Instant Pot Vegetable Noodle Soup

Clear soup with egg noodles, shredded chicken, celery and carrot

One of the best soups you can make in your Instant Pot.

Vegetarian, vegan, gluten-free and super healthy. Perfect as a light meal for dinner.

Clear soup with egg noodles, shredded chicken, celery and carrot

This vegetable noodle soup is amazing and you can have it in only 16 minutes using simple ingredients.

Feel free to play with the veggies and add things you like. Some ideas:

Bell peppers



Sweet Potatoes

What if I don't like noodles?

No problem! Just take them out. You can also make this Instant Pot Vegetable Soup.

Can I add chicken?

Sure! You can also try this Instant Pot Chicken Noodle Soup.

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Clear soup with egg noodles, shredded chicken, celery and carrot

Instant Pot Vegetable Noodle Soup

A soothing and delicious bowl of soup that can be made with simple yet healthy ingredients…
4.50 from 20 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: noodle, Vegetable Noodle Soup, vegetables
Prep Time: 5 minutes
Cook Time: 16 minutes
Total Time: 21 minutes
Servings: 4
Author: Corrie


  • 2 tablespoon olive oil
  • 1 rib celery cubed
  • 2 carrots cubed
  • 1 onion sliced
  • 1 potato cubed
  • 2 minced clove garlic
  • 4 cups vegetable stock
  • 8 ounce egg noodles
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon minced ginger optional
  • salt and pepper to taste
  • parsley for serving


  • Add oil and press "saute".
  • Add garlic, onions, carrots, ginger, potatoes, celery and saute for 2 minutes.
  • Add vegetable stock, Worcestershire sauce and salt and pepper and stir well.
  • Close the lid and cook on high pressure for 10 minutes.
  • When cooking time is complete, do a quick pressure release.
  • Open the lid and add noodles. Press "saute" and saute for 4 minutes while stirring.
  • Add parsley on top and serve 🙂


Calories: 250kcal Carbohydrates: 46g Protein: 7g Fat: 4g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Sodium: 1005mg Potassium: 496mg Fiber: 5g Sugar: 9g Vitamin A: 10379IU Vitamin C: 13mg Calcium: 72mg Iron: 2mg
Tried this Recipe? Pin it for Later!Mention @corriecooksblog or tag #corriecooks!

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