Veggie Pot Pie Soup – Cozy, Comforting & Packed with Healthy Vegetables

The pressure builds and you start counting down minutes until you eat. You spot the steam rising slowly from your pressure cooker, that cozy little sign that good things are happening inside. Every minute feels like a lifetime, but you remind yourself its gonna be worth the wait.

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You recall how you heard about natural release and quick release methods yeah, those little tricks that help you get texture just right. This time you decide to let it go natural release, knowing that pressure is easing off gently so your pot pie soup stays nice and thick without losing its charm.

While you wait, you imagine that broth depth filling the kitchen, the scent of rosemary mingling with garlic all cozy and warm. Sometimes pressure cooking feels like this quiet countdown to happiness and guess what, it usually delivers.

What Makes Pressure Cooking Win Every Round

• Locks in flavors better than regular cooking everything kinda mixes and melds real good
• Saves you a bunch of time even with soups that normally simmer for longer
• Nobody's standing over the stove stirring constantly, so you can do other stuff
• Helps soften potatoes and veggies quicker without turning them to mush
• Natural release lets flavors settle gently, no sudden bursts or shock to the dish
• Using the sealing ring keeps steam right where you want it for perfect pressure
• Quick release is handy if youre in a rush and gotta eat sooner

The Complete Shopping Rundown

• 3 tablespoon vegan butter this is your base for that creamy, rich start
• ½ medium yellow onion, diced adds sweet savory depth
• 2 medium carrots, peeled & sliced for the perfect hint of sweetness and color
• 3 medium garlic cloves, minced gotta have that garlic punch
• ⅓ cup all-purpose flour (42g) thickens the soup without fuss
• 2 cups plant milk (473ml) your creamy liquid for smooth texture
• 1 tablespoon cornstarch helps the soup get just the right thickness
• 2 medium yukon gold potatoes, diced these make it feeling hearty and cozy
• 3 cups vegetable broth or bouillon + water (710ml) the broth depth that ties everything together

Youll also want a teaspoon of poultry seasoning and a bit of rosemary for those earthy herbal vibes. Some salt and pepper will bring it all home with that perfect bite ya know? And for a pop of green, toss in a cup of frozen peas before serving.

Optional but heck yeah, frozen vegan chicken chunks work great if you want a little more proteinjust add them right at the end.

The Full Pressure Cooker Journey

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• First, melt the vegan butter in your large pot over medium heat until its all nice and gooey.
• Add diced onion and sliced carrots; saut'em for 5 to 7 minutes till theyre soft and smell like home.
• Stir in minced garlic, letting it cook another 1 to 2 minutes until you really notice that garlic aroma.
• Sprinkle in the flour, stirring well so it coats all those veggies and cook for another minute or two to nix any raw flour taste.
• Slowly whisk in the plant milk and vegetable broth, making sure you dont get lumps.
• Toss in diced potatoes, poultry seasoning, salt and pepper, cornstarch, and rosemary, stirring it all up nice.
• Seal the pressure cooker, set it to high, and cook for about 6 to 8 minutes. Then let it natural release for 10 minutes to keep that thickness intact.
• After that, give it a stir, add frozen peas and vegan chicken if you want, then do a quick release to finish it off. Taste and adjust salt and pepper if you gotta.

Easy Tweaks That Make Life Simple

• If youre short on time, use quick release after 6 minutes of pressure cooking. Soup still gets creamy but faster.
• Swap out plant milk for unsweetened almond or oat milk depending on what you got; it changes flavor a tad but works great.
• Frozen veggies like peas can just go straight in at the endno thawing needed, just stir em in quick.

Sometimes you gotta roll with whats in your pantry and these little tweaks keep it chill and effortless. Youll still get hearty, yummy vibes without fussing over extra steps.

What It Tastes Like Fresh From the Pot

Right when you take off that lid, the smell hits you firsta warm blend of rosemary, garlic, and that savory broth depth youve been waitin for. It kinda hugs your nose just right, like a comfy blanket on a chilly night.

The taste is rich and creamy with a velvety texture that thickens your spoons journey through the soup. Those potatoes are soft but not falling apart, paired with sweet carrots and that subtle herbal punch from the poultry seasoning.

Peas add little pops of freshness while the vegan chicken bits (if you added em) give it a chewy texture thats just enough to keep it interesting. Every spoonful tastes like it took hours but it really came together quick.

This soups comforting without being heavy, kinda like your favorite pot pie in much easier, slurpable form. Youll wanna have seconds for sure.

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How to Store This for Later

• Fridge it in airtight containers for up to 4 days. Just warm it slowly on stove or microwave, stirring now and then.
• Freeze leftovers in freezer-safe bags or containers. Makes a perfect ready-made meal for those busy days. Thaw overnight in fridge before reheating.
• You can also portion it into single servings in silicone muffin trays, freeze, then pop em out and bag em for quick mini meals.

Reheating's easy but gotta keep an eye so it doesn't overcook or separate. Give it a gentle stir and add a splash of plant milk or broth if it gets too thick when warming.

Common Questions and Real Answers

• Can I make this gluten-free? Yep, swap the all-purpose flour for a gluten-free blend or use cornstarch only. Just mix it well to avoid lumps.
• Do I really need to do natural release? Its recommended here to keep the soup thick and avoid splatter. You can quick release but broth might be thinner.
• What if I dont have vegan chicken? No worries, just skip it or add extra veggies like mushrooms for more texture.
• Can I use fresh herbs instead of dried? Totally, adjust quantities a bit because fresh herbs can be stronger. Chop em up and add near the end.
• Why is sealing ring so important? It keeps pressure sealed tight so your pot builds up right and cooks evenly without leaking steam.
• How thick should this soup be? You want creamy with a slight coat on your spoon, not runny but still smooth. Adjust cornstarch if needed after cooking.

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Vegan Pot Pie Soup: A Cozy Pressure Cooker Comfort

This vegan pot pie soup is thick, creamy, and comforting — a cozy delight packed with vegetables and herbs, made easy in the pressure cooker.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Cuisine Mediterranean

Servings 7 people

Calories 223 kcal

Equipment

• 1 Pressure cooker Electric or stovetop

Ingredients

  

Main Ingredients

• 3 tablespoon vegan butter
• ½ medium yellow onion diced
• 2 medium carrots peeled & sliced
• 3 medium garlic cloves minced
• ⅓ cup all-purpose flour (42g)
• 2 cups plant milk (473ml)
• 1 tablespoon cornstarch
• 2 medium yukon gold potatoes diced
• 3 cups vegetable broth or bouillon + water (710ml)
• 1 teaspoon poultry seasoning
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ tablespoon fresh rosemary chopped, or 1 teaspoon dried
• 1 cup frozen peas (160g)
• 8-12 oz frozen vegan chicken optional, (300g)

Instructions

 

Instructions

• Melt the vegan butter in your large pot over medium heat until gooey.
• Add diced onion and sliced carrots; sauté for 5 to 7 minutes until soft.
• Stir in minced garlic, cooking 1 to 2 more minutes until fragrant.
• Sprinkle in the flour, mix to coat veggies, cook for another 1-2 minutes to remove raw taste.
• Slowly whisk in plant milk and vegetable broth, stirring to prevent lumps.
• Add potatoes, poultry seasoning, salt and pepper, cornstarch, and rosemary. Stir well.
• Seal pressure cooker, set to high, cook for 6 to 8 minutes. Let natural release for 10 minutes.
• Stir in frozen peas and optional vegan chicken, then quick release to finish.
• Taste and adjust salt and pepper before serving.

Notes

Serve with baguette or crackers. Refrigerate for 4 days or freeze in portions. Reheat gently. Adjust cornstarch after cooking if you prefer a thicker soup.