Recipezaar: Pressure Cooker,Soups recipes

traditional bean soup

Tue, 06 Nov 2001 18:16:04 -0500

This is a very very traditional soup, the small kids love it without the chile, but the grown up do love it with the chile -- posted by Manuel Rios

Navy Bean Soup-Pressure Cooker

Sat, 05 Jan 2002 14:48:49 -0500

Recipe posted by request. -- posted by DiB's

Pressure Cooker Hearty Turkey-Vegetable Soup

Mon, 18 Feb 2002 18:09:27 -0500

-- posted by Dancer^

Low Fat Curried Butternut Squash and Carrot soup

Tue, 19 Feb 2002 18:06:27 -0500

Low fat, delicious and nutritious pressure cooker soup. -- posted by g kaps

Army Soup

Wed, 10 Apr 2002 14:51:56 -0400

My dad used to make this when he was in the Spanish Military. They ate this morning, noon and night. I was brought up on it and missed it when I left home. Now I cook it for my family and they love it. This stew is called 'Patatas Guisadas' but we renamed it 'Army Soup'. -- posted by Susie T

Pressure Cooker Albondigas Soup

Thu, 19 Sep 2002 22:33:40 -0400

Quick Mexican soup. -- posted by Vicki in AZ

Pressure Cooker Russian Sweet & Sour Cabbage Soup

Wed, 11 Dec 2002 20:29:00 -0500

I found this recipe in an older edition of a Presto cook book. -- posted by James Craig

Pressure Cooker Beef Barley Vegetable Soup

Fri, 03 Jan 2003 20:08:46 -0500

This is a cross between a soup and a stew, and is the perfect supper for midwinter warm-ups. Serve it with a salad or coleslaw and warm rolls with butter. -- posted by Tish

Pressure Cooker Potato and Cheese Soup

Fri, 03 Jan 2003 20:08:53 -0500

Nothing like a great bowl of potato soup done quicker than you could believe with your pressure cooker! -- posted by Tish

Ham Hocks and Beans

Wed, 15 Jan 2003 20:10:20 -0500

Comfort food at its best. Many people will tell you to soak your beans first (however, I have been told that you should soak dry beans when using a pressure cooker. Please follow manufactorers instructions in this case). I never do. I just wash them and cook them as below. For a really hearty winter meal, serve these with a loaf of hot fresh bread or a pan of corn bread and a pan of old fashioned crisp fried potatoes. These may also be made in the pressure cooker and crockpot. -- posted by Karen From Colorado

Pressure Cooker Split Pea and Ham Soup

Mon, 03 Mar 2003 20:02:40 -0500

This is my Mom's famous split pea soup recipe that I adapted to the pressure cooker. It really cuts the cooking time-from several hours to about 30 min. Great for cold winter suppers. -- posted by KEA

Pressure cooker chicken stock

Sun, 14 Sep 2003 20:00:48 -0400

I save chicken parts in a plastic zip-loc bag in the freezer and when I have enough, I make this stock. This is a really easy, fast way to make good homemade chicken stock. I freeze the stock in a variety of amounts; ice cube sized, one cup and 2 quarts. -- posted by Hey Jude

Andy's Spicy Potato Soup

Sun, 07 Dec 2003 20:02:15 -0500

This is my own variation on the classic Spicy Potato Soup. -- posted by Andy Wold

Hearty Beef and Vegetable Soup With Mushrooms

Tue, 14 Dec 2004 20:00:21 -0500

Quick cooking in the pressure cooker, but will taste like you cooked it all day. If you don't have a pressure cooker, do it stove top and cook until you think it's done! -- posted by Molly53

Butternut Squash Bisque (Pressure Cooker)

Sun, 23 Jan 2005 20:00:04 -0500

I believe I got this off the internet a few years ago when I was looking for pressure cooker recipes, it's very good with wonderful flavour. The Beau says he can't eat the commercially made stuff anymore, he likes this best! Great soup course for your dinner party. -- posted by bikerchick

Indian Curry Soup

Wed, 16 Feb 2005 19:59:39 -0500

i came across this recipe in a magazine few years ago tried &it turned out to be tasty -- posted by crazy cook

Southwestern Pinto Bean Soup (Pc)

Thu, 08 Sep 2005 16:34:45 -0400

A tasty, light bean soup. Inspired by Lorna Sass' recipe in "Great Vegetarian Cooking Under Pressure". I've eliminated oil and increased the zip. I love that it can be on the table in well under 30 minutes. -- posted by Blue Karma

Garden Tomato Soup-Canning

Mon, 19 Sep 2005 20:55:34 -0400

Posted in response to a request for soups to can. Adapted from The USDA Canning site. The source was told to come from The Best of Friends Cookbook. -- posted by Sharon123

Yellow Pea Soup - Pressure Cooker

Mon, 20 Feb 2006 15:18:42 -0500

Wonderfully filling and so easy to make! Good no fuss soup. For food restrictions: Be sure to check the stock cubes for offending ingredients. -- posted by Houmous Monster

Ham Bean Soup (Pressure Cooker)

Tue, 25 Apr 2006 16:47:38 -0400

This is a quicker version of my Recipe #145910. The only real difference between this and the long simmering version is that you don't have to remember to soak the beans overnight, and the beans retain more texture. My dad loves the original recipe, and he declared this to be just as good. -- posted by dividend

Abc Soup

Fri, 05 May 2006 09:05:17 -0400

My mom taught me how to cook this soup. It's really easy. -- posted by Fui Xian

For Diabetics - Lentil and Vegetable Broth

Wed, 10 May 2006 07:44:04 -0400

This is from Tarla Dalal's Delicious Diabetic Low Cal recipes book. Note: You may use any fresh veggies if cabbage and spinach are not your favourites. Celery garlic toasts are posted separately. Enjoy! -- posted by Charishma Ramchandani

Chicken or Meat Broth or Stock - Pressure Canned

Fri, 26 May 2006 13:04:59 -0400

This recipe works not just for chicken, but for any meat or fowl. I make this whenever I can a bunch of chicken, but I've also made pork broth. You can use the defatted drippings after roasting/baking meat or fowl. If the drippings are already salty, omit the salt. The salt is in this recipe for flavor, not for preservation. When I can broth, I add 1 tsp. salt per quart, but it's not necessary. If you are on a low-sodium diet, just omit it. Make sure and defat the broth (either by chilling and skimming, or use a gravy separator) or the fat in it could cause your jars to not seal properly. Note: A pressure cooker is required for this recipe. They're not hard to use (READ THE MANUAL!!!)...just don't walk away from it and leave it. You hear horror stories about people that have imbedded their pressure-cooker lid in the ceiling. I can tell you without even talking to them that it's because they've walked away from the pressure cooker and let the pressure build up to the point that it literally explodes. I started canning with my mother when I was a kid (30 plus years ago) and have never had or seen that happen. Just understand that you're going to have to babysit the pressure cooker and adjust the hot-plate (heat) accordingly to keep the pressure cooker gauge where it should be. It can be monotonous, but it's worth it. The yield is noted for 1 quart, but it will depend on how much you're making and how many quarts/pints your canner holds. -- posted by UnknownChef86

Ham Stock (Pressure Cooker)

Tue, 06 Jun 2006 15:06:53 -0400

This is a good ham stock for use in soups or bean dishes. The dried thyme is good for cajun type dishes. -- posted by dividend

Roasted Chicken Stock (Pressure Cooker)

Mon, 24 Jul 2006 20:44:45 -0400

This is my shortcut chicken stock. I like the flavor better starting with a leftover roasted chicken carcass compared to raw chicken pieces. -- posted by dividend

Cream of Garden Tomato Soup - Pressure Cooker - West

Thu, 14 Sep 2006 23:14:22 -0400

Like most gardners I ended up with more tomatoes than I could use! Was looking for a nice fall weekend lunch and DH wanted grilled cheese sandwiches. Ahhh! Cream of tomato soup! That's what I could make. Looking at my traditional cookbooks, most of the recipes would take about 2 hours and used canned tomatoes. Too long to wait and I had fresh. I looked in my "Pressure Cooker Gourmet" by Victoria Wise and found this gem. The flavor is fabulous and it is extremely easy to make. This recipe lends itself to all kinds of additions...we added a chopped jalapeno and after cooking chopped basil. I strongly recomend the basil. You could also top with a drizzle of sour cream. Add oregano or cumin. All kinds of options with this soup. The cookbook gave a number of options for dealing with the tomato skins. I opted for the easiest and wouldn't do it any other way. I did not peel or seed the tomatoes. When the soup was done cooking I used my immersion blender to puree. The next step was supposed to be running the soup through a food mill, which I did, but there was no peels left to strain. I guess the immersion blender chopped them up. I thought we'd find seeds, but nope. You can peel them if you like, you can also use a blender or food processor to puree. If after pureeing you find any peels, just strain the soup or run through a food mill with the finest blade. This soup also freezes well. And of course the best accompaniment with this soup is a grilled cheese sandwich! -- posted by Mrs Goodall

Pressure Cooker Lentil Soup

Tue, 26 Sep 2006 14:43:06 -0400

This is a delicious, easy, and, most importantly, FAST way to make a hearty, nutritious, stick-to-ribs soup. As with most bean soups, a good broth is they key to flavor, so use your own homemade, or a good quality brand that is sold a carton, not canned! I like Pacific Foods mushroom broth for a good, meaty flavor. If you like spinach and appreciate an extra kick of iron, pick up a bag of prewashed baby spinach, or else buy regular spinach and clean and stem it while the soup cooks. -- posted by Podkayne

Esau's Pottage

Fri, 22 Dec 2006 16:48:34 -0500

A very hearty soup with Lamb, Lentils and veggies. I've been making it for over 20 years and even though my PC can hold double the recipe, I never seem to make enough. I wish I could tell you what book it came from, but I've moved and many of my books are still packed. This is named after the stew that Esau made for his brother Jacob from the Bible -- posted by MaryAnne

Chicken and Rice Soup

Sat, 30 Dec 2006 21:42:53 -0500

This is from my pressure cooker cook book. I make the rice using chicken broth instead of water. This replaces most of the salt stated in the original recipe. -- posted by John Peck

Spicy Carrot Soup

Mon, 08 Jan 2007 15:21:19 -0500

A delicious, healthy soup with a hint of (Turkish) spice, perfect for both dieters and vegetable nuts. Tips: It is best to chop the carrots and the onions and finely as possible, this way they will cook faster and give the soup a much better falavour and texture. -- posted by Hayley Jade

Basic Vegetable Japanese Style Stock

Mon, 15 Jan 2007 18:21:39 -0500

Great as a base for miso or other areas where you don't want to use Dashi. -- posted by That is Dr House to you

Butternut Squash Soup With Herbes De Provence

Tue, 23 Jan 2007 16:41:20 -0500

I loved the silken texture and sheen of this soup. It made it "rich, thick and creamy" just by adding oatmeal. I would have never thought to use it before I tried the recipe. Modified from Lorna Sass' Short-Cut Vegetarian. -- posted by That is Dr House to you

Pea and Ham Soup

Wed, 21 Mar 2007 21:56:22 -0400

This is my version of a traditional English favourite. Its wonderful to come home to on a cold winters day. It is best made with home-cooked ham, so that you can use chunky pieces and boil up the bones for a delicious flavour that you cannot get from a stock cube! Also, youll get great value and no waste from your ham joint. A bacon joint would make an ideal substitute for the ham, but go easy on the salt when seasoning! -- posted by English Sunset

Simple Colombian Beans

Sat, 07 Apr 2007 23:13:36 -0400

These beans are a staple in my family's nutrition. I make them at least once a week, and as with beans they taste better the next day so I make plenty for left overs. You will need a pressure cooker for this one. -- posted by La_Nanita

Beef and Barley Soup

Sun, 29 Jul 2007 20:55:16 -0400

I created this soup as a result of a pantry and freezer clean-out/organization. My family loved it, and not only had seconds, but also ate it for breakfast the next morning! I make it in my 7 quart Hawkins Futura Pressure Cooker, but this could also be made using conventional means, just use less water and cook longer. The use of the steak may seem unconventional, but it adds great flavor and texture. To extend the servings or change the texture, use additional broth, onion, barley, potatoes or any combination of these. -- posted by PhoenixReborn

Butternut, Chard & White Bean Soup Pressure Cooker

Wed, 10 Oct 2007 23:32:09 -0400

This amazing soup wins my personal chef clients over every time!! Nutritious, and loaded with fiber, this is great winter food! -- posted by Black Radish

Shiitake-Lentil Pressure-Cooker Soup

Thu, 03 Jan 2008 21:39:51 -0500

Delicious, HEALTHY, easy-to-prepare in an hour cooking time (with a pressure cooker). My DH loves this soup. Vegetarian if you use vegetable broth, but I've made it with both chicken and beef broth. Recipe is courtesy of the Sierra Club magazine. Original recipe didn't call for any salt (so I added it at the table) -- posted by chefthyme

Butternut Squash Soup

Tue, 05 Feb 2008 17:10:32 -0500

Creamy, fat-free, low-cal, and a serving+ of veggies! Great for a rainy winters day. Vegetable broth or water may be substituted for chicken broth to make dish entirely vegetarian. -- posted by CutiePieHentai

Rolled Chicken N Dumplins

Mon, 11 Feb 2008 02:32:30 -0500

This recipes calls for bacon grease as the fat in the dumplins, and are the best I've ever had. They are not doughy or sticky. It was passed to me by my mom and she got it from a friend. I use split chicken breasts, just because I prefer white meat. Roll out dumplings while the chicken is cooking. I use a 6 qt pressure cooker. -- posted by godsvip

Chicken Broth/Stock (Pressure Cooker)

Sat, 23 Feb 2008 01:41:20 -0500

From Lorna Sass's book "The Pressured Cook" -- posted by Dee514

Pressure Cooker Split Pea Soup

Mon, 31 Mar 2008 00:18:59 -0400

This is a combination of a couple of different recipes. My husband really likes potatoes in his split pea soup, so this is a variation of a traditional soup. Prep and cooking times do not include time for soaking peas. Also, cooking time DOES include time for building and releasing pressure in cooker. -- posted by FCR Gal

Chef Char Char's Chili

Fri, 11 Apr 2008 00:01:29 -0400

As far as I am concerned this is still a work in progress, I have been prefecting this for about 15 to 20 years. I try to do something different everytime I make this, its a work in progress. If it doesn't work out, I'll scratch that and go back to the original recipe. For a short time I had a bunch of friends that paid me to make them a pot of this every Sunday for a whole Football season. Each time they made me make it hotter. They loved it! I heard a rumor that one of the guys was selling it by the bowl at the Stadium when they were tailgating. But that was never confirmed, but also never denied either? My girlfriend never ever ate chilli, she hated it. Until I "made" her try mine out of guilt. Sometimes guilt can work in your advantage. Well, she raves about this to all of her friends, she has comissioned my chilli services to parties and I have had to say no. Sorry! Anyway, I want you to try this, Play with it yourself. I believe that you will love it. There is not one person that has tried my chilli that did not like it. I promise you will love this! -- posted by Chef Char Char

Summer Borscht (Lower Fat)

Mon, 21 Jul 2008 19:54:45 -0400

This is a modified version of Ina Garten's Summer borscht that I found on foodtv.com. I have replaced whole fat sour cream and yogurt, with low fat. I also made it with 3 beets instead of 5, and prepared them in a pressure cooker. I eliminated the sugar from 1/4 cup, to 2 tablespoons. For flavor and texture, I added sauteed onion and carrots. And for authenticity, I prepared it with beef broth. Last, I increased the amount of beet liquid used, thus increasing the portion size. -- posted by jessica327

Italian Potato, Rice, & Spinach Soup in Pressure Cooker

Fri, 25 Jul 2008 19:15:30 -0400

Full-bodied and robust. DH loved this and didn't complain about the lack of meat. Soup can be frozen in individual containers up to 3 months. Thaw in refrigerator or microwave oven. From Toula Patsalis's "The Pressure Cooker Cookbook." -- posted by KateL

Fava Bean Soup

Thu, 31 Jul 2008 03:06:10 -0400

I got the idea of this soup from a gorgeous stew in Saveur, but I wanted something smoother and quicker so I adapted it to use hulled fava beans a pressure cooker. -- posted by Zeke Koch

Harira (Soup for Ramadan)

Wed, 03 Sep 2008 19:04:35 -0400

My husband is very picky how he likes his Harira. His sister gave me her recipe so I could make it for him during Ramadan. This soup will keep for several days in the refrigerator or it can be frozen. Sometimes bite size pieces of beef or lamb is added to the soup at the beginning of cooking. -- posted by Nasseh

Makhlouta 1 - Vegetarian Hearty Lebanese Lentil & Bean Soup

Tue, 23 Sep 2008 14:16:45 -0400

Makhlouta is a delicious filling soup which has been made traditionally in Lebanon for hundreds of years - usually it has 7 main pulse/grain ingredients. This is the pressure cooker method but you can do it the traditional way using a large pot & simmer the soup until the lentils, beans & chick peas are tender. Feel free to add some stock / bouillion cubes to this soup along with any additional spices you might like. I have added chicken to this on occasion too. This is the first version of Makhlouta, I will be posting another version too. Time to make doesn't include overnight soaking of the pulses. -- posted by Um Safia

Makhlouta 2 - Vegetarian Hearty Lebanese Lentil & Bean Soup

Tue, 23 Sep 2008 14:38:11 -0400

Makhlouta is a delicious filling soup which has been made traditionally in Lebanon for hundreds of years - usually it has 7 main pulse/grain ingredients. This is the pressure cooker method but you can do it the traditional way using a large pot & simmer the soup until the lentils, beans & chick peas are tender. Feel free to add some stock / bouillion cubes to this soup along with any additional spices you might like. I have added chicken to this on occasion too. This is the second version of Makhlouta, I have posted another version too. Time to make doesn't include overnight soaking of the pulses. -- posted by Um Safia

Southwestern Chicken Corn Chowder

Mon, 01 Dec 2008 19:18:20 -0500

A wonderful soup recipe from "The Pressure Cooker Cookbook" by Toula Patsalis. Can be made without a pressure cooker but cooking time will be longer. -- posted by Chef #1050930

30 Minute Vegetable Soup

Mon, 08 Dec 2008 18:26:02 -0500

Pressed for time? With a pressure cooker, you can have this soup in a half hour. Ingredient quantities vary in my house, but this recipe is flexible to use up leftover veggies in the fridge. Great to service with pasta as a vegetarian sauce, or with egg noodles as a soup. If you reduce the water during the cooking, you get a thicker, stew like recipe. -- posted by crowmama

Lentil Barley Soup

Thu, 08 Jan 2009 18:58:09 -0500

From fatfreevegan.com, adapted from NewCenturyNutrition.com Based on a recipe by J. Raymond Thick enough to be called a stew, this hearty soup is easy to prepare and cooks in a single pot. Add more water or stock if you wish to have a thinner soup. Pearl barley is the variety most commonly sold in supermarkets. Natural food stores offer hulled barley, which is slightly less refined and cooks in about the same amount of time. -- posted by Chef #1109421

Vegetable Beef Soup - Pressure Cooker Recipe- Bill Knapp's

Mon, 09 Feb 2009 01:12:54 -0500

One of my memories of going to Bill Knapp's was looking forward to having a bowl of their delicious vegetable soup. This recipe is not spot on, but I feel it's close, but nevertheless satisfying. I use a pressure cooker when preparing this recipe. The beef nearly melts in your mouth and from start to finish in about an hour. I got the recipe from a newspaper article, I made a couple of minor changes to the recipe and use the pressure cooking method instead of conventional method. -- posted by Uncle 12

Lentil Soup in 10 Minutes (Pressure Cooker)

Mon, 16 Feb 2009 01:33:46 -0500

This is a super-fast, filling, healthy, and delicious vegetarian soup. Note: you may add corn kernels when you remove the pressure cooker lid. Remember that this soup is hotter than any soup that you make on the stove so let it cool accordingly. Recipe adapted from "The Veggie Queen" Jill Nussinow, MS, RD, and is on her DVD, "Pressure Cooking: A Fresh Look". -- posted by blucoat

Sancocho New York Style

Thu, 05 Mar 2009 01:43:06 -0500

I make no claim as to authenticity and named it NY Style only because I live in New York. I was making another's recipe, but had to change it so much that I am posting it my way. From what I understand, the necessary ingredients are chicken, beef, plantain, and yucca. Serve with rice, beans, avocado, and hot pepper sauce. -- posted by Ice Cool Kitty

Ajiaco Bogotano (Chicken and Potato Soup, Bogota Style)

Tue, 11 Aug 2009 10:22:07 -0400

Ajiaco is a typical dish in Colombia. It has a lot of potatoes since Bogota is in the mountains and potatoes are plentiful. This recipe calls for yucca which can be found in the produce section or frozen (Goya). If you cannot find it, just use Yukon gold potatoes, both will all but disintegrate and thicken the broth. Corn on the cob is cut into 1 inch rounds and thrown into the soup. They are easier to cut if you rotate the corn, eventually the cob will break. Once you remove the cover, you'll get a burst of sweet corn aroma. An avocado half is served either on the side, so you can take a spoonful of avocado and dip it in the soup. -- posted by Ice Cool Kitty

Vegan Lentil Soup in 20 Minutes

Wed, 23 Sep 2009 14:25:45 -0400

I admit, the first time I used a pressure cooker I was a little afraid. I left my studio and stood on the other side of the door to avoid severe burning and disfigurement if my pot of legumes exploded. I called a friend to ask her if I was doing it right. But now I see the pressure cooker like a trusted friend who only wants to save me some valued time. So when I saw this lentil recipe in Veganomicon by Isa Chandra Moskowitz and the preparation time of 1 hour, I was so glad I had a pressure cooker to cut the time by nearly two-thirds, borrowing a technique from the Spanish and the Lentils with Chorizo Sausage Recipe (Recipe #342592). The first thing I did was skip the step where you sauté the onion and carrots for 10 minutes. It's unnecessary, and you'll find that my method makes a soup with a smoother, more pleasant consistency by cooking the vegetables whole or halved, then removing and pureeing them afterwards. My kitchen has a surplus of brown lentils, so those are what I used. I'm going to keep the brown lentils in the recipe because I don't know if French lentils require more liquid. One thing I want to try for next time, since I used bouillon cubes, is to break them up and try to dissolve them in step 2 rather than prepare the stock ahead of time, and I plan to cut down the salt next time. I find the best way to seed plum tomatoes is to cut them in half and sweep out the seedy parts with your index finger. The soup you'll get from this is addictively delicious and filling, and you'll feel like a genius for owning a pressure cooker. -- posted by Valeria

Pressure Cooker Vietnamese Pho Bo

Fri, 11 Dec 2009 17:47:47 -0500

Vietnamese has to be my favourite cuisine -- and I am always looking for great Pho, this wonderful beef broth eaten with rice noodles. I had searched and searched for an easy at home recipe but it should really brew for hours!! One day, I was watching Alton Brown make beef stock on TV using a pressure cooker - and voila! This recipe was born - and believe me it tastes just like the real thing! -- posted by Sunshine_Celine

Carrot Celery Tomato Soup

Mon, 21 Dec 2009 17:03:34 -0500

A simple Carrot celery tomato soup with a twist of spices -- posted by Chef #1491553

Pressure Cooker Chicken and Wild Rice Soup

Mon, 08 Feb 2010 12:25:16 -0500

Delicious moist chicken and vegetables combine with wild rice to make a fabulous soup. The pressure cooker infuses the flavors in a marvelous way. Serve with garlic/cheddar biscuits and dinner is done! -- posted by Jodi7