There’s nothing quite like a cozy bowl of Instant Pot Potato Soup on a chilly day. It’s the kind of comfort food that instantly transports me back to my childhood, sitting around the kitchen table with my family, the aroma of simmering potatoes and creamy broth filling the air. Growing up, my mom would make the most delicious Instant Pot Potato Soup, and it’s a recipe I’ve treasured and perfected over the years.
The secret to her Instant Pot Potato Soup was the perfect blend of ingredients and the magic of the Instant Pot. She’d start by sautéing onions and garlic, then add in tender chunks of potatoes, creamy broth, and a touch of heavy cream. The Instant Pot would work its magic, transforming these simple ingredients into a velvety, comforting soup that was the ultimate in cozy, satisfying goodness.
Table of Contents
Why This Instant Pot Potato Soup Recipe Will Become Your Go-To
The Secret Behind Perfect Instant Pot Potato Soup
What makes this Instant Pot Potato Soup recipe so special is the way the Instant Pot cooks the potatoes to perfection. By using the pressure cooking function, the potatoes become incredibly tender and release their natural starches, creating a thick, creamy base without the need for heavy cream or flour. The result is a potato soup that’s rich, indulgent, and remarkably easy to make.
Essential Ingredients You’ll Need
– Potatoes: The foundation of this soup. I recommend using a combination of Yukon Gold and russet potatoes for the perfect texture.
– Onion: Sautéed onion adds depth of flavor and aroma to the soup.
– Garlic: Fresh garlic is a must for maximum flavor.
– Chicken or Vegetable Broth: The liquid base that brings everything together.
– Heavy Cream: A touch of heavy cream adds luxurious creaminess.
– Butter: For sautéing the onions and garlic.
– Salt and Pepper: To season the soup to perfection.
Step-by-Step Instant Pot Potato Soup Instructions
Preparing Your Instant Pot Potato Soup
This Instant Pot Potato Soup comes together quickly, with just a few simple steps. The total cooking time, from start to finish, is around 30 minutes, making it the perfect weeknight meal. All you’ll need is your Instant Pot and a few basic kitchen tools.
1- Start by sautéing the onions and garlic in the Instant Pot using the “Sauté” function. This will help develop the flavors and aroma.
2- Add the cubed potatoes, broth, and seasonings to the pot, then secure the lid and set the Instant Pot to the “Soup” setting. The pressure cooking will work its magic, transforming the potatoes into a creamy, velvety base.
3- Once the timer goes off, carefully release the pressure and open the lid. The potatoes should be tender and easily mashed with a fork.
4- Use an immersion blender to partially purée the soup, leaving some chunky potato pieces for texture.
5- Stir in the heavy cream and adjust the seasoning as needed.
6- Ladle the Instant Pot Potato Soup into bowls and serve hot, garnished with chopped chives or crispy bacon if desired.
Pro Tips for Success
To ensure your Instant Pot Potato Soup turns out perfectly every time, here are a few expert tips:
– Resist the urge to overfill your Instant Pot. The soup will expand as it cooks, so leave about 2-3 inches of headspace.
– For a thicker, creamier soup, use a higher ratio of Yukon Gold potatoes to russets.
– Don’t be afraid to experiment with different herbs and seasonings to find your perfect flavor profile.
– If the soup is too thick, add a splash of broth or milk to thin it out. If it’s too thin, let it simmer on the “Sauté” function to reduce.
Serving and Storing Your Instant Pot Potato Soup
Perfect Pairings for Instant Pot Potato Soup
Instant Pot Potato Soup is the ultimate comfort food, and it pairs beautifully with a variety of sides and accompaniments. Try serving it with crusty bread, a fresh green salad, or a platter of crunchy vegetables for dipping. For a heartier meal, top the soup with crispy bacon, shredded cheddar cheese, or a dollop of sour cream.
Storage and Make-Ahead Tips
This Instant Pot Potato Soup recipe makes a generous portion, so you’ll likely have leftovers. Luckily, it stores and reheats beautifully. Simply transfer any leftover soup to an airtight container and refrigerate for up to 4 days. When you’re ready to enjoy it again, just reheat on the stovetop or in the microwave until piping hot.
You can also make this soup ahead of time and freeze it for longer-term storage. Once cooled, pour the soup into freezer-safe containers or bags and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Variations and Dietary Adaptations for Instant Pot Potato Soup
Creative Instant Pot Potato Soup Variations
While this classic Instant Pot Potato Soup is delicious as-is, there are plenty of ways to put your own spin on it. Try adding diced ham or crumbled bacon for a heartier meal, or stir in some grated cheddar cheese or shredded chicken for a more substantial soup. You can also experiment with different herbs, such as rosemary, thyme, or parsley, to change up the flavor profile.
Making Instant Pot Potato Soup Diet-Friendly
For a lighter, more diet-friendly version of Instant Pot Potato Soup, you can substitute low-fat or non-fat milk for the heavy cream, or use a plant-based milk alternative like almond or oat milk. To make it gluten-free, simply omit the flour or use a gluten-free thickener like cornstarch or arrowroot powder. And for a vegan Instant Pot Potato Soup, swap the butter for olive oil or plant-based butter, and use a vegetable broth instead of chicken.
Frequently Asked Questions
Q: Can I use all russet potatoes instead of a combination?
A: Yes, you can use all russet potatoes if that’s what you have on hand. The texture may be slightly less creamy, but the soup will still be delicious.
Q: How long does Instant Pot Potato Soup take to cook?
A: The total cooking time for this Instant Pot Potato Soup recipe is around 30 minutes, including the time to sauté the onions and garlic, as well as the pressure cooking time.
Q: Can I make this soup in advance and reheat it?
A: Absolutely! This Instant Pot Potato Soup is the perfect make-ahead meal. Simply store any leftovers in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Q: How can I thicken the soup if it’s too thin?
A: If your Instant Pot Potato Soup is a bit on the thin side, you can easily thicken it up. Just let the soup simmer on the “Sauté” function for 5-10 minutes, stirring occasionally, to allow some of the liquid to evaporate and the starch from the potatoes to thicken the soup.
Q: Can I use low-fat or non-fat milk instead of heavy cream?
A: Yes, you can substitute low-fat or non-fat milk for the heavy cream in this recipe. The soup may not be quite as rich and creamy, but it will still be delicious.
Instant Pot Potato Soup
- Total Time: 30
- Yield: 6
Description
Indulge in the rich, velvety texture and comforting flavors of this Instant Pot Potato Soup. Made with simple ingredients and ready in just 30 minutes, this easy recipe is perfect for a cozy meal on a chilly day.
Ingredients
– 3 lbs Yukon Gold potatoes, peeled and cubed
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– 2 tbsp unsalted butter
– 1 tsp dried thyme
– Salt and black pepper to taste
– Toppings: Crispy bacon bits, grated cheddar cheese, chopped chives
Instructions
1. 1. Set the Instant Pot to sauté mode. Melt the butter and add the diced onion. Cook for 3-4 minutes until translucent.
2. 2. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
3. 3. Add the cubed potatoes and broth to the Instant Pot. Secure the lid and set the pressure cook function to 10 minutes.
4. 4. Once the cooking time is up, allow the pressure to release naturally for 5 minutes, then do a quick release.
5. 5. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend until desired consistency.
6. 6. Stir in the heavy cream and season with salt, pepper, and dried thyme to taste.
7. 7. Serve the Instant Pot Potato Soup warm, garnished with crispy bacon bits, grated cheddar cheese, and chopped chives.
Notes
– For a thicker soup, blend only half of the potatoes and stir them back into the remaining chunky soup.
– Swap the heavy cream for milk or half-and-half for a lighter version.
– Top with other favorite toppings like sour cream, scallions, or croutons.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Conclusion
Instant Pot Potato Soup is the ultimate comfort food, and this recipe is sure to become a new family favorite. With its velvety texture, rich flavor, and easy prep, it’s the perfect meal for a cozy night in. So grab your Instant Pot and get ready to enjoy a bowl of this warm, satisfying soup. Don’t forget to let me know how it turns out – I’d love to hear your thoughts!
