Pressure Cooker Creamy Carrot Soup Recipes

PRESSURE COOKER CURRIED CARROT SOUP

Steps:

• Heat the oil in the pressure cooker. Stir in the onions, carrots, and garlic, and sauté about 5 minutes, until the onions soften. Stir in the turmeric, curry powder, cumin, and salt, and cook about a minute. Add the potatoes, vegetable broth, and apple juice.
• Lock the lid in place and cook on high pressure 5 minutes. Quick release the pressure.
• Allow to cool, and then blend in batches until it all is a smooth puree. (If you have an immersion blender, you don't have to let the soup cool down--just puree directly in the pot.)
• Stir in the lemon juice. Taste--add more salt if needed. Serve hot, with toasted pumpkin seeds, fresh cilantro, and a sprinkle of ground chiles.

PRESSURE COOKER CARROT SOUP

Steps:

• Press browning or sauté function (if using instant pot), add vegetable oil and when it starts shimmering, sauté the onions, chopped celery and garlic until soft. And spices and mix to combine until fragrant. Followed by the chopped carrots then cover with the chicken stock, mix all together and add the butter. Cover the pressure pot with its lid, use the soup function and adjust timing to 5 minutes or 4 minutes on high pressure if using instant pot.
• Once it is done, naturally release the pressure, open the lid and puree the content with an immersion blender or high-power blender. Check for salt and pepper and adjust accordingly. Serve in a bowl with some yummy garlic bread, any other crusty bread or on its own

PRESSURE COOKER CREAMY CARROT SOUP

Steps:

• Turn your pressure cooker to saute and add the butter. Cook until melted and add the diced onions. Add all of the remaining ingredients except the cream cheese to the pot and cook and close the lid and turn the valve to seal.
• Cook on high pressure for 5 minutes. Do a quick pressure release and add everything to a blender. Once smooth, add the cream cheese to the blender and blend on high for 2-3 minutes until everything is well blended.
• Optionally garnish with creme fraiche.
• (If you have a smaller blender, blend it in 2 batches and stir back together in the IP)

PRESSURE COOKER CREAM OF CARROT SOUP

Steps:

• Melt butter in a pressure cooker over medium heat; cook and stir onions and salt in the hot butter until onions become translucent, about 10 minutes. Add potato, celery, green onions, and garlic; cook until slightly tender, 3 to 5 minutes. Add carrots and vegetable stock; increase heat to high. Place lid on pressure cooker and lock. Set valve to 15 pounds per square inch (psi) or 'high', depending on model; bring to pressure. Reduce heat to medium-high and cook for 7 minutes.
• Transfer pressure cooker to sink; pour cold water over the cooker to release pressure. Return cooker to stove and remove the lid. Stir cream and curry powder into soup. Puree soup with an immersion blender until completely smooth. Season with salt and black pepper.