Cozy Pressure Cooker Vegetable Soup Recipe

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When the weather cools down, I always find myself craving a big bowl of hearty soup. This Pressure Cooker Vegetable Soup has become one of my favorite quick comfort meals. It’s colorful, nourishing, and perfect for those nights when I just want something cozy but don’t want to spend hours in the kitchen. I love that the pressure cooker does all the work—just like in my other pressure cooker recipes.

The best part? This soup uses everyday veggies and pantry staples, so it’s budget-friendly and flexible. If you’ve tried my pressure cooker pasta, you’ll know how much flavor and ease you can get out of this handy appliance.

What You’ll Need

Here’s what I usually reach for when making this soup. Feel free to adjust to what’s in your fridge.

Mixed vegetables (fresh or frozen — I often use a bag of frozen mixed veggies for convenience).
Carrots (they add sweetness and color).
Celery (for a subtle earthy flavor).
Onion & garlic (I always prefer fresh garlic—it really makes the broth pop).
Canned diced tomatoes (a pantry lifesaver).
Vegetable broth (or chicken broth if you like it richer).
Seasonings: bay leaf, thyme, salt, black pepper.
Olive oil (just a splash for sautéing).

Tip: If you’re feeling like adding protein, a can of beans works beautifully. I sometimes toss in chickpeas.

This soup is just as comforting as my slow cooker chicken noodle soup, but much quicker.

Step-by-Step Guide to Pressure Cooker Vegetable Soup

Just like my instant pot lentil soup, this recipe is all about layering flavor and letting the pressure cooker do its magic.

Step 1 — Sauté the base

Heat olive oil in your pressure cooker and sauté onion, garlic, celery, and carrots for 3–4 minutes. This little step deepens the flavor.

Onion, garlic, celery, and carrot sautéing in pressure cooker for vegetable soup

Step 2 — Add veggies and tomatoes

Stir in your mixed vegetables and canned diced tomatoes. I usually season lightly here too—it helps the veggies soak up flavor.

Mixed vegetables and diced tomatoes added to pressure cooker pot

Step 3 — Pour in broth & season

Add vegetable broth, thyme, bay leaf, salt, and pepper. Give it a good stir.

Vegetable broth and spices poured into pot for vegetable soup

Step 4 — Pressure cook

Seal the lid and cook on high pressure for 7 minutes. It’s just enough time for everything to get tender but not mushy.

Step 5 — Quick release & adjust

Release pressure carefully, taste, and adjust seasoning. Sometimes I add a squeeze of lemon juice at the end—it really brightens the soup.

Finished vegetable soup with corn, carrots, beans, and tomatoes in a blue serving bowl

Pro Tips & Easy Swaps

Use frozen vegetables to save chopping time.
Add pasta or rice if you want a heartier meal.
Toss in chickpeas, lentils, or white beans for extra protein.
A pinch of red pepper flakes adds a gentle kick.
Fresh herbs like parsley or dill make it extra vibrant.
For a richer broth, stir in a spoonful of tomato paste.
Got leftover zucchini or green beans? Throw them in.
To make it creamy, blend half the soup and stir it back in.

Serving Ideas & Variations

This soup is a cozy meal on its own, but I also like to serve it with warm crusty bread or a simple green salad.

Variations I often try:

Add mini pasta like ditalini or macaroni.
Stir in shredded chicken or turkey for a protein boost.
Use beef broth for a deeper flavor.
Make it spicy with a dash of hot sauce.
Top with grated Parmesan before serving.
Add potatoes for extra heartiness.
Stir in spinach or kale at the end for extra greens.

Common Mistakes (and How to Fix Them)

Overcooking vegetables: Stick to 7 minutes high pressure—any longer and they’ll turn mushy.
Too bland: Don’t forget salt, pepper, and a touch of acidity like lemon juice.
Watery broth: Add tomato paste or simmer for a few minutes after pressure release.
Vegetables sticking to the pot: Always deglaze after sautéing with a splash of broth.