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–+ servings
Clear soup with egg noodles, shredded chicken, celery and carrot
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4.56 from 25 votes

Instant Pot Vegetable Noodle Soup

A soothing and delicious bowl of soup that can be made with simple yet healthy ingredients…
Course Side Dish
Cuisine American
Keyword noodle, Vegetable Noodle Soup, vegetables
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Servings 4
Calories 250kcal
Author Corrie

Ingredients

  • 2 tablespoon olive oil
  • 1 rib celery cubed
  • 2 carrots cubed
  • 1 onion sliced
  • 1 potato cubed
  • 2 minced clove garlic
  • 4 cups vegetable stock
  • 8 ounce egg noodles
  • 2 teaspoon soy sauce
  • 1 teaspoon minced ginger optional
  • salt and pepper to taste
  • parsley for serving

Instructions

  • Add oil and press "saute".
  • Add garlic, onions, carrots, ginger, potatoes, celery and saute for 2 minutes.
  • Add vegetable stock, Worcestershire sauce and salt and pepper and stir well.
  • Close the lid and cook on high pressure for 10 minutes.
  • When cooking time is complete, do a quick pressure release.
  • Open the lid and add noodles. Press "saute" and saute for 4 minutes while stirring.
  • Add parsley on top and serve :)

Nutrition

Calories: 250kcal | Carbohydrates: 46g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1005mg | Potassium: 496mg | Fiber: 5g | Sugar: 9g | Vitamin A: 10379IU | Vitamin C: 13mg | Calcium: 72mg | Iron: 2mg