Directions

1. Set to "sear" and add oil. When hot, add onions and garlic. When onions are soft and golden brown, add parsley, thyme, peas, and potatoes. Stir.
2. Season with sea salt and fresh ground black pepper. Pour in vegetable stock.
3. Close lid and lock. Set to "soup" and adjust for 8 minutes.
4. When done, quick release and make sure all pressure is released before opening lid. Carefully open lid. Using an immersion (stick) blender, puree until smooth.
5. Season to taste with sea salt and fresh ground black pepper. Ladle into bowls. Garnish each with a few peas and parsley leaves.