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Instant Pot Noodle Soup

Course Appetizer, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 116kcal

Ingredients

  • 1 small onion chopped
  • 1/2 tbsp fresh parsley chopped
  • 1/2 tbsp fresh oregano chopped
  • 2 cup water
  • 1 medium carrot chopped
  • 1 cup egg noodles uncooked
  • 1 celery stalk chopped
  • 1/2 tsp dried thyme
  • 2 cup vegetable broth
  • 1 tbsp butter unsalted
  • to taste Salt and black pepper

Instructions

  • Put the butter, onions, celery and carrots in the Instant Pot and select “Sauté”.
  • Sauté for 2 minutes and add oregano, thyme, parsley, salt and black pepper.
  • Sauté for 45 seconds and add water and vegetable broth.
  • Set the Instant Pot to “Manual” at “High Pressure” for 6 minutes.
  • Release the pressure naturally and add noodles.
  • Select “Sauté” and cook for 5 minutes.
  • Dish out and garnish with additional parsley.

Nutrition

Calories: 116kcal