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.
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.