Pressure Cooker Vegetable Soup
3 pressure cooker vegetable soup recipes that are easy to prepare with simple ingredients and can be loaded up with more if you like!
Servings: 6
Equipment
- 1 pressure cooker
Ingredients
- 1/2 c pancetta diced, can use bacon, both are optional add ins
- 1 tbsp garlic minced
- 1 c onion diced
- 1 c celery diced
- 1 c carrots diced
- 28 oz diced tomatoes petite recommended
- 6 c vegetable broth more or less depending on preference
- 1.5 c pasta dry, small shells best
- 1.5 tsp thyme
- 2 tsp basil
- 15 oz cannellini beans canned, drained
- 15 oz kidney beans canned, drained
- 1 tsp salt or more when serving, depends on preference
- 2 tsp pepper
- parmesan shredded, for topping
- 1 tbsp olive oil
Instructions
- Put Instant Pot on saute mode (brown on Crockpot Express) and add about 1 tbsp of olive oil, then your diced pancetta, onions and garlic. Saute for 2-4 minutes or until meat is done. Turn pot off/cancel. Scrape bottom to get stuck on pieces of pancetta to loosen.
- Add diced carrots, celery, tomatoes with the juice in can, drained beans, and pour broth over entire mixture. Stir.
- Stir in thyme, basil, salt and pepper. Stir.
- Close lid and steam valve and set to high pressure for 5 minutes, do a quick release.If adding noodles change cook time to 3 minutes above, do a quick release, add uncooked noodles, submerge into liquid, and set for 2 minutes high pressure. Then quick release.
- Top with parmesan cheese and enjoy
Nutrition
Serving: 3oz | Calories: 359kcal | Carbohydrates: 52g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 1655mg | Potassium: 766mg | Fiber: 11g | Sugar: 8g | Vitamin A: 4305IU | Vitamin C: 17.7mg | Calcium: 132mg | Iron: 5.4mg