The pot lid rattles and you know dinner is almost ready. You catch that familiar hiss of the valve and suddenly your kitchen fills with a warm, cozy smell. It’s like the whole day just melts away when you know you got soup that’s gonna be hot and waiting for ya.
Sometimes you forget how much you love soup till it’s right there steaming, ready to dig in. You notice how the scent of garlic and fresh herbs wraps around your senses, kinda like a big hug from the inside. This moment just feels good, you know?
And when the float valve drops, that’s your cue it’s time to get the quick release going or let the pressure drop slow. Either way you’re about to enjoy some comfort in a bowl without standin’ watch by the stove forever. It works real good when you got a busy day but still wanna eat good.
Why This Recipe Works Every Single Time
- You start with straight-up fresh veggies that soften perfectly under pressure.
- The seasoning mix is simple, but it wakes up all those flavors without overpowerin’.
- A blend of chicken or beans adds hearty protein that’s versatile for anyone’s taste.
- Noodles or rice soak up just the right amount of broth so it ain’t too thick or thin.
- Using a pressure cooker cuts the simmer time but keeps everything tasting slow-cooked.
- Adding fresh parsley at the end brightens the soup, makin’ it pop with color and flavor.
Everything You Need Lined Up
- 2 tablespoons olive oil for that great sauté base.
- 1 onion, chopped fine so it melts into the soup.
- 2 cloves garlic that you minced just right to release flavors.
- 3 carrots sliced, giving sweetness and texture.
- 2 celery stalks sliced, adding that classic soup crunch.
- 1 teaspoon dried thyme and ½ teaspoon black pepper for seasoning.
- 6 cups chicken or vegetable broth to fill the soup with goodness.
- 2 cups cooked chicken or canned beans for the protein punch.
Don’t forget 1 cup noodles or some cooked rice to thicken and satisfy. And last, a sprinkle of fresh chopped parsley to freshen up your bowl right before serving.
Your Complete Cooking Timeline
First thing, heat your olive oil in the pressure cooker pot over medium heat. You wanna see it shimmer before tossing in the onion, garlic, carrots, and celery.
Sauté those veggies for about 5 to 7 minutes until they’re soft and smell just right. It’s key to building flavor before the pressure comes on.
Next, stir in your thyme, salt, and black pepper. This is where you really start layering taste that carries through the whole soup.
Pour in your broth and crank the heat till it boils. This gets your soup pot ready to seal and build pressure.
Put on the lid, check the sealing ring, close the valve to sealing, and watch till the float valve rises. Let it cook for 15 minutes with slow release when done to keep soup smooth.
When you open the lid, toss in the cooked chicken or beans along with noodles or rice. Put the lid back on, seal it again, and cook for another 5 to 10 minutes. Once it’s done, do a quick release to keep everything from overcooking.
Quick Tricks That Save Your Time
- Pre-chop your veggies the night before so you can just dump ‘em in and go.
- Use canned beans instead of raw to cut down soak and prep time without losing flavor.
- Freeze leftover cooked chicken in portions so you can pull out what you need fast for soup.
These quick hacks keep your kitchen moving and your pressure cooker happy. You won’t have to wait forever or struggle to get dinner in the bowl.
Your First Taste After the Wait
That first spoonful hits warm and just feels like a soft blanket on a chilly day. You notice the way the veggies are tender but still hold a little bite, and the broth tastes rich and savory with herbs that step right up.
The chicken or beans give you heartiness that makes the soup filling but not heavy. The noodles soak up all the broth so every bite’s full of flavor.
You catch a little freshness from the parsley that really lifts it all. That balance between hearty and bright is the dang best part about this kind of soup, and you’ll wanna come back for seconds.
Keeping Leftovers Fresh and Ready
- Cool the soup to room temp, then store in airtight containers in the fridge up to 3 days.
- Freeze portions in freezer-safe bags or containers for up to 3 months—thaws well with a slow release steam reheat.
- Use glass jars for single servings that you can grab and reheat with quick release in your pressure cooker.
- Label every container with the date so you know when it’s best to eat it by.
Doing this makes lunch or dinner ready to go when you need a fast, comforting meal. It’s dang convenient, especially on a busy week.
The FAQ Section You Actually Need
- Q: Can I swap chicken for beans? Absolutely. Beans work great for a vegetarian option and soak up the flavors real good. Check out our Cheesy Kielbasa Hashbrown Casserole for another hearty bean and meat combo that’s easy to make.
- Q: What’s the difference between quick release and slow release? Quick release drops the pressure fast by opening the valve, good for stopping cooking immediately. Slow release lets it drop gently on its own, best for soups so ingredients don’t splatter. For a different method of slow cooking, see our Classic Crockpot Pierogi Casserole with Kielbasa.
- Q: Do I always need to check the sealing ring? Yeah you wanna make sure it’s clean and in place. It’s what keeps the pressure cooker sealed tight so steam doesn’t escape.
- Q: Can I use dried beans? You can, but you’ll wanna soak ‘em first. They take longer to cook so plan accordingly or use canned ones to save time.
- Q: How do I know when the float valve rises? That little pop up lets you know the cooker reached pressure and it’s time to start timing your cooking steps.
- Q: What if my soup is too thick? Just stir in a bit more broth or water after cooking till you get the right consistency. It happens, no biggie.
35 Best Soup Recipes
Equipment
- 1 Pressure cooker
Ingredients
Soup Ingredients
- 2 tablespoons olive oil for sauté base
- 1 onion chopped fine
- 2 cloves garlic minced
- 3 carrots sliced
- 2 stalks celery sliced
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 6 cups chicken or vegetable broth
- 2 cups cooked chicken or canned beans for protein
- 1 cup noodles or cooked rice
- 1 tablespoon fresh parsley chopped, for garnish
Instructions
Instructions
- Heat olive oil in the pressure cooker pot over medium heat until shimmering.
- Add onion, garlic, carrots, and celery. Sauté for 5-7 minutes until soft and fragrant.
- Stir in thyme, salt, and black pepper to layer the flavor.
- Pour in the broth and bring to a boil. Seal and build pressure.
- Close lid and pressure cook for 15 minutes. Allow slow release.
- Open lid, add cooked chicken or beans and noodles or rice. Seal again and cook 5-10 minutes.
- Do a quick release, garnish with fresh parsley, and serve hot.
