As an early Christmas present, I got a new pressure cooker. I have been wanting to get one of these for awhile now and I was so excited to start using it.
I haven’t tried cooking a lot in it, but I can tell already it will become a staple in my weekly meal prepping.
Last week I posted a picture of a vegetable soup I made in the pressure cooker on my personal Instagram and I got a lot of inquiries on what the exact recipe was.
Well, if you have read any of my recipe posts, you know that I hardly follow recipes when it comes to cooking. Most of the time I use whatever we have on hand, and that is exactly what I did with this soup.
Here is the “recipe” I put together for the vegetable soup.
4-5 Carrots peeled and chopped
1/2 onion chopped
4-5 potatoes chopped (depending on how big)
1 bunch of celery chopped
1 can of Rotel **not pictured**
1 red pepper chopped **no pictured**
1 cup lentils
1 tbl of garlic
1 bay leaf
1 tbl of oregano
1 bouillon cube of chicken stock
4 cups of water
Put all the chopped veggies, except the potatoes, in a pan and saute for about 5 min. (I know I can saute in my pressure cooker, but I haven’t explored that yet lol)
Once the veggies are cooked a little, add all ingredients to the pressure cooker. I had cooked the first batch for 20 minutes, which turned out to be too long and the lentils basically turned to mush. So yesterday I only cooked it for 18 minutes and it turned out perfectly!
This has become one of our favorite soups already and with the cold front coming this weekend (only reaching a high of 30!!!! ), I will probably be making it again LOL.