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