Pressure Cooked Sweet Potato Soup

Directions

Heat the butter in the pressure cooker.

Sauté 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, purée about 1 third of it and stir the purée back into the soup.

Stir in the remaining ½ teaspoon orange zest and salt to taste .

Heat thoroughly before serving.