Instant Pot Chickpea Noodle Soup
A delicious, vegetarian twist on classic chicken noodle soup. This chickpea noodle soup is so savory and satisfying, you won't even miss the chicken! This is the perfect, cozy recipe to warm you up on a chilly, winter night.
Equipment
- 1 Pressure Cooker (Stove-top instructions in recipe notes)
Ingredients
- 6 oz. egg noodles see notes
- 1 onion chopped
- 4 carrots chopped
- 4 stalks celery chopped
- 4 cloves garlic minced
- 2 medium gold potatoes chopped
- 2 15 oz. cans chickpeas or garbanzo beans drained and rinsed
- 1/4 cup fresh parsley chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp ground thyme
- 1/2 tsp dried basil
- 1/2 tsp dried rosemary
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp ground turmeric
- 1/4 tsp dried sage
- 1 dried bay leaf
- 12 cups vegan "chicken" broth
Instructions
- Sauté onions, carrots, celery, and garlic along with seasonings for 5-7 minutes, or until the veggies start to stick to the bottom of the pot.
- Deglaze the bottom of the pot with a splash of broth. Then, add remaining ingredients except for noodles and cook on HIGH pressure for 10 minutes.
- Release the pressure. Once the pot has depressurized, add the noodles and use the SAUTE feature set to 7 minutes.
- Remove from heat and allow soup to sit for at least 5 minutes for the noodles to completely finish cooking.
Notes
For a vegan version: Substitute egg noodles with fideo cut spaghetti or pasta noodles of choice.
For more plant-based version: Substitute whole grain pasta noodles or bean pasta.
Stove-top Instructions:
Follow the instructions above, however, instead on cooking on HIGH pressure, bring the pot to a boil on the stove. Then turn the heat to medium-low, cover, and simmer for 30 minutes. Then add noodles and simmer for another 10-12 minutes.