Pressure Cooker Cream of Artichoke Soup Recipe

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.