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Instant Pot Vegetable Noodle Soup

Prep Time10 minutes
Cook Time15 minutes
Course: Soup
Servings: 5


  • 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
  • ΒΌ tsp pepper
  • 4 cups chicken stock
  • 2 cups water
  • 9 oz traditional egg noodles
  • 1 cup heavy cream


  • 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.