Pressure Cooker Hearty Vegetable Soup

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 10 customer reviews
Pressure Cooker Hearty Vegetable Soup
Pressure Cooker Hearty Vegetable Soup


  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, chopped
  • 4 carrots, peeled and chopped
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 5 cups chicken broth
  • 3 potatoes, peeled and chopped
  • 2 (14 ounce) cans diced tomatoes
  • 1 cup chopped green beans
  • 1 cup frozen yellow corn
  • 1 cup frozen green peas
  • 2 bay leaves
  • 1 sprig fresh thyme
  • salt and ground black pepper to taste


For best results, we recommend using:


  1. Heat oil in pressure cooker set to Sauté on Normal.
  2. Cook and stir onion, carrots, and celery in hot oil until slightly softened, about 4 minutes; add garlic and cook until fragrant, about 30 seconds more.
  3. Pour vegetable broth into the cooker; add potatoes, tomatoes, green beans, corn, peas, bay leaves, and thyme. Season soup with salt and ground black pepper.
  4. Lock pressure cooker lid in place and turn steam vent handle to Sealing.
  5. Select Soup and cook for 12 minutes on High pressure. Let pressure release naturally for 10 minutes, then turn steam vent handle to Venting to quick-release remaining pressure.
Mealthy tip:

This recipe can easily become a vegetarian and vegan dish by swapping the chicken stock for your favorite vegetable stock. Garnish with additional fresh herbs for elegant presentation.


5.0out of 5 Stars

(10 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

This vegetable soup was so good! The recipe also makes a big batch, which is perfect. Everyone in my family loved it, including the baby! It's a classic recipe that's incredibly quick, and will definitely be in rotation at my house.

Image of Laura Griffin

Laura Griffin says:

Really good vegetable soup! The potatoes were definitely my favorite. The tomato broth was also really delicious!

Image of Alex Cabral

Alex Cabral says:

This was a really delicious soup, although I did make some changes. I used 8 cups of frozen vegetables that included carrots, corn, green beans, lima beans, peas, potatoes, and zucchini. I also added some tomato paste in addition to the cans of diced tomatoes. Very hearty, I loved it!

Image of Santana Williams

Santana Williams says:

Super quick and super easy recipe! I love being able to walk away and not worry about the pot boiling over or all the liquid evaporating and burning my pan. That's such a bummer! I paired this with crackers, so warming, hearty, and tasty!

Image of Rachel Douglas

Rachel Douglas says:

I used canned corn and peas instead of frozen because that's what I had in my pantry. It turned out great, such a simple soup recipe.

Image of Sally Renna

Sally Renna says:

This soup was really delicious, I did not use the oil to sauté the vegetables so that lowered the points as I am on weight watchers, Absolutely delicious and very filling.

Image of Kris Wilburn

Kris Wilburn says:

Yum...yum...yum...yum! Makes enough to feed an army!

Image of Mike Nagle

Mike Nagle says:

This has become a family favorite. Sometimes I will toss in a little pearled barley, or saute some sliced crimini mushrooms with the onions. But, this soup is fantastic just the way the recipe is written.

Image of Juan Garza

Juan Garza says:

Really, really love this recipe! I spiced mine up with a bit of chili garlic paste. Delicious. And, it makes enough to feed be the entire neighborhood! Highly recommended.

Image of Tim Lathrop

Tim Lathrop says:

Browned some ground beef and added it. This was fantastic.