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Instant Pot Vegetable Noodle Soup – delicious healthy vegetables in a flavoursome broth with pasta noodles for a simple any time of day meal.

Easy Vegetable Noodle Soup

Kids are hungry, it’s lunchtime and you have nothing prepared and then your youngest one asks for soup. What do you make? This delicious and quick Instant Pot Vegetable Noodle Soup – perfect for the whole family to enjoy and a great way to get some healthy vegetables into a meal.

Using my beloved Instant Pot it is super quick and easy to make and on the table in minutes. I love meals like this for busy days.

What is an Instant Pot?

You may be wondering, What is an Instant Pot? An Instant Pot (Pressure Cooker) is a 7in1 cooker, that slow cooks, pressure cooks, sautes and has settings for soup, chilli, rice, porridge etc. It will literally cook these meatballs in minutes, so perfect for when you need a meal on the table quickly.

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Since buying my Instant Pot, I use it on a regular basis, it’s not one of those gadgets that sit in my cupboard forgotten. In fact, it never goes away.

Instant Pot is a brand of an electric pressure cooker, but there are various other brands and options out there.

Converting from Instant Pot to Stove Top

But what if you don’t own a pressure cooker but would still really like to make this soup, how do you convert?

You can easily cook this on the stove and i’ve added instruction in the recipe box.

In a Instant Pot, the liquid you add doesn’t reduce like on the stove, however, the pasta will absorb the stock as it cooks, so just keep an eye on it as it simmers, as you may need to up the stock ratio a little when cooking this on the stovetop.

Can I use different vegetables?

Sure, there is no right and wrong to the vegetables in this soup. The kids love the sweetness that butternut squash or sweet potato adds to soup so I always add one of those, but add whatever vegetable you like, so long as you have increased the stock ratio if needed it will be fine.

Occasionally I will add in a few handfuls of fresh spinach or kale if I have them on hand for some healthy greens, but the kids are not that keen on those at present, so I tend to half the soup when I do that and omit the spinach of kale for their servings.

Can this Vegetable Noodle Soup be frozen?

All the ingredients in this soup freeze fine. The only thing with cooked pasta is that it can become a bit stodgy when reheated, it will also keep absorbing up that stock, so if you do freeze and reheat you may need to add in more stock and just ensure with anything you are reheating that it’s heated through.

How to Serve Instant Pot Vegetable Noodle Soup

If you are not vegetarian/Vegan then grated parmesan to the top is a great addition.

I sometimes will add in some cooked chicken or sausage too if I want to make it a more substantial meal. But the usually just dish up and enjoy this soup just as it is.

More Instant Pot Soup Recipes

Looking for some more vegetarian-friendly Instant Pot Soup recipes?

or head on over to my Full Recipe Index with over 900 delicious Slimming World and Weight Watchers friendly recipes all fully searchable by meal type, ingredients, syn value and smart points etc

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Instant Pot Vegetable Noodle Soup Yield: SERVES 4 Prep Time: 10 minutes Cook Time: 8 minutes Total Time: 18 minutes Instant Pot Vegetable Noodle Soup - delicious healthy vegetables in a flavoursome broth with pasta noodles for a simple any time of day meal. Print Ingredients 1 onion, finely chopped

1 large carrot, diced small

1/2 a sweet potato - diced small

2 cloves of garlic, crushed

1/2 cup of frozen sweetcorn

2 tbs of tomato paste

1 tsp of paprika

1/4 tsp of garlic powder

1/4 tsp of chilli powder

pinch of dried basil, oregano, thyme and parsley

salt and black pepper

5 cups (1.2 litres) of vegetable stock

100g (3.5oz) of uncooked pasta of choice

cooking oil spray (I used olive oil) Instructions Instant Pot:

Set instant pot to saute mode Once hot, spray with spray oil, add onion, garlic and carrots and fry for 2 minutes to soften. Mix in the sweet potato, tomato paste and spices and herbs and stir to coat. Add the stock, sweetcorn and pasta, add lid, close valve and set to 4 mins high pressure. Once cooking is complete, do a quick pressure release. Taste and season as needed with salt and black pepper. Enjoy!! Stove Top: Spray a deep lidded pot over a medium high with spray oil. add onion, garlic and carrots and fry for 2 minutes to soften. Mix in the sweet potato, tomato paste and spices and herbs and stir to coat. Add the stock, bring to a boil, reduce heat, add lid and simmer for 10 minutes. Add in the sweetcorn and pasta and continue to simmer for another 10 minutes until pasta is cooked. Taste and Season as needed with salt and black pepper. Enjoy!! Notes This recipe is dairy free, vegetarian, Slimming World and Weight Watchers friendly Slimming World - syn free per serving

- syn free per serving WW Green Smart Points - 4 per serving

- 4 per serving WW Blue Smart Points - 3 per serving

- 3 per serving WW Purple Smart Points - 3 per serving SUITABLE FOR FREEZING If you wish to share this recipe, then please do so by using the share buttons provided.



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TOMORAL Measuring Cups and Spoons Set of 13, Durable 304 Stainless Steel 5 Measuring Cups and 5 Measuring Spoons with 2 O Rings and Magnetic Measurement Conversion Chart Nutrition Information: Yield: 4 Serving Size: 1

Amount Per Serving: Calories: 194Total Fat: 0.7gSaturated Fat: 0.1gSodium: 577mgCarbohydrates: 42.6gFiber: 4.4gSugar: 6.9gProtein: 5.1g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram