Instant Pot No Chicken Noodle Soup – Instantly Delicious

 I don’t know if you heard, but the Chicago Cubs just won the World Series!!!!! We are pretty big fans over here, and our week has been filled with soaking in every celebratory moment – including my kids getting to meet the amazingly generous and kind MVP, Ben Zobrist.  There were many post-midnight bedtimes for everyone in the last week, and TIRED does not begin to describe the exhaustion level in our house. Today I wanted a day with no obligations.  We all headed to bed early last night and slept in late today.  I thought about a quick PB&J lunch, but my kids have been bingeing on Halloween candy for the last week, and need to get reacquainted with vegetables.  I decided to make a vegetarian friendly “no-chicken” noodle soup.  It was just what we all needed.  Warm, comforting, and quick to make in the Instant Pot®. The perfect way to ease into a relaxing and soothing weekend.
One thing I dislike about most boxed vegetable stocks is that they are too sweet.  I believe it is because of the amount of carrots used.  I wanted a more savory chicken-like broth.  I only used one carrot in the stock and added mushrooms and soy sauce for some added umami flavor. The stock cooked up so quickly.  I thought I could even speed up the process by boiling the noodles, carrots, and celery separately, but since the stock was so hot, it did not take the soup too long to come up to pressure the second time and cook all together.
Instant Pot® Vegetarian Noodle Soup
​Makes 8 cups

​1 tablespoon olive oil
4 portabella or button mushrooms
3 carrots, peeled, sliced and divided
4 stalks celery, sliced and divided
​1 medium yellow onion, quartered – with outer skins
1 teaspoon salt
​1 teaspoon poultry seasoning
​10 black peppercorns
​1 bay leaf
​1 teaspoon turmeric
1 tablespoon soy sauce
​8 cups water
1/2 pound noodles (we used egg noodles, but use what you prefer)
​1/3 pound frozen peas

​1. Set Instant Pot® to saute. Add whole mushrooms and cook until they start to brown – about 5 minutes.  Add 1 carrot and 1 stalk of celery, that you have sliced.  Saute for another minute.  Add onion and seasoning. Stir to combine.

​2. Cover with water and add soy sauce.  Set the Instant Pot® to manual high pressure for 8 minutes, making sure the valve is in the sealing position.  When finished, switch the valve to venting and do a quick pressure release.

​3. ​Strain the stock  and return to the pot.  Add noodles, remaining sliced carrots and celery. Set the pot to manual – high pressure for 5 minutes, making sure the valve is in the sealing position.  Depending on how starchy your noodles are, you should probably allow the pressure to release naturally for about 10 minutes before switching the valve to venting to release the remaining pressure.  Stir in the peas, allowing them to cook for another 2 minutes before serving.


Leave a Reply.