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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
Servings: 6
Course: Soup
Cuisine: American
Calories: 140
Ingredients Method Notes

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

Method
 

  1. Add onion, garlic, carrots, and celery. Cook 3–4 minutes.
    Onion, garlic, celery, and carrot sautéing in pressure cooker for vegetable soup
  2. Stir in mixed vegetables and tomatoes.
    Mixed vegetables and diced tomatoes added to pressure cooker pot
  3. Add broth, bay leaf, thyme, salt, and pepper. Stir well.
    Vegetable broth and spices poured into pot for vegetable soup
  4. Lock lid, cook on high pressure for 7 minutes.
  5. Quick release, remove bay leaf, and adjust seasoning.
  6. 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.