This post contains affiliate links. We may earn compensation when you click on the links at no additional cost to you.
A couple of weeks ago almost the whole family was sick. Thankfully, I missed that round of germs, but I wasn’t 100% either. I hurt my back and then broke my foot. It is kind of funny to say it now, but at the time, it was no laughing matter. Having the one person who didn’t have a bad cold be sidelined made everyday life more difficult than it had to be.
My family still had to eat, so I pulled out my trusty Instant Pot, tossed in some ingredients, and in less than half an hour later we had the best soup I’ve ever made.
I had no intention of even sharing this recipe, but after I tasted it, I knew I had to. It was so good. I’ve made it a couple of times since, and I added more liquid to it (which I included in the recipe below). The first time I made it, it was more stew-like or a really thick soup.
Here is the very loose recipe I used. Since I just added what I had on hand, and I have done it since, you can do the same. It still turns out great without exact measurements.
I want to talk about my Instant Pot for a second. I was a huge hold out in getting one and now I’m kicking myself for waiting so long. We use it daily to make rice, pasta, soup and so much more. I love that I can do other things when our food is cooking and that the food always turns out perfect each time. The main reason I waited to buy an Instant Pot was that I was afraid it would be loud, be hard to use, and possibly explode if I don’t use it correctly. It sounds so ridiculous to say that now because it is the easiest thing to use and so safe too. There are multiple safety features to make sure of it.
- Vegetable broth and/or chicken-less bullion mixed with water. I use a mixture of both.
- Mirepoix- carrots, onion, and celery. I use about 2 1/2 cups total.
- 1 box noodles
- 1 cup dry Butler Soy Curls
- salt and pepper
- Set your Instant Pot to “saute” and then add a splash of water to it and the mirepoix mix. Water saute them until the onion is translucent and the carrots are soft.
- Turn the Instant Pot off and add the noodles and Butler Soy Curls.
- Add enough broth to not only cover the noodles and curls but to go at least 5 inches above. This should still be far from the maximum line.
- Set your IP on manual for 4 minutes, quick release.
- Salt and pepper to taste.
That’s it! I have also added spinach when I salt and peppered it along with frozen broccoli with the noodles and soy curls. The possibilities are endless. I want to make a creamy chicken-less rice soup next time with cauliflower and cashews. Every day I think of a new use for the Instant Pot, and even my teens use it all the time. One thing we did learn is that you have to really clean the lid and valves with hot water and soap immediately after use. We soak the pot and clean it a bit later, but the lid needs to be cleaned right away to avoid any hard to clean build-up from starches, like pasta and rice.