Instant Pot Noodle Soup

This cozy and delicious soup is a perfect appetizer and can be stored in an air-tight
container for up to 4 days in a refrigerator.

Instant Pot Noodle Soup
4.34 from 3 votes
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Course: Appetizer, Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
  • 1 small onion chopped
  • 1/2 tbsp fresh parsley chopped
  • 1/2 tbsp fresh oregano chopped
  • 2 cup water
  • 1 medium carrot chopped
  • 1 cup egg noodles uncooked
  • 1 celery stalk chopped
  • 1/2 tsp dried thyme
  • 2 cup vegetable broth
  • 1 tbsp butter unsalted
  • to taste Salt and black pepper
Instructions
  • Put the butter, onions, celery and carrots in the Instant Pot and select “Sauté”.
  • Sauté for 2 minutes and add oregano, thyme, parsley, salt and black pepper.
  • Sauté for 45 seconds and add water and vegetable broth.
  • Set the Instant Pot to “Manual” at “High Pressure” for 6 minutes.
  • Release the pressure naturally and add noodles.
  • Select “Sauté” and cook for 5 minutes.
  • Dish out and garnish with additional parsley.
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Instant Pot Recipes? Corrie Cooks

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