5 from 1 vote

Servings

Chop the vegetables, throw them in the pressure cooker, and relax while it cooks! This simple, naturally sweet Vegetable Soup is perfect for cozy winter days!

Looking for simple soups? Try my Vegan Vegetable Soup, Wakame Miso Soup, or Vegan Barley Soup!

Pressure cooker vegetable soup served in a bowl.

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe

This pressure cooker vegetable soup is a filling, warming soup perfect for chilly days.
The pressure cooker significantly reduces cooking time, making it perfect for busy days.
A variety of vegetables means you’ll get a hearty dose of nutrients in every bowl.

Recipe Ingredients

You’ll need the following ingredients to make this Pressure Cooker Vegetable Soup:

Pressure cooker vegetable soup ingredients.

Vegetables: Use potatoes, carrots, daikon, onion, shiitake mushrooms, and cabbage. Choose root vegetables or sturdy varieties that hold their shape well during cooking. For more variety, lotus roots, sweet potatoes, or burdock roots are also excellent choices.
Shio Koji: This is a traditional Japanese seasoning made from koji (fermented rice) and salt. It enhances the natural sweetness and umami of the vegetables. If shio koji is unavailable, you can substitute it with ½ teaspoon of salt and a dash of sugar to achieve a similar gentle flavor.

How To Make Pressure Cooker Vegetable Soup: STEP BY STEP

Here are some quick visual instructions! The video, detailed ingredients, and instructions are on the printable recipe card below.

Step 1

Place the prepared vegetables in a pressure cooker. Add water and shio koji.

Step 2

Cook until the pressure cooker reaches full pressure, then turn off the heat.

Step 3

Make sure the pressure is completely released and open the lid.

Serve in bowls, and enjoy this delicious and nutritious soup while it’s hot!

Recipe Tips

This soup has a naturally light and mild flavor. If you prefer a richer taste, add some vegetable stock. For extra depth, stir in butter or miso after the soup is cooked.
For safety, please ensure the pressure is completely gone before opening the lid.
Each pressure cooker works differently, so read the manual to learn how to use it properly and safely.

What To Serve With

To complement this pressure cooker vegetable soup, I recommend serving it with a slice of crusty bread, like a baguette or sourdough. You can also pair it with pickled vegetables to add a tangy contrast to the mild soup,

Want More Plant-Based Ideas?

Download 10 Vegetarian Recipes

More Vegan Soup Recipes You Will Love

Leave a Rating!

I hope you enjoy this Pressure Cooker Vegetable Soup! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Pressure Cooker Vegetable Soup with Japanese Flavors

5 from 1 vote

Prep: 10

Cook: 15

Total: 25

Servings:

Author: Juri Austin

Chop the vegetables, throw them in the pressure cooker, and relax while it cooks! This simple, naturally sweet Vegetable Soup is perfect for cozy winter days!

Print Recipe Pin Recipe

Equipment

Pressure cooker

Ingredients

Instructions

Prepare the Ingredients: Peel and cut the potatoes, carrot, and daikon radish into large chunks. Remove the stems from the shiitake mushrooms and cut the caps in half. Slice the onion and cabbage into wedges.
Cook the Soup: Place all the prepared vegetables into the pressure cooker. Add the water and shio koji. Close the lid and cook over high heat.
Pressure Cooking: When the pressure cooker reaches full pressure (steam begins to release), turn off the heat and let the pressure release naturally (this may take 10–15 minutes).
Check and Serve: After the pressure is fully released, open the lid carefully. Using a fork, check that the vegetables are tender. Serve the soup warm in bowls.

Notes

If shio koji is unavailable, you can substitute it with ½ teaspoon of salt and a dash of sugar to achieve a similar gentle flavor.
This soup has a naturally light and mild flavor. If you prefer a richer taste, add some vegetable stock. For extra depth, stir in butter or miso after the soup is cooked.
For safety, always ensure the pressure is completely gone before opening the lid.
Each pressure cooker works differently, so read the manual to learn how to use it properly and safely.

Nutrition

Serving: 1gCalories: 146kcalCarbohydrates: 33gProtein: 4g

This nutritional information is estimated and provided for general reference only.

Course: Soup

Cuisine: Japanese

Keyword: pressure cooker vegetable soup

Did You Make This Recipe?

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Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

Learn More About Juri

2 Comments

Jen says:

Nov 30, 2024 at 7:38 AM

I’m making this for dinner tonight. Having lived in Japan a long time ago I know the simplest ingredients make for excellent food. I know it’s going to be fabulous! Thank you for sharing your amazing culinary experience. I love reading the entire story behind the recipes.

1. Juri Austin says:
  
  Nov 30, 2024 at 8:57 AM
  
  Thank you so much for your kind words! It’s wonderful to hear that you’ve lived in Japan and experienced the beauty of Japanese cooking. I hope you have a wonderful dinner!

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