This Electric Pressure Cooker Parsnip and Chestnut Soup Recipe is a creamy, comforting blend of parsnips and roasted chestnuts made easy.
An Electric Pressure Cooker Parsnip and Chestnut Soup Recipe brings together sweet, tender parsnips and rich, earthy chestnuts for a luxurious bowl of comfort. Using an electric pressure cooker ensures the vegetables cook evenly and soften perfectly, creating a silky texture without much hands-on time. It’s an elevated yet easy soup ideal for fall and winter.
With minimal prep, this recipe lets the electric pressure cooker do the heavy lifting. Chestnuts add a subtle nuttiness that pairs beautifully with the natural sweetness of parsnips, while aromatics like onion, garlic, and dried spices deepen the flavor. A quick blend at the end transforms everything into a smooth, restaurant-worthy soup.
This versatile soup works well as a cozy weeknight dinner, a make-ahead lunch, or a starter for holiday meals. It also reheats beautifully, making it a great batch-cooking option. Serve it with crusty bread, a drizzle of cream, or a sprinkle of fresh herbs to highlight the comforting flavors in every spoonful.
*may contain commissioned links
Ingredients
- 4 ounces small diced pancetta
- 1 yellow onion, diced
- 3 medium parsnips, peeled and sliced
- 1 medium carrot, peeled and sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 4 dashes of red pepper flakes, about 1/8 teaspoon
- 1 apple, peeled and chopped
- 1 quart chicken or vegetable stock
- olive oil for cooking
(Serves 4-6)
To Prepare:
- In an electric pressure cooker, add 2 teaspoons olive oil and pancetta, stir. Cook for 4 minutes, until crispy and remove, set aside.
- Add onion to pot and stir. Cook for 2 minutes and add parsnips, carrot and garlic, stir. Cook for 1 minute.
- Add salt, cumin, black pepper and red pepper flakes, stir. Add apple and stir. Pour broth over top and place lid on top.
- Steam for 30 minutes. Remove lid and pureed until smooth.
- Ladle soup into bowls and top with crispy pancetta. Enjoy!
Electric Pressure Cooker Parsnip and Chestnut Soup Recipe
Ingredients
- 4 ounces small diced pancetta
- 1 yellow onion diced
- 3 medium parsnips peeled and sliced
- 1 medium carrot peeled and sliced
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 4 dashes of red pepper flakes about 1/8 teaspoon
- 1 apple peeled and chopped
- 1 quart chicken or vegetable stock
- olive oil for cooking
Method
- In an electric pressure cooker, add 2 teaspoons olive oil and pancetta, stir. Cook for 4 minutes, until crispy and remove, set aside.
- Add onion to pot and stir. Cook for 2 minutes and add parsnips, carrot and garlic, stir. Cook for 1 minute.
- Add salt, cumin, black pepper and red pepper flakes, stir. Add apple and stir. Pour broth over top and place lid on top.
- Steam for 30 minutes. Remove lid and pureed until smooth.
- Ladle soup into bowls and top with crispy pancetta. Enjoy!