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!
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!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 
great 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!
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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. 
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
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
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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!
Nutrition
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 Fresh & Healthy Meals
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.
Suzanne
Excellent, just made for a group and it was delicious. Will make again, just wished I doubled
Louise
I'm so glad you enjoyed it!
Pamela
This is a fabulous recipe and so easy to follow your directions, thank you, thank you! I added 2 chorizo sausages to mine (my husband is a big fan) and added premade liquid chicken stock. Cooked some small pasta shells on the stove then added them to the soup when it was cooked. Will certainly cook this again in my Ninja Foodi 14 in 1.
Louise
I'm so glad you enjoyed it!
Lisa Reeves
This recipe was delicious. I love potatoes so I did add some and left them whole. Cooked perfectly.
Louise
I'm so glad you liked it!
Christine
Would you need to add cook time if you added a pound of baby potatoes? Can't wait to try this! It looks delish and something I can add to my menu while on a diet!
Louise
No, not at all. The cook time is based on the beans and they take the longest. I would probably leave the potatoes whole and then break them up because if they are diced they will probably disintegrate during the cooking process. Or, you can PC the beans and stock for 25 minutes, then add the veggies and PC another 5 minutes.
Recipe Critic
wondering how all of those ingredients are going to cook in only 4 cups of water and a can of diced tomatoes...you meant 8 cups of water, right? you never made this recipe, have you? SMH
Louise
Of course I've made the recipe, there isn't one recipe on my website that I haven't made myself and tested several times. The recipe correctly calls for 4 cups of water or you can use broth. This, along with the fire roasted tomatoes and the natural liquid that vegetables release is plenty when you are pressure cooking. If you were to make this on the stove, you would need more liquid due to evaporation. When pressure cooking, evaporation only happens during the time to pressure and when you release the pressure manually. If you need any more help understanding how pressure cooking works, I'm happy to help!
Suzanne
Excellent, i just made this for a group and it was delicious, I followed her recipe exactly as stated, there was plenty of liquid and everything was cooked perfectly, wished doubled the recipe. I even added more than called for in the carrots, and celery..I will definitely make again,.
Louise
Thanks so much!