5 Soups you can make in a pressure cooker

Pressure cookers give you tasty food rather quickly! Put a healthy spin on 'fast food' by giving these 5 hearty soup recipes a go.

 

Masoor Dal Soup

Ingredients

1/2 cup Masoor Dal (washed and drained)

1/4 cup Pudina (finely chopped)

3/4 cup Onions (roughly chopped)

3/4 cup Carrots (roughly chopped)

1/4 cup Tomatoes (roughly chopped)

1/2 tsp Dry Red Chilli Flakes

Salt, to taste

 

Step 1 - Heat a non-stick pan. Dry roast the pudina for 3 minutes, on a slow flame.

Step 2 - Mix the dal, onions, carrots, tomatoes, and 2 cups of water in your pressure cooker. Cook for 2 whistles. 

Step 3 - Allow all the steam to escape before opening the lid.

Step 4 - Let the mixture cool. Blend it in a mixer till smooth.

Step 5 - Transfer the mixture to a deep non-stick pan and add the roasted pudina, chilli flakes and salt with 1 cup of water. Mix well and cook for 3-4 minutes on a medium flame. Serve hot!

 

 

Spicy Chicken Soup

Ingredients

2 tablespoons Olive Oil

1 large Onion (diced)

3 cloves Garlic (minced or pressed)

2-4 boneless, skinless Chicken Breasts

14.5 ounces of Tomatoes (peeled and diced)

14.5 ounces of Chicken Broth

1/2 tsp Salt

1 tsp Ground Black Pepper

1 tsp Garlic Powder

2 tbsp Dried Parsley

1 tbsp Onion Powder

1 tbsp Chilli Powder

16 ounces of Black Beans

15 ounces of Frozen Corn

 

Step 1 - Add olive oil to the pressure cooker pot. When the oil is hot, add the diced onions and cook while stirring occasionally. The onion should be tender in about 5 minutes. Add the garlic and cook for an additional minute.

Step 2 - Add the remaining ingredients, except the black beans and corn. Lock the lid in place. Pressure cook for about 20 minutes, since there's a lot of liquid in the pot.

Step 3 - Remove the chicken breast fillets from the pressure cooking pot and shred them. Return the shreds to the soup and stir in the black beans and corn.

Step 4 - Bring the soup to a boil until the beans and corn are heated.

Step 5 - Serve hot with cheese, chips or peppers!

 

 

Mushroom Soup

Ingredients

1 cup Mushrooms (chopped)

2 tbsp Onions (finely chopped)

2 tbsp Maida

1 & 1/2 cup Milk

2 tbsp Butter

Salt, to taste

2 tbsp Cheese (grated)

 

Step 1 - Combine milk and 2 cups of water in a deep pot and bring to a boil.

Step 2 - In the pressure cooker pot, heat the butter and add the onions and saute on a medium flame for 2-3 minutes. 

Step 3 - Add the mushrooms and saute on a medium flame for 2-3 minutes.

Step 4 - Add the maida and saute on a medium flame for a few seconds.

Step 5 - Transfer the milk mixture to the pressure cooker and continuously stir till no lumps remain. Cook until 1 whistle goes off and serve hot with grated cheese!

 

 

Chicken Noodle Soup

Ingredients

1 tbsp Butter

1 cup Onion (diced)

4 Carrots (peeled and cut into ¼-inch-thick rounds)

1 Celery Rib (diced)

6 cups Chicken Broth

1 clove Garlic

1 sprig of Fresh Thyme

1 tsp Salt

Freshly ground Pepper (to taste)

1 tbsp dried Parsley

2 cups Chicken (diced)

Egg noodles, cooked according to package directions

 

Step 1 - Add the butter to the pressure cooker. Once melted, add the onions, carrots, celery, and garlic. Cook for about 3 minutes.

Step 2 - Add the chicken broth and scrape the pan to remove any browning. Then add the chicken, salt, pepper, parsley, and thyme.

Step 3 - Lock the lid in place, and pressure cook for 4 minutes.

Step 4 - Allow the pressure to release naturally for 5 minutes.

Step 5 - Serve hot by pouring over a bowl of cooked egg noodles!

 

 

Lentil, Tomato and Spinach Soup

Ingredients

1/4 cup Masoor Dal (washed and drained)

2 cups Tomatoes (chopped)

3/4 cup Spinach (finely chopped)

2 tsp Butter

1/2 cup Onions (chopped)

1 tsp Garlic (chopped)

2-3 Kalimirch

Salt, to taste

1 tsp Lemon Juice

 

Step 1 - Heat butter in a pressure cooker. Once melted, add the onions, garlic, and kalimirch. Cook for about 1 minute.

Step 2 - Add the dal, tomatoes, salt, and 2 cups of water. Mix well and cook for 3 whistles.

Step 3 - Allow the mixture to cool completely and blend it to form a puree.

Step 4 - Transfer the puree to a deep non-stick pan, add the spinach and 1/2 cup of water and bring it to a boil.

Step 5 - Turn off the flame, add in the lemon juice and serve hot!

 

If you haven't had enough of soups yet, try our Roasted Pumpkin Coconut Soup to ease into the cold weather!