Name: Slow Cooker Vegetable Soup Pressure Cooker Recipe
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Ingredients: 1 large onion (chopped nice and small); 3 stalks celery (chopped up good); 2 carrots (peeled and chopped); 3 medium Yukon gold potatoes (peeled and diced small); 2 cans fire roasted tomatoes (14.5 oz each); 1 bag frozen mixed vegetables (12 oz); 2 bay leaves (for that subtle earthy kick); ½ teaspoon dried thyme; 2 teaspoons minced garlic; 1 teaspoon salt (to bring out flavors); 1 teaspoon pepper (for a little bite); 2 teaspoons Italian seasoning (for some herb lovin'); 8 cups vegetable stock (to keep it veggie-rich)

That first hiss from the cooker tells you something good is happening. You kinda get this little thrill every time, like the moment the steam starts building up and that float valve pops up. It’s like the pressure cooker’s way of saying hey, we’re cooking something tasty in here. You spot the steam cues and hear the valve hiss, and it just hits different. It’s not a quick fix, but it works real good when you want soup that tastes like it simmered all day long.

Pressure cooker vegetable soup steaming with float valve visible — Steam rising and float valve signal the perfect pressure cooking moment.

The best part is knowing you don’t gotta babysit it. Once you set it, you just let the cooker do its thing. The natural release lets the soup gently finish, and that tender pull of the veggies is just perfect every time. You remember your kitchen filling up with that homey smell, the kind that makes you wanna grab a spoon early but gotta wait a bit longer.

So yeah, this vegetable soup? It’s kinda the perfect vibe for chilly days or when you need a soothing bowl after a long one. With the pressure cooker, you get richness and depth without hanging around the stove for hours. Trust me, once you hear that hiss, you’re already winning. For similar cozy soups, see our Classic Crockpot Pierogi Casserole with Kielbasa and Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe.

What Makes Pressure Cooking Win Every Round

You seal in all those flavors so the soup tastes rich and deep.
Cooking time gets cut way down from hours to minutes without losing goodness.
The natural release helps veggies get tender without turning mushy.
You don’t have to stand by and stir — just set it up and walk away.
Pressure cooker locks in steam cues and valve hiss so you know when to start your timer.

Pressure cooking is also great for quick meals with retained nutrition. Check out our recipe for Cheesy Hamburger Rice Casserole Recipe for another quick family meal. Pair that with Amish Dinner Rolls for a hearty combo.

Everything You Need Lined Up

1 large onion chopped nice and small
3 stalks celery chopped up good
2 carrots peeled and chopped
3 medium Yukon gold potatoes peeled and diced small
2 cans fire roasted tomatoes 14.5 oz each
1 bag frozen mixed vegetables 12 oz
2 bay leaves for that subtle earthy kick
½ teaspoon dried thyme
2 teaspoons minced garlic

1 teaspoon salt to bring out flavors
1 teaspoon pepper for a little bite
2 teaspoons Italian seasoning for some herb lovin'
8 cups vegetable stock to keep it veggie-rich

Got all that ready and chopped? You’ll find prepping this soup is not tricky at all. The mix of veggies and spices makes it cozy but still fresh tasting. The fire roasted tomatoes add just enough smoky vibe, while the frozen veggies keep it easy but healthy. The stock choice is key; you can opt for homemade or store-bought vegetable stock. Don’t forget to have your pressure cooker ready—see more on pressure cooking tips in our Classic Crockpot Pierogi Casserole.

Chopped vegetables and ingredients ready for pressure cooker vegetable soup — Prepped veggies and ingredients ready to toss into the pressure cooker.

Walking Through Every Single Move

Start by tossing your chopped onion, celery, carrots, and potatoes right into the pressure cooker bowl. No need to fuss too much with order, they all belong in there.

Next, pour in the fire roasted tomatoes along with the frozen mixed vegetables. Toss in those bay leaves along with the dried thyme and minced garlic so the flavors start building up.

Season with salt and pepper. Then sprinkle in your Italian seasoning for that extra herb kick.

Pour in all 8 cups of vegetable stock. Make sure the liquid covers the veggies so everything cooks evenly.

Give everything a good stir so the ingredients get mixed up well. You wanna see that colorful blend ready for cooking.

Put the lid on, make sure that float valve’s in place, and set your pressure cooker to high for about 10 minutes. You’re just looking for that tender pull on the potatoes and carrots.

When the timer goes off, let that natural release happen. This lets the soup settle and keeps your veggies from getting mushy. Once the float valve drops, remove the lid, take out the bay leaves, give it one last stir and it’s ready to serve.

Time Savers That Actually Work

Use frozen mixed veggies to cut down chopping but still get a healthy boost.
Buy pre-minced garlic if you’re in a hurry; it works just fine here.
Chop your ingredients the night before so you just dump and go next day.
Keep canned fire roasted tomatoes stocked so you never gotta run to the store last minute.

For more tips on saving time in the kitchen, check out our Easy Marinated Cheese Appetizer with Salami & Green Olives and learn how a little prep can make all the difference.

Your First Taste After the Wait

You grab your spoon and dip into that steaming bowl right after the wait. The first sip hits you with a warm, comforting hug of flavors.

The veggies are perfectly tender but not mushy, giving you that satisfying bite you want from homemade soup. That subtle smokiness from the fire roasted tomatoes comes through nicely too.

Overall, you sense the herbs and garlic blending beautifully, creating this cozy and well-rounded taste that’s perfect for any day you need a little pick-me-up.

Keeping Leftovers Fresh and Ready

You got leftovers? No worries, this soup stores real well. First, cool it down a bit at room temp before moving to the fridge.

Use airtight containers and keep them in the fridge up to 4 days. It’s great to just reheat and enjoy without losing much flavor or texture.

If you wanna keep it longer, freezer bags are your best friend. Portion it out, squeeze air out, and freeze. Thaw overnight in the fridge and reheat gently on the stove or microwave.

Common Questions and Real Answers

Can I use fresh tomatoes instead of canned? Yeah, you can but canned fire roasted bring a nice smokey depth that fresh tomatoes usually don’t have. If you use fresh, you might wanna roast them first.
How do I know when the soup is done? Look for that tender pull on potatoes and carrots. If they slide apart easily, you’re good to go.
Can I add beans or lentils? Yes, just add them before cooking so they get tender with the veggies.
What if I don’t have vegetable stock? Water works in a pinch, but stock adds way more flavor. You can also use bouillon cubes dissolved in water.
Do I have to do natural release? For soup, natural release helps keep veggies from overcooking. Quick release might make them mushy.
Can I double the recipe? Sure, but don’t fill your pressure cooker above the recommended max line. Cook in batches if needed.