The pressure builds and you start counting down minutes until you eat. You spot that float valve pop up and your heart kinda races 'cause you know dinner's almost ready. The valve hiss fills the kitchen and you feel that sealing ring doing its job tight and strong.
Inside your pressure cooker, this Vegan Marry Me "Chicken" Noodle Soup is coming together real nice and fast. You sense the broth depth getting richer as the soy curls soak up all those herbs and the no-chicken bouillon cube. It's kinda funny how a plant-based soup can smell this cozy and comforting.
You recall how quick that pressure build was and how the scent of garlic and sun dried tomatoes tickles your nose. You're almost there, just a few more minutes till you crack that lid and dig in. This soup works real good for those nights you want something tasty but don't wanna slave over the stove.
The Real Reasons You Will Love This Method
- The soy curls get perfectly tender and soak up all that broth depth fast thanks to pressure cooking. Learn more about tender protein in our Slow Cooker Garlic Butter Beef Bites & Potatoes Recipe.
- The float valve and valve hiss signals when the soup's locking in flavor and moisture. Similar valuable pressure cooking tips are found in our Stuffed Pepper Soup.
- Using the sealing ring properly means no steam escapes, so flavors don't get lost. This ensures a rich broth like the one in the Cozy Stuffed Pepper Soup.
- The pressure build is quick; you won't be waiting forever for that soup to cook.
- This method keeps garlic and sun dried tomatoes bursting with flavor and not dull or overcooked.
- Cooking pasta ribbons last makes sure they don't turn gummy or mushy.
- You get creamy, dreamy soup without using dairy, all in one pot.
All the Pieces for This Meal
- 4 ounces dried soy curls (soaked and drained as package says). You gotta give these a good soak so they swell up nice.
- Olive oil: 2 tablespoons, perfect for the garlic and veggies.
- Vegan no-chicken bouillon cube: About 9 grams for rich broth depth.
- Salt and pepper to taste. Don't be shy here; seasoning counts. For seasoning ideas, check our Slow Cooker Garlic Butter Beef Bites & Potatoes recipe.
- 1 teaspoon lemon juice, adding brightness and balancing creamy base.
- 1 jar (8 oz) sun dried tomatoes, chopped. These add chewy sweet-tart bites.
- 1 teaspoon Italian seasoning. The herby touch that ties it all together.
- 1 cup vegan heavy cream (I used Country Crock Plant Cream). Adds that lovely richness.
- 2 cups unsweetened non-dairy milk (I used oat milk, divided). For a smooth pour and creaminess.
- 5 cups no-chicken or vegetable broth, divided. This is your flavor foundation, so good stuff here is key.
- 8 ounces egg-free pasta ribbons (from Walmart, works well). Picks up all the soup goodness.
- Optional: ½ cup vegan Parmesan (Follow Your Heart), ¼ cup fresh basil chopped. For extra yum on top.
Your Complete Cooking Timeline
- Step 1 Heat 1 tablespoon olive oil in your pressure cooker pot on medium. Toss in chopped garlic and sauté for 1-2 minutes until you smell that garlicky goodness.
- Step 2 Add chopped sun dried tomatoes and Italian seasoning. Stir and cook 2-3 minutes, lettin' the flavors mingle.
- Step 3 Throw in your soaked and drained soy curls. Cook 3-4 minutes while they soak up the flavors and brown just a little.
- Step 4 Pour in about 4 cups water following bouillon package instructions, crumble your vegan no-chicken bouillon cube right in.
- Step 5 Lock the lid, make sure sealing ring is set right and your float valve pops up. Bring to pressure, watch for that valve hiss. Cook 10 minutes.
- Step 6 Quick-release the pressure carefully and open the lid. Now add the vegan heavy cream and lemon juice. Stir it all up good.
- Step 7 Add salt and pepper to taste. Pour in 2 cups oat milk and your pasta ribbons. Seal the lid again, check sealing ring, float valve up, and cook under pressure for 4 minutes. Listen for valve hiss.
- Step 8 Quick-release again, open lid, stir in vegan Parmesan and chopped basil. Let your soup thicken a few minutes on low heat without lid if you want. Time to eat!
Time Savers That Actually Work
- Use pre-chopped sun dried tomatoes if you find 'em. Saves prep and still gives that bright flavor punch.
- Soak your soy curls the night before and keep 'em in the fridge. Just drain and use when ready for faster steps.
- Grab a good non-dairy milk that you're comfy using. Some oat milks pour easier and reduce cleanup hassles.
When You Finally Get to Eat
That first spoonful kinda blows you away with how creamy and rich it feels. The soy curls got just the right texture, juicy but with a bite.
The sun dried tomatoes sneak little bursts of tartness and chewiness that keep it interesting. The broth depth you get is like a warm hug from the inside out.
You sense the garlic and Italian herbs weaving gently through every inch of the soup. It's cozy, soothing, and speaks comfort in every slurp.
And those pasta ribbons, man, they soak up the creamy broth real good but don't get soggy or sad. Dinner is definitely a winner tonight.
How to Store This for Later
- In the fridge: Cool the soup to room temp first. Put it in an airtight container and it'll stay good for about 3-4 days. Reheat gently so you don't break down the pasta too much.
- In the freezer: This soup freezes pretty well without losing flavors. Use a freezer-safe container or heavy-duty bag. Thaw overnight in fridge before warming on stove or microwave.
- Freezer tip for pasta: If you want your noodles firmer after freezing, store them separately from the soup broth and mix when you reheat.
Your Most Asked Questions Answered
- Q How do I know when the float valve pops up?
- A You'll hear a gentle hiss and see a little metal pin rise. That means the sealing ring is holding steam tight and pressure build is happening.
- Q Can I use another meat substitute instead of soy curls?
- A Totally. Jackfruit or shredded oyster mushrooms work pretty good but the cooking time might need a tweak since they're softer.
- Q What if I don't have vegan heavy cream?
- A You can swap in full-fat canned coconut milk or just add a bit more oat milk for creaminess. It won't be quite the same but tasty still.
- Q Can I cook the pasta with the soup from the start?
- A Not really. The pasta cooks fast and gets mushy under pressure so it's best to add it near the end like in the recipe.
- Q How do I clean the sealing ring and float valve?
- A Clean them with warm soapy water after each use. Check for cracks or damage so pressure builds consistently next time.
- Q Is the lemon juice just for flavor or does it help with broth depth?
- A Both! It adds a fresh brightness and helps balance the creamy, rich elements so soup tastes lively and not flat.
Vegan Marry Me “Chicken” Noodle Soup: Pressure Cooker Style
Quick, creamy and comforting vegan noodle soup made with soy curls, garlic, and sun-dried tomatoes in a pressure cooker—ready in 30 minutes.
Equipment
- 1 Pressure cooker with float valve and sealing ring
Ingredients
Main ingredients
- 4 oz Dried soy curls soaked and drained as per package
- 2 tablespoon Olive oil
- 1 Vegan no-chicken bouillon cube about 9 grams
- Salt and pepper to taste
- 1 teaspoon Lemon juice
- 1 tablespoon Olive oil
- 4 cloves Garlic chopped
- 8 oz Sun dried tomatoes chopped
- 1 teaspoon Italian seasoning
- 1 cup Vegan heavy cream
- 2 cups Unsweetened non-dairy milk divided
- 5 cups No-chicken or vegetable broth divided
- 8 oz Egg-free pasta ribbons
- ½ cup Vegan Parmesan
- ¼ cup Fresh basil chopped
- Salt, black and red pepper to taste
- 1 teaspoon Lemon juice
Instructions
Instructions
- Heat 1 tablespoon olive oil in your pressure cooker pot on medium. Toss in chopped garlic and sauté for 1-2 minutes until fragrant.
- Add chopped sun dried tomatoes and Italian seasoning. Stir and cook 2-3 minutes.
- Throw in soaked and drained soy curls. Cook 3-4 minutes to absorb flavor and lightly brown.
- Pour in 4 cups water, crumble in the bouillon cube.
- Lock the lid, ensure sealing ring and float valve are properly set. Bring to pressure and cook for 10 minutes.
- Quick-release pressure carefully. Open lid, add vegan heavy cream and lemon juice. Stir well.
- Add salt and pepper to taste. Pour in 2 cups oat milk and the pasta ribbons. Seal lid and cook for 4 minutes under pressure.
- Quick-release again. Stir in vegan Parmesan and fresh chopped basil. Let soup thicken a few minutes before serving.
Notes
Store leftovers in fridge for 3-4 days or freeze. To avoid mushy pasta when freezing, store noodles separately and combine when reheating.
