Pressure Cooker Vegetable Soup
A hearty, vegetable-packed soup with rich flavors from tomatoes and broth, perfect for a comforting meal suited to all vegetable lovers and busy weeknights.
Ingredients
- 1 Tbsp canola oil ⓘ
- 1 large onion, chopped ⓘ
- 3 cloves garlic, chopped or minced ⓘ
- 2 large celery stalks, chopped ⓘ
- 2 medium carrots, chopped ⓘ
- 1 medium sweet potato, chopped ⓘ
- 3 medium potatoes, chopped and peeled ⓘ
- 3 stalks broccoli ⓘ
- 1 (14 1/2 oz) can fat-free chicken broth ⓘ
- 1 (14 1/2 oz) can water ⓘ
- 1 (14 1/2 oz) can peeled tomatoes ⓘ
- salt and pepper to taste
Instructions
- Saute onion, garlic, and celery in a pressure cooker with canola oil until fragrant.
- Add all remaining ingredients to the pressure cooker.
- Secure the lid and cook for 15 minutes with the pressure cooker top rocking.
- Allow pressure to diminish before opening the lid.
- Serve hot with bread of your choice.
Tips & Substitutions
For added flavor, consider adding herbs such as thyme or parsley to the soup. If you want a heartier texture, toss in some cooked lentils or beans. You can substitute olive oil for canola oil and use vegetable broth instead of chicken broth for a vegetarian option. If you have leftover vegetables, feel free to incorporate them into the mix as well.
Serving Suggestions
This vegetable soup is best served hot and pairs beautifully with Cheesy Crescent Rolls. You can also top it with a sprinkle of grated cheese or fresh herbs for added flavor. Serve it alongside a simple green salad or your favorite crusty bread to make it a complete meal. For a heartier option, consider serving it with a side of Oven Smothered Chicken.
Storage & Reheating
Store any leftover vegetable soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat until heated through, or microwave in a bowl for a couple of minutes. You can also freeze the soup for up to 3 months; just make sure to leave some space in the container for expansion.
Nutrition & Diet Analysis (per serving)
Each serving of Pressure Cooker Vegetable Soup contains roughly 597 calories, with 9g protein, 59g carbohydrates, and 38g fat. It is an excellent source of vitamin A (111% of the Daily Value), vitamin C (67% of the Daily Value), and dietary fiber (30% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1422mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I add other vegetables to this soup?
Absolutely! This recipe is very versatile. You can add vegetables like zucchini, spinach, or bell peppers based on your preferences or what's in season. Just make sure to chop them into similar sizes for even cooking.
How can I thicken the soup if I want a creamier texture?
To thicken the soup, you can add a couple of tablespoons of cornstarch mixed with water during the last few minutes of cooking. Alternatively, blending a portion of the soup can create a creamier consistency while still keeping some chunky vegetables.
Is it possible to make this soup in a slow cooker?
Yes, you can definitely make this soup in a slow cooker. Simply sauté the onion, garlic, and celery in a skillet first, then add all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).