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Instant Pot Chinese Noodle Soup
Course
Side Dish
Cuisine
Chinese
Keyword
Chinese Noodle Soup, noodles, vegetables
Prep Time
7
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
17
minutes
minutes
Servings
6
Calories
156
kcal
Author
Corrie
Ingredients
2
cup
finely diced vegetables
2
green onions whites
½
inch
ginger
minced
1
teaspoon
white chili vinegar
2
teaspoon
chili sauce
1
tablespoon
oil
32
ounce
vegetable stock
10
ounce
baby carrots
1
teaspoon
soy sauce
4
garlic cloves
minced
6
ounce
noodles
cooked and drained
salt and pepper
to taste
Instructions
Add oil, onions, ginger, garlic and carrots in the inner pot of instant pot. Select “Sauté”.
Now, add soy sauce, chili sauce, chili vinegar and vegetable stock in the inner pot. Stir well.
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 and dish out.
Serve and enjoy!
Nutrition
Calories:
156
kcal
|
Carbohydrates:
28
g
|
Protein:
4
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Sodium:
722
mg
|
Potassium:
194
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
6849
IU
|
Vitamin C:
2
mg
|
Calcium:
25
mg
|
Iron:
1
mg