Chilly mornings give way to sunny afternoons, but Fall is definitely here. At night, the coolness of the air is ever-present and unlike those summer days when the heat lingers, Autumn provides crisp air to remind you of her presence. Great warm meals need to happen fast in most homes and the pressure cooker is the source of all things delicious.
The recipe I am sharing with you today is for an easy to recreate vegetable soup. I believe every recipe needs to taste cook and be super easy to prepare and this is delicious!
Pull out those pressure cookers, grab the ingredients and let’s whip up some warm and yummy pressure cooker vegetable soup. It’s time to lavishly live food out loud!
Pressure Cooker Vegetable Soup
Pressure cookers (affiliate link) are an essential staple for the kitchen and if you don’t have one, you really should invest in one. I am not devout to one brand or another, in fact, I have test-piloted over 4 brands. Each different pressure cooker (affiliate link) offers its own distinct features, but what rings true on every model is cooking done fast!
Those that already have pressure cookers, make sure to check out my recipes like Pressure Cooker Barbecue Ribs, Pressure Cooker Hard Boiled Eggs, Pressure Cooker Parmesan Mushroom Buttons, Cheesy Bacon and Corn Dip, Pressure Cooker Spicy Corn and Crab Chowder Recipe, Pressure Cooker Corn On The Cob, these are all easy to make and turn out perfect every time!
Let’s Make Vegetable Soup
1 16 oz. Frozen Veggies Bag (your choice, this used peas, and carrots)
2 Potatoes, peeled and cubed
2 Tbsp. Minced Garlic
1 C Tomato Sauce
1 medium Chunk Cheese Rind (Pecorino Romano)
2 ½ C Water
Add in water, and cheese rind.
Set Pressure Cooker to Soup and decrease time to 10 minutes.
Natural Release Pressure Method
Prep Time: 5 minutes
Cook Time: Sauté 5 Minutes, Pressure build 5 minutes & cook time 10 Minutes
Total Time: 25 minutes
PRINT THE RECIPE
- 1 16 oz. Frozen Veggies Bag your choice, this used peas and carrots
- 2 Potatoes peeled, and cubed
- 2 Tbsp. Minced Garlic
- 1 C Tomato Sauce
- 1 medium Chunk Cheese Rind Pecorino Romano
- 2 ½ C Water
- Set Pressure Cooker to sauté, and quickly (5 minutes or less) sauté veggies, and garlic.
- Add in water, and cheese rind.
- Set Pressure Cooker to Soup and decrease time to 10 minutes.
- Natural Release Pressure Method
- Prep Time: 5 minutes
- Cook Time: Sauté 5 Minutes, Pressure build 5 minutes & cook time 10 Minutes
- Total Time: 25 minutes
Let your weekdays and weekends be filled with outdoor activity, spend as little time as possible in the kitchen and use those pressure cookers to create a delicious vegetable soup.
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