Costilla & Root Veggie Soup

7 steps

Prep:10minCook:35min

Serve with rice

Updated at: Fri, 08 May 2026 04:44:50 GMT

Nutrition balance score

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Ingredients

6 servings

2 lbsPork Costillas

ribs, seasoned with salt and pepper

6 cupsWater

large, peeled and chopped into thick rounds

3 stalkscelery

thick chunks

The Flavor Trio:

½ tspCumin

for earthiness

1 tspDried Oregano

crushed in your hands

½ tsppoultry seasoning

Pantry Staples:

salt

black pepper

worcestershire sauce

tomato bouillon

Instructions

Step 1

Brown the Meat: Set the pressure cooker to Sauté. Add a splash of oil and brown the pork ribs (seasoned with salt and pepper) for about 5 minutes.

salt

black pepper

Step 2

Add Aromatics: Toss in the halved onion, smashed garlic, and celery chunks. Add the cumin, oregano, poultry seasoning, and a dash of Worcestershire sauce. Sizzle for 2 minutes until fragrant.

Onion1

Garlic cloves3

celery3 stalks

Cumin½ tsp

Dried Oregano1 tsp

poultry seasoning½ tsp

worcestershire sauce

Step 3

First Pressure Cook: Pour in 6 cups of water. Seal the lid and set to High Pressure for 25 minutes.

Water6 cups

Step 4

Release Steam: Perform a Quick Release of the pressure once the timer ends.

Step 5

Add Carrots: Open the lid and drop in the carrots.

Carrots2

Step 6

Final Cook: Reseal the lid. Set to High Pressure for 5 minutes

Step 7

Serve: Manually release the steam. Taste the broth—if it needs a boost, add a tiny pinch of Knorr bouillon. Serve the ribs and broth in a bowl over a large scoop of your seasoned rice.

tomato bouillon