Instant Pot Vegetable Noodle Soup
- 2 cups diced vegetables
- 1/2 spanish onion
- 1/2 inch ginger minced
- 10 ounce baby carrots
- 32 ounce vegetable stock
- 6 ounce noodles cooked and drained
- 4 garlic clove minced
- 1 can diced tomatoes
- 2 tsp Worcestershire sauce
- 1 tbsp olive oil
- salt and pepper to taste
Add oil, minced garlic, onions, carrots and ginger in the inner pot of instant pot. Select “Sauté”.
Then, add canned tomatoes, vegetable stock and Worcestershire sauce in the inner pot.
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.
Dish out the soup and serve hot.
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