I don’t have a picture of the soup I made tonight because just as I was about to post it, my camera battery went kaput. But I can tell you that it came out spectacular AND once again, I LOVE LOVE LOVE my pressure cooker. I can’t believe I went so long without one. I used it twice today. I made brown rice for lunch, and then later in the afternoon I made Curried Yellow Split Pea Soup from Susan over at the fatfreevegan blog. Her recipe is actually based on a recipe from Great Vegetarian Cooking Under Pressure by Lorna Sass. I made a few slight changes. I added one small diced jalapeno pepper and I used homemade vegetable stock (which I made in the pressure cooker when I first got it a few weeks ago). I also cooked it in the pressure cooker for 10 minutes instead of 6. Actually, I quick-released the pressure under cold running water, but when I found that it wasn’t finished cooking, I brought it back up to pressure and cooked it for another 4 minutes. Then I let it sit on the stove so that the pressure could decrease naturally. Oh, how I love my pressure cooker!