up for more!
Verna
Thanks for the awesome feedback Barb! and I have that very same snacking problem haha! Glad you enjoyed the soup 🙂
Callie
Fantastic soup! My kids gobbled it down. This will be on regular rotation in my kitchen. Appreciate all your hard work thank you.
Verna
Yay! Happy to hear you all enjoyed it 🙂
Jordan
My friend recommended I try this soup as I was looking for a good vegan version. This hit it out of the ball park! So flavourful, total comfort food.
Verna
I am so glad you enjoyed it, what wonderful feedback thank you so much!!
Jane
This has become a family favorite our kids Absolutley love it!
Verna
Wonderful! I am glad you're all enjoying it, thank you 🙂
Catherine
This recipe came into my inbox right when I needed it. It was so goos with homemade seitan! I had always had chicken noodle soup with egg noodles so was hesitant about the broken spaghetti. This was my first try at a vegan version, and it was perfect.
Verna
I am so glad you enjoyed the soup Catherine! Thank you so much for the wonderful review!
Donna
I was very sceptical about this recipe, but I made it today and it is DELICIOUS! I will be making this on a regular basis! ❤️ 💕 ❤️
Verna
I am thrilled you enjoyed the soup! Thanks for your feedback you made my day 🙂
Nadine
Making this today I can’t wait looks delicious!
Verna
Thank you Enjoy!