This vegetable noodle soup in the Instant Pot is super easy to make with a smooth, nourishing broth with blended veggies making it both kid-friendly and cozy!
The links below may be affiliate links, meaning I earn a small compensation at no extra cost to you. See my full disclosure policy here.
I saw a popular kid-food influencer on Instagram share about making a smooth (blended) veggie-rich broth to cook with noodles for kids who may be adverse to pieces or chunks of vegetables in their soup (or just ever in general).
While I do have a child who is in a very picky stage when it comes to her food, the soup also just looked so cozy and inviting that I wanted some myself.
Almost every soup I make is in the Instant Pot because the process is so quick and hands-off, so I decided to make my own version of vegetable noodle soup in the Instant Pot. I focused on vegetables high in vitamins with typically kid-friendly, mild flavors– carrots, yellow onion, and fresh garlic. (Making this soup a really great option for sick days too, since it’s hydrating, easy on the stomach, and full of nutrition).
This vegetable noodle soup has been a big hit in our home, from my husband down to my littlest kids. It will absolutely go on the rotation for easy lunches and simple dinners!
Easy Vegetable Noodle Soup in the Instant Pot
The Instant Pot makes cooking the vegetables down really easy, and of course, hands-off. This will be the longest step of the recipe as the stock/broth heats up so the pot can come to pressure. Feel free to get it started early, leave it until you’re ready to continue, or make the veggie-rich stock ahead of time (and keep in the fridge or freeze in Souper Cubes).
If you want to make your vegetable noodle soup even more nutritious (and frugal), try making it with your own homemade chicken stock!
After the vegetables are finished cooking, blend the whole mixture until very smooth. I usually just use my immersion blender for this, but you could also carefully transfer it to a blender.
The final step is to cook the pasta. (We can’t add the pasta in the first step since we want to be able to blend the vegetables). Because the mixture will already be very hot, returning the pot to pressure will not take very long. Even so, the additional time it takes to bring all that liquid back to pressure, plus the pressure release time, will be sufficient to cook the pasta. (If its not, just simmer the soup for a few more minutes).
Easy Vegetable Noodle Soup in the Instant Pot
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6-8 portions 1x
Description
This veggie noodle soup in the Instant Pot is super easy to make with a smooth, nourishing broth with blended veggies making it both kid-friendly and cozy.
Ingredients
- 1 tablespoon olive oil
- 1/2 cup yellow onion, diced
- 1 cup carrot, peeled and diced
- 1 heaping tablespoon fresh garlic, minced
- 1 tsp kosher salt
- 8 cups chicken (or vegetable) stock (I like to make my own)
- 1 lb small pasta noodles
- parmesan cheese for topping
Instructions
- Turn the Instant Pot on to Sauté. Add the oil, then the vegetables and the salt to the pot. Sauté the onion, carrots, and garlic together for 3-4 minutes until the begin to soften. Pour in the stock and stir. Place on the lid and turn the valve to sealing.
- Cook the vegetables and stock together on high pressure for one minute. Quick release the pressure when the cook time is complete.
- Use an immersion blender to blend the mixture until completely smooth. Alternately, carefully pour the hot vegetable mixture into a blender and blend until smooth. Return the blended soup mixture to the Instant Pot.
- Add one cup of water and the pasta to the blended mixture. Place the lid back on the Instant Pot and turn the valve to sealing. Set the cook time for one minute on high pressure. Quick release the pressure when the cook time is complete.
- Test the pasta for doneness. If it needs additional time, return the Instant Pot to sauté and simmer the soup for 3-5 minutes until the pasta is cooked according to your preference. (One minute on high pressure should be sufficient due to the extra time the IP will take to come to pressure and release pressure).
- Transfer portions of soup into bowls and top with parmesan cheese (optional). Serve hot.
Notes
*This soup makes a lot, so if you have leftovers to save, I would recommend saving the pasta and the broth in separate containers so the pasta does not continue to absorb the broth while it rests.
Sharing is caring! Don’t forget to pin and share. Thank you!
Leave a Reply