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Homemade Vegetable Soup ~ Pressure Cooker Fast!

Connie Taylor
Print Recipe
Cook Time 25 minutes
Total Time 25 minutes
Servings 6 -8 servings

Ingredients
  

  • 2 tbsp butter
  • 1 tsp anchovy paste
  • 2 small shallots chopped (can use onion)
  • 3 carrots peeled and chopped
  • 3 celery stalks chopped
  • 10 - 12 green beans chopped
  • 1/4 small green cabbage chopped
  • 2 medium tomatoes chopped
  • 1 ear of corn kernels cut
  • 2 potatoes chopped
  • 1/4 C whole grain barley
  • 1 tbsp fresh parsley chopped
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tsp oregano
  • 2 C bone stock can use beef or chicken stock or broth
  • 1 15 oz can tomato sauce
  • salt and freshly ground black pepper to taste
  • *See note below for adding beef to this recipe or making it all vegetarian.

Instructions
 

  • Heat the pressure to saute the butter and add the anchovy paste.
  • Add the shallots and saute for one minute. Add the rest of the ingredients to the pot.
  • Place the lid on the unit and turn to locked position.
  • Turn the steam release valve to sealing.
  • Press the manual button and adjust the time for 25 minutes.
  • When the unit has finished cooking and the timer has counted to zero, carefully release the steam.
  • Remove the lid, take out the bay leave and other herb stems and discard.
  • Stir and serve hot.
  • *See note below for alternative cooking methods.

Notes

To add beef to this recipe, chuck roast is best for flavor and tenderness. Cut it into 1 to 1 1/2 chunks and brown before adding it to the pot. (In the pressure cooker, on the stove or in a crock pot.
To make this recipe completely vegetarian, simply use vegetable stock in place of the beef stock.
Alternative cooking methods:
You can easily make this soup on the stove top. Bring everything to a boil on high heat. Turn down to med/low and allow it to simmer for about 2 hours or until desired vegetable and barley texture is achieved.
For making this in a crock pot, place everything in and cover with lid. Allow the soup to simmer on high for 4 to 6 hours or until desired vegetable and barley texture is achieved. Add water as needed.
Recipe by: Connie Murray @Happybellyfoodie.com