Roasted Red Pepper Soup

Roasted Red Pepper Soup


Roasted Red Pepper Soup

Cooker Device: 
Power Pressure Cooker XL


Prep time
Cooking time
Total time


Red bell peppers-cut thick julienned
Red onions- cut thick julienned
Plum tomatoes- cut thick julienned
2 cloves
Of garlic minced
potato peeled, diced
6 cups
chicken stock
1 cup
Of white wine (Chardonnay)
2 tablespoons
olive oil
1 tablespoon
Sea Salt
1 tablespoon
White Pepper


  1. Place the inner pot into the Pressure Cooker. Place the oil in the inner pot. Press the Soup/Stew button. Set time to 15 min.
  2. Add the red peppers, garlic and onion. Cook until they get soft 3-4 minutes then add tomatoes, and white wine cook additional 2-3 minutes.
  3. Add the chicken stock and potato.
  4. Place the lid on the Pressure Cooker, lock the lid and switch the pressure release valve to closed.
  5. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL Button. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
  6. Carefully remove soup from the inner pot and transfer to blender to puree until smooth. Or use a stick blender.
  7. Serve.