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Instant Pot Noodle Soup
Course
Appetizer, Soup
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Calories
59
kcal
Author
Corrie
Ingredients
1
small
onion
chopped
½
tablespoon
fresh parsley
chopped
½
tablespoon
fresh oregano
chopped
2
cup
water
1
medium
carrot
chopped
1
cup
egg noodles
uncooked
1
celery stalk
chopped
½
teaspoon
dried thyme
2
cup
vegetable broth
1
tablespoon
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:
59
kcal
|
Carbohydrates:
12
g
|
Protein:
2
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
8
mg
|
Sodium:
494
mg
|
Potassium:
109
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
2862
IU
|
Vitamin C:
3
mg
|
Calcium:
24
mg
|
Iron:
1
mg