Pressure Cooker Potato Soup

This soup is lovely garnished with fresh herbs. For a rich version substitute heavy cream for the yogurt. To turn it into a baked potato soup, top the soup with crumbled bacon and shredded cheese.

Serves: 4Hands-on: 25 minutesTotal: 1 hour 25 minutesDifficulty: Medium

Serves: 4


  • 1 Tbsp. extra-virgin olive oil
  • 1 medium onion, peeled and diced
  • 1 stalk celery, diced
  • 4 medium Yukon gold potatoes, peeled and diced
  • 6 cups vegetable broth
  • 2 tsp. salt
  • 1⁄2 tsp. ground white pepper
  • 1 cup whole-milk plain yogurt
  • 1⁄4 cup chopped parsley


  • Heat olive oil in an uncovered pressure cooker over medium heat. Sauté the onion and celery (about 5 minutes). Add potatoes and broth. Close and lock the lid.
  • Turn the heat up to high. When the cooker reaches pressure, lower the heat to the minimum needed to maintain pressure. Cook for 5 to 8 minutes at high pressure.
  • Remove from the heat and allow the pot to sit for 30 minutes before carefully releasing any residual pressure.
  • Purée with immersion blender, then add salt and white pepper. Stir in the yogurt and ladle into individual bowls. Garnish with parsley.