Instant Pot Sopa de Fideo

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One of our readers here at Huckleberry Life sent me his traditional recipe for Sopa de Fideo and asked if I would adapt it for the Instant Pot. I had never heard of this soup before and can now say that I am a big fan! It has simple ingredients, is budget-friendly, and is packed with flavor.

Here are the simple ingredients you’ll need for this soup:

• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 2 Tbsp. vegetable oil
• 7 oz. vermicelli noodles
• 1 tsp cumin
• 1 (28 oz.) can tomatoes, (we used roasted diced)
• 6 cups chicken broth
• 1 jalapeno (optional)
• 1 medium lime
• 1/4 bunch fresh cilantro

NOODLES:

If you are unable to find Vermicelli or Fideo noodles you can also cut up angel hair or thin spaghetti into one-inch pieces. Both grocery stores I checked had Vermicelli.

TOMATOES:

The recipe that was sent to me called for a can of peeled tomatoes. Fresh bottled or frozen garden tomatoes would be great as well. I’m excited to make this again this summer with fresh garden tomatoes. Roasted tomatoes will give a greater depth of flavor.

CAN I MAKE THIS ON THE STOVETOP?

Absolutely! As I said, the original recipe was made on the stovetop. Just follow the same directions then simmer until the noodles are tender.

LET’S MAKE SOME Sopa de Fideo:

The first thing you will want to do is chop up the onions and garlic so they are ready when you need them. I wanted them very fine so there wouldn’t be chunks for my kids to complain about so I used my Pampered Chef Manual Food Processor. If you really don’t want any pieces of onion or garlic in the soup, I would recommend adding them to the blender with the tomatoes.

INSTANT POT:

We doubled the recipe and used our 6 quart Instant Pot and it came right to the max fill line. Any pressure cooker you have will do.

Press the sauté button and wait for it to read HOT. Once hot, add the vegetable oil to the liner and pour in the noodles. Cook and stir continually until the noodles begin to brown and blister.

Add the onion and garlic and continue to cook until the onions are softened, then add the cumin.

Press the cancel button and pour in the broth. We used Better Than Bouillon Chicken and mixed it in our Pampered Chef Classic Batter Bowl. You can even use vegetable broth if you would like this dish to be vegan.

Blend the tomatoes and pour them in and stir everything together well. Make sure to scrape the bottom of the pan to ensure no noodles are stuck.

The recipe called for one jalapeno added whole for flavor but no heat. I stirred everything up and threw in the jalapeno. I think next time I will cut it in half and remove the seeds first, then remove it after cooking for even more flavor.

Under pressure:

Put the lid on the Instant Pot and make sure the silicone ring is in place and the valve is set to sealing. Cook on high pressure for 4 minutes. Let the pot naturally release for 10 minutes then turn the valve to release any remaining pressure.

Serve with cilantro and a squeeze of fresh lime juice. My kids GOBBLED this up and it was just as good leftover the next day. I added avocado to mine and it was amazing.

Have you tried Sopa de Fideo before? It will be a regular on our menu from now on!

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Sopa de Fideo

Traditional Mexican Noodle Soup made in the Instant Pot. This soup calls for simple ingredients and is full of flavor.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 minutes mins

Pressurizing and Pressure release 15 minutes mins

Course Main Course, Soup

Cuisine Mexican

Equipment

• Pressure Cooker

Ingredients

  

• 1 medium onion finely diced
• 2 cloves garlic minced
• 2 tbsp vegetable oil
• 7 oz vermicelli noodles or thin spaghetti or angel hair cut into one inch pieces
• 1 tsp cumin
• 1 can tomatoes 28 oz., blended
• 6 cups chicken broth or vegetable broth
• 1 jalapeno optional
• 1/4 bunch fresh cilantro

Instructions

 

• Press saute on the Instant Pot and once hot, add the oil and noodles.
• Cook while stirring constantly until noodles begin to brown and blister, about 5 minutes.
• Add the onion and garlic and continue to cook until the onions have softened.
• Add the cumin and press the cancel button.
• Pour in the broth and deglaze the pot, making sure no noodles are stuck to the bottom.
• Add the blended tomatoes and whole jalapeno if using.
• Cook on high pressure 4 minutes.
• Natural release pressure for 10 minutes.
• Turn the valve to venting and release any remaining pressure.
• Serve with cilantro and a squeeze of fresh lime juice.

Keyword mexican, soup