That first hiss from the cooker tells you something good is happening. The sealing ring does its job right, sealing in all that heat and steam so your soup can cook perfect. You hear that steam cues whisper out just steady enough to know it2s cooking without fuss.
You kinda remember that old stove top way where you gotta watch the pot and keep stirring all the time. But with your pressure cooker, it2s a different story. The broth depth gets this rich, full flavor cause everything cooks together tight under pressure.
Those tender pull veggies come out soft but not mushy, and soup tastes like it2s been stewing for hours when really you just waited a little bit. You sense the good smells fill your kitchen even before you open the lid, and that anticipation makes it even better.
Why Your Cooker Beats Every Other Pot
- You get fast cooking times for big hearty meals every time.
- The sealing ring keeps all the flavors locked in with steam cues that keep pressure steady.
- Less water needed means the broth depth is richer than you2d expect.
- The tender pull veggies are always cooked just right, never soggy or raw.
- You save time cause you don2t gotta keep staring at the stove.
- Easy natural release keeps the soup perfect without that hassle of sudden pressure drops.
What Goes Into the Pot Today
- 10 stalks celery, chopped kinda chunky so it holds a bit of bite.
- 5 carrots, chopped up small enough to soften quick but not turn to mush.
- 3 onions, chopped for that base flavor you2ll both taste and smell.
- 2 green bell peppers, diced nice and firm for a little color pop.
- 1 large head cabbage, chopped coarsely cause it2s the star veggie after all.
- 1 can of cut green beans (15 ounces), drained well so no extra liquid.
- 2 quarts of tomato juice for that bright, juicy broth.
- 2 cans whole peeled tomatoes (16 ounces each) with their liquid cause that adds body to the soup.
- 1 can beef broth (14 ounces) for a little extra depth and savory flavor.
Walking Through Every Single Move
First, pop your diced celery, carrots, onions, green bell peppers, and chopped cabbage right into the pressure cooker pot. Don2t worry about mixing it too much, just get it all in.
Next, pour in the tomato juice, both cans of whole peeled tomatoes with that yummy liquid, and the beef broth. It2s like making your broth depth super rich and flavorful right from the start.
Add the drained green beans and then fill the pot with cold water just enough to cover all those veggies. None of that extra water stuff messing up your flavor.
Set your cooker on high pressure and close the lid, making sure the sealing ring is properly in place so every steam cue2s just right.
Cook it under high pressure for about 7 minutes. It might feel quick but trust me, those vegetables get the perfect tender pull that way without cooking to mush.
When that time2s up, let the natural release happen so the pressure comes down slow and safe. It2s kinda like letting the soup finish resting and settling in before you dig in.
Open your cooker, give it a good stir and check the veggies. You can sprinkle in your dry onion soup mix now too for an extra little flavor boost that makes everything come alive. Taste and adjust seasoning if you want, then serve it up hot.
Easy Tweaks That Make Life Simple
- If you run low on fresh veggies, frozen chopped celery and peppers work just fine, you just gotta balance the cook time a little.
- Try skipping the beef broth and double the tomato juice if you want a lighter veggie-only broth.
- Throw in some garlic powder or fresh minced garlic when adding onions for a little punch of extra flavor real quick.
- Got a busy day? Chop veggies the night before and store them in the fridge. That way you2re only a few minutes away from hitting start on the cooker.
The Flavor Experience Waiting for You
You2re gonna notice the broth has this deep tomato brightness that carries the whole soup without being too thick or too watery. It2s kinda tangy with a smooth finish.
Those veggies keep just enough bite to remind you they2re fresh, not just a mush pile. Especially that cabbage pulling through all sweet and tender.
The beef broth hides in the background like a little secret, giving the soup a cozy savory depth that wraps around every spoonful.
And finishing it off with that onion soup mix adds a little layer of seasoning that2s like a friendly pop of flavor, making each mouthful really satisfying.
Keeping Leftovers Fresh and Ready
- Store any leftover soup in an airtight container in the fridge. It keeps well for about 3 to 4 days and the flavors kinda meld better overnight.
- You can freeze the soup in meal-sized portions. Just cool it completely first, then use freezer-safe containers or bags for easy thawing later.
- When you want to eat it again, thaw in the fridge overnight and reheat gently in a pot on the stove or in your microwave.
- If you2ve got a small batch and wanna save some in the fridge for just 1 day, you can cover the pot tightly with foil or a lid to keep it ready for a quick reheat without drying out.
Common Questions and Real Answers
- Can I use a different kind of broth? Totally. Chicken broth works great too and even veggie broth if you want to keep it lighter.
- What if I don2t have fresh cabbage? Frozen chopped cabbage is a decent swap. Just add a little less water since it might release some extra moisture.
- How do I know when the sealing ring is on right? You gotta check it2s sitting flat without any folds or cracks. That way the cooker seals perfectly and the steam cues stay steady.
- Can I skip the onion soup mix? For sure, it2s just a flavor boost. You might wanna add extra salt or some herbs like thyme to compensate.
- Is natural release really necessary? It helps a lot cause the soup settles and pressure drops safely. Quick releases can make veggies overcooked or broth splash out.
- How thick should my broth be? It2s kinda up to you but think about broth depth that2s rich enough to coat a spoon but not so thick it feels heavy or clumpy. Adjust water if you want it thinner or richer.
Want to try other easy and flavorful recipes with great depth of flavor? Check out our Delicious Enchilada Pasta and Cheesy Taco Sticks for more ideas from The Discount Vegan kitchen.
Cabbage Fat-Burning Soup in Your Pressure Cooker
Equipment
- 1 Pressure cooker Large size
Ingredients
Main Ingredients
- 10 stalks Celery chopped chunky
- 5 Carrots chopped small
- 3 Onions chopped
- 2 Green bell peppers diced
- 1 Large head cabbage chopped coarsely
- 1 can Cut green beans 15 ounces, drained
- 2 quarts Tomato juice
- 2 cans Whole peeled tomatoes 16 ounces each, with liquid
- 1 can Beef broth 14 ounces
Instructions
Instructions
- Place chopped celery, carrots, onions, bell peppers, and cabbage into the pressure cooker.
- Pour in tomato juice, whole tomatoes with liquid, and beef broth.
- Add drained green beans and fill with cold water to cover the veggies.
- Seal pressure cooker and cook on high for 7 minutes.
- Let pressure release naturally. Open lid and stir soup.
- Stir in dry onion soup mix for extra flavor, taste, and adjust seasoning. Serve hot.
