Description
A comforting and creamy vegetable soup that’s easy to make in a pressure cooker.
Ingredients
Scale
- 4 tablespoons butter
- 2 stalks celery, diced
- 2 carrots, sliced
- 2 large potatoes, diced
- 1 cup corn kernels
- 4 cups chicken broth
- 1 can cream of chicken soup
- 1 cup heavy cream
- 1 teaspoon onion powder
- Salt to taste
- Black pepper to taste
Instructions
- Turn on the sauté function of the pressure cooker. Add butter, celery, and carrots. Sauté for 4-5 minutes until slightly softened.
- Add potatoes and corn. Stir to combine and let heat for 1-2 minutes.
- Pour in chicken broth and stir. Secure lid and cook on high pressure for 5 minutes.
- Allow pressure to naturally release for 5 minutes, then do a quick release.
- Stir in cream of chicken soup and heavy cream. Add onion powder, salt, and pepper. Simmer using sauté function for 3-5 minutes to thicken.
- Serve warm with your favorite sides and enjoy!
Notes
- This soup can be customized with any vegetables you have on hand.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the cream of chicken soup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 90mg