Quick Cream of Carrot Soup in the Pressure Cooker

Ingredients 0/12

Directions

Melt the butter in your pressure cooker over medium heat. Add the onions and a pinch of salt, cooking and stirring until the onions turn translucent, which should take about 10 minutes. Toss in the potato, celery, green onions, and garlic, and cook for another 3 to 5 minutes until they start to soften. Next, stir in the carrots and vegetable stock, then increase the heat to high. Secure the lid on your pressure cooker and lock it in place. Set the valve to high pressure (around 15 psi), and once it reaches pressure, lower the heat to medium-high and let it cook for 7 minutes. When the time’s up, carefully release the pressure by running cold water over the cooker in the sink. Once it’s safe to open, remove the lid and stir in the cream and curry powder. Blend the soup with an immersion blender until it’s completely smooth, then taste and adjust the seasoning with salt and pepper as needed.