Creamy Roasted Red Pepper Soup Pressure Cooker Recipe

Creamy Roasted Red Pepper Soup Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure

• ¼ cup (½ stick) unsalted butter
• 1 large white onion, chopped
• 1 jar roasted red peppers, drained, or 6 red bell peppers, roasted
• 2 large russet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
• 1 jalapeno pepper, seeded
• 1 teaspoon Worcestershire sauce, or to taste
• 4 cups chicken or vegetable broth
• 2 cups organic heavy cream, or 1 cup heavy cream whisked with 1 cup plain Greek yogurt
• salt

Method

1. In a 5- to 7-quart pressure cooker, melt the butter over medium heat
2. When it foams, add the onion, reduce the heat to medium-low, and cook, stirring a few times, until it begins to soften, about 3 minutes
3. Add the peppers, potatoes, jalapeno, Worcestershire, and broth
4. The broth should just barely cover the potatoes, peppers, and onion; it’s okay if a few potato edges are exposed
5. Close and lock the lid
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. Set a timer to cook for 6 minutes
9. Remove the pot from the heat
10. Open the cooker with the Quick Release method
11. Be careful of the steam as you remove the lid
12. Puree the soup in the pot using an immersion blender
13. Taste for salt
14. Stir in the cream and simmer over low heat 5 to 10 minutes to bring back to serving temperature
15. Do not boil
16. Serve immediately

ROASTING PEPPERS

1. Char the skin over a gas flame (hold the pepper using a long fork to do this) or under the broiler or on a grill
2. Let the skin blacken all over, turning the pepper as needed
3. Once blackened, place the pepper in a plastic bag, seal it, and let it steam for about 5 minutes
4. The blistered skin will not slip off; remove it, the stem, and the seeds with your fingers

Full List of Broth Recipes
Full List of Soup Recipes