Vegan Pressure Cooking: Delicious Beans, Grains and One-Pot Meals in Minutes

This soup is a reader favorite on my blog, I suspect because it is reminiscent of a childhood favorite for many of us—and because it’s incredibly easy to prepare and delicious! The “chicken” flavoring is simply seasoning. I use Butler Chik-Style seasoning, though your favorite brand of dry seasoning will do just fine. This is rich in protein and packed with healthy vegetables.

1 teaspoon extra-virgin olive oil

3 cloves garlic, finely diced

1 large onion, diced

2 cups (200 g) green beans (fresh or frozen), snapped into bite-size pieces

1 cup (130 g) chopped carrots

1 cup (120 g) chopped celery

2 teaspoons vegan chicken flavored seasoning

1 bay leaf

1⁄2 teaspoon dried sage

1 cup (200 g) dried brown lentils, rinsed and drained

4 ounces (112 g) soba noodles

4 cups (940 ml) vegetable broth

1 to 1 1⁄2 cups (235 to 355 ml) water

In an uncovered pressure cooker, heat the oil on medium-high. Add the garlic, onions, green beans, carrots, and celery and sauté for about 3 minutes. Add the chicken-flavored seasoning, bay leaf, and sage and sauté for another 2 minutes. Add the lentils, noodles, and vegetable both. Stir to combine. Cover and to bring to pressure. Cook at high pressure for 8 minutes. Use a quick release. Sample both the lentils and the noodles. If they are not cooked through, simmer on low in the uncovered pressure cooker until done. Remove the bay leaf before serving.

Yield: 4 to 6 servings