There’s nothing quite like a steaming bowl of Instant Pot Potato Soup on a chilly winter day. It’s the kind of comfort food that instantly transports me back to my grandma’s kitchen, where the aroma of simmering potatoes and fragrant herbs would fill the air. Growing up, Instant Pot Potato Soup was a family staple – a recipe that brought us all together around the table, sharing stories and savoring every delicious spoonful.
Why This Instant Pot Potato Soup Recipe Will Become Your Go-To
One of the things I love most about this Instant Pot Potato Soup recipe is how easy it is to make. With the power of the Instant Pot, you can have a hearty, flavor-packed soup on the table in no time at all. No more hours of simmering on the stovetop – the Instant Pot does all the work, infusing the potatoes, vegetables, and creamy broth with incredible depth of flavor.
The Secret Behind Perfect Instant Pot Potato Soup
The secret to this Instant Pot Potato Soup’s success lies in the perfect balance of ingredients and cooking techniques. By using a combination of starchy Russet potatoes and creamy Yukon Golds, you get a soup that’s both thick and velvety smooth. And the addition of sautéed onions, garlic, and bacon (because, let’s be honest, everything’s better with bacon) adds a savory, umami-rich base that takes this Instant Pot Potato Soup to the next level.
Essential Ingredients You’ll Need
– Russet potatoes: These starchy spuds help thicken the soup and give it a heartier texture.
– Yukon Gold potatoes: The perfect complement to the Russets, Yukon Golds lend a creamy richness to the soup.
– Onion: Sautéed onions add depth of flavor and sweetness.
– Garlic: Fresh garlic is essential for that signature aroma and flavor.
– Bacon: Crispy bacon bits add a smoky, salty kick.
– Chicken or vegetable broth: The liquid base that brings everything together.
– Heavy cream or half-and-half: For a luxuriously creamy texture.
– Fresh thyme and parsley: Aromatic herbs that brighten the soup.
– Salt and pepper: To season and balance the flavors.
Step-by-Step Instant Pot Potato Soup Instructions
Preparing Your Instant Pot Potato Soup
Instant Pot Potato Soup is a quick and easy recipe that comes together in under an hour, start to finish. You’ll need your trusty Instant Pot, a few basic kitchen tools, and a little bit of prep work to get this comforting soup on the table.
1- Start by dicing the Russet and Yukon Gold potatoes into 1-inch cubes. This ensures they’ll cook evenly in the Instant Pot.
2- Sauté the onions and garlic in the Instant Pot using the “Sauté” function until they’re fragrant and soft.
3- Add the diced potatoes, broth, thyme, salt, and pepper. Secure the lid and cook on high pressure for 10 minutes.
4- Once the cooking time is up, carefully release the pressure and remove the lid. The potatoes should be fork-tender at this point.
5- Using an immersion blender, partially puree the soup, leaving some chunks for texture.
6- Stir in the heavy cream or half-and-half, top with crispy bacon bits, fresh parsley, and serve piping hot.
Pro Tips for Success
– For an extra-creamy soup, blend half the potatoes before adding the cream.
– Adjust the cooking time if you prefer your potatoes more or less tender.
– Garnish with shredded cheddar cheese, chives, or a dollop of sour cream for extra flavor.
– Be careful when releasing the pressure – the steam can be very hot!
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. Serve it with a fresh, crisp salad for a light and balanced meal. Or, for a heartier dinner, pair it with crusty bread, buttery rolls, or grilled cheese sandwiches.
Storage and Make-Ahead Tips
Leftover Instant Pot Potato Soup keeps well in the fridge for up to 4 days. To reheat, simply warm it on the stovetop or in the microwave, stirring occasionally. The soup also freezes beautifully for up to 3 months. When ready to serve, thaw it in the fridge overnight and reheat as needed.
Variations and Dietary Adaptations for Instant Pot Potato Soup
Creative Instant Pot Potato Soup Variations
Looking to switch things up? Try adding diced ham or smoked sausage for a heartier, more substantial soup. For a touch of spice, stir in some diced jalapeños or a sprinkle of cayenne pepper. You can also experiment with different herbs, like rosemary or sage, to change the flavor profile.
Making Instant Pot Potato Soup Diet-Friendly
To make this Instant Pot Potato Soup recipe more diet-friendly, you can substitute low-fat or non-dairy alternatives for the heavy cream. Unsweetened almond milk or coconut milk work great. For a gluten-free version, simply use a gluten-free broth. And for a vegan take, swap the bacon for crispy tofu or tempeh.
Frequently Asked Questions
Q: Can I use all Russet potatoes instead of a mix?
A: Absolutely! While the combination of Russets and Yukon Golds creates a wonderfully creamy texture, you can certainly use all Russet potatoes if that’s what you have on hand.
Q: How long does the Instant Pot Potato Soup take to cook?
A: The total cook time for this recipe is about 45 minutes, including the time it takes for the Instant Pot to come to pressure. The actual pressure cooking time is just 10 minutes.
Q: Can I make this Instant Pot Potato Soup ahead of time?
A: Yes, this soup is a great make-ahead option. It stores well in the fridge for up to 4 days or in the freezer for up to 3 months. Just reheat it gently on the stovetop or in the microwave when you’re ready to serve.
Q: How can I make this Instant Pot Potato Soup thicker?
A: For a thicker, creamier soup, you can blend a portion of the cooked potatoes before adding the cream. This will help create a luxurious, velvety texture.
Q: What if my Instant Pot Potato Soup is too thin?
A: If your soup is a bit too thin for your liking, you can try mixing a tablespoon or two of cornstarch with some cold water to create a slurry. Then, stir this into the hot soup and let it simmer for a few minutes to thicken it up.
Instant Pot Potato Soup
- Total Time: 30
- Yield: 6
Description
Cozy and comforting, this Instant Pot Potato Soup is the ultimate easy weeknight meal. Packed with tender potatoes in a rich, creamy broth, it’s sure to become a family favorite.
Ingredients
– 2 lbs Yukon Gold potatoes, peeled and diced
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– 2 tbsp butter
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp dried thyme
– 1/4 tsp cayenne pepper (optional)
– Toppings: Crispy bacon, chopped chives, sour cream
Instructions
1. – Press the Sauté function on the Instant Pot. Melt the butter and sauté the onions for 3-4 minutes until translucent.
2. – Add the garlic and sauté for 1 minute until fragrant.
3. – Pour in the broth and add the diced potatoes, salt, pepper, thyme, and cayenne (if using). Stir to combine.
4. – Secure the lid and set the Instant Pot to Manual/Pressure Cook mode for 10 minutes.
5. – Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release.
6. – Stir in the heavy cream and adjust seasoning if needed.
7. – Serve the Instant Pot Potato Soup hot, topped with crispy bacon, chopped chives, and a dollop of sour cream.
Notes
– For a thicker soup, use an immersion blender to partially purée the soup.
– Swap the heavy cream for half-and-half or milk for a lighter version.
– Garnish with shredded cheddar cheese, crumbled bacon, or crispy fried onions.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Conclusion
There’s no denying the comfort and satisfaction that a steaming bowl of Instant Pot Potato Soup can bring. With its rich, creamy texture and perfectly seasoned flavor, this recipe is sure to become a new family favorite. So, what are you waiting for? Grab your Instant Pot and get ready to ladle up a delicious and hassle-free meal that will warm you from the inside out. Don’t forget to let me know how it turns out – I’d love to hear your thoughts!
