By Jenn Serra
Instant Pot Food Prep: Veggie Pasta and "No Chx" Noodle Soup
25 steps
Prep:15minCook:30min
In my food prep for easy items to have on hand during the week, I began making a bulk version of veg-heavy veggie pasta. I realized that I could cook the veggies in a veggie broth with some "no chicken" bouillon.
Then, when I drain the vegetables, I use what would be wasted as a plant-based "chicken" broth. While the veggies cook, I prep containers with some pasta, add the veggies and broth, and wah-lah, we have a modified "no chicken" noodle soup.
Updated at: Thu, 17 Aug 2023 03:00:44 GMT
Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories134.1 kcal (7%)
Total Fat0.9 g (1%)
Carbs25.5 g (10%)
Sugars4.2 g (5%)
Protein5.6 g (11%)
Sodium361.7 mg (18%)
Fiber5.2 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
32 servings
Instant Pot veggie cooking and "no chicken" broth base
5 lbfrozen mixed vegetables
frozen peas and carrots
8bay leaves
10 cupswater
2 TablespoonsVegetable Base
Vegetarian Better Than Bouillon No Chicken Base
½ teaspoongarlic powder
2 teaspoondried oregano
1 teaspoondried thyme
½ teaspoonblack pepper
1 ½ teaspoonsalt
Pasta and sauce
Instructions
Veggie preparations
Step 1
Pour in the bags of frozen veggies into the Instant Pot
Pressure CookerManualStep 2
Add the Vegetarian Better Than Bouillon® No Chicken Base, Bay Leaves, spices, and enough water to the pot to cover all of the vegetables. (This becomes your "no chicken" broth for soup later.)
Step 3
Set the Instant Pot to Manual, high pressure, and half of the time noted on the bags of frozen veggies (i.e., if the stovetop cooking takes 6 mins, set the Instant Pot to 3 mins.) Note: It will take about 10 mins for the Instant Pot to come to pressure when this full - maybe more.
Pressure CookerManualPasta preparations
Step 4
While the veggies are cooking, get a large pot for cooking the pasta. Fill it with water to the noted amount on the package, add a dash of salt, and begin to boil the water.
CooktopHeat
PotStep 5
Once the water is at a rolling boil, add the pasta, and turn the heat from high (10) to med-high (~8). Stir the pasta occasionally. We want the water to continue to have a rolling boil, but avoid overflowing.
Step 6
Cook the pasta for the time noted on the package (al dente for Gigli from Trader Joe's says 5-7 mins - check it at the lowest time and adjust as needed.)
CooktopHeatPotStep 7
While the pasta is cooking, gather some containers for individual portion bowls of soup (16 oz mason jars or 2-cup Snapware both work well.) Typically, this recipe will yield (10) 2-cup bowls of soup.
Step 8
Put a clean bowl in the sink with the strainer you will use. We want to keep some of the leftover pasta boiling water to use if needed (explained later.)
StrainerPotStep 9
Strain the pasta collecting the starchy pasta water. Then, move the starchy water to the side for later.
PotStrainerStep 10
Once the starchy water has been removed, rinse the pasta with cold water to ensure the pasta stops cooking.
Step 11
Add 1/2 cup (~one slotted spoonful) to each container for your future soups.
Step 12
Add the remaining pasta back to the pot. Then, add the jars of pasta sauce (I typically add one at a time and evaluate how saucy I want it to be.)
CooktopHeatStep 13
If the sauce tastes a bit acidic, add starchy pasta water that we put to the side in 1/4 cup increments. Note: If you want to get any remnants left in the sauce jars, add the starchy water to the jar, shake, and then pour it into the pot.
CooktopHeatPotStep 14
Stir the pasta and sauce. Set the stovetop to "simmer" to begin to heat the sauce while you finish assembling.
CooktopHeatPotVeggies finishing up!
Step 15
Usually, the veggies have finished coming to pressure and cooking. Do a "quick release" for the pressure (this will take about 5 mins).
Pressure CookerManualStep 16
Put a large bowl in the sink to collect the "no chicken" broth as we strain the veggies. The bowl will need to be able to fit at least 10 cups of broth.
PotStep 17
Put a strainer on top of the large bowl and, once the Instant Pot is safe to open, strain the veggies with the broth going into the bowl, and remove the bay leaves. Note: If you make homemade vegetable broth from scraps, add these to your collection in the freezer.
PotStrainerStep 18
Then, move the broth to the side and rinse the veggies with cold water to stop them from cooking.
Finish up the soups!
Step 19
Add 1/2 cup (~one slotted spoonful) of veggies to each soup container.
Step 20
Then, add the remaining veggies to the pasta and sauce mix on the stove and stir. Add more jars of sauce as preferred and more starchy water to overcome acidity.
CooktopHeatPotStep 21
While that simmers, add one cup of "no chicken" broth to each soup container. I often add a pinch or two of salt to taste, close the lid, and label. Note: The soups are 1/2 cup pasta, 1/2 cup veg, and 1 cup broth.
Finish up the pasta!
Step 22
Assess if the veggie pasta needs 2 jars or 3 jars of sauce, and the acidity level. Add more starchy water in 1/4 increments as necessary. Once the sauce is just right, toss the remaining starchy water.
Step 23
Find storage containers for your pasta. Typically, large ones work well for eating at home (4-cup, 6-cup, or larger snapware work well). For travel, 16 oz. mason jars or the 2-cup snapware for travel work well.
Step 24
Season the pasta with a bit of salt to taste, close the lids, and label. Typically, this recipe will yield (22) 1-cup servings of delicious veggie pasta.
Step 25
Enjoy your "No Chicken" Noddle Soup and Veggie Pasta!
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