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Pressure Cooker Vegetable Soup

Pressure Cooker Vegetable Soup

A hearty and colorful soup made in minutes with simple vegetables and a flavorful broth.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 25 minutes
Course Soup
Cuisine American
Servings 6
Calories 140 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion diced
  • 2 garlic cloves minced
  • 2 carrots sliced
  • 2 celery stalks chopped
  • 2 cups mixed vegetables fresh or frozen
  • 1 can 14 oz diced tomatoes
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 tsp dried thyme
  • Salt & black pepper to taste
  • Optional: lemon juice fresh parsley, beans

Instructions
 

  • Add onion, garlic, carrots, and celery. Cook 3–4 minutes.
    Onion, garlic, celery, and carrot sautéing in pressure cooker for vegetable soup
  • Stir in mixed vegetables and tomatoes.
    Mixed vegetables and diced tomatoes added to pressure cooker pot
  • Add broth, bay leaf, thyme, salt, and pepper. Stir well.
    Vegetable broth and spices poured into pot for vegetable soup
  • Lock lid, cook on high pressure for 7 minutes.
  • Quick release, remove bay leaf, and adjust seasoning.
  • Serve hot with bread or salad.
    Finished vegetable soup with corn, carrots, beans, and tomatoes in a blue serving bowl

Notes

Add beans or pasta for a heartier meal. A squeeze of lemon juice brightens the flavor.
Keyword healthy soup recipe, Pressure Cooker Vegetable Soup, quick pressure cooker meal