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.

Can I add Worcestershire sauce?

Yes. You can add it to the mix or replace 2 tablespoon soy sauce for 2 tablespoon Worcestershire sauce. Note the soup won't be vegetarian since most worcestershire sauces contain anchovies.

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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…
4.49 from 27 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 soy 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!

7 thoughts on “Instant Pot Vegetable Noodle Soup

  1. 5 stars
    I added a can of coconut milk to the vegetable broth and it came out delicious.. thanks for the recipe

  2. Hi,
    I shared this recipe with my kid’s school because they wanted a vegetarian soup recipe.
    After sharing, I found out that Worcestershire shire isn’t vegetarian at all. The sauce is made from anchovies and other ingredients.
    So we plan to replace it with Soy sauce because the school, and others, need the soup to be strictly vegetarian.
    I feel you should note that down in the recipe or edit it.

      1. 5 stars
        I appreciate that you edited the recipe.
        The kids made this soup at the school with Soy sauce. It was delicious. It was a hit! Wish I could upload a photo.
        Thankyou for the recipe.
        It is a Kid friendly recipe!

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