Affiliate Disclosure: As an Amazon Associate, I earn from qualifying purchases. Thank you for supporting Bakeroise.

OMG I love fall! I know it sounds “basic” with all that pumpkin spice everything but I don’t care. Not that I necessarily like or hate pumpkin spice but I love the coziness of the season that makes me grateful for my home, where we live and being able to be with my family. Having my family spread out around the world is pretty rough so I cherish my little family even more and friends, who are obviously my chosen family.

I also enjoy making soups therefore I am back with an Instant Pot Vegan Curry Chicken Soup recipe. Ever since moving to the Pacific Northwest a decade ago and falling in love with my now husband, who liked making making vegetable broth from scratch with specific ingredients, homemade soup has always been a favorite.

Speaking of this cold weather, the actual cold has been going around and it’s been brutal this year. So this Instant Pot Vegan Curry Chicken Soup is a great recipe for anyone who is sick – or really just for anyone who wants something comforting, hearty and flavorful. Make sure to have a fresh pot of rice ready (we always do because I’m hardcore Filipina when it comes to rice) because this would also make a great ulam for it.

Because I’m a busy homemaker and stay-at-home mom, I tend to do keep loads of frozen veggies in my freezer that are both store-bought and prepped fresh. It makes putting together soups like this one much more easy. I can’t tell you how many times I’ve wanted to make a soup but because having to take out a knife and cutting board would just be a dealbreaker.

This Instant Pot Vegan Curry Chicken Soup recipe is also onion-free. I’ve started using leeks in place of onions in a lot of my recipes because onions have always been difficult for our household in terms of tears – for both me and my husband. My little one? Not affected at all. Ha!

This Instant Pot Vegan Curry Chicken Soup recipe focuses on both pantry ingredients and whatever is fresh in the fridge. In this case, we add a cup of orochiette pasta to carb it up, soy curls for protein, frozen mixed mushrooms for umami, fresh peppers color and bok choy for fiber.

So how do we make it? Here we go!

First off, we make our fresh pot of white rice if we want. I like jasmine. Cook the rice how you normally do it. We can do everything else while it’s cooking. The rice is optional but I can’t live without it so it will most likely always be present in my recipes.

Second, if you want add the homemade Chinese chili oil that I put on everything, here is the recipe. It’ll only add 5-10 minutes to your cooking time. It’s super easy though. Using store-bought chili oil is as a condiment is fine as well. I would make this while the Instant Pot is building pressure as it can take a while.

Finally, here is how we make the soup:

We turn on our Instant Pot to sauté mode and add some vegetable oil or other neutral oil with a high smoke point. Then we simply toss in the frozen mushrooms, sliced leeks, three cloves of crushed and roughly chopped garlic, roughly diced ginger, roughly chopped fresh or frozen peppers and we sauté them for a few minutes in the oil until aromatic. Do this for a few minutes until the leeks are slightly brown (not caramelized because I don’t lie) but careful to not brown the garlic.

We turn off our Instant Pot and start adding everything else: two cups of soy curls, one cup of the orechiette pasta, bok choy all on top and the water to fill – half an inch shy of the max line. Do not overfill. I repeat: do not overfill unless you want to have some kind of an accident.

Since this is a pretty big pot of soup and I’m using water instead of vegetable broth, I rely on this Harvest Vegetarian Bouillon Mix and a tablespoon of pantry curry powder for even more flavor. I tend to season to taste but for this specific recipe I do put at least a couple of tablespoons in the pot. Note: This specific vegetarian bouillon mix I use has MSG for anyone who “feels weird about it”…but in case you’re interested, here are my thoughts on MSG.

Then we pressure cook it on high at 4 minutes! When done, do a quick release and it’s ready to serve. Keep in mind, it’ll take time to build pressure so be patient. It’s taken me 20 minutes before!

If you serve this with rice, season to taste with salt or soy sauce if you mix it together. Then add your chili oil on top for spice.

Hope you you love this super comforting Instant Pot Vegan Curry Chicken Soup!

Instant Pot Vegan Curry Chicken Soup

Print Recipe

This is a super easy Instant Pot Vegan Curry Chicken Soup with a spicy option. Serve over rice optional.

Author: Jan Carlisle @ Bakeroise

Ingredients

Scale

¼ cup of vegetable oil or other neutral oil with high smoke point
1 leek stalk, both green and white parts thinly sliced into thin half moons and circles – ends discarded
1 red bell pepper, roughly chopped
3 cloves of garlic, crushed and roughly chopped
Inch of unpeeled ginger, roughly diced
10 ounces of frozen mixed mushrooms
2 cups of dehydrated soy curls
1 cup of orochiette pasta
4 stalks of baby bok choy, root end removed
1.5 tablespoons of vegan bouillon mix
1 tablespoon of curry powder
Water to fill instant pot

Instructions

Turn Instant Pot on sauté mode. Add vegetable oil.
Add the leeks, frozen mushrooms, chopped red bell pepper, ginger and garlic. Sauté for 3-4 minutes.
Turn off Instant Pot and add the soy curls, one cup of orochiette pasta and baby bok choy on top.
Add water to fill to max line – half an inch lower than the max line as to not overfill. Do not overfill.
Add the vegan bouillon mix and curry powder. Adjust to taste. Mix the contents to distribute the flavors.
Cover instant pot with lid. Seal the instant pot fully and point the steam release handle to “sealing” mode.
Pressure cook on high for 4 minutes. It will take time to build up the pressure (sometimes 20-30 minutes) so please be patient.
If you want a spicy option, make your Chinese chili oil while the pressure builds in Instant Pot using this recipe. Store-bought chili oil is fine too.
When soup is done cooking, carefully do a manual release and let the steam out. Watch out for the steam.
Season to taste with soy sauce or salt if needed.
Serve with rice and drizzle chili oil on top.