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

Vegetable Soup in the Pressure Cooker

This easy pressure cooker vegetable soup is hearty, healthy, and quick to make with a flavorful broth and tender vegetables in just 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 6 people
Calories 190 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion diced
  • 1 teaspoon sea salt more to taste
  • freshly ground black pepper
  • 1 medium carrot diced
  • 1 small sweet potato diced
  • 1 can fire roasted diced tomatoes 14.5-ounce
  • 4 garlic cloves chopped
  • 2 teaspoons dried oregano or 2 tablespoons chopped fresh thyme or rosemary
  • 0.25 teaspoon red pepper flakes plus more to taste
  • 4 cups vegetable broth
  • 2 bay leaves
  • 1 cup cherry tomatoes halved
  • 1 cup green beans chopped
  • 1 zucchini diced
  • 1 can chickpeas 15-ounce, drained and rinsed
  • 2 tablespoons white wine vinegar
  • 1.5 cups kale chopped

Instructions
 

Instructions

  • Heat the olive oil in your pressure cooker on medium heat. Toss in the diced onion with sea salt and several grinds of black pepper. Stir occasionally for about 8 minutes till it’s soft and kinda sweet.
  • Add your diced carrot and sweet potato or the veggie of choice. Stir for 2 more minutes so everything gets a lil’ coated with oil and starts blending.
  • Dump in the canned diced tomatoes, chopped garlic, oregano, and red pepper flakes. Stir it all up. Then pour in the vegetable broth and drop in the bay leaves.
  • Seal the pressure cooker lid and set it to high pressure. Let it build pressure and cook for about 10 minutes. You’re lookin for that pressure build stage and steam cues.
  • Quick release the pressure once time’s done to open safely. Stir in the cherry tomatoes, green beans, zucchini, and the chickpeas. Close the lid again and cook under pressure for another 5 minutes.
  • Do a natural release this time to let the flavors settle. Finally, stir in your vinegar or lemon juice and add the chopped kale. Let it wilt nicely for 5 minutes on warm before serving.

Notes

Feel free to swap vegetables based on what you have in your fridge. This soup works great with frozen or fresh produce and freezes well for meal prep!