Chili in a pod

Instant pot Chickpea Noodle Soup – Vegan

This cozy chickpea noodle soup is prepared in Instant Pot, loaded with veggies, flavors and is ready in no time using pantry ingredients.

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MAIN INGREDIENTS

Chickpeas – 15 oz Canned chickpea (rinsed and drained) or 1.5 cups of cooked chickpeas 

Broth – 7 to 8 cups Low sodium Vegetable broth 

Spaghetti – 8 oz Spaghetti or your favorite pasta

Garlic – 3 cloves of Minced Garlic

Onions – 2 large Yellow onions, chopped

Vegetables – 3 large carrots (peeled and slice into discs), 3 stalks of celery (chopped)

Seasoning – 1 tablespoon Italian seasoning, Salt and Pepper

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 :

  • Set instant pot to sauté mode high, add 2 tbsp of oil, sauté onions and garlic for 4 mins or until translucent.
  • Add in carrots, celery, Italian seasoning, salt and sauté for few seconds.

STEP 2 :

  • Pour broth, break the spaghetti strands in half and spread them in two layers using a crisscross pattern.
  • Do not stir from this point on.
  • Use a spoon or spatula and kind of press down to make sure all the noodles get some water on them. They don’t need to stay in the water, but just get all of them wet.

STEP 3 :

  • Top with drained canned chickpeas or cooked chickpeas.
  • Close the lid and turn the vent to sealing position.
  • Set the Instant Pot to manual high pressure for 5 mins.
  • Once pressure cooking time done, let the pot release naturally for 5 minutes, and then release the remaining pressure with the manual pressure release.

STEP 4 :

  • Carefully open the lid and give a good mix with spatula.
  • Check for seasoning and add salt and pepper as needed.

STEP 5 : Serving

Remove from heat and serve immediately with fresh or dried chopped parsley, whole-grain crackers, or rustic whole-grain bread.

TIPS AND TRICKS:

Storing – You can store any leftovers in an airtight container in the fridge for up to 5 days.

Chickpea noodle soup freezes well and can be stored for up to 3 months. Let the soup cool completely, ladle the soup into an airtight freezer-safe container, and freeze it for up to three months.

Pasta type – If using spaghetti, as I do, be sure and break the noodles into smaller pieces. Alternately, you can use any short-cut pasta you wish.

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Instant pot Chickpea Noodle Soup – Vegan

Author: Chili in a pod Cooking Method:Pressure cooking Cuisine:American Courses:Main, Dinner Recipe Keys: vegan Vegan N Noodle soup
Difficulty:BeginnerPrep time: 5 minutesCook time: 10 minutesNatural pressure release: 5 minutesTotal time: 20 minutesServings:4 servings Best Season:Suitable throughout the year

Description

This cozy chickpea noodle soup is prepared in Instant Pot, loaded with veggies, flavors and is ready in no time using pantry ingredients.

Ingredients

Instructions

  1. Set instant pot to sauté mode high, add 2 tbsp of oil, sauté onions and garlic for 4 mins or until translucent.
  2. Add in carrots, celery, Italian seasoning, salt and sauté for few seconds.
  3. Pour broth, break the spaghetti strands in half and spread them in two layers using a crisscross pattern.
  4. Do not stir from this point on.
  5. Use a spoon or spatula and kind of press down to make sure all the noodles get some water on them. They don’t need to stay in the water, but just get all of them wet.
  6. Top with drained canned chickpeas or cooked chickpeas.
  7. Close the lid and turn the vent to sealing position.
  8. Set the Instant Pot to manual high pressure for 5 mins.
  9. Once pressure cooking time done, let the pot release naturally for 5 minutes, and then release the remaining pressure with the manual pressure release.
  10. Carefully open the lid and give a good mix with spatula.
  11. Check for seasoning and add salt and pepper as needed.

    12. Serving

  12. Remove from heat and serve immediately with fresh or dried chopped parsley, whole-grain crackers, or rustic whole-grain bread.

Notes & Tips

  • Storing – You can store any leftovers in an airtight container in the fridge for up to 5 days.
  • Chickpea noodle soup freezes well and can be stored for up to 3 months. Let the soup cool completely, ladle the soup into an airtight freezer-safe container, and freeze it for up to three months.
  • Pasta type – If using spaghetti, as I do, be sure and break the noodles into smaller pieces. Alternately, you can use any short-cut pasta you wish.
Keywords:vegan soup recipes, fall recipes, Instant pot recipes for beginners, Instant pot soup recipes, Instant pot vegetarian recipes, Chickpea soup