Description
A delicious creamy vegetable soup made in the pressure cooker.
Ingredients
Scale
- 1 tablespoon butter
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 2 tablespoons all-purpose flour
- 3 cups chicken broth (or vegetable broth for vegetarian option)
- 1 cup diced potatoes
- 1 cup corn kernels
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
Instructions
- Set the pressure cooker to sauté mode. Add butter and let it melt.
- Add diced carrots, celery, and onion. Sauté for 4–5 minutes until they begin to soften.
- Sprinkle in the garlic powder, salt, and pepper. Stir well.
- Add flour and stir constantly for 1–2 minutes to form a roux.
- Gradually pour in the chicken broth while stirring to avoid lumps.
- Add potatoes and corn kernels. Mix everything together.
- Seal the lid and pressure cook on high for 6 minutes.
- Carefully quick-release the pressure once done.
- Open the lid, switch to sauté mode, and stir in the heavy cream.
- Use an immersion blender to partially blend the soup (optional) for extra creaminess.
- Serve hot with biscuits or crusty bread. Garnish with parsley if desired.
Notes
- This soup can be easily customized with your favorite vegetables.
- For a vegan option, substitute cream with coconut milk and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg