Name: Instant Pot Vegetable Noodle Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 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)

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It is a nutritious, cheap, easy-to-make and healthy soup made in instant pot. It has a very good taste and pleasant aroma.

4.5 from 2 votes

Instant Pot Vegetable Noodle Soup

Course Side Dish

Cuisine American

Keyword noodle, Vegetable Noodle Soup, vegetables

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Calories 170 kcal

Ingredients

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

Instructions

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.