Instant pot soup recipes

Why Make This Recipe

There are few meals as comforting as a warm bowl of potato soup. This Instant Pot Potato Soup recipe is especially cherished for its creamy texture and rich flavor. It’s perfect for a chilly evening or a quick lunch, and the best part? You can make it in just a fraction of the time it would normally take. Using an Instant Pot not only speeds up the cooking process but also locks in flavors, making each bite satisfying and delicious.

How to Make Instant Pot Potato Soup

Making this creamy potato soup is easy, thanks to the Instant Pot. You will need just a handful of ingredients and some time to enjoy a hearty meal. Follow these steps closely for the best results.

Ingredients:

• 4-5 medium potatoes, peeled and diced
• 1 onion, diced
• 2-3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or milk
• Salt and pepper, to taste
• Optional toppings: shredded cheese, crispy bacon, chopped green onions

Directions:

1. Start by peeling and dicing the potatoes. Set them aside.
2. Turn on the Instant Pot and set it to the “Sauté” function. Add the diced onion and minced garlic. Cook for about 2-3 minutes until the onion is translucent.
3. Add the diced potatoes to the pot, followed by the broth. Make sure to stir everything well.
4. Close the lid of the Instant Pot and set the valve to “Sealing.” Cook on “Manual” high pressure for 10 minutes.
5. Once the cooking time is up, do a quick release of the pressure.
6. Carefully open the lid and use a potato masher to mash the potatoes a bit, leaving some chunks for texture.
7. Stir in the heavy cream or milk. Season with salt and pepper according to your taste.
8. If you like, you can turn the Instant Pot back to “Sauté” for a few minutes to heat everything through again.
9. Serve hot in bowls, adding your favorite toppings.

How to Serve Instant Pot Potato Soup

This potato soup is delightful on its own or paired with a slice of warm bread. Top it with shredded cheese, crispy bacon bits, or freshly chopped green onions for added flavor. You can also serve it with a side salad to make it a complete meal.

How to Store Instant Pot Potato Soup

Leftovers can be stored easily. Allow the soup to cool, then place it in an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you’d like to store it longer, consider freezing it. Just make sure to leave some space in the container as the soup will expand when frozen.

Tips to Make Instant Pot Potato Soup

• Choose waxy potatoes like Yukon Gold for a creamier texture.
• To make the soup more flavorful, sauté the onions and garlic for a couple of extra minutes.
• Adjust the consistency with more or less cream or broth, depending on your preference.
• If you want an extra kick, add some spices like paprika or cayenne pepper.

Variation

Feel free to add other vegetables like carrots, celery, or corn for more flavor and nutrition. You can also swap the heavy cream for non-dairy milk or a lower-fat cream option to lighten the meal.

FAQs

1. Can I make this soup dairy-free? Yes, you can use non-dairy milk or broth instead of heavy cream.
2. Can I add meat to the soup? Absolutely! Cooked bacon or sausage can be delicious additions.
3. How can I thicken the soup? Use a potato masher to mash a portion of the potatoes to thicken the soup.
4. Can I use frozen potatoes? Yes, but the cooking time may need to be adjusted slightly.
5. How long does it take to cook? The total cooking time is about 20 minutes, including pressure build-up and release.
6. Is this soup gluten-free? Yes, the basic recipe is gluten-free, but always check your broth for gluten content.
7. Can I add cheese directly into the soup? Yes, adding cheese will make it extra creamy!
8. What is the best way to reheat the soup? Reheat on the stove or in the microwave until heated through; add a little broth or water if it’s too thick.

Enjoy your homemade Instant Pot Potato Soup! Each spoonful is sure to bring warmth to your day.

Instant Pot Potato Soup

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• Author: john-morgan35
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A creamy and comforting potato soup made quickly in the Instant Pot, perfect for chilly evenings.

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Ingredients

Scale 1x2x3x

• 4–5 medium potatoes, peeled and diced
• 1 onion, diced
• 2–3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or milk
• Salt and pepper, to taste
• Optional toppings: shredded cheese, crispy bacon, chopped green onions

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Instructions

1. Peel and dice the potatoes, then set them aside.
2. Turn on the Instant Pot and set it to the “Sauté” function. Add diced onion and minced garlic, cooking for about 2-3 minutes until translucent.
3. Add the diced potatoes to the pot, followed by the broth, and stir well.
4. Close the lid, set the valve to “Sealing,” and cook on “Manual” high pressure for 10 minutes.
5. After the time is up, do a quick release of the pressure.
6. Carefully open the lid and use a potato masher to mash some potatoes, leaving chunks for texture.
7. Stir in heavy cream or milk, seasoning with salt and pepper to taste.
8. If desired, activate the “Sauté” function again for a few minutes to heat everything through.
9. Serve hot with your favorite toppings.

Notes

For extra flavor, sauté the onions and garlic for a slightly longer time. Optional spices such as paprika or cayenne can be added for a kick.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Soup
• Method: Instant Pot
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 4g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 50mg