30 Minute Vegetable Soup

Ingredients

• 6 cups potatoes, diced
• 3 cups carrots, cut into rounds
• 2 cups onions, sliced
• 2 cups celery, sliced
• 3 tablespoons garlic, minced (or more, to taste)
• 12 ounces tomato paste
• 2 tablespoons parsley
• 2 tablespoons oregano
• 1/4 cup olive oil
• salt and pepper
• 6-8 cups water

Directions

1. 1

   Chop all ingredients, add to the pressure cooker. Add spices, water and oil. Make certain your water level comes up to at least 3/4 of the chopped veggies in the pressure cooker.

2. 2

   Fasten pressure cooker lid on, place rocker on top (I use a Presto stainless steel pressure cooker with a weighted rocker, which will maintain 15 psi or pounds per square inch when it's rocking and steaming).

3. 3

   Stove top gas or burner heat to high, until pressure cooker is at optimal pressure, or the rocker is jiggling and steaming.

4. 4

   When pressure cooker is rocking, let it cook for 15 minutes. After 15 minutes, cut the heat and let the pressure cooker cool down to decompress on it's own.

5. 5

   After it has decompressed (such as when your safety lock has dropped), open and enjoy.