Soup in the Pressure Cooker – Easy, Quick, Delicious and Nutritious!


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: Why we Use a Pressure Cooker on our Overland Journey

Multi tasking: cooing soup and baking cookies…

1. Pressure Cooker Soup -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.

Read More: Rice with Vegetables in the Pressure Cooker – The Easiest Recipe in the World

2. Pressure Cooker Soup – Tools & Equipment

This is what we use to prepare soup in the pressure cooker:

For a full list of kitchen gear we use in the Land Cruiser, take a look at this overview.

3. Pressure Cooker Soup – Ingredients & Preparation

Ingredients, the basics

  • Cut 1 onion.
  • Cut a couple of garlic cloves.
  • Cut 1 or 2 potatoes.
  • Put a teaspoon of coconut oil (or other 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 powder, coriander powder, 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, spinach, 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).
  • 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.

The Extra Touch

Of course, you can add a topping, a perfect way to finish leftovers of vegetables, potatoes, rice, legumes.  

I love adding sprouted lentils/mung beans/ quinoa to my soup.

Enjoy your meal!

Voilà, your soup is ready!

Read More: Pressure Cooker 101

pressure cooker soup: a white bowl with green vegetable soups and sprouted beans.

Books on Using a Pressure Cooker

(click on the images to look inside)

Instant Pot Pressure Cooker Cookbook – 500 recipes

Instant Pot Electric Pressure Cooker Cookbook – Easy Recipes

The Electric Pressure Cooker Soup Cookbook – 100 recipes

Products from Amazon

Check it out: our Landcruising Adventure Apron Collection

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4 thoughts on “Soup in the Pressure Cooker – Easy, Quick, Delicious and Nutritious!”

    • Yes we did. I think it is a terrific system if you either have campfires often, or a bbq. I like our Coleman and the versatility of using it inside as well as outside wherever I like. The Dutch oven is a bit bulky to my liking.


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