I love my pressure cooker! I can use one pot to cook a whole meal and just close the lid, lock it, and go play with my son until dinner is ready. I don’t have to stir anything or watch for water to boil.
My husband loves soup and he has been working hard so I decided to make him a big pot of vegetable soup this week. I used mushrooms, white beans, peas, carrots, and chickpeas, but you can change the ingredients as much as you want. I also used garlic-flavored vegetable broth. If you use regular broth, you may want to add garlic to the recipe.
Here is the recipe:
Pressure Cooker Vegetable Soup
- 1/2 white onion, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1 stalk celery, chopped
- 2-3 TBSP olive oil
- 12oz white mushrooms, sliced
- 1 can (15oz) white beans, rinsed and drained
- 1 can (15oz) chickpeas, rinsed and drained
- 1 can (14oz) diced tomatoes
- 1 bag frozen peas and diced carrots
- 6 cups vegetable broth
- 1 tsp Italian seasoning
- Add olive oil, onion, peppers, and celery to the pressure cooker. Set to sauté. Sauté until the onion is translucent.
- Add mushrooms and sauté until they are softened.
- Add white beans, chickpeas, tomatoes, peas, and carrots. Stir in broth and seasoning.
- Press cancel on the pressure cooker and place the lid on the cooker. Set the valve to sealing.
- Set the pressure cooker to cook for 5 minutes, using the manual or pressure cook setting. Allow the pressure to release naturally for 15 minutes, then vent to release the remaining pressure.