Instant Pot Noodle Soup
- 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
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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