Veggies, diced: Three small red onions + the last (softening) green bell pepper + four thin carrots + five celery ribs + a cup of lentils. A can of tomato sauce. Four cloves garlic.
Liquid: 2 cups unsalted veggie broth + 1 cups low sodium chicken broth.
Flavorings: Four pinches of vegan seasoning. Half a teaspoon of chicken bouillon powder. 10 cranks of black pepper. A little over a quarter teaspoon of chili flakes.
Do: Saute the onion and bell pepper in three tablespoons butter until onions are translucent on the edges. Add garlic and saute for a minute. If there is fond, deglaze. Add broth, seasonings, and all the other veggies. Pressure cook on high for 7 minutes. Wait a couple minutes and quick release all the pressure.