pressure cooker carrot soup
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.
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yield
2 serving(s)
prep time
15 Min
cook time
15 Min
method
Pressure Cooker/Instant Pot
Ingredients For pressure cooker carrot soup
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4 lgcarrots (no need to peel)
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2 Tbspolive oil
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1 cchopped yellow onion
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1 Tbspminced garlic
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2 stalkcelery, chopped
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2 tsppaprika (smoked is best)
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1 tspground cumin (or more, to taste)
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salt and pepper, to taste
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3 cchicken broth
How To Make pressure cooker carrot soup
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1Trim 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.
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2Add 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.
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3Use the quick release to drop the pressure quickly and then open the lid.
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4Puree the soup in batches and return to pan. Reheat without pressure and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pressure Cooker Carrot Soup:
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