Pressure Cooker Vegetable Soup

Name: Pressure Cooker Vegetable Soup
Total time: 42 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 garlic cloves, minced; 4 cups vegetable broth; 1 carrot, diced; 1 potato, diced; 1 celery stalk, diced; 1 cup sliced mushrooms; 1 cup broccoli florets; 1 cup cauliflower florets; ½ red bell pepper, diced; ¼ head green cabbage, chopped; ½ cup frozen peas; 2 tablespoons nutritional yeast; ½ teaspoon dried thyme; ½ teaspoon salt, or more to taste; ½ teaspoon ground black pepper; ½ cup minced fresh parsley (or dill)

Hannah Kaminsky Website

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Whether you’re a devoted vegetable-lover or are still struggling to embrace them, this is the soup for you. The beauty of this blend is that it's infinitely flexible! Use any vegetables you prefer or have on hand to adapt it to your taste. Just aim for somewhere in the neighborhood of 6 to 8 cups of chopped vegetables total. Heat things up a bit by adding a fresh chopped jalapeno into the vegetable mixture or tossing some red pepper flakes into the spice blend.

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Mealthy Tip

You can easily turn leftovers into a new dish with a dab of curry paste, a splash of sriracha, or a pinch of garam masala for a completely different flavor adventure. You can also add cooked rice or pasta to rev up the dish!

For more pressure cooker soup recipes, you might enjoy:

Pressure Cooker Minestrone

Pressure Cooker Vegetable Soup

Quick Pressure Cooker Chicken Noodle Soup

Nutrition Facts

Per Serving: 106 calories; 4g fat; 15.5g carbohydrates; 4g protein; 0mg cholesterol; 498mg sodium.

Full nutrition

Amount Per Serving
Calories 106		Calories from Fat36
% Daily Value*
Total Fat 4g		6%
	Saturated Fat1g	3%
	Trans Fat0.0g
	Polyunsaturated Fat0.5g
	Monounsaturated Fat2.6g
Cholesterol 0mg		0%
Sodium 498mg		21%
Total Carbohydrate 15.5g		5%
	Dietary Fiber4g	16%
	Sugars4.4g
Protein 4g

Vitamin A48%		Vitamin C84%
Calcium4%		Iron9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Pressure Cooker Multipot Whole 30 8 Quart Pressure Cooker American Quick And Easy One Pot Or Pan Soups And Stews Weeknight Gluten-free Vegetarian Dairy-free Vegan No Meat Vegetable Broth

Reviews

5.0out of 5 Stars

(7 Reviews)

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What others are saying

George Delamea says:

I was looking for a simple vegetable soup recipe using a variety of produce. This fit the bill and I completely love it. It's easily adaptable to whatever you have on hand. Have already made this twice in one week. Great way to get a lot of vegetables into a warm bowl of delicious.

Sam Dalton says:

I like to make a lot of different soups in the fall and winter, and of course vegetable soup is a staple. This is a solid, simple recipe that's easy to follow, and makes a large enough batch to enjoy throughout the week. I added hot sauce and then I was good to go.

Laura Griffin says:

Even though this soup is meatless, it's very hearty! I love the cabbage! It's one of my favorite vegetables, and nice to enjoy in a soup. This is a great dish for the cold Fall and Winter days ahead. The only thing I skipped was nutritional yeast because I didn't have any on hand. Still incredible.

Greg Jones says:

Very good vegetable soup, reminds me of the recipe my grandmother used to give us as kids. So many different vegetables, very hearty, and healthy soup.

Ashley Melchiore says:

I love making soups to stock up in the freezer for winter weeknights. I didn't have nutritional yeast and am not sure what it would've changed, but I like it just fine without. I didn't even get any complaints from the fam about no meat in the soup. This is very hearty and filling.

Ronaldo B says:

Basically it’s a clean you fridge out recipe.... But the sauté of onions, thyme, and melody of vegetables in the instant pot - make this delish. Used vegetables on hand which included onions, carrots, celery, frozen peas, leaks, parsnips- sauté in butter Trader Joe’s soup mix (chopped onions celery & carrots) with minced garlic. Added 4 oz of vegetable broth. Added precut large carrot slices, and another parsnip - because parsnips. No yeast so added 1 tsp of kitchen bouquet Browning & Seasoning sauce. Topped off with 2 oz of chicken stock left over and in the fridge from a previous recipe - as the vegetables made up 75% of the pot.

Lena Orwig says:

This was awesome! I improvised the veggies and spices but overall a great recipe! I even made herb dumplings and added those as normal and it cooked them perfectly in the same amount of time. Dumplings are 1 cup flour, 2 tbs oil, 1/2 cup warm water, tsp baking powder and measure salt with your heart. Just cut them and dropped into brother before pressure cooking! So good.