You catch the smell through the steam vent and suddenly you are starving. It kinda sneaks up on you, the way those veggies and spices blend up in the heat of your pressure cooker. The valve hisses softly like it knows somethin good is coming your way.
You feel the warmth even before you lift that sealing ring and open the lid. That first steam puff hits your face, and your stomach kinda reminds you it’s been waiting. This soup is real cozy on a hectic day, and you gotta admit it’s simple too.
You remember those busy nights where you just wanna pop something in the cooker and forget about it. That’s exactly where this creamy vegetable soup shines. It’s got that tender pull on the potatoes and a broth depth that makes it feel like you spent hours on it.
The Truth About Fast Tender Results
- Pressure cookers lock in steam and pressure to speed up cooking way faster than a saucepan.
- Vegetables get tender without turning into mush, keeping their flavor and texture just right.
- The valve hiss is your signal the cooker is doing its thing, building that perfect environment inside.
- Quick release helps you stop cooking fast to keep everything from overcooking or getting too soft.
- Broth depth gets richer since all the flavors are sealed in tight, soaking into every bite.
Everything You Need Lined Up
- 5 tablespoons unsalted butter (divided)
- 1 tablespoon olive oil
- 3 cups mirepoix or 1 cup diced carrots, 1 cup diced celery, and 1 cup diced yellow onion
- 2 teaspoons minced garlic
- 1-½ pounds baby potatoes (gold or red), diced (about 4 cups)
- 1-½ teaspoons Italian seasoning
- ¾ teaspoon salt
- ¾ teaspoon pepper
- 3 cups chicken stock or broth
- 2 cups frozen broccoli florets, thawed and finely chopped
- 1 cup frozen corn
- 6 tablespoons flour
- 3 cups whole milk
- ½ cup heavy cream
- 2 cups shredded sharp Cheddar cheese
- Hearty buttered bread (optional, for serving)
- Fresh herbs like parsley or thyme (optional, for garnish)
Getting all your veggies diced and your broth ready is the real key to smooth sailing. You gotta have butter and olive oil prepped since you’ll start by sautéing those mirepoix flavors first. The chicken stock gives you that rich broth depth, important for creamy soul food like this. The potatoes bring bulk and tender pull, plus broccoli and corn add nice texture and sweetness.
How It All Comes Together Step by Step
Step 1: Heat 3 tablespoons of butter and olive oil in your pressure cooker on medium heat. Melt them till they’re nice and bubbly, then toss in your mirepoix veggies. You gonna sauté them for 5-7 minutes until they soften up a bit, stirring now and then so nothing sticks.
Step 2: Add the minced garlic and cook just a minute till it smells real fragrant. That garlic pop is gonna punch up the flavor quick.
Step 3: Now dump in your diced baby potatoes, sprinkle the Italian seasoning, salt, and pepper. Stir it all up good so everything gets covered in those flavors.
Step 4: Pour in the chicken broth and give it a good stir. Seal your lid on tight, making sure the sealing ring is set correctly. Set your pressure cooker to high pressure for about 8 minutes. Once it hits pressure you’ll hear that valve hiss working.
Step 5: When time’s up, do a quick release to let out the pressure fast. Carefully open the lid and stir in the frozen broccoli and corn. Close the lid and cook on low pressure for 2 more minutes. Then do another quick release.
Step 6: While that second cook happens, melt the last 2 tablespoons of butter in a small saucepan. Whisk in the flour to make a roux, cooking 1-2 minutes till it’s smooth and golden. Gradually whisk in the milk and keep stirring till it thickens up, about 3-5 minutes.
Step 7: Slowly pour the thickened milk mix into your soup pot inside the cooker, stirring so it blends in right. Add the heavy cream and shredded Cheddar cheese last, stirring till it’s all melted and creamy. Give it another 5 minutes on simmer setting if you want it thicker. Taste and fix seasoning if you gotta.
Quick Tricks That Save Your Time
- Use pre-cut mirepoix packs from your grocery if you’re in a rush. They got carrots, celery, and onion all ready to go.
- Frozen broccoli and corn save you washing and chopping, plus they go right in from frozen.
- Prep your potatoes and veggies the night before and stash 'em in the fridge to speed things up after work.
- Use whole milk instead of skim for thicker soup, works real good in pressure cooker soups.
- Keep your sealing ring clean and check it before cooking, it helps keep that pressure steady with zero leaks.
Your First Taste After the Wait
That first spoonful hits your lips, warm and creamy with a slight cheesy tang. You sense the tender pull of those potatoes making it hearty and filling.
The subtle bite of broccoli and sweet pops of corn brighten the cozy broth depth. It’s like a gentle hug in a bowl, simple but so satisfying.
You notice the Italian seasoning dancing in the background, giving it just enough spice and warmth without overdoing it.
The melted Cheddar gives you that rich cheesy kiss, tying all the veggies and broth together in every bite.
How to Store This for Later
You gotta let your soup cool some before storing, otherwise it might steam too much and get watery. Pour it into airtight containers to keep flavors locked in.
For fridge storing, it lasts about 3-4 days. Just warm it up on the stove with a splash of milk to bring back its creamy texture.
If you wanna stash it longer, freezing is your pal. Use freezer-safe containers or heavy-duty bags. Thaw overnight in the fridge then reheat slow on the stove to keep that hearty taste.
What People Always Ask Me
- Can I make this vegan? Heck yeah, swap butter for vegan margarine, use veggie broth and plant-based milk. Skip the cheese or use vegan cheese.
- What if I don’t have a pressure cooker? No worries, simmer it in a pot on the stove for about 40-50 minutes till potatoes are tender.
- Can I add other veggies? Sure thing, carrots or peas work well. Just add frozen or diced ones that cook quickly.
- Is it okay to double the recipe? You can, but make sure not to fill your pressure cooker past the max fill line.
- Why does my soup sometimes get watery? Maybe you released pressure too quick or didn’t use enough flour for the roux. Adjust next time with a slower release or thicker roux.
- How do I fix lumpy soup? Whisk the milk mixture well when making the roux and add it slowly while stirring so it blends smooth.
Creamy Vegetable Soup Pressure Cooker Recipe
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 5 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 3 cups mirepoix or 1 cup each diced carrot, celery, onion
- 2 teaspoons minced garlic
- 1.5 pounds baby potatoes gold or red, diced (about 4 cups)
- 1.5 teaspoons Italian seasoning
- ¾ teaspoon salt
- ¾ teaspoon pepper
- 3 cups chicken stock or broth
- 2 cups frozen broccoli florets thawed and finely chopped
- 1 cup frozen corn
- 6 tablespoons flour
- 3 cups whole milk
- ½ cup heavy cream
- 2 cups shredded sharp Cheddar cheese
- Hearty buttered bread optional, for serving
- Fresh herbs optional, parsley or thyme, for garnish
Instructions
Instructions
- Heat 3 tablespoons of butter and olive oil in your pressure cooker on medium heat. Add mirepoix and sauté 5–7 minutes, stirring occasionally.
- Add garlic and cook for 1 minute until fragrant.
- Add diced potatoes, Italian seasoning, salt, and pepper. Stir well.
- Pour in chicken broth, seal the lid, and cook on high pressure for 8 minutes.
- Do a quick release. Stir in broccoli and corn. Cook on low pressure for 2 more minutes. Quick release again.
- In a saucepan, melt remaining butter and whisk in flour to make a roux. Cook for 1–2 minutes.
- Gradually whisk in milk and stir until thickened, about 3–5 minutes.
- Slowly pour thickened milk mix into soup in cooker, stir well.
- Stir in heavy cream and shredded Cheddar. Simmer 5 minutes if desired.
- Taste and adjust seasonings as needed.
- Serve hot, optionally garnish with fresh herbs and serve with bread.
