Pressure Cooker Vegetable Soup with Japanese Flavors
Serves 4
10 mins prep
15 mins cook
25 mins total
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!
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.
