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
Print Pin Rate
Course: Appetizer, Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
  • 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.
This recipe is part of my FREE recipe index, where you can find the best Instant Pot recipes. If you love this recipe, please pin and share it. Thanks!

Hotel? Trivago
Instant Pot Recipes? Corrie Cooks

Leave a Reply

Your email address will not be published. Required fields are marked *