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| Servings: 4


  • ½ tablespoon olive oil
  • 2 – 3 medium potatoes, peeled and roughly diced
  • ½ cup peas
  • 1 large leek
  • 1 onion, diced
  • ½ cup milk
  • 4 cups stock, type to your taste
  • herbs and spices to taste: we used salt, pepper, garlic powder, onion powder, oregano

Turn the menu knob of pressure cooker to the ‘fry’ button and press start. Heat the oil. Add onions and leek and sauté until soft (about three minutes). Add herbs and spices and sauté for 30 seconds. Add the potatoes and peas and continue cooking for one minute.
Add in milk and stock. Place lid on the pressure cooker.
Press the ‘DIY’ button and using the ‘+/–‘buttons’, set the time for 10 minutes.

The timer will only start counting down once optimum pressure has been reached in the cooker. Press the ‘pressure release’ button in order to release pressure. Wait until there is no steam blowing.
Once all the pressure has been released, open the lid. Transfer the soup to a blender and blend in batches until smooth. Enjoy!

Recipe posted by: Melissa Ann Vermeulen
Photo: Melissa Ann Vermeulen

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