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

Pressure Cooker Vegetable Soup Recipe You Gonna Love

This healthy and cozy pressure cooker vegetable soup is packed with flavor and nutrients from fresh vegetables and herbs. Ideal for a quick and hearty meal on chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 6 people
Calories 210 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion diced
  • 1 teaspoon sea salt plus more to taste
  • Freshly ground black pepper
  • 1 medium carrot diced
  • 1 small sweet potato diced (or swap with all carrot or butternut squash)
  • 1 14.5-ounce can fire roasted diced tomatoes
  • 4 garlic cloves chopped
  • 2 teaspoons dried oregano or 2 tablespoons fresh thyme or rosemary
  • ¼ teaspoon red pepper flakes plus more if you like it spicy
  • 4 cups vegetable broth
  • 2 bay leaves
  • 1 cup halved cherry tomatoes or swap with bell pepper or zucchini
  • 1 cup chopped green beans
  • 1 zucchini diced
  • 1 15-ounce can chickpeas drained and rinsed
  • 2 tablespoons white wine vinegar or a big squeeze of lemon juice
  • 1½ cups chopped kale or swap with spinach or chard
  • Optional garnishes chopped parsley, basil, pesto, or Parmesan cheese

Instructions
 

Instructions

  • Heat olive oil in your pressure cooker on medium setting. Toss in diced onion with salt and a few grinds of pepper. Cook, stirring now and then, till they soften up, about 5 minutes.
  • Add diced carrot and sweet potato. Stir and cook for around 2 to 3 minutes so they get cozy with the oil.
  • Mix in canned fire roasted tomatoes, garlic, oregano, and red pepper flakes. Give it all a good stir.
  • Pour in the vegetable broth and drop in bay leaves. Lock the lid in place and make sure your sealing ring is set right.
  • Wait for that float valve to pop up, then set your cooker to high pressure and cook for 10 minutes. Use quick release when done to avoid overcooking.
  • Open the lid carefully. Stir in cherry tomatoes, green beans, zucchini, and chickpeas. Put the lid back on and cook on high pressure for 5 more minutes, then quick release again.
  • Finally, add chopped kale and vinegar (or lemon juice). Cook on low pressure for 3 minutes just till kale wilts. Season with salt and pepper to your taste and serve with your favorite garnishes.

Notes

Cool leftovers before refrigerating. Keeps well for 3-4 days or freeze in portions. For flavor boosts, freeze in ice cube trays for broth cubes.