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.