SUPER EASY / FEWER THAN 10 INGREDIENTS / FAST/SLOW / QUICK RELEASE / VEGETARIAN / CAN BE VEGAN / GLUTEN-FREE
Road Map: Summer Vegetable Soup
6 servings
When farmers’ markets are bursting with tomatoes and summer vegetables, here’s a way to make a soup that fits the season. This recipe’s a two-stepper, even if it’s summer and you’d rather be outside. During the first cooking under pressure, the tomatoes break down into the broth as the herbs infuse it. Then the vegetables get added for a second, super quick blitz under pressure so they don’t turn mushy. During this second round of pressure, do not use the MAX setting (if it’s available with your model). Bring the pot to HIGH pressure, then immediately release the pressure to keep the summery vegetables crisp and flavorful.
The real key to success is to chop everything to the same size: All the aromatics and tomatoes should be in ½-inch pieces; all the summer vegetables, about ¾-inch pieces.
Two particularly appealing herb combos are basil, tarragon, and thyme, and dill, parsley, and oregano.
2 tablespoons liquid fat
Choose from olive oil, any vegetable or grain oil, or almond oil.
1 cup chopped or thinly sliced (and trimmed as necessary) allium aromatics
Choose one or two from onions (of any sort), scallions, shallots, and/or leeks (white and pale green parts only, well washed).
1 cup chopped (and seeded and/or trimmed as necessary) sturdier aromatics
Choose one or two from bell peppers of any color, celery, fennel, and/or radishes.
1½ quarts (6 cups) vegetable broth
2 pounds fresh tomatoes, stemmed and chopped
Use any variety, even cherry tomatoes—or a mix of tomatoes—so long as they smell fresh and sweet.
¼ cup packed chopped fresh herbs.
Choose one or even several from basil, dill, marjoram, oregano, parsley, rosemary, sage, savory, tarragon, and/or thyme.
6 cups chopped (and trimmed as necessary) quick-cooking summer vegetables
Choose a big selection from corn kernels, green beans, runner beans, snow peas, sugar snap peas, wax beans, yellow crookneck squash, and/or zucchini.
1 teaspoon table salt
1.
Press the button for: SAUTÉ
Set it for: MEDIUM, NORMAL, or CUSTOM 300°F
Set the time for: 10 minutes
If necessary, press: START
2. Warm the oil in a 6- or 8-quart cooker for a minute or two, then add both the allium and the sturdier aromatics. Cook, stirring often, until the allium aromatics begin to soften, 3 to 5 minutes. Stir in the broth, tomatoes, and fresh herbs. Turn off the SAUTÉ function and lock the lid onto the pot.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 10 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: SOUP / BROTH, PRESSURE COOK, or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 14 minutes with the KEEP WARM setting off
If necessary, press: START
4. When the machine has finished cooking, turn it off and let the pressure return to normal naturally, about 30 minutes. Unlatch the lid and open the pot. Stir in the quick-cooking summer vegetables. Lock the lid onto the pot.
5.
Set the machine for: PRESSURE COOK or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 0 minutes with the KEEP WARM setting off
If necessary, press: START
6. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Stir in the salt before serving.