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: Pressure Cooker 101

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…

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

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.

Read More: Buying an Overland Fridge – Beer vs. Budget and Other Questions

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!

Related Articles
Click on the links for pressure-cooker soup recipes:

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

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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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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