Broccoli Vegetable Cheese Soup

Serves: 4

Pressure Cooking Time: 5min + 10min


  • 1 cup water
  • 2 large fresh broccoli, (entire stalk), chopped into 1/4 inch chunks
  • 1 medium zucchini squash (or 2 small), cut into 1/4 inch chunks
  • 1 bunch spinach, chopped (or one box frozen chopped spinach)
  • 2 cans condensed cheddar cheese soup


1. Place all Ingredients, except condensed cheese soup, into pressure cooker, bring up to high pressure. Lower heat and cook for 5 minutes at high pressure.

2. Release pressure using cold water method, open cooker and add condensed cheddar cheese soup mixed with some of the broth from soup and stirred to remove lumps. Stir.

3. Place lid back on cooker and bring back up to pressure, then lower heat and cook 10 minutes at high pressure. Release pressure.

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