Slow Cooker Vegetable Soup Pressure Cooker Recipe
This hearty vegetable soup made in the pressure cooker delivers deep, rich flavor and tender veggies in a fraction of the time. Perfect for chilly days or quick family dinners.
Equipment
- 1 Pressure Cooker
Ingredients
Main 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
Instructions
Instructions
- Start by tossing your chopped onion, celery, carrots, and potatoes right into the pressure cooker bowl.
- Next, pour in the fire roasted tomatoes along with the frozen mixed vegetables. Add bay leaves, dried thyme and minced garlic.
- Season with salt, pepper, and sprinkle in Italian seasoning.
- Pour in all 8 cups of vegetable stock. Stir everything to combine well.
- Put the lid on, ensure float valve is set, and cook on high pressure for 10 minutes.
- Let the pressure release naturally. Once float valve drops, open the lid and remove bay leaves.
- Give it a final stir and serve warm.
Notes
Serve warm with crusty bread. Stores well in fridge up to 4 days or freezer for 3 months. Let soup cool before refrigerating or freezing.