What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 21 pressure cooker vegetable soup recipes that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
21 Pressure Cooker Vegetable Soup Recipes
Is pressure cooker good for soup?
Cooking soup in your pressure cooker is a game changer! Most soups in your Instant Pot call for a high-pressure cooking time of 10 minutes or less and produce HUGE flavor! Plus, you can use the sauté function on most electric pressure cookers to sauté onions or garlic.
How long do you pressure cook vegetables?
Make sure valve is set to “sealing.” Set the manual/pressure cook button to 5 minutes. When the timer beeps indicating the time is up let the pot sit for 5 additional minutes if you want the vegetables a little more soft. If you like the vegetables less soft then perform a quick release.
Which vegetables might you cook in a pressure cooker and why?
Steaming and cooking vegetables in a pressure cooker consumes less time and of course saves energy too. You can cook vegetables like carrots, beetroot, beans, bottle gourd, ridge gourd, radish, cauliflower, cabbage and any such light vegetables like spinach that has water content in them.
How do you can soup in a pressure cooker?
How do you double boil in a pressure cooker?
How do you thicken soup in a pressure cooker?
If you need to thicken the sauce or soup, wait until the pressure cook cycle is complete, then switch back to Sauté mode. Remove a bit of liquid from the inner pot, mix in your flour or corn starch to make a slurry. Add this back into the pot and stir until desired consistency is reached.
Is it good to cook vegetables in pressure cooker?
Pressure cooking can reduce heat-sensitive nutrients (e.g., vitamin C, folate) and bioactive phytonutrients, such as betacarotene, glucosinolates (helpful compounds found in cruciferous vegetables) and omega-3 fatty acids, that are beneficial for human health.
What are the disadvantages of pressure cooking?
Disadvantages of Pressure Cooking
- May need some practice at the beginning.
- Pressure cookers can be expensive.
- You can’t check if your food is ready while cooking.
- You can’t adjust the flavor during the cooking process.
- You can’t look inside.
- Only suitable for certain kinds of dishes.
How much water do you put in a pressure cooker?
Is a vegetable steamer worth it?
Steaming is widely acknowledged as one of the healthiest ways to cook your vegetables. It keeps in many more nutrients than boiling, and is just as simple to do – especially if you invest in a purpose-made electric steamer. And these days, buying a steamer doesn’t have to break the bank either.
Can you pressure can broccoli?
Process the broccoli in a pressure canner (affiliate link) at 10 pounds pressure. Pints require 30 minutes processing time and quarts require 35 minutes processing time. Be sure to let the jars sit and cool overnight then check the lids to make sure they are sealed.
How do you cook vegetables without losing nutrients?
To retain these vitamins, cook vegetables in as little water as possible for a minimal amount of time (unless you’re planning to consume the water, as in a soup). Steaming and microwaving, both of which use little water, will give you the same results as boiling or blanching but with much less nutrient loss.
Can you pressure can any soup?
Use a pressure canner: Unlike fruits and tomatoes, soup is a low-acid food and cannot be safely preserved using the boiling water bath method (and definitely not the upside-down jar method). The only safe way to can soup is with a pressure canner, which reaches temperatures high enough to kill bacteria and spores.
Can you can leftover vegetable soup?
Vegetable-based soups are usually mixtures of low-acid ingredients and they need to be pressure canned by a process that has been developed by research methods known to control for botulism food poisoning; we will not recommend any way to can vegetable or vegetable-meat soups in a boiling water canner.
How do you pressure can soups and stews?
Fill hot pint or quart jars with hot broth, leaving 1-inch headspace. Wipe jar rims with a dampened clean paper towel; apply two-piece metal caps. Process pint jars 20 minutes, quart jars 25 minutes, at 10 pounds pressure in a weighted-gauge pressure canner or at 11 pounds pressure in a dial-gauge pressure canner.