As you may know by now, judging from our posts on the subject, we love our pressure cooker. One of our quickest yet most delicious meals is pressure-cooker soup. And, it’s super simple! So what should stop you?
To recap why we love our pressure cooker:
Cooking in a pressure cooker saves water, time, and fuel compared with other cooking techniques and, not unimportantly, the taste is superior. Cooking vegetables in a pan full of water vs. steaming them for a minute or two in a pressure cooker makes a huge difference for your palate.
Now, without further ado: our basic pressure-cooker soup recipe!
Read More: Pressure Cooker 101
Measurements & Quantities
A couple of points:
- Our pressure cooker is a 3-liter Hawkins Futura. The quantities mentioned below are based on this size.
- While you can cook soup with very roughly cut vegetables, I cut them small so I can fill up the pressure cooker as much as possible.
- This gives more of a thick vegetable paste than a soup but I’ll simply dilute it with water later.
Pressure Cooker Soup
Ingredients, the basics
- Cut 1 onion.
- Cut a couple of garlic cloves.
- Cut 1 or 2 potatoes.
- Put a teaspoon of oil in the pressure cooking (to prevent frothing).
- When the oil is hot, add the onion, garlic, potato.
- Add bay leaves, salt, and pepper. If you like you can add other spices, e.g. curry/coriander/cumin, etc. Or cut up a bit of ginger.
- Add a bit of water to get it all simmering for a couple of minutes.
- Cut a tomato and stir it in as well.
This pretty much sums up the basics I use for every single soup. Now let’s get to the vegetables.
Ingredients, Vegetables & Legumes
- Among my favorites are broccoli, cauliflower, asparagus, pumpkin, butter squash, tomato, and zucchini. Note that you can perfectly use the leaves and stalks of broccoli and cauliflower as well.
- I chop up as much vegetable as I can add to the pressure cooker.
- Another convenient option is to throw in whatever vegetables that need to be eaten.
- While we generally eat celery stalks in salads, the leaves are perfect to add to any soup (not too many as the taste tends to predominate).
- Still on my list to experiment with are, among other vegetables, sweet potatoes, mushrooms, spinach, and beets.
- To give the soup even a bit more of a bite, add lentils or split peas. I add about half a cup (split peas) to a full cup (lentils).
- When the pressure cooker is full with vegetables, fill it up with water (don’t go above the maximum allowed quantity – at least in the Hawkins there is a marker inside the pan above which you shouldn’t fill up).
- Bring it to a boil, let it cook for 5 minutes, and turn off the heat. I leave the pan sitting for at least 20 minutes to get a maximum flavor, but often just leave it standing until we’re ready to eat it in the evening.
- Some will like the soup as it is. I prefer turning it into a smooth creamy soup with our hand blender.
Voilá, there is your soup.
The Extra Touch
Of course, you can add more afterward, giving you a perfect way to finish leftovers of vegetables, potatoes, rice, legumes. I love adding sprouted lentils, quinoa or mung beans to my soup.
Enjoy your meal!
Click on the links for pressure-cooker soup recipes:
The Cooking Equipment Used:
Tips, Suggestions, Feedback?
Have you ever cooked soup in a pressure cooker? And what is your favorite vegetable for soup? Please share your experiences with us below in the comment section.
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