After a long day at work I don’t always have time to cook a hearty meal. I figured a pressure cooker could be just what I need to make a nutritious and tasty meal in no time.

Today I decided to use my pressure cooker for the first time and made a soup using basically what I had in my pantry. Here’s my Potato-Fennel Soup recipe:

  • 2 russet potatoes
  • 1 fennel bulb
  • 2 carrots
  • 1 celery stick
  • 1 yellow onion
  • 2 cloves of garlic
  • chicken broth (low sodium, 26 oz package)
  • 1 tbs vegetable oil
  • 1 tbs agave nectar (or sugar)
  • dried Italian herbs (optional)
  • salt and pepper (to taste)

Chop all vegetables in small chunks. Add the vegetable oil to the cooker and select the sautee setting. Once the oil is hot add the onions and sautee them for about 2 minutes, until tender. Then add the fennel, the carrots and the garlic, continue to sautee for another minute or two. Add the potatoes, the celery and the chicken broth. I like adding the agave nectar to bring out the flavors, but you can choose to substitute this with sugar. You can choose to add some dried Italian herbs for seasoning. If I had fresh ones in my fridge I would probably chop those instead, but since I didn’t have any I went with the dried herbs. Add salt and pepper to taste.

Set the pressure cooker to “high pressure” and time it to 8 minutes. When the soup is cooked quick release the pressure. Taste it for salt and add more if need be. With the use of a hand blender, puree the soup. I chose not to puree it all the way and left some texture in the soup to make it heartier.

I had my soup ready in less than 30 minutes including the prep time and it is yummy! 🙂

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