Pressure Cooked Sweet Potato Soup

Ingredients

Directions

Heat the butter in the pressure cooker.

Saute the onions until soft, about 3 minutes.

Add the celery and grated potatoes and toss to coat with the butter.

Add the grated apples, stock, 1 teaspoon orange zest, and salt.

Lock the lid in place and over high heat bring to high pressure.

Adjust the heat to maintain high pressure, and cook for 4 minutes.

Let the pressure drop naturally or use a quick-release method.

Remove the lid, tilting it away from you to allow any excess steam to escape.

If the soup seems too thin, puree about 1 third of it and stir the puree back into the soup.

Stir in the remaining 1/2 teaspoon orange zest and salt to taste .

Heat thoroughly before serving.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.