Cream of artichoke

600 g frozen artichoke hearts

300 g potatoes in pieces

1 onion, minced

1 tbsp fresh cream

1 l chicken broth

Salt, pepper

Put all the ingredients in the bowl of the instant pot except for the fresh cream

Switch the instant pot to pressure cooking 15min

At the end of cooking, mix with the fresh cream

You can sprinkle the velouté with a dash of olive oil on the plate