Description
A comforting vegetable soup made in a pressure cooker.
Ingredients
Scale
- 4 tablespoons butter
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 carrots, peeled and diced
- 3 medium potatoes, diced
- 1 cup corn (frozen or fresh)
- 1 cup green beans, chopped
- 4 cups vegetable broth or water
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Instructions
- Set the pressure cooker to sauté mode and melt the butter. Add the onion, celery, and carrots and cook for about 5 minutes until softened.
- Add the diced potatoes, corn, and green beans. Pour in the vegetable broth or water until vegetables are just covered.
- Seal the lid and cook on high pressure for 6 minutes. Perform a quick release when done.
- Switch back to sauté mode. In a separate bowl, mix flour with a bit of soup liquid, whisk until smooth, then stir into the pot.
- Pour in the heavy cream and stir. Let the soup simmer for 3–5 minutes until thickened.
- Season with salt and pepper to taste, stir well, and serve hot.
Notes
- For a thicker soup, add more flour mixture as needed.
- This recipe can be adapted with different vegetables based on your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg