Instant Pot Chinese Noodle Soup
- 2 cup finely diced vegetables
- 2 green onions whites
- 1/2 inch ginger minced
- 1 tsp white chili vinegar
- 2 tsp chili sauce
- 1 tbsp oil
- 32 ounce vegetable stock
- 10 ounce baby carrots
- 1 tsp soy sauce
- 4 garlic cloves minced
- 6 ounce noodles cooked and drained
- salt and pepper to taste
Add oil, onions, ginger, garlic and carrots in the inner pot of instant pot. Select “Sauté”.
Now, add soy sauce, chili sauce, chili vinegar and vegetable stock in the inner pot. Stir well.
Cover the lid and press the “Manual” button.
Cook for about 10 minutes on HIGH pressure and release the pressure naturally through the steam vent.
Open the lid and add cooked noodles.
Simmer it for a while and dish out.
Serve and enjoy!
If you loved this recipe, give it love. Thanks!