Name: Simple Pressure Cooker Vegetable Soup
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Ingredients: 1 Tbsp oil; 1 medium onion; 2 large carrots; 1 stick celery; 2 cloves garlic (finely chopped); 2 tsp cornflour; 200g green beans; 1 tin tomatoes (400g); 2 Tbsp vegetable bouillon stock; 3 Tbsp tomato purée; 2 Tbsp rice; 1 Tbsp worcester sauce; pinch of dried herbs; 1200 ml water

Simple Pressure Cooker Vegetable Soup

17 Feb 2016

by RickRock

Prep Time

10 minutes

Cook Time

7 minutes

Total Time

17 minutes

Background

I used to use a pressure cooker all the time because they're so convenient and efficient! Unfortunately it disappeared and I've only recently replaced it with a sparkling modern stainless steel 6 litre one. It's a bit different to my old one but I've now re-familiarized myself and this simple pressure cooker vegetable soup is a good way for a beginner to learn this great way to cook.
N.B. This recipe is for a 6 litre Pressure Cooker - lessen the quantities proportionately for smaller ones.

Ingredients

1 Tbsp oil
1 medium onion
2 large carrots
1 stick celery
2 cloves garlic (finely chopped)
2 tsp cornflour
200g green beans
1 tin tomatoes (400g)
2 Tbsp vegetable bouillon stock
3 Tbsp tomato purée
2 Tbsp rice
1 Tbsp worcester sauce
pinch of dried herbs
1200 ml water

Instructions

Dice up all the vegetables.
Heat the oil in the pressure cooker then add the carrots, onion, garlic & celery. Cook for a couple of minutes, stirring occasionally until softened.
Stir in the cornflour, then add all the remaining ingredients.
Cook under high pressure for 7 minutes then remove from heat. Allow to cool by itself.

Tips

It's best to let the cooker cool naturally, but if you're in a rush add a minute to the cooking then quick-cool according to the manufacturer's instructions
The time is for a 15 p.s.i. cooker, add 2 minutes if using 9-11 p.s.i.