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 170kcal


  • 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


  • 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.


Calories: 170kcal