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.

5 from 2 votes

Instant Pot Noodle Soup

Course Appetizer, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 116 kcal


  • 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


  1. Put the butter, onions, celery and carrots in the Instant Pot and select “Sauté”.

  2. Sauté for 2 minutes and add oregano, thyme, parsley, salt and black pepper.

  3. Sauté for 45 seconds and add water and vegetable broth.

  4. Set the Instant Pot to “Manual” at “High Pressure” for 6 minutes.

  5. Release the pressure naturally and add noodles.

  6. Select “Sauté” and cook for 5 minutes.

  7. Dish out and garnish with additional parsley.

This recipe is part of the biggest FREE Instant Pot Recipe Index (More than 813 recipes).
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