Pea and Watercress Soup Pressure Cooker Recipe

Recipe Category: Pressure-Cooker


Pea And Watercress Soup Pressure Cooker Recipe


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

  • 2 tablespoons butter
  • 1 large white onion, chopped
  • 2 large russet potatoes, peeled and quartered
  • 4 cups vegetable or chicken broth
  • sea salt and freshly ground white pepper
  • 1 (12-ounce) package frozen petite peas, thawed
  • 2 bunches watercress, rinsed well, tough stems removed, with 4 sprigs set aside for garnish
  • 2 tablespoons white miso
  • ½ cup half-and-half or unsweetened soy milk


  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 potatoes and broth
  4. The broth should just barely cover the potatoes and onion; it’s okay if a few potato edges are exposed
  5. Stir in a pinch of salt and some white pepper and stir to distribute the potatoes and onion into as even a layer as possible
  6. Close and lock the lid
  7. Set the burner heat to high
  8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  9. Set a timer to cook for 6 minutes
  10. Remove the pot from the heat
  11. Open the cooker with the Quick Release method
  12. Be careful of the steam as you remove the lid
  13. Add the peas and watercress and cook, uncovered, over medium heat until the greens are wilted but still bright green, 3 to 4 minutes
  14. Puree the soup in the pot using an immersion blender
  15. Place a little of the soup in a cup and add the miso
  16. Mix well with a fork and return to the soup pot
  17. Stir in the half-and-half and taste for salt
  18. Serve immediately, garnished with a watercress sprig

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