Pressure Cooker Vegetable Soup Recipes
Vegetable soup is a hearty and filling meal that can you can enjoy all year round. The following are 2 delicious pressure cooker vegetable soup recipes that you can enjoy whenever you’re craving a vegetable soup meal.
1. All-in-One Vegetable Soup
This vegetable soup is easily prepared with your pressure cooker and ideal when you are craving a hearty, rich soup that incorporates many different types of vegetables.
- 1 lb Potatoes, diced or chopped
- 1 lb Carrots, chopped
- One onion, chopped
- 2 cups of corn
- 1 stalk celery, chopped
- 2 cups of green peas
- 1 cup squash, any variety, chopped
- 2 cups of spinach
- 1 cup beets, diced or sliced in rounds
- 1 clove of garlic
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 4 cans of broth, chicken or vegetable
- 2 tomatoes, diced (or 1 can diced tomatoes)
- First, turn your pressure cooker on saute mode.
- Add your olive oil, and cook your onions, garlic, beets, carrots, and potatoes for several minutes or until the onions are soft.
- Now, add in your broth, Italian seasoning, salt, pepper, and the rest of your vegetables. Mix them until well combined.
- Now, put the lid on and seal it. Set your pressure cooker to cook for 20 minutes on the highest setting.
- When the 20 minutes of cooking time is over, allow the steam to release naturally, and open the lid.
- If your potatoes are not soft enough, you can cook the vegetable soup for another 15 minutes on the highest setting.
- Allow the steam to naturally release for softer potatoes or release it manually for a firmer texture.
- Serve warm.
2. Light Onion Soup
This vegetable soup recipe is created to be on the lighter side, which makes it ideal for serving as an appetizer, a first course, or simply a light meal. If you would like the soup to have the desired delicate texture, you will need a fine mesh or cheesecloth for this recipe.
- 4 onions, chopped; yellow onions or white onions are preferable
- 4 cups of broth, chicken preferred but vegetable is an option
- 1/2 tbsp salt
- 1/2 tbsp pepper
- 1 handful bay leaves
- 1/2 cup white wine
- 3 tablespoons olive oil
- First, turn your pressure cooker on saute mode. Add in your olive oil and wait until it is hot.
- Then, add in your onions and make sure to spread them around so that they are not crowded. Cook the onions until they are soft and nearly translucent. The goal is to caramelize the onions lightly.
- Once the onions are beginning to caramelize, deglaze your pressure cooker with the white wine.
- Cook for about 2 minutes and then add in your broth, salt, pepper, and bay leaves.
- Put the lid on and seal it. Cook for 15 minutes on the highest setting and manually release the steam.
- Remove the bay leaves carefully with tongs.
- Then, pour your soup into a separate container using a fine mesh or cheesecloth to strain the broth. This will help create a clearer and more delicate broth.
- Add your onions back into the broth, stir and serve.