Pressure Cooker Vegetable Soup
- 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
- 1/2 red bell pepper, diced
- 1/4 head green cabbage, chopped
- 1/2 cup frozen peas
- 2 tablespoons nutritional yeast
- 1/2 teaspoon dried thyme
- 1/2 salt, or more to taste
- 1/2 teaspoon ground black pepper
- 1/2 cup fresh minced parsley (or dill)
For best results, we recommend using:
- Heat oil in a pressure cooker set to Sauté. Cook and stir onion and garlic in hot oil until lightly browned, 6 to 8 minutes.
- Pour vegetable broth into the cooker; add carrot, potato, celery, mushrooms, broccoli, cauliflower, bell pepper, cabbage, peas, nutritional yeast, thyme, salt, and pepper.
- Seal lid on the pressure cooker and cook on High Pressure for 6 minutes. Relieve pressure naturally.
- Stir parsley through the soup to serve.
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!
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.
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.
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.
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.
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.