50+ Quick and Delicious Pressure Cooker Soup Recipes for Every Palate

If you’re looking to make mealtime quicker, easier, and more flavorful, a pressure cooker is your secret weapon.

Whether you’re a busy professional, a parent juggling schedules, or someone who simply enjoys delicious homemade soup, the pressure cooker is a game-changer.

It reduces cooking time without compromising on taste, making it perfect for soups of all kinds.

From hearty vegetable stews to creamy chicken and potato soups, the pressure cooker locks in the flavors and nutrients, delivering a bowl of comfort in no time.

In this article, we’re bringing you over 50 pressure cooker soup recipes, perfect for every season and occasion.

Whether you’re in the mood for something light and healthy or rich and indulgent, these soups cover all the bases.

Get ready to impress your family, guests, or simply yourself with these incredibly easy, flavorful soups.

Let’s dive into the world of pressure cooking and explore these 50+ recipes that will soon become your go-to meal prep solution.

50+ Quick and Delicious Pressure Cooker Soup Recipes for Every Palate

Soup is the ultimate comfort food, and with the help of a pressure cooker, you can enjoy a wide range of flavors and textures in a fraction of the time it would take with traditional methods.

The versatility of the pressure cooker makes it perfect for experimenting with different ingredients and flavors, from classic tomato and potato soups to more unique creations like curried lentil or creamy cauliflower soup.

Whether you’re in a rush or looking for a cozy weekend meal, these 50+ pressure cooker soup recipes are sure to satisfy your hunger and your taste buds.

So, grab your pressure cooker, gather your ingredients, and start cooking your way to a delicious bowl of soup!

Classic Chicken and Vegetable Soup

This hearty and wholesome chicken and vegetable soup is made in a pressure cooker, reducing cooking time while preserving rich flavors. With tender chicken, a medley of colorful vegetables, and aromatic herbs, this soup is a comforting choice for any meal. It’s perfect for busy weeknights or when you need a nourishing bowl of soup to warm you up.

Ingredients:

• 1 lb boneless, skinless chicken breast or thighs
• 4 cups chicken broth
• 1 medium onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 potatoes, diced
• 1 cup frozen peas
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Press the “Sauté” button on your pressure cooker and add the olive oil. Once hot, sauté the onion, carrots, and celery for 3-4 minutes until softened.
2. Add the garlic, thyme, rosemary, salt, and pepper, and cook for another minute.
3. Add the chicken breasts (or thighs) to the pressure cooker and pour in the chicken broth.
4. Close the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
5. After cooking, allow the pressure to release naturally for 10 minutes before performing a quick release to release any remaining pressure.
6. Remove the chicken from the pot, shred it with two forks, and return the chicken to the soup. Add the potatoes and frozen peas, and stir to combine.
7. Set the pressure cooker to “Sauté” again and cook for an additional 5-7 minutes until the potatoes are tender.
8. Taste and adjust seasoning as necessary, then serve hot.

This Classic Chicken and Vegetable Soup is not only fast and easy to make, but it’s also packed with nutrients. The pressure cooker ensures that the flavors meld together perfectly in a fraction of the time compared to traditional methods. It’s an excellent choice for busy families looking for a nutritious, satisfying meal that’s both comforting and delicious. You can customize it by adding your favorite vegetables or spices, making it a versatile recipe for every season.

Hearty Beef and Barley Soup

A rich and filling beef and barley soup made in the pressure cooker that’s perfect for those chilly days. The tender beef, hearty barley, and a mix of vegetables create a deeply flavorful and satisfying soup. Pressure cooking the beef helps lock in flavor and reduces the cook time while keeping the meat tender and juicy.

Ingredients:

• 1 lb beef stew meat, cut into cubes
• 6 cups beef broth
• 1 cup pearl barley
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Select the “Sauté” function on your pressure cooker and heat the olive oil. Brown the beef cubes in batches for about 3-4 minutes per side. Set the beef aside.
2. In the same pot, sauté the onions, carrots, and celery until they begin to soften, about 5 minutes.
3. Add the garlic, thyme, and bay leaf, and cook for another minute.
4. Return the beef to the pot and add the beef broth and pearl barley. Stir well to combine.
5. Close the lid and set the pressure cooker to high pressure for 25 minutes.
6. After the cooking time, allow the pressure to naturally release for 10 minutes, then perform a quick release to release any remaining pressure.
7. Stir the soup and taste for seasoning, adding more salt and pepper if desired.
8. Serve hot with a slice of crusty bread or a sprinkle of fresh herbs.

This Hearty Beef and Barley Soup is an excellent example of a filling, protein-packed meal that doesn’t require hours of cooking. The pressure cooker helps break down the beef and barley, creating a rich, flavorful broth in a fraction of the time. It’s perfect for meal prep, as the leftovers taste even better the next day! This soup is both satisfying and nutritious, making it a great choice for cozy dinners or a meal to share with family and friends.

Spicy Sweet Potato and Black Bean Soup

This Spicy Sweet Potato and Black Bean Soup is a vibrant, nutrient-dense dish that combines the sweetness of potatoes with the earthiness of black beans, all with a zesty kick from chili peppers and spices. Made in a pressure cooker, this vegetarian soup is quick, easy, and packed with flavor. It’s a perfect vegan option that’s also high in fiber and vitamins.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for extra spice)
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Set your pressure cooker to “Sauté” and heat the olive oil. Sauté the onion and bell pepper for about 5 minutes until softened.
2. Add the garlic, cumin, chili powder, paprika, cayenne, salt, and pepper, cooking for another minute to release the spices’ aromas.
3. Add the diced sweet potatoes, black beans, and vegetable broth. Stir to combine.
4. Close the lid and cook on high pressure for 12 minutes.
5. After cooking, allow the pressure to release naturally for 10 minutes, then perform a quick release.
6. Using an immersion blender, purée the soup slightly, leaving some chunks for texture. If you don’t have an immersion blender, transfer a portion of the soup to a blender and purée before returning it to the pot.
7. Adjust seasoning to taste and serve with fresh cilantro on top.

This Spicy Sweet Potato and Black Bean Soup is an ideal blend of flavors, from the sweetness of the potatoes to the hearty black beans and the bold spices. The pressure cooker makes it incredibly easy to prepare, and the quick cooking time means that you can enjoy this comforting soup in just under 30 minutes. The creamy texture and bold spices make it a perfect meal for a chilly evening, and it’s a healthy, filling option that’s completely vegan and packed with fiber and antioxidants.

Creamy Tomato Basil Soup

This creamy tomato basil soup made in a pressure cooker is the ultimate comfort food, offering a velvety texture and vibrant flavor. By using fresh tomatoes and a handful of herbs, the soup is rich, satisfying, and full of bright, aromatic flavors. The pressure cooker simplifies the process and brings out the sweetness of the tomatoes, making this a go-to recipe for a cozy, quick meal.

Ingredients:

• 6 large tomatoes, quartered
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/4 cup heavy cream (or coconut cream for a dairy-free version)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh basil for garnish

Instructions:

1. Turn on the pressure cooker to “Sauté” mode and heat the olive oil. Sauté the onion for 3-4 minutes until softened, then add the garlic and cook for another minute.
2. Add the quartered tomatoes, dried basil, oregano, salt, and pepper to the pot. Stir to combine.
3. Pour in the vegetable broth and mix everything together.
4. Close the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
5. Once the cooking time is up, carefully perform a quick release of pressure.
6. Using an immersion blender, purée the soup directly in the pot until smooth. If you don’t have an immersion blender, you can transfer the soup to a blender in batches.
7. Stir in the heavy cream and adjust seasoning to taste. If the soup is too thick, add a bit more broth to reach your desired consistency.
8. Serve hot, garnished with fresh basil.

This creamy tomato basil soup is a wonderfully simple yet indulgent dish, made faster and easier with a pressure cooker. The pressure cooker helps meld the flavors beautifully, while the addition of cream gives it a luxurious, smooth texture. Perfect for pairing with a grilled cheese sandwich or enjoying on its own, this soup is both comforting and versatile. It can be stored for a few days in the refrigerator or frozen for later, making it a great option for meal prepping.

Lentil and Spinach Soup

This hearty Lentil and Spinach Soup is a nourishing, protein-packed dish that is both satisfying and healthy. The earthy lentils and tender spinach blend beautifully with a medley of vegetables and spices. Cooked in a pressure cooker, this soup is not only quick but also retains all its nutrients and flavors. It’s a perfect vegan option for a filling meal that is low in fat but high in fiber and antioxidants.

Ingredients:

• 1 1/2 cups dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon lemon juice (optional)

Instructions:

1. Turn the pressure cooker to “Sauté” mode and heat the olive oil. Add the onion, carrots, and celery, and sauté for 4-5 minutes until the vegetables begin to soften.
2. Add the garlic, cumin, turmeric, paprika, salt, and pepper. Cook for another minute to release the flavors.
3. Add the lentils and vegetable broth to the pot. Stir to combine.
4. Close the lid and set the valve to “Sealing.” Cook on high pressure for 20 minutes.
5. After the cooking time is complete, perform a quick release of pressure.
6. Stir in the chopped spinach and let it wilt in the hot soup. Adjust seasoning with salt, pepper, and a splash of lemon juice to taste.
7. Serve hot with crusty bread or a dollop of yogurt for extra creaminess.

This Lentil and Spinach Soup is a wholesome, filling option that delivers a punch of nutrition in every bite. The combination of lentils and spinach makes it a great plant-based meal that is rich in fiber and iron. With the help of a pressure cooker, this soup is ready in under 30 minutes, making it a great option for a quick weeknight dinner. Plus, it’s easily customizable—add extra vegetables, spices, or a drizzle of olive oil to suit your taste. It’s a perfect, low-calorie dish that’s full of goodness.

Split Pea and Ham Soup

This comforting and savory split pea and ham soup is a classic that’s made even better in the pressure cooker. The split peas cook to a creamy consistency, while the ham adds a smoky richness to the broth. It’s a hearty soup that’s perfect for cold days, and the pressure cooker reduces the cooking time significantly while still allowing the flavors to develop beautifully.

Ingredients:

• 1 1/2 cups dried split peas, rinsed
• 1 lb ham hock or diced ham
• 4 cups chicken broth
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Set the pressure cooker to “Sauté” mode and heat the olive oil. Add the onion, carrots, and celery, sautéing for 4-5 minutes until softened.
2. Add the garlic, bay leaf, thyme, salt, and pepper, and cook for another minute to release the flavors.
3. Add the split peas, ham (or ham hock), and chicken broth. Stir to combine.
4. Close the lid and set the valve to “Sealing.” Cook on high pressure for 15 minutes.
5. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release.
6. If using a ham hock, remove it from the pot, shred the meat, and return it to the soup. If using diced ham, it will already be tender.
7. Stir the soup to break up the peas and create a creamy texture. Adjust seasoning as necessary.
8. Serve hot with a side of crusty bread or crackers.

Split Pea and Ham Soup is a classic favorite, with the pressure cooker ensuring that the peas become soft and creamy while the ham infuses the broth with its rich, smoky flavor. This soup is a complete meal in a bowl, with protein, fiber, and plenty of nutrients. It’s perfect for leftovers, as the flavors only improve the next day, and can be frozen for future meals. Whether you’re using a ham hock or diced ham, this recipe offers a quick, filling, and satisfying dish that will please everyone at the table.

Chicken and Vegetable Soup

This hearty and nutritious chicken and vegetable soup is a well-balanced meal that brings together tender chicken, fresh vegetables, and a flavorful broth. With the help of a pressure cooker, this soup comes together quickly while allowing the ingredients to meld beautifully. It’s a perfect dish for those who want something comforting yet healthy. Packed with protein, fiber, and vitamins, it’s the perfect choice for a quick lunch or dinner.

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs
• 4 cups chicken broth
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Set the pressure cooker to “Sauté” mode and heat the olive oil. Add the onion, carrots, and celery. Sauté for 4-5 minutes, until the vegetables begin to soften.
2. Add the garlic, thyme, rosemary, salt, and pepper, and cook for another minute to release the aromas.
3. Add the chicken breasts or thighs, chicken broth, zucchini, and frozen peas to the pot. Stir to combine.
4. Close the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
5. Once the cooking time is up, perform a quick release of the pressure.
6. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir.
7. Taste the soup and adjust the seasoning with more salt, pepper, or herbs if needed.
8. Serve hot with a sprinkle of fresh herbs or a slice of crusty bread.

This Chicken and Vegetable Soup is a wholesome and satisfying meal that is both nourishing and easy to prepare. The pressure cooker allows you to create a rich, flavorful soup in a fraction of the time it would normally take, while ensuring that all the vegetables and chicken are tender and perfectly cooked. It’s a great way to use up any extra vegetables you have in your fridge, making it a versatile and cost-effective option. Serve this soup for a quick weeknight dinner or enjoy it as leftovers the next day!

Spicy Black Bean Soup

This bold and flavorful Spicy Black Bean Soup is a perfect combination of savory and spicy, making it an exciting and satisfying dish. Using the pressure cooker, the beans cook perfectly in a fraction of the time, absorbing the spices and creating a rich, hearty soup. Whether you’re craving something to warm you up or you want a quick vegetarian meal, this soup is a great option that’s packed with protein and fiber.

Ingredients:

• 2 cups dried black beans, rinsed
• 4 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Set the pressure cooker to “Sauté” mode and heat the olive oil. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Add the garlic, cumin, smoked paprika, cayenne, salt, and pepper, and cook for 1 minute until the spices are fragrant.
3. Add the black beans, diced tomatoes with chilies, and vegetable broth to the pot. Stir everything together.
4. Close the lid, set the valve to “Sealing,” and cook on high pressure for 30 minutes.
5. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then perform a quick release.
6. Stir the soup, and taste to adjust the seasoning. If the soup is too thick, add a little more broth to reach your desired consistency.
7. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

This Spicy Black Bean Soup is a flavorful, hearty dish that comes together quickly with the help of the pressure cooker. The beans are cooked to perfection, and the combination of spices gives the soup a nice heat and depth of flavor. This is an excellent vegetarian meal that’s perfect for lunch or dinner and is rich in protein and fiber. For extra creaminess, you can top the soup with a dollop of sour cream or Greek yogurt. It’s a warming, comforting soup that’s full of flavor and sure to satisfy any cravings.

Potato Leek Soup

Potato leek soup is a classic comfort food that is rich, creamy, and flavorful. This version, made in the pressure cooker, is a breeze to prepare and delivers a velvety texture with minimal effort. The mild leeks complement the earthy potatoes perfectly, and the pressure cooker cuts down the usual cooking time, making it easy to enjoy this delicious soup on a busy day. Ideal for a light lunch or dinner, this soup is also a great starter for a larger meal.

Ingredients:

• 4 large potatoes, peeled and diced
• 3 leeks, cleaned and sliced (white and light green parts only)
• 4 cups vegetable broth
• 1 cup heavy cream or milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh chives for garnish (optional)

Instructions:

1. Set the pressure cooker to “Sauté” mode and heat the olive oil. Add the leeks and sauté for 3-4 minutes until softened.
2. Add the diced potatoes, vegetable broth, thyme, salt, and pepper. Stir to combine.
3. Close the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
4. Once the cooking time is complete, perform a quick release of the pressure.
5. Use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a blender in batches.
6. Stir in the heavy cream or milk to add richness and creaminess to the soup. Adjust the seasoning as needed.
7. Serve hot, garnished with fresh chives if desired.

Potato Leek Soup is a classic, creamy dish that is wonderfully comforting and easy to prepare. The pressure cooker makes the process quick and simple, allowing the potatoes to soften and the flavors to meld together without the long simmering time. This soup is light but filling, and it can easily be made dairy-free by substituting the cream with coconut milk. It’s perfect for a cozy meal at home and can be paired with a crusty baguette or salad for a complete meal. Leftovers taste even better the next day, making this soup a great make-ahead option.

Tomato Basil Soup

Tomato Basil Soup is a classic comfort food that is both rich and soothing. This version is made in the pressure cooker, allowing the tomatoes to cook quickly while developing a deep, sweet flavor. The fresh basil adds a fragrant herbal note that elevates the soup. It’s perfect for a light lunch or dinner and pairs wonderfully with grilled cheese sandwiches. This simple, delicious soup is a great way to enjoy fresh tomatoes year-round.

Ingredients:

• 6 ripe tomatoes, chopped (or 2 cans of diced tomatoes)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable or chicken broth
• 1/4 cup fresh basil leaves, chopped
• 1 teaspoon dried oregano
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup heavy cream or coconut cream (optional for creaminess)

Instructions:

1. Set the pressure cooker to “Sauté” mode and heat the olive oil. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the chopped tomatoes (or canned tomatoes), vegetable broth, oregano, and sugar. Stir to combine and season with salt and pepper.
3. Close the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
4. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release.
5. Use an immersion blender to purée the soup until smooth, or transfer the soup in batches to a blender.
6. Stir in the chopped basil and heavy cream (if using) for a richer, creamier texture.
7. Serve hot, garnished with extra basil or a drizzle of olive oil if desired.

This Tomato Basil Soup is the epitome of comfort food, made even easier and quicker with the help of the pressure cooker. The tomatoes break down beautifully, creating a smooth, flavorful base, while the fresh basil infuses the soup with a delicious herbal aroma. The creaminess is optional, but it adds a wonderful richness to the soup. This is the perfect soup to pair with a grilled cheese sandwich, making it an ideal meal for any season. Plus, it’s a great way to enjoy tomatoes, whether you’re using fresh or canned ones, and it’s simple enough for a quick weeknight dinner.

Beef and Barley Soup

Beef and Barley Soup is a hearty, filling dish that combines tender chunks of beef with nutty barley and a variety of vegetables. The pressure cooker ensures the beef becomes incredibly tender while the barley absorbs all the rich flavors of the broth. This soup is perfect for cooler days and can be enjoyed as a complete meal. It’s loaded with protein, fiber, and nutrients, making it both satisfying and nutritious.

Ingredients:

• 1 lb beef stew meat, cut into 1-inch cubes
• 1/2 cup pearl barley, rinsed
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 4 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Set the pressure cooker to “Sauté” mode and heat the olive oil. Add the beef stew meat and brown on all sides, about 5 minutes.
2. Add the chopped onion, carrots, and celery, sautéing for another 3-4 minutes until the vegetables begin to soften.
3. Add the garlic, dried thyme, parsley, salt, and pepper, and cook for 1 more minute until fragrant.
4. Stir in the barley and beef broth, scraping up any bits from the bottom of the pot.
5. Close the lid, set the valve to “Sealing,” and cook on high pressure for 25 minutes.
6. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release.
7. Stir the soup and taste for seasoning, adjusting with more salt or pepper if needed.
8. Serve hot, garnished with fresh parsley if desired.

Beef and Barley Soup is a deeply satisfying and wholesome meal that will fill you up with its rich, savory flavors. The pressure cooker works wonders here, making the beef tender and the barley perfectly cooked without the long cooking time required by traditional methods. The addition of vegetables boosts the nutritional value, making it a well-rounded dish. It’s a perfect soup for chilly weather or when you want a comforting, one-pot meal. It stores well in the refrigerator for leftovers, and the flavors continue to deepen over time.

Split Pea Soup with Ham

Split Pea Soup with Ham is a traditional comfort food that’s both nourishing and hearty. The pressure cooker speeds up the process, allowing you to achieve a rich, creamy soup in a fraction of the time. The savory ham adds depth to the soup, while the split peas thicken the broth, creating a satisfying texture. This is a perfect dish for meal prep and is ideal for using up leftover ham, making it both economical and delicious.

Ingredients:

• 1 lb dried split peas, rinsed
• 2 cups ham, diced (preferably leftover ham)
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 4 cups chicken or vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Set the pressure cooker to “Sauté” mode and heat the olive oil. Add the chopped onion, carrots, and celery, sautéing for 3-4 minutes until softened.
2. Add the diced ham, split peas, chicken or vegetable broth, thyme, and bay leaf. Stir to combine and season with salt and pepper.
3. Close the lid, set the valve to “Sealing,” and cook on high pressure for 15 minutes.
4. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release.
5. Stir the soup, and if you’d like a smoother texture, use an immersion blender to purée part of the soup (or blend some in a separate blender) before serving.
6. Taste and adjust the seasoning with additional salt, pepper, or thyme as needed.
7. Serve hot with a crusty slice of bread or crackers.

Split Pea Soup with Ham is a classic, filling soup that’s both comforting and nutritious. The pressure cooker ensures that the split peas cook down into a thick, creamy texture without the long wait, while the ham infuses the broth with a savory, meaty flavor. It’s a great way to use up leftover ham and is perfect for meal prepping since it stores well and tastes even better the next day. This soup is hearty enough to stand on its own or can be paired with a simple side for a complete meal. Whether you’re enjoying it on a cold day or as part of a cozy dinner, it’s sure to satisfy.

Chicken and Wild Rice Soup

Chicken and Wild Rice Soup is a comforting and hearty soup that is packed with tender chicken, hearty wild rice, and an assortment of vegetables. The pressure cooker ensures the rice cooks perfectly, and the chicken becomes tender and flavorful. This soup is rich, creamy, and filling, making it ideal for chilly days. With a balanced mix of protein, vegetables, and whole grains, this dish can easily stand alone as a meal.

Ingredients:

• 2 chicken breasts (or thighs), boneless and skinless
• 1 cup wild rice, rinsed
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream (or coconut milk for a dairy-free version)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Set the pressure cooker to “Sauté” mode and heat the olive oil. Add the chicken breasts and cook until browned on both sides, about 5-7 minutes. Remove the chicken and set aside.
2. In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté for 4-5 minutes until the vegetables begin to soften.
3. Add the wild rice, chicken broth, thyme, salt, and pepper to the pot, stirring to combine.
4. Return the chicken to the pot and push it down into the broth. Close the lid, set the valve to “Sealing,” and cook on high pressure for 25 minutes.
5. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release.
6. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
7. Stir in the heavy cream (or coconut milk) and adjust seasoning with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.

This Chicken and Wild Rice Soup is a cozy and wholesome dish that’s perfect for both weeknights and weekend meals. The pressure cooker reduces the cooking time, making it easy to achieve a rich and creamy soup without the long simmer. The wild rice adds a delightful texture to the soup, while the chicken contributes a savory richness. The creamy base elevates the entire dish, and the addition of fresh parsley provides a burst of color and freshness. It’s a delicious way to get in a serving of protein, vegetables, and whole grains, and it’s sure to become a family favorite.

Butternut Squash Soup

Butternut Squash Soup is a velvety smooth and naturally sweet soup that brings warmth and comfort to any meal. The pressure cooker allows the squash to cook quickly and evenly, making this soup easy to prepare. It’s a great choice for fall and winter, packed with nutrients and offering a lovely balance of flavors from the squash, spices, and creamy base. This soup can be enjoyed on its own or as a starter to a festive meal.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable or chicken broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup coconut milk or heavy cream (for a creamier texture)
• 2 tablespoons olive oil
• Fresh thyme or sage for garnish (optional)

Instructions:

1. Set the pressure cooker to “Sauté” mode and heat the olive oil. Add the chopped onion and garlic, sautéing for 4-5 minutes until softened and fragrant.
2. Add the cubed butternut squash, vegetable or chicken broth, cinnamon, nutmeg, salt, and pepper. Stir to combine.
3. Close the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
4. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release.
5. Use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a blender and purée until silky.
6. Stir in the coconut milk or heavy cream for extra creaminess.
7. Taste and adjust seasoning with salt and pepper if needed.
8. Serve hot, garnished with fresh thyme or sage.

Butternut Squash Soup is a creamy, flavorful dish that feels like a warm hug in a bowl. The pressure cooker cuts down the time needed to soften the squash, making this soup perfect for a weeknight or a special occasion. The spices like cinnamon and nutmeg enhance the natural sweetness of the squash, while the creaminess adds an extra layer of indulgence. It’s a great soup for serving as a starter during fall and winter gatherings or enjoying as a light but satisfying meal. Plus, it’s vegan-friendly (when using coconut milk), making it versatile for a range of dietary preferences.

Lentil Soup

Lentil Soup is a simple, hearty, and nutrient-packed dish that is as filling as it is delicious. The pressure cooker makes it quick and easy to cook lentils to perfection, while infusing the soup with rich flavors from the vegetables and seasonings. This soup is naturally vegan and high in protein, making it an excellent choice for a healthy, satisfying meal. It’s perfect for meal prep, and leftovers taste even better the next day.

Ingredients:

• 1 cup dried lentils, rinsed
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Set the pressure cooker to “Sauté” mode and heat the olive oil. Add the chopped onion, carrots, celery, and garlic. Sauté for 4-5 minutes until the vegetables are softened.
2. Add the lentils, vegetable broth, cumin, turmeric, paprika, salt, and pepper to the pot, stirring to combine.
3. Close the lid, set the valve to “Sealing,” and cook on high pressure for 15 minutes.
4. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release.
5. Stir the soup and taste for seasoning, adjusting with additional salt, pepper, or spices if desired.
6. Serve hot, garnished with fresh cilantro or parsley.

Lentil Soup is a wholesome, flavorful meal that is perfect for both busy weeknights and relaxing weekends. The pressure cooker helps to achieve perfectly tender lentils in no time, while the mix of spices adds warmth and depth to the broth. It’s naturally packed with plant-based protein and fiber, making it both filling and nutritious. This soup is a great option for those looking to eat healthily without sacrificing taste. Plus, it’s easy to store and reheat, making it an excellent choice for meal prep or leftovers. Whether you’re enjoying it on its own or paired with a piece of crusty bread, it’s a comforting and satisfying dish.

Note: More recipes are coming soon!