Pea and Watercress Soup Pressure Cooker Recipe

Pea And Watercress Soup Pressure Cooker Recipe

Ingredients

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

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 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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