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Winter Soup Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

35 Best Soup Recipes

This hearty pressure cooker soup is packed with fresh veggies, herbs, and your choice of protein, making it the perfect comforting meal for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 320 kcal

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.

Notes

Store leftovers in airtight containers for up to 3 days in the fridge or freeze for 3 months. Reheat using slow or quick release as needed.