Pressure Cooker Vegetable Soup and Pinot Noir

There is really nothing better on a cold day than a steamy bowl of soup. Especially in a bread bowl! But since it is January we are trying to limit carbs. No bread bowl, no pasta, but no boring meals either! This is my absolute favorite Pressure Cooker Vegetable Soup. I can eat the entire batch if I wanted to and not once feel guilty. Its infinitely customizable and wonderfully easy to make in a pressure cooker. I paired it with a lovely Pinot Noir.

I start by sautéing aromatic veggies. Once I let them sweat a few minutes, I dump in loads of mushrooms, peppers, zucchini, and frozen green beans. Top the soup off with homemade bone broth or canned stock and canned diced tomatoes. You can even bulk up the vegetable soup with some earthy cabbage slaw–which I think goes especially nicely with Pinot Noir.

Wine Pairing with Vegetable Soup

Martin Ray 2016 Pinot Noir was my choice for the perfect Pressure Cooker Vegetable Soup accompaniment. This pale ruby Sonoma Coast bottle had red fruit aromas of cherry, plum, strawberry, raspberry, with additional notes of coca-cola, oak, and vanilla. Beautifully balanced with light body and matching tannins, the acidity and dry nature matched the soup with perfection.

But while I chose to pair my Pressure Cooker Vegetable Soup with a Pinot Noir, there are lots of other choices out there. I suggest sticking with light to medium red wines. Fresh veggies and herbs lend themselves nicely to Gamay or Beaujolais. If you enjoy a bevy of mushrooms, an earthy Primitivo is nice. Heavy on tomato? Try a fruity and sweet young Rioja or a low tannin light Gamay. If your soup is especially chunky and earthy, I would suggest a Côtes du Rhône, Syrah, Sangiovese, or Chianti.

Vegetable Soup and Pinot Noir
Print Recipe
4 from 1 vote

Pressure Cooker Vegetable Soup

Warm and filling, quick and easy
Prep Time15 mins
Cook Time30 mins
Course: Main Course, Soup
Keyword: vegetables, vegetarian
Servings: 6


  • electric pressure cooker


  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 medium carrot diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 6 ounces tomato paste
  • 2 bell pepper chopped
  • 2 medium zucchini sliced
  • 8 ounces mushrooms sliced
  • 1 cup green beans fresh or frozen
  • 1 bag cabbage slaw
  • 2 bay leaves
  • 1/2 tsp thyme
  • 1/2 tsp basil
  • 28 ounces diced tomato from can
  • 6 cups stock or broth bone, chicken, vegetable, etc
  • to taste hot pepper sauce


  • Set pressure cooker to saute mode and add olive oil. Stir in onions, carrots, and celery. Cook for 5-7 minutes, or until softened. Add garlic, salt, and pepper. Melt in tomato paste.
  • Layer in the remaining vegetables, ending with cabbage. Add remaining spices. Pour over tomatoes and broth.
  • Put the lid on the cooker, close the steam vent and set to HIGH pressure using the manual setting. Set time to 4 minutes. It will take about 15 minutes to come to pressure. Once done, let pot naturally release for 5 minutes before manually releasing steam.
  • Adjust salt and pepper and add hot sauce if desired.
Instant Pot Vegetable Soup
Instant Pot Vegetable Soup
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