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instant pot pea soup recipe with noodles

Instant pot pea soup with egg noodles

I used American style popular wide egg noodles to make this soup. You may try other kinds of noodles or pasta also.
Course Main Course, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
pressure build up and release time 25 minutes
Total Time 35 minutes
Servings 4
Calories 326kcal


  • 6 oz egg noodles (I used wide egg noodle)
  • ½ cup peas fresh or frozen
  • 4 cups vegetable broth or water
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon ginger powder optional
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • salt as needed


  • Place the noodles and green peas, and add the broth (or water).
  • Sprinkle enough salt, add the garlic powder, onion powder and ginger powder.
  • Add the butter also to the pot, close the instant pot with lid in sealing position and press manual, cook on high pressure for 2 minutes.
  • Once the cooking is done and the pot beeps, wait for a natural pressure release for about 12 minutes. After that, carefully and gradually do a controlled manual pressure release (do not do it quickly as that may cause hot spills).
  • Once the pressure is all released, open the lid very carefully.
  • Add the olive oil (may also add pepper powder, oregano powder etc for flavor if you wish), stir well and the soup is ready to serve. If you wish to simmer the soup a little more, press the saute button and simmer in normal mode for another 2 to 3 minutes (stir as needed) until the desired consistency is reached (for more liquid like consistency you may add a little bit more water at this point, if needed).
  • Stir the contents, serve the soup hot, enjoy!


You may also sprinkle some black pepper powder just before serving, if you wish.


Calories: 326kcal | Carbohydrates: 37g | Protein: 7g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 66mg | Sodium: 1051mg | Potassium: 157mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1015IU | Vitamin C: 7.3mg | Calcium: 23mg | Iron: 1.1mg