Instant Pot Chickpea Noodle Soup

A healthy, delicious, flavorful version of an old classic! This soup warms you from your head to your toes and is bursting with flavor. It's super simple to make with common ingredients that you probably have in your pantry!

I have only used my pressure cooker for rice up until this point (I admit, I'm slightly scared of it blowing up in my face if I do it wrong). I'm slowly warming up to this trendy appliance, and after today's recipe, I'm going to start using it a lot more!

INGREDIENTS:

*3/4 Box of gluten free noodles

*24 ounces of veggie broth and 24 ounces water

*2 tbs veggie bouillon

*2 tbs nutritional yeast

*1 can chickpeas drained and rinsed

*3 stalks of celery chopped

*2 large carrots peeled and chopped

*2 tsp salt

*1 tsp onion powder

*1/2 tsp turmeric

*1 tbs minced garlic

*2 tsp poultry seasoning

NOTE: You can use all veggie broth for your liquid if you want (just leave out the bouillon). This is just how I did it because of how much veggie broth I had!

ONLY 2 STEPS!!! WOOT WOOT! Talk about a quick dinner!

DIRECTIONS:

1. Put all ingredients in your pressure cooker and stir.

2. Choose the soup/broth function and push start.

THAT'S IT. I'm serious you guys. I'm not lying to you (I would never do that!).

It cooks for 20 minutes, and out comes perfectly cooked noodles in an amazing creamy soup with tender veggies.

You could make this in a pot on the stove if you don't have a pressure cooker. Just cook the veggies in the pot until slightly softened first, then add your remaining ingredients, cover and let simmer until noodles are tender.

Keep cooking, friends!

-Kristin