Instant Pot Vegetable Noodle 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
- ΒΌ 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.
