This gluten-free vegan chicken noodle soup recipe is exactly what you need for those fall and winter days, or when you have a loved one with a cold or flu to whom you want to provide vegan comfort. We originally posted the stove-top version of this vegan chicken noodle soup last year; since then we’ve had requests for an Instant Pot (or other pressure cooker) version, so here it is!
[Go here for the stove top vegan chicken noodle soup recipe]
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The combination of vegetables and herbs in this soup are what give it that authentic flavor that you remember from your childhood, and that will have your friends not believing that it’s not actually chicken noodle soup.
Instant Pot Recipe for Vegan Chicken Noodle Soup – Also Gluten Free!
1 Tablespoon olive oil
1/2 cup chopped onion
1 potato, diced
1 carrot, chopped
1 stalk of celery, chopped
2 cloves of garlic, chopped
1 quart vegetable stock (use the Imagine brand ‘No Chicken’ veggie broth if you can get it)
1 1/2 teaspoon thyme
1 bay leaf
gluten-free noodles, or gluten-free fettucine broken into pieces
salt and pepper to taste
Optional: Quorn or other brand vegan chick’n (such as their chick’n tenders, etc. – in some markets only their ‘naked cutlets’ are vegan, in which case you can chop them up and add them).
Also optional: 1/2 to 1 cup frozen peas and carrots, or frozen corn, or both.
Put the olive oil in the bottom of your Instant Pot and press the Saute button (on the ‘low’ setting). Add the onions and saute until translucent. Add carrots and celery and saute for 4-5 more minutes, stirring regularly.
Turn Instant Pot off, and add all of the rest of the ingredients, including the noodles.
Lock the lid on, and set to 3 minutes manual pressure. Let pressure release naturally for at least 10 minutes (because soup can spatter and sputter), and then quick release.
Now enjoy a steaming bowl of delicious vegan, gluten-free chicken noodle soup!
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