Prep the basics. Chop 1 onion, 2 carrots, and 2 celery stalks. Mince 3 cloves of garlic. Rinse and chop any extra veggies. Cube protein if using chicken; drain and rinse canned beans.

Set to Sauté. Add 1–2 tablespoons olive oil. Sauté onion, carrots, and celery for 3–4 minutes until softened. Stir in garlic for 30 seconds. Don’t skip this step—it builds flavor fast.

Brown the protein (if using meat). Add chicken thighs, ground turkey, or sausage. Season with salt, pepper, and 1 teaspoon Italian seasoning. Cook until lightly browned. Break up ground meat with a spoon.

Deglaze the pot. Splash in 1/2 cup broth and scrape up browned bits from the bottom with a wooden spoon. This prevents the “Burn” warning and adds depth.

Add the core ingredients. Stir in 1 can diced tomatoes (with juices), 4 cups broth, 1 bay leaf, and 1 teaspoon dried thyme. Add potatoes, mushrooms, or bell pepper if using. For a smoky kick, add 1/2 teaspoon smoked paprika.

Choose your starch wisely. For rice or lentils: add now (1/2 cup). For pasta: wait to add after pressure cooking to keep it from overcooking.

Pressure cook. Seal the lid and set to High Pressure. Cook times: Chicken pieces or ground meat soups: 8 minutes

Bean-based with lentils: 10 minutes

Vegetable-only: 5 minutes

Quick release carefully. When the timer ends, vent steam using a spoon or mitt. Open the lid away from your face.

Add pasta or greens. If using small pasta, set to Sauté and add 1 cup. Simmer 5–8 minutes until al dente. Stir in a few handfuls of spinach or kale until wilted.

Finish and adjust. Taste and season with more salt and pepper. Squeeze in 1–2 teaspoons lemon juice for brightness. For creamy soups, stir in 1/3–1/2 cup cream or coconut milk. Top with chopped parsley or a sprinkle of Parmesan.