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