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- 2 cup coarsely chopped onions
- (preferably red)
- 4 cup boiling veg. stock (or
- 1 lbs thin-skinned potatoes
- peeled and cut into ½"
- 1 large red bell pepper, seeded and
- 4 cup fresh or frozen (defrosted)
- corn kernels
- 2 tbsp fresh or ½ t dried thyme
Heat some stock in the cooker. Cook the onions over medium-high heat, stirring frequently, for 1 minute. Add the rest of the stock, potatoes, red bell pepper, 1 c of corn, and thyme. (she notes here that if you are using fresh corn, add the cobs too for more sweetness). Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure ad cook for 4 minutes. (!!! i was impressed !!!) reduce the pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. Remove the corn cobs (if used). With a slotted spoon, put about 2 c cooked veggies into a food processor and puree them w/2 more c of the corn. (i just dumped the 2c corn into the cooker and used one of those hand-held blenders right in there to puree things together until it looked nice). Stir the puree back into the soup together with the remaining c of uncooked corn. Add salt and pepper and simmer until the just-added corn is tender, 2–3 minutes