Pressure Cooker Carrot Soup

Mikekey avatar
By Mikekey *
from Seattle, WA

This uses a small 4-quart stovetop pressure cooker. Easily doubled for larger cookers. Serve with a dollop of sour cream or plain yogurt and naan bread.

serves 2
prep time 15 Min
cook time 15 Min
method Pressure Cooker/Instant Pot

Ingredients

  •   4 large
    carrots (no need to peel)
  •   2 Tbsp
    olive oil
  •   1 c
    chopped yellow onion
  •   1 Tbsp
    minced garlic
  •   2 stalk(s)
    celery, chopped
  •   2 tsp
    paprika (smoked is best)
  •   1 tsp
    ground cumin (or more, to taste)
  •  
    salt and pepper, to taste
  •   3 c
    chicken broth
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How To Make

  • 1
    Trim ends from carrots and cut carrots into 1" chunks. Saute all the vegetables in olive oil in a 4 qt. pressure cooker over medium-high for a few minutes. Add paprika and cumin and fry gently for a few moments, being careful not to burn.
  • 2
    Add stock, lock the lid, bringing to pressure over high heat. When the cooker reaches high pressure turn down the heat to maintain that pressure and cook for 9 minutes.
  • 3
    Use the quick release to drop the pressure quickly and then open the lid.
  • 4
    Puree the soup in batches and return to pan. Reheat without pressure and serve.

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