Instant Pot Vegetable Noodle Soup

This Instant Vegetable Noodle Soup is an easy meal that will warm you up. The egg noodles make it a very comforting soup.

Instant Pot Vegetable Noodle Soup

I am a big fan of soup. I find it to be an easy meal to make and it is always comforting, especially in cold weather. This soup has egg noodles, vegetables, and cream which combined together make this soup extra comforting. I really enjoy traditional chicken noodle soup, but sometimes I do not feel like preparing the chicken for the soup. In search of a simple soup, I developed this recipe as an easy alternative. It makes a nice weekday dinner that will leave you with leftovers for lunch.

Print Recipe

Instant Pot Vegetable Noodle Soup

Prep Time10 mins

Cook Time15 mins

Course: Soup

Servings: 5

Ingredients

• 2 tbsp butter
• 1 yellow onion diced
• 3 carrots diced
• 3 stalks celery diced
• 8 oz mushrooms diced
• 1 tsp oregano
• 1 tsp thyme
• 2 tsp garlic powder or 2 diced garlic cloves
• 1 tsp salt
• ¼ tsp pepper
• 4 cups chicken stock
• 2 cups water
• 9 oz traditional egg noodles
• 1 cup heavy cream

Instructions

• Turn pressure cooker to saute on medium heat and add butter.
• Once butter is melted add onion, carrots, celery, and mushrooms.
• Saute the vegetables until they are softened, about 5 mintues.
• Stir in the oregano, thyme, garlic, salt, and pepper.
• Put the noodles in the pot on top of the cooked vegetables.
• Pour the chicken stock and water over the noodles. Make sure the noodles are completely covered with liquid. Add more water if necessary.
• Set the pressure cooker to manual high pressure. Cook for 9 minutes.
• Perform quick pressure release. Remove the lid and stir in the heavy cream.