1/3 cup Bob’s Red Mill dried Vegi Soup Mix (“vegi” rather than “veggie”)
2 envelopes Savory Choice Chicken Broth Concentrate plus 2 cups water*
1/8 teaspoon smoked paprika
1/8 teaspoon chili powder
1/3 cup dry Pappardelle’s southwestern pasta
Add all ingredients to Instant Pot.
Cook on manual for 15 minutes and then let pressure release naturally for 10 minutes.
Optional, add other vegetables:
- 1/4 cup peas or
- 4 large collard green leaves (central veins removed, broken into bite-sized pieces) or
- a few dried mushrooms, broken into pieces
*You can substitute 2 cups of any broth.