Pressure Cooker Creamy Haddock Tomato Soup with Potatoes, Carrots and Kale
My Pressure Cooker Creamy Haddock Tomato Soup with Potatoes, Carrots and Kale is a delicious way celebrate summer's local fresh harvest! And it's on the table in less than 10 minutes. (No haddock? No Problem! You can substitute your favorite white fish instead.) For a lower carb version, leave out the potatoes and carrots!
In your pressure cooker, lightly sautee onion and garlic in ghee until soft, about 3 minutes.
Add chicken stock, cubed carrots and potatoes, chopped herbs and peeled/chopped tomatoes. Bring to a simmer.
Layering my frozen haddock filets ontop of everything using my steamer rack insert -- the fish was just barely touching the goodies below but not fully submerged. I added generous seasoning and pressure cooked it for 6 minutes - then quick depressurized.
Carefully remove the steamer insert with the fish. And using a blender or immersion blender, puree part of the broth/veggies to thicken the liquid.
Add kale, cream and fish into the thickened broth and allow to sit on the warm function for 5-10 minutes.