Description
A creamy and comforting potato soup made quickly in the Instant Pot, perfect for chilly evenings.
Ingredients
Scale
- 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
Instructions
- Peel and dice the potatoes, then set them aside.
- 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.
- Add the diced potatoes to the pot, followed by the broth, and stir well.
- Close the lid, set the valve to “Sealing,” and cook on “Manual” high pressure for 10 minutes.
- After the time is up, do a quick release of the pressure.
- Carefully open the lid and use a potato masher to mash some potatoes, leaving chunks for texture.
- Stir in heavy cream or milk, seasoning with salt and pepper to taste.
- If desired, activate the “Sauté” function again for a few minutes to heat everything through.
- 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