Pressure Cooker Poor Mans Potato Soup Food
PRESSURE-COOKER POTATO SOUP
I decided to add some character to a basic potato chowder with roasted red peppers. The extra flavor gives a deliciously unique twist to an otherwise ordinary soup.-Mary Shivers, Ada, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- Place first 9 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup Parmesan cheese, bacon, cilantro and remaining cream. Cook and stir until slightly thickened, 6-8 minutes. Serve with remaining cheese.
Nutrition Facts : Calories 289 calories, Fat 19g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 848mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
PRESSURE COOKER POOR MAN'S POTATO SOUP
Provided by Kitschen Cat
Time 20m
Number Of Ingredients 8
Steps:
- Pour chicken broth into pressure cooker, then add green onions, hash browns, salt and pepper.
- Lock lid and set to high pressure for 5 minutes.
- When time is up, let sit for 5 minutes then release all remaining pressure.
- Turn onto sauté or simmer setting and stir in heavy cream.
- Sprinkle in cheddar cheese, stirring constantly to break up any chunks. Continue stirring until all cheese is melted and soup has thickened up.
- Serve sprinkled with extra cheddar cheese and sliced green onions.
PRESSURE COOKER POTATO AND CHEESE SOUP
Nothing like a great bowl of potato soup done quicker than you could believe with your pressure cooker!
Provided by TishT
Categories Potato
Time 23m
Yield 10 cups
Number Of Ingredients 8
Steps:
- Put potatoes, onions, salt and water in cooker.
- Close cooker.
- Bring to full pressure on high heat.
- Reduce heat and cook for 3 minutes Remove cooker from heat.
- allow to cool naturally, till there is no pressure inside cooker Open cooker.
- Mix the mixture smooth in a blender or mash it through a sieve.
- Return soup to cooker.
- Add milk and pepper.
- Place cooker on medium heat and bring to boil, stirring constantly.
- Add cheese and stir till cheese melts.
- Serve immediately, garnish with parsley.
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- Cook bacon until crispy in the method of your choice. If you've never tried it in the oven, I highly recommend that. Make sure you reserve the fat!
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- Peel the potatoes and cut into bite-size chunks. You can keep the skin on if desired.Please note: the lid of the pressure cooker must be off while using the browning or sautéing function. Also, the pressure pot takes at least 5 minutes to build up when in the cooking mode and that doesn't include the active cooking time. The timer would count down when it starts cooking.
- Using the browning/ sauteeing function: Add the butter to the pot and let it melt, then add the chopped onions and cook for about 1 minute stirring continuously until soft, followed by the minced garlic, quickly stir along with the soft onion until fragrant.
- Add the chopped potatoes and stir to combine. Pour over the chicken stock, pepper and then close the lid of the pressure cooker and set to 7 minutes using the soup function.
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- Put the lid on, turn the valve to sealing, and select Manual high pressure for 3 minutes. (Note: It will take about 20 minutes to pressurize.)
- Once the cook time is over, do a gradual quick release by slowly opening the valve to release the pressure. (You don't want to let it all release at once or it could sputter and foam.)
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