Practical examples of how to use a pressure cooker for soups and stews

Real-world examples of how to use a pressure cooker for soups and stews

Let’s skip theory and go straight to the stove. When people ask for examples of how to use a pressure cooker for soups and stews, they’re usually asking two things:

• What actually works well in a pressure cooker?
• How long should I cook it so it doesn’t turn to mush?

Here are some of the best examples of everyday soups and stews that shine under pressure, plus the logic behind each one so you can riff on them later.

Classic chicken soup: a gentle example of pressure cooking

If you want a friendly example of a beginner-friendly soup, pressure cooker chicken soup is perfect.

You start by sautéing onion, carrot, and celery in a bit of oil right in the pot. Toss in bone-in chicken thighs or a small whole chicken, water or broth, salt, pepper, and maybe a bay leaf. Lock the lid and cook at high pressure for about 12–15 minutes, then let the pressure release naturally for another 10 minutes.

What you get: broth that tastes like it simmered for hours, chicken that falls off the bone, and vegetables that are tender but not disintegrated. Add noodles or rice after pressure cooking and simmer on sauté mode until done, so they don’t overcook.

This is one of the best examples of how to use a pressure cooker for soups and stews when you want comfort food fast. It also shows a key pattern: pressure cook the tough stuff (meat, stock base) first, then finish delicate ingredients afterward.

Hearty beef stew: one of the best examples of stew under pressure

Beef stew is probably the dish people think of first when they ask for examples of examples of how to use a pressure cooker for soups and stews. And honestly, they’re right—this is where the pressure cooker earns its counter space.

Use a tougher cut like chuck roast, cut into chunks. Brown the meat in batches using the sauté function. Add onions, garlic, tomato paste, and a splash of red wine or broth to deglaze the browned bits. Then in go your carrots, potatoes, broth, herbs, and maybe a little Worcestershire sauce.

Cook at high pressure for about 30–35 minutes, followed by a natural release. The collagen in the beef breaks down into silky gelatin, giving you that rich, glossy stew texture that usually takes 2–3 hours on the stove.

If you want thicker stew, stir in a cornstarch slurry at the end and simmer on sauté until it reaches the consistency you like.

This is a textbook example of how pressure cooking transforms tough meat into something spoon-tender, and it’s one of the best examples you can use to convince a skeptic.

Vegetarian lentil soup: fast, filling, and budget-friendly

People sometimes assume examples of how to use a pressure cooker for soups and stews always involve meat. Lentil soup says otherwise.

Start by sautéing onion, carrot, and celery. Add garlic, dried lentils (no soaking needed), diced tomatoes, broth, and spices—think cumin, smoked paprika, or Italian seasoning. Lock the lid and cook at high pressure for about 8–10 minutes, then quick release.

The lentils come out tender but not blown apart, and the flavors taste like they’ve had all afternoon to mingle. If you like a creamier texture, blend part of the soup with an immersion blender right in the pot.

This is one of the best examples include:

• Meal prep you can portion and freeze
• Protein-rich vegetarian dinners
• A base you can customize with greens, lemon, or coconut milk at the end

If you’re watching sodium or saturated fat, lentil soups like this can fit well into heart-healthy eating patterns; organizations like the American Heart Association highlight beans and lentils as smart protein choices.

Bean and barley soup: pressure cooker magic for dried beans

If you want real examples of saving time, look at dried beans. On the stovetop, they can take forever. In the pressure cooker, they become weeknight-friendly.

For a bean and barley soup, sauté onion, carrot, and celery. Add soaked dried beans (like navy beans or cannellini), pearl barley, broth, herbs, and maybe some diced tomatoes. Cook at high pressure for about 20–25 minutes with a natural release.

You end up with creamy beans and tender barley in a rich, starchy broth. If you want to add cured meats like smoked turkey or a ham bone, toss them in before pressure cooking; they’ll flavor the whole pot.

This is a strong example of how to:

• Turn pantry staples into a satisfying meal
• Use the pressure cooker to handle long-cooking grains and beans together
• Build a soup that tastes like it’s been on the back burner all day

If you’re new to cooking dried beans, the USDA has general safety and soaking guidance for beans and legumes here: https://www.nal.usda.gov.

Thai-inspired coconut chicken soup: global flavor, weeknight timing

Modern home cooks want examples of how to use a pressure cooker for soups and stews that go beyond basic American comfort food. A Thai-inspired coconut chicken soup is a great way to do that.

Sauté ginger, garlic, and sliced onion in a little oil. Add chicken thighs, chicken broth, a spoonful of red curry paste, and maybe some lemongrass or lime leaves if you have them. Pressure cook for 8–10 minutes, then quick release.

Stir in coconut milk, lime juice, fish sauce, and vegetables that cook quickly—like sliced mushrooms, bell peppers, or baby spinach. Warm everything through on sauté, then serve with cilantro and more lime.

This is a real example of using the pressure cooker for the base (chicken + broth + aromatics), then adding the delicate coconut milk and vegetables at the end so they stay bright and fresh.

Chili-style beef and bean stew: thick, hearty, and freezer-friendly

If your family loves chili, you already know one of the best examples include a pressure-cooked version.

Brown ground beef or chunks of beef in the pot. Add onions, garlic, chili powder, cumin, smoked paprika, and tomato paste. Stir in soaked dried beans or canned beans, crushed tomatoes, and broth.

For dried beans, cook at high pressure about 25–30 minutes with a natural release. For canned beans, shorten the time to around 15 minutes. You’ll get a thick, rich, stew-like chili that tastes even better the next day.

This is a versatile example of how to:

• Use the pressure cooker for high-protein, high-fiber meals
• Batch cook for the week or for the freezer
• Adjust heat levels easily with more or less chili powder or chipotle

For general guidance on safe bean cooking and avoiding undercooked kidney beans (which can cause digestive upset), resources like the FDA and CDC offer food safety information.

Split pea or ham and pea soup: smoky flavor in under an hour

Another great example of how to use a pressure cooker for soups and stews is split pea soup, especially if you have a leftover ham bone.

Sauté onion, carrot, and celery. Add rinsed split peas, the ham bone or diced ham, broth, bay leaf, and pepper. Cook at high pressure for about 12–15 minutes and let the pressure drop naturally.

The peas break down into a thick, velvety soup without constant stirring. You can adjust the thickness with more broth or water at the end.

This is a real example of turning leftovers into a satisfying meal and shows how well the pressure cooker handles soups meant to be thick and smooth.

Trendy 2024–2025 twists: meal prep, freezer packs, and global stews

In 2024–2025, the most useful examples of how to use a pressure cooker for soups and stews lean into three trends: meal prep, freezer convenience, and global flavors.

Meal-prep friendly soups and stews
People are using pressure cookers on Sundays to knock out big batches of:

• Chicken tortilla–style soup (pressure cook chicken, tomatoes, broth, spices; add tortillas and toppings later)
• Vegetable minestrone (pressure cook beans and broth; add small pasta and tender greens at the end)

These are real examples of dishes that hold up well in the fridge for several days and reheat beautifully.

Freezer packs for pressure cooker soups
Another 2024–2025 habit: pre-assembling raw ingredient “soup packs” in freezer bags. You freeze chopped vegetables, raw meat, spices, and sometimes broth together. On a busy night, you dump the frozen block into the pressure cooker, add a bit more liquid if needed, and cook.

For instance, you might freeze:

• Chicken thighs, onion, carrot, celery, garlic, herbs, and broth for chicken soup
• Beef chunks, onion, carrot, potatoes, tomato paste, and spices for beef stew

These packs are modern examples of how to use a pressure cooker to eat well when you’re exhausted.

Global stew inspirations
Home cooks are also exploring:

• Moroccan-inspired chickpea and vegetable stew with cumin, coriander, and cinnamon
• Indian-inspired dal (lentil stew) with turmeric, ginger, and tomatoes
• Brazilian-style feijoada–inspired black bean stews

All of these are examples include using the same basic pressure cooker method—sauté aromatics, add protein and liquid, pressure cook, then adjust seasoning and texture at the end.

How to think about timing and texture in soups and stews

Once you’ve cooked through a few examples of how to use a pressure cooker for soups and stews, you start seeing patterns.

Tough meats like chuck roast, pork shoulder, and chicken thighs love pressure. They usually need 8–35 minutes at high pressure, depending on size and cut, followed by at least a short natural release to keep them tender.

Dried beans and lentils vary by type, but most do well between 8–30 minutes. Lentils are on the shorter side; big beans like kidney or chickpeas need more time and often benefit from soaking.

Delicate ingredients—like pasta, quick-cooking vegetables, spinach, and dairy—usually go in after pressure cooking. This keeps them from turning mushy or curdling.

As you test more real examples, jot down what worked. Over a few weeks, you’ll have your own personal chart of times and combinations that fit your taste and your specific cooker.

For general food safety timing and minimum temperatures for meats and poultry, the USDA’s Food Safety and Inspection Service has reliable guidelines: https://www.fsis.usda.gov.

FAQ: examples of how to use a pressure cooker for soups and stews

What are some easy beginner examples of soups for a pressure cooker?

Beginner-friendly examples of how to use a pressure cooker for soups and stews include chicken noodle soup, lentil soup, and basic vegetable soup with canned beans. They’re forgiving, use common ingredients, and don’t require long cooking times.

Can you give an example of a one-pot pressure cooker stew with grains?

A great example of this is beef and barley stew. Brown beef, add onion, garlic, carrots, pearl barley, broth, and herbs, then pressure cook. The barley absorbs flavor while the beef becomes tender, and everything cooks in one pot.

Are there examples of vegetarian stews that work well in a pressure cooker?

Yes—many. Real examples include chickpea and vegetable stew, lentil and sweet potato stew, and black bean chili. These stews use beans, lentils, or tofu for protein and come out rich and hearty without meat.

What are the best examples of soups to freeze after pressure cooking?

Some of the best examples are chili, lentil soup, split pea soup, and bean-based vegetable soups. Cream-based soups and soups with pasta don’t freeze as well, so it’s better to add cream or noodles after thawing and reheating.

Are there any safety tips when using these examples of how to use a pressure cooker for soups and stews?

Always follow your cooker’s manual, avoid overfilling (most recommend staying under two-thirds full for soups and stews), and use enough liquid for the cooker to reach pressure. For health and food safety basics—like safe handling of meats and leftovers—resources such as the CDC’s food safety page and USDA FSIS are reliable references.

Once you’ve tried a few of these examples of how to use a pressure cooker for soups and stews, you’ll start improvising—swapping proteins, changing spices, and adjusting veggies based on what’s in your fridge. That’s when you know the pressure cooker has gone from scary gadget to everyday workhorse.