Pressure Cooker Cream of Artichoke Soup Recipe

Pressure cooker cream of artichoke soup recipe. A very healthy and easy vegetable soup cooked in a pressure cooker. #pressurecooker #instantpot #soup #dinner #homemad #easy #healthye
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 23m
  • Ready In: 33m

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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.

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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.

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