Instant Pot Parsnip Bisque

  • 1 T. butter
  • 1 lb. Jerusalem artichokes, scrubbed and chopped
  • 2 large parsnips, peeled and chopped
  • 1 onion, chopped
  • 3 garlic cloves, peeled and minced
  • 5 sprigs fresh thyme
  • 2 ½ cups chicken stock
  • 1 cup heavy cream
  • Chopped chives, for garnish

In your Instant Pot on the sauté setting, melt the butter completely. Add the Jerusalem artichokes (aka sunchokes), parsnips, onion, and garlic. Sauté, stirring often, until the vegetables are tender enough that pressing them firmly against the side of the pot with a spoon has them giving a little.

Add the thyme leaves off the sprigs and sauté an additional 3 minutes.

Add the chicken stock and lock the lid in place. Pressure cook on high pressure for 15 minutes. Allow the pot to naturally release the pressure for 10 minutes before turning the valve to release any remaining pressure. Using an immersion blender, blend the soup well and stir in the heavy cream. Taste and adjust the seasonings before serving, topped with fresh chopped chives.

  • Yields: 4-6 servings
  • Preparation Time: 40 minutes
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