Pressure Cooker Cream of Artichoke Soup Recipe
- Cuisine: Jewish
- Course: Main Dish
- Skill Level: Beginner
-
Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 23m
- Ready In: 33m
Average Member Rating
(5 / 5)
1 People rated this recipe
Related Recipes:
-
Slow Cooker Hamburger Soup Recipe
-
Air Fryer Korean Mandu Recipe
-
Instant Pot Korean Bibimbap Recipe
-
Air Fryer Shrimp Po Boys Recipe
-
Air Fryer Ravioli Recipe
Nutritional Info
This information is per serving.
-
Calories
207.2 -
Fat
10.6 g -
Saturated Fat
5.8 g -
Polyunsaturated Fat
0.3 g -
Cholesterol
52.0 mg -
Carbohydrate
12.9 g -
Sodium
1,041.7 mg -
Potassium
365.4 mg -
Fiber
1.6 g -
Sugars
3.0 g -
Protein
15.8 g
Pressure cooker cream of artichoke soup recipe. A very healthy and easy vegetable soup cooked in a pressure cooker. You may also like Coconut Shrimp Soup, another healthy soup cooked in a pressure cooker.
Looking for more pressure cooker recipes? We have a big collection of them, please check it out-Pressure Cooker Recipes
Pressure Cooker Cream of Artichoke Soup Recipe
Ingredients
- 2 pounds (960 g) frozen artichoke hearts, thawed
- 2 cups (500 ml) water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons unsalted butter
- 2 cloves garlic, peeled and minced
- 1 medium white onion, peeled and chopped
- 4 cups (1 L) vegetable broth
- 1/2 cup (125 ml) cold water mixed with 2 tablespoons cornstarch
- 1 cup (250 ml) heavy cream
- salt and freshly ground black pepper, to taste
Method
Step 1
In a food processor, combine thawed artichoke hearts. Chop. Add the water and lemon juice and process until smooth.
Step 2
In a 7-quart (7 L) pressure cooker, melt the butter over medium heat. Add minced garlic and chopped onion to hot butter, reduce heat to medium, and cook, stirring often, until the onion begins soften, for about 3 minutes. Pour in the artichoke mixture and vegetable broth.
Step 3
Close the pot and lock the lid. Set the heat to high pressure. Set the time to cook for 8 minutes.
Step 4
Remove the cooker from the heat. Using the Quick Release method, open pressure cooker.
Step 5
Stir the cornstarch mixture into the heavy cream, then whisk into the soup. Using an immersion blender, purée the soup in the pot until smooth. Season to taste with salt and black pepper.
Step 6
Simmer, uncovered, over medium heat, stirring a few times, for 15 minutes to thicken.
Step 7
Ladle the soup into soup bowls. Serve hot.
