Creamy Vegetable Soup Pressure Cooker Recipe
A warm and cozy pressure cooker soup packed with tender potatoes, sweet corn, and rich creamy Cheddar, perfect for busy nights.
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.
Notes
Soup thickens as it sits. Reheat gently on stove and add a splash of milk if it’s too thick. Store airtight in fridge for 3-4 days or freeze up to 3 months.