Prep aromatics: Dice onion, carrots, and celery. Mince garlic. Chop your chosen veggies or protein into bite-size pieces.

Sauté for flavor: Select Sauté (Normal). Add oil or butter. Cook onion, carrots, and celery with a pinch of salt for 4–5 minutes until softened. Stir in garlic for 30 seconds. Don’t skip this step—it builds flavor.

Deglaze: Add a splash of broth and scrape any browned bits from the bottom with a wooden spoon. This helps prevent the Burn warning.

Add base ingredients: Stir in your main flavor (potatoes, chicken, lentils, etc.), tomato paste if using, spices, bay leaf, and remaining broth. For tomato-based soups, add crushed tomatoes now.

Mind the fill line: Ensure you don’t go past the pot’s Max Fill. Leave room if you plan to add pasta or cream later.

Pressure cook: Seal the lid and set to Pressure Cook (High). Use these general times: Chicken and veggie soups: 7–10 minutes

Potato or creamy vegetable: 6–8 minutes

Lentils: 12–14 minutes (green/brown); red lentils: 5–6 minutes

Tomato basil or minestrone (without pasta): 6–8 minutes

Release pressure: Let pressure release naturally for 5–10 minutes, then quick release the rest. This helps prevent splatter and keeps meats tender.

Add quick-cook items: If using pasta, rice, or canned beans, stir them in now. Use Sauté and simmer until tender (pasta 5–8 minutes; rice 10–12 minutes). Add more broth if needed.

Make it creamy (optional): Stir in cream, coconut milk, or cream cheese. Heat gently on Sauté for 1–2 minutes. Avoid boiling once dairy is added.

Finish and season: Add lemon juice or vinegar to brighten. Taste and adjust salt, pepper, and herbs. Remove bay leaf. Garnish with fresh herbs.