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a bowl of vegan chicken noodle soup with a spoon

Instant Pot Vegan Chicken Noodle Soup

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5 from 10 reviews

  • Author: Verna
  • Total Time: 24 minutes
  • Yield: 6-8 Servings 1x
  • Diet: Vegan


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.


  • 1 tablespoon oil
  • 1 medium yellow onion

  • 2 cups diced carrots

  • 2 cups diced celery

  • 3 cloves garlic, chopped

  • 1/3 cup fresh chopped parsley, packed

  • 2 teaspoons dried thyme

  • 1 and 1/2 teaspoons italian seasoning

  • 1 teaspoon onion powder

  • 1/2 teaspoon granulated garlic (powder)

  • 1 teaspoon celery salt

  • 1/2 to 3/4 teaspoon poultry seasoning or ground sage

  • 1/4 teaspoon salt, plus more to season at end if needed

  • 1/2 teaspoon turmeric

  • 2 cups vegan chicken pieces (see notes*)

  • 10 cups vegan chicken broth (water + 3 and 1/2 tablespoons no chicken bouillon)

  • 1 and 1/2 cups spaghetti noodles broken into approx 1 inch pieces, about 6.5 oz, use gluten free if needed


  1. Set your 6 Quart Instant pot to ‘saute’ , add the oil, onions, carrots and celery, pinch of salt and pepper. Cook for 5 minutes.

  2. When done add the rest of the ingredients and stir well.

  3. 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. 

  4. 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.

  5. 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*


  • 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