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White bowls with Veg Thukpa noodle soup


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
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: soups stews
Cuisine: north east india
Servings: 4 servings


  • 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


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


  • 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.



  • 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.


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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