Instant Pot Vegetable Noodle
- 2 tbsp canola oil
- 2 cup vegetables diced (choose vegetables according to your taste)
- 4 garlic cloves minced
- 1 onion chopped
- 1 inch ginger minced
- 2 tbsp Worcestershire sauce
- 2 carrots diced
- 8 oz. Vegetable stock
- 8 oz. noodles cooked
- 2 tomatoes diced
- 1 tbsp salt
- 1 tbsp pepper
Put onion, carrots, ginger, garlic, tomatoes and vegetables in the instant pot and Sauté for 3 minutes.
Add Worcestershire sauce and vegetable stock.
Close the lid and set the instant pot to “Manual” and cook for 10 minutes at high pressure.
Release the pressure naturally and add cooked noodles.
Season with pepper and salt and serve immediately.
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