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    Home Β» All Recipes

    Updated: February 20, 2021 This post may contain affiliate links.

    Pressure Cooker Vegetable Soup ~ Ninja Foodi Recipe

    Pressure cooker vegetable soup in a blue bowl
    Pressure Cooker Vegetable Soup in a blue bowl
    Pressure Cooker Vegetable Soup
    Recipe Time :35 minutes mins
    Servings: 10
    4.87 from 23 votes
    Jump To Recipe

    Pressure Cooker Vegetable Soup in a blue bowlPressure Cooker Vegetable Soup is one of those recipes that you can customize to use what you have on hand! It's quick, simple, & delicious!

    I love soup. I especially love my mom's soups. Mom would spend 1-2 days developing the flavor in her soups and you tasted her love in every bite.

    Unfortunately, I never had the time to spend making soup like she did... and now, I can get the same New England Clam Chowder in a blue bowl with oyster crackers and a spoongreat flavors in a fraction of the time! Thank you, Ninja Foodi!

    You can make this soup in any pressure cooker and the instructions should be the same. If you want to check out another great soup in the Ninja Foodi, this recipe for Clam Chowder is delicious!

    This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission at no additional charge to you.

    What's in this Article

    Toggle
    • Can I use different Vegetables in this Pressure Cooker Vegetable Soup?
    • Can I use different beans?
    • How can I customize this soup?
    • Can I Freeze the Leftovers?
    • Let's make a batch of Pressure Cooker Vegetable Soup!
    • Pressure Cooker Vegetable Soup
    • ABOUT THE RECIPE AUTHOR, LOUISE LONG
    • BE SURE TO FOLLOW THE SALTED PEPPER RIGHT HERE ⇓⇓⇓⇓⇓

    Can I use different Vegetables in this Pressure Cooker Vegetable Soup?

    Absolutely! You can omit or add any type of vegetables you like, just keep these few tips in mind so you know when to add the vegetables you want.

    Root veggies such as carrots, turnips, rutabaga, parsnips are all great additions to this soup and can withstand the 30-minute pressure cook time, so go ahead and add them in the beginning.

    Vegetables with short cooking times, like zucchini, squash, and eggplant should be added after the pressure cook time. Use the sauté function on the Ninja Foodi to cook them for a few minutes until they are the desired tenderness.

    Spinach has an even shorter cook time and I recommend adding that in after the pressure cooking time and simply stir it around in the soup and the heat of the soup will cook the spinach in no time.

    Can I use different beans?

    Of course!

    The 15 bean blend that I get is Hurst's HamBeens and it contains, among others, pinto beans, lima beans, and small kidney beans.

    Just keep in mind that if you use larger beans you might need to add an additional 5 minutes or so to the cook time.

    Black Beans cook in 30 minutes, so they are a good choice as well.

    You can even leave out the beans, but if you do that, reduce your liquid to 2 cups. You may also want to reduce the spices a bit.

     

    How can I customize this soup?

    The thing I love the most about this soup is how easy it is switch it up and basically have a different soup. Here are some of my suggestions:

    * All of these suggestions are to be added after the pressure cooking time*

    Add diced cooked ham to make a ham and bean vegetable soup.

    Add leftover taco meat and a few dashes of hot sauce to make a quick taco soup.

    Add shredded chicken, cumin, smoked paprika, and chipotle powder for a quick chicken tortilla soup.

    Add leftover beef for a vegetable beef soup.

    The possibilities are endless!

    Can I Freeze the Leftovers?

    Absolutely! This Pressure Cooker Vegetable Soup freezes very well. Just let it cool completely before putting in freezer containers to avoid steam inside the container that can lead to freezer burn.

    You can store the vegetable soup in the freezer for 3-6 months.

    To reheat the frozen soup, I recommend putting it in a 6" or 8" Fat Daddio Cake pan on the rack of the Ninja Foodi with 2 cups of water in the inner pot. Use the steam function for 20 minutes and your soup will be thawed, warmed and ready to eat. Don't forget to leave the black valve to vent when steaming.

    Let's make a batch of Pressure Cooker Vegetable Soup!

    Seriously, I don't think I've ever made a soup this easily!

    Dice the onion and celery into ½" dices. Peel and slice the carrots into ¼" slices.  Stirring the ingredients for Pressure Cooker Vegetable Soup

    Add all of the ingredients to the inner pot of your pressure cooker. Give a stir.

    Put the pressure lid on and set the pressure to high for 30 minutes. Make sure your valve is to the seal position. When the time is up, allow the soup to natural release for 3-6 minutes. Manually release the remaining pressure.

    Stir. Serve & Enjoy!

    Pressure Cooker Vegetable Soup in a blue bowl

    Pressure Cooker Vegetable Soup

    Recipe By: Louise
    Pressure Cooker Vegetable Soup is one of those recipes that you can customize to use what you have on hand! It's quick, simple, & delicious!
    4.87 from 23 votes
    Add to My Favorites Saved! Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Total Time 35 minutes mins
    Course Soup
    Cuisine American
    Servings 10
    Calories 175 kcal
    Turn this on when cooking to prevent your screen from going dark

    Ingredients

    • 1 cup 15 bean mix dry
    • 4 cups water
    • ½ tablespoon minors vegetable base
    • 1 cup onion diced
    • 14.5 ounces fire roasted tomatoes
    • 2 teaspoon sea salt
    • ½ teaspoon black pepper
    • 1 teaspoon basil dried leaves
    • 1 teaspoon thyme dried leaves
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 lb carrots sliced
    • 2 celery
    • 12 ounces corn frozen
    • 12 ounces peas frozen
    • 12 ounces green beans frozen

    Would you like to save this recipe?

    I will email this recipe page to you, so you can come back to it later!

    Instructions
     

    • Peel and slice carrots into ¼" slices. Dice onion and celery to ½-1" dice. Rinse the beans
    • Combine all ingredients into the inner pot of the Ninja Foodi and stir. Put on the pressure lid and make sure the valve is to seal. Pressure cook on high for 30 minutes. 
    • When the 30 minutes is up, allow to natural release for 3-6 minutes and then manually release the remaining pressure. 
    • Serve and Enjoy! 

    Video

    https://youtu.be/DZYGykb-YbY

    Nutrition

    Serving: 1cupCalories: 175kcalCarbohydrates: 35gProtein: 9gSodium: 512mgPotassium: 421mgFiber: 5gSugar: 8gVitamin A: 8200IUVitamin C: 23.8mgCalcium: 47mgIron: 1.2mg
    Keyword pressure cooker vegetable soup
    Course Soup
    Cuisine American
    Tried this recipe?Let us know how it was!

    I REALLY HOPE YOU LOVE THIS RECIPE AS MUCH AS I DO! PLEASE LEAVE ME A COMMENT AND LET ME KNOW!

    ABOUT THE RECIPE AUTHOR, LOUISE LONG

    Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full time.

    Louise has several very active Facebook groups that help people with the basics of cooking and getting the most out of the Ninja Foodi.

    Ninja Foodi 101

    Ninja Foodi Fresh & Healthy Meals

    Simply Cooking with Louise

    Seeing the need for easy, delicious, and high quality recipes, she is focusing all of her efforts creating recipes specifically for the Ninja Foodi. Her recipes are easy for the home cook to follow and provide step-by-step instructions.

    Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.

    She is very responsive to messages and eager to help in any way she can.

    I WOULD LOVE TO SEE WHAT YOU ARE COOKING UP IN YOUR NINJA FOODI! TAG ME @THESALTEDPEPPER ON YOUR FAVORITE SOCIAL MEDIA PLATFORM WHEN YOU MAKE A DISH!

    BE SURE TO FOLLOW THE SALTED PEPPER RIGHT HERE ⇓⇓⇓⇓⇓

    « Mexican Pot Roast in the Ninja Foodi
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    Comments

    1. Debi johns says

      January 23, 2020 at 7:57 pm

      Just made this soup-so good!
      I discovered you when I was looking up accessories for foodi and now I'm hooked. I did have a question. I put several items you recommended on my foodi Amazon list. I'll have to purchase one at a time. So if I order from my list, will you get credit? Also (guess I had 2 questions) you kept mentioning your Amazon store. Is there a way for me to go there? I entered the salted pepper and it immediately gave me the s. P. Amazon store but when I clicked it was just a million different salt and pepper shakers.
      Thanks for your help
      Debi

      Reply
      • Louise says

        January 24, 2020 at 12:21 pm

        I'm so glad you enjoyed the soup! I do earn a small commission when you order things from my store, here is the link: https:amazon.com/shop/thesaltedpepper . I appreciate your support! Happy Cooking!

        Reply
    2. Janet says

      December 09, 2019 at 1:17 pm

      Just got my Ninja Foodi a few days ago and made your spaghetti recipe. Delicious!, I want to try a roast next. My question is can you recommend a good digital meat thermometer. I get so confused when researching the best one to buy. Love your recipes. I have been watching them pretty much nonstop for 2 days!

      Reply
      • Louise says

        December 10, 2019 at 10:03 am

        Thank you so much! Congrats on the Foodi! A lot of people love the meater thermometer, but it is pricey. I'm using an instant read thermometer, but it doesn't stay in the meat. I will be testing out one from Pampered Chef soon that can be used both ways. The one I'm using now is from Amazon (affiliate link):https://amzn.to/2E3cFN1

        Reply
    3. Jo Ann says

      December 04, 2019 at 6:48 am

      Do you add the seasoning packet thar comes with the beans, or just the beans.THANKS,

      Reply
      • Louise says

        December 04, 2019 at 7:36 pm

        No, I just added the beans and my own seasonings.

        Reply
    4. Gayle says

      September 15, 2019 at 3:52 pm

      I would like to add beef stew meat chunks. Do I need to cook the meat before adding to the soup?

      Reply
      • Louise says

        September 16, 2019 at 2:19 am

        I would season them and use the saute function to sear the chunks. The beef will definitely cook in the 30 minute pressure cook time, but it will also give off some liquid. I would cut the liquid amount down by 1/4 to 1/2 cup. If you aren't using beans, then you will need to reduce the liquid even more. Keep me posted!

        Reply
    5. Leslie says

      May 01, 2019 at 8:45 am

      Louise,
      What are your thoughts about adding a beef bone and tomatoe juice for flavor also?

      Reply
      • Louise says

        May 01, 2019 at 9:47 am

        I think the beef bone would be fine to add flavor. As far as the tomato juice, you could probably add 1-2 cups along with the water or beef broth, but I wouldn't substitute all of the thin liquid with the tomato juice or it might not have enough thin liquid to come to pressure and cook the beans correctly. Let me know if you try it and how it works out!

        Reply
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    4.87 from 23 votes (14 ratings without comment)

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