Electric Pressure Cooker Parsnip and Chestnut Soup Recipe

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:

1. In an electric pressure cooker, add 2 teaspoons olive oil and pancetta, stir. Cook for 4 minutes, until crispy and remove, set aside.
2. Add onion to pot and stir. Cook for 2 minutes and add parsnips, carrot and garlic, stir. Cook for 1 minute.
3. Add salt, cumin, black pepper and red pepper flakes, stir. Add apple and stir. Pour broth over top and place lid on top.
4. Steam for 30 minutes. Remove lid and pureed until smooth.
5. Ladle soup into bowls and top with crispy pancetta. Enjoy!