Instant Pot Veggie Noodle Soup | Video

Veg Thukpa is a popular noodle soup from Arunachal Pradesh. It takes inspiration from Chinese cuisine with the use of vegetables and noodles. It is spicy, hearty and, comforting.

I make this fusion veggie noodle soup in the Instant Pot. One pot dishes like these are so easy and convenient to make for a weeknight dinner.

Food of Arunachal Pradesh

Arunachal Pradesh is in the North eastern part of India. The name 'Arunachal Pradesh' means the 'land of the dawn-lit mountains' or the 'land of the rising sun'. Because of it's geographic position that the sun hits it before spreading its rays to the other states or regions of India.

Cuisine of Arunachal Pradesh varies by the region as there is a lot of tribal influence on their food. The ethnic cuisine of Arunachal Pradesh is simple to cook with lots of nutrient values and is scrumptious to consume. Mostly people eat non-vegetarian food and dishes are mild to taste with the use of minimum spices.

Staple foods include rice, fish, meat and leafy vegetables and apang, a locally made rice beer. Some regional specialties include:

• Thukpa - soup with noodles and veggies or meat
• Dre-thuk - a dish prepared with noodles, minced meat and soup
• Zan - preparation of millet or flour and boiling water
• Bak-tza - made with flat rectangular shaped dough, minced meat and soup

About the Recipe

Thukpa is a Tibetan noodle soup that is comforting and delicious. The recipe is from Eastern Tiber and was brought to India by Tibetan refugees. They settled in North Eastern India after the Chinese occupation of their nation.

Chicken is traditionally used to make this soup. But my vegetarian thukpa recipe has lots of veggies. It is spicy, hearty and very comforting. This is a perfect soup to serve on chilly nights.

What makes this vegetarian noodle soup delicious is the spicy tomato-y broth. Simmering the noodles and veggies in this yummy cooking water adds a nice punch of flavor. You can definitely add some tofu or paneer or beans to make this vegetarian noodle soup wholesome.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make Veg Thukpa soup recipe:

• Noodles - I use regular spaghetti noodles to make this recipe in the instant pot. But thin rice noodles or angel hair pasta can also be used. But they will have to be cooked separately.
• Spicy broth - tomato, green chilies, ginger and garlic
• Vegetables - I use cabbage, carrot, green beans, bell peppers. You can also use broccoli, cauliflower, edamame and so on.
• Spices - red chili powder, ground cumin, garam masala (optional) and salt.
• Toppings - scallions, bean sprouts,

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make this delicious veg thukpa recipe:

Start by making the base for the soup: Combine tomatoes, green chilies, ginger, garlic in a blender. Blend to a smooth mixture.

Heat the Instant Pot on 'Sauté' mode. Add the oil and once hot, add the onions and cook till they are lightly browned around the edges. Stir in the tomato mixture and cook until it is fragrant.

Add carrot, bell pepper, green beans, cabbage, ground cumin, red chili powder, garam masala (if using) and salt. Mix well and make sure that there are no stuck on bits in the bottom.

Place the broken noodles on top of the veggies and pour in the water. Don't mix at this point. Push the spaghetti down with a spoon to make sure that the noodles are completely submerged. Place the lid on, close the steam valve. Cook on 'High Pressure/ Manual' for 4 minutes

When the timer sounds, natural release the pressure for 5 minutes, quick release the reminder. Open the lid and stir to combine the noodles and vegetables.

Stir in the lemon/ lime juice. Serve hot topped with scallions and bean sprouts.

Expert Tips

• I recommend using regular spaghetti noodles to make this recipe in the instant pot.
• You can use thin spaghetti or rice noodles also. Follow the recipe as written, but do not cook the noodles under high pressure since they will get mushy. So add them to the instant pot after pressure cooking. Select Sauté and simmer for 3~5 minutes or until the noodles are tender.
• Other vegetables like broccoli, potato, cauliflower etc. are all great in this veggie noodle soup.
• You can stir in chopped spinach after the noodles are cooked through. Select Sauté and simmer until the greens are wilted.
• Leftover noodle soup can be stored in an airtight container for up to 2 days. You can also freeze the soup for up to 2 months.
• Don't have an Instant Pot, then make this veg thukpa on the stovetop. You can simmer the noodles and veggies together. Or you can cook the noodles separately and add to the soup.
• To make this a wholesome and filling one pot meal, add 1 15oz. can of chickpeas along with the vegetables. You can also stir in 1½ cups of chopped firm tofu after the noodles are cooked through.

You might also like

Here are few more other delicious noodle dishes that you might like:

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Recipe Card

Thukpa

Vegetable Thukpa is a popular noodle soup in Arunachal Pradesh. It is spicy, hearty and, comforting. Instant Pot makes it very easy and convenient.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Course: soups stews

Cuisine: north east india

Servings: 4 servings

Ingredients

1x2x3x

• 3 Medium Tomatoes, coarsely chopped
• 2~3 Green chilies, chopped
• 1" Ginger piece, chopped
• 3~4 Garlic cloves, minced
• 1 tablespoon Oil
• 1 medium Onion, chopped
• 2 Medium Carrots, peeled and chopped
• 1 large Green or red pepper, chopped
• 1 cup Chopped green beans, fresh or frozen
• 2 cups Sliced Cabbage*
• 1 teaspoon Ground Cumin
• ½~1 teaspoon Red Chili powder
• ½~1 teaspoon Garam Masala, optional
• To taste Salt & Pepper
• 6 oz. Noodles, broken in half*
• 6 cups Water

Toppings:

• 2 tablespoons Lemon/ lime juice
• As needed Green Onions, finely chopped
• As needed Bean Sprouts

Instructions

• Combine tomatoes, green chilies, ginger, garlic in a blender. Blend to a smooth mixture.
• Heat the Instant Pot on 'Sauté' mode. Add the oil and once hot, add the onions and cook till they are lightly browned around the edges, about 3~4 minutes. Stir in the tomato mixture and cook for 2~3 minutes or until it is fragrant.
• Add carrot, bell pepper, green beans, cabbage, ground cumin, red chili powder, garam masala (if using) and salt. Mix well and make sure that there are no stuck on bits in the bottom. Place the broken noodles on top of the veggies and pour in the water. Don't mix at this point. Push the spaghetti down with a spoon to make sure that the noodles are completely submerged.

  Place the lid on, close the steam valve. Cook on 'High Pressure/ Manual' for 4 minutes
• When the timer sounds, natural release the pressure for 5 minutes, quick release the reminder. Open the lid and stir to combine the noodles and vegetables. Stir in the lemon/ lime juice.

  Serve hot topped with scallions and bean sprouts.

Video

Notes

• I recommend using regular spaghetti noodles to make this recipe in the instant pot.
• You can use thin spaghetti or rice noodles also. Follow the recipe as written, but do not cook the noodles under high pressure since they will get mushy. So add them to the instant pot after pressure cooking. Select Sauté and simmer for 3~5 minutes or until the noodles are tender.
• Other vegetables like broccoli, potato, cauliflower etc. are all great in this veggie noodle soup.
• You can stir in chopped spinach after the noodles are cooked through. Select Sauté and simmer until the greens are wilted.
• Leftover noodle soup can be stored in an airtight container for up to 2 days. You can also freeze the soup for up to 2 months.
• Don't have an Instant Pot, then make it on the stovetop. You can simmer the noodles and veggies together. Or you can cook the noodles separately and add to the soup.
• To make this a wholesome and filling one pot meal, add 1 15oz. can of chickpeas along with the vegetables. You can also stir in 1½ cups of chopped firm tofu after the noodles are cooked through.

Nutrition

Calories: 275kcal | Carbohydrates: 51g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 137mg | Potassium: 694mg | Fiber: 7g | Sugar: 11g | Vitamin A: 7457IU | Vitamin C: 91mg | Calcium: 83mg | Iron: 2mg

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