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Instant Pot Vegan ChickPEA Noodle Soup [vegan + gluten-free]

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Warm, hearty, and nourishing, this Instant Pot Vegan Chickpea Noodle Soup is a plant-based twist on the classic comfort food. Packed with protein, veggies, and flavor, it’s gluten-free, dairy-free, and ready in under 30 minutes.

Instant Pot Vegan ChickPEA Noodle Soup [vegan + gluten-free]

Soup season is officially here, and nothing hits the spot quite like a steaming bowl of noodle soup. But who says comfort food has to come with chicken? Enter: Instant Pot Vegan Chickpea Noodle Soup, a plant-based twist on the classic that’s every bit as cozy, hearty, and nourishing. Made with protein-packed chickpeas, tender gluten-free noodles, and a rainbow of veggies, this soup is the ultimate quick weeknight dinner or meal prep win.

The best part? Thanks to the Instant Pot, you’ll have this cozy bowl of goodness on the table in less time than it takes to scroll through your DoorDash app.

Why You’ll Love This Chickpea Noodle Soup

  • Plant-Based Protein – Chickpeas give this soup staying power.
  • Gluten-Free Comfort Food – Perfect if you’re avoiding gluten but still want a cozy noodle soup.
  • Quick & Easy – Ready in under 30 minutes with the Instant Pot.
  • Meal Prep Friendly – Stays delicious in the fridge and freezer.
  • Veggie-Packed – Boost your daily fiber and nutrient intake in the tastiest way.

Instant Pot Vegan ChickPEA Noodle Soup [vegan + gluten-free]

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Instant Pot Vegan ChickPEA Noodle Soup

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5 from 2 reviews

  • Author: Kaila Proulx
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 4
  • Category: Soups & Stews

Ingredients

Scale
  • 1 14.5 ounce can of chickpeas
  • 10 cups no-chicken chicken broth or veggie broth
  • 1 teaspoon dried Italian seasoning or poultry seasoning, divided in half
  • 1 cup carrots, sliced into rounds
  • 1 cup chopped celery
  • 1 cup chopped kale
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 6 to 8 sprigs fresh thyme
  • 1½ cups grain-free pasta (or pasta of choice)
  • 1 tablespoon chickpea or yellow miso
  • Salt and freshly ground black pepper, to taste

Instructions

Prepare the chickpeas: Drain and rinse the canned chickpeas. Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat. In a small bowl, toss together the chickpeas, 1/2 teaspoon of Italian seasoning, and 2 tablespoons of vegetable broth. Spread onto the baking tray and roast for 20-30 minutes or until golden, flipping halfway through. Cool completely and then set aside.

Turn your Instant Pot to the sauté setting.

Add a few tablespoons of broth, the onion, kale, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.

Season with salt and pepper, add the thyme, miso, and remaining seasoning, and stir. Pour in the rest of the broth. Add the chickpeas.

Close the lid. Set the Instant Pot to the Soup setting and set the timer to 7 minutes.

Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer’s guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.

Add the noodles to the soup and set the Instant Pot to the saute setting again. Cook for another 8 minutes uncovered, or until the noodles are cooked.

Turn off the Instant Pot, by pressing the cancel button. Taste for seasoning and adjust as necessary. Garnish with fresh parsley if desired.

Instant Pot Vegan ChickPEA Noodle Soup [vegan + gluten-free]

Tips & Variations

  • Extra protein: Add cubed tofu or tempeh for even more plant-based protein.
  • Boost the veggies: Toss in spinach, kale, or zucchini for a green boost.
  • Make it spicy: Add red pepper flakes or a dash of hot sauce for a kick.
  • Meal prep hack: Cook the soup without noodles and add fresh pasta when reheating to avoid soggy leftovers.

Final Thoughts

This Instant Pot Vegan Chickpea Noodle Soup proves that comfort food doesn’t need meat to be hearty and satisfying. It’s cozy, nutrient-dense, and the perfect bowl to warm you up all season long. Whether you’re meal prepping for the week or whipping up something quick on a weeknight, this recipe deserves a spot in your soup rotation.

So grab your Instant Pot, toss in those chickpeas, and let’s make comfort food the plant-based way.

Are you a soup lover like me?

Have you made anything in the Instant Pot before?

 
 
 
 
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14 responses to “Instant Pot Vegan ChickPEA Noodle Soup [vegan + gluten-free]”

  2. A great bowl of soup! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

    Reply

  4. Very Yum!! I pan fried my chickpeas to save some time and used vegan no-egg “egg” noodles. Thanks for sharing this. I think the Miso is the secret ingredient. Made this over the weekend and I’m already making another pot….on Monday. 😉

    Reply

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