Cooking Soup in a Pressure Cooker


As you may know by now, judging from our posts on the subject, 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.

One of the quickest yet most delicious meals to cook in a pressure cooker is soup. Not to mention super simple! So what should stop you?

In fact making soup is often something I do in between a lot of other things. The only downside of doing a number of things at the same time is that the Land Cruiser becomes a mess…

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.

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

Cooking Soup in the Pressure Cooker

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!

The Cooking Equipment Used:

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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4 thoughts on “Cooking Soup in a Pressure Cooker

    • 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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