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Instant Pot Creamy Potato Soup

Instant Pot Creamy Potato Soup
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A creamy and comforting Instant Pot Potato Soup recipe that’s quick and easy to make.

Ingredients

Scale
  • 1 tbsp olive oil or butter
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 lbs russet potatoes, peeled and diced into 1-inch cubes
  • 4 cups chicken or vegetable broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/2 cup heavy cream or milk
  • 1 cup shredded cheddar cheese (for serving)
  • Cooked bacon bits, chopped fresh chives, or green onions (for garnish)

Instructions

  1. Set Instant Pot to SAUTE mode. Add olive oil or butter. Once hot, add chopped onion and cook until softened, about 3-4 minutes.
  2. Add minced garlic and cook for 1 minute more until fragrant. Press CANCEL.
  3. Add diced potatoes, chicken or vegetable broth, salt, pepper, and dried thyme to the Instant Pot. Stir to combine.
  4. Secure the lid and set the pressure release valve to SEALING. Cook on MANUAL (or Pressure Cook) HIGH pressure for 8 minutes.
  5. Once cooking is complete, allow a Natural Pressure Release (NPR) for 5 minutes, then carefully quick release any remaining pressure.
  6. Remove the lid. Use an immersion blender to partially blend the soup, leaving some chunks of potato for texture. Alternatively, mash some of the potatoes with a potato masher.
  7. Stir in the heavy cream or milk. Taste and adjust seasonings as needed.
  8. Serve hot, garnished with shredded cheddar cheese, bacon bits, and chives/green onions.

Notes

  • For a richer soup, use heavy cream. For a lighter version, milk or half-and-half can be used.
  • Adjust the amount of salt and pepper to your preference.
  • Feel free to add other vegetables like celery or carrots along with the onions.

Nutrition

Find it online: https://www.masterthecook.com/instant-pot-potato-soup/