Growing up, I can remember the comforting aroma of my grandma’s instant pot potato soup wafting through the house on chilly winter days. The way the creamy, velvety broth and tender chunks of potato would warm me from the inside out was simply unmatched. Even as an adult, that nostalgic flavor profile is one I crave, which is why I’m thrilled to share my go-to instant pot potato soup recipe with you today.
Why This Instant Pot Potato Soup Recipe Will Become Your Go-To
There’s just something special about the way the Instant Pot transforms humble ingredients like potatoes, onions, and broth into a truly sublime soup. The pressure cooking method not only cuts down on cook time, but it also allows the flavors to meld together in a way that’s simply impossible to achieve on the stovetop. The result is a potato soup that’s rich, creamy, and downright addictive.
The Secret Behind Perfect instant pot Potato Soup
The secret to this recipe’s success lies in the precise seasoning and the way the potatoes are prepared. By partially mashing some of the potatoes, you end up with a soup that has the perfect balance of chunky and creamy textures. And the blend of herbs, spices, and aromatics really takes the flavor to the next level. Trust me, once you try this instant pot potato soup, it’ll be hard to go back to any other recipe.
Essential Ingredients You’ll Need
– Russet potatoes – These starchy spuds are the foundation of the soup, providing that classic potato flavor and creamy texture.
– Onion – Sautéing the onion creates a delicious aromatic base for the soup.
– Garlic – Fresh garlic is a must, adding depth and warmth to the overall flavor profile.
– Chicken or vegetable broth – The broth serves as the liquid base, infusing the soup with savory goodness.
– Heavy cream – A touch of heavy cream gives the soup its signature velvety richness.
– Butter – A small amount of butter adds richness and helps to round out the flavors.
– Thyme, parsley, and black pepper – These classic seasonings complement the potato flavor perfectly.
Step-by-Step instant pot Potato Soup Instructions
Preparing Your instant pot Potato Soup
This instant pot potato soup comes together in just about 30 minutes, start to finish. You’ll need your trusty Instant Pot, as well as a few basic kitchen tools like a knife, cutting board, and potato masher. Once you have everything gathered, it’s time to get cooking!
1- Peel and dice the potatoes into 1-inch cubes, then set them aside.
2- Sauté the onion in the Instant Pot using the “Sauté” function until it’s soft and translucent, about 5 minutes. Add the garlic and cook for another minute.
3- Pour in the broth and add the diced potatoes. Secure the lid and set the Instant Pot to the “Soup” function, cooking for 10 minutes.
4- When the timer goes off, carefully release the pressure. Use a potato masher to mash about half of the potatoes right in the pot, leaving the other half intact for texture.
5- Stir in the heavy cream, butter, thyme, parsley, and black pepper. Taste and adjust seasonings as needed.
6- Ladle the instant pot potato soup into bowls and serve hot, garnished with extra parsley if desired.
Pro Tips for Success
To ensure your instant pot potato soup turns out perfectly every time, here are a few pro tips:
– Be sure to dice the potatoes into evenly-sized pieces so they cook through at the same rate.
– Don’t skip the step of mashing some of the potatoes – this is what gives the soup its signature creamy texture.
– If you want an even thicker consistency, you can blend a portion of the soup using an immersion blender.
– Taste and adjust the seasoning as needed – the perfect blend of herbs and spices is key.
Serving and Storing Your instant pot Potato Soup
Perfect Pairings for instant pot Potato Soup
This instant pot potato soup is the ultimate comfort food, so it pairs beautifully with a variety of accompaniments. A crusty piece of garlic bread or a fresh green salad makes for a wonderfully satisfying meal. For a heartier option, you can’t go wrong with a grilled cheese sandwich on the side. And of course, no bowl of potato soup is complete without a dollop of cool, tangy sour cream.
Storage and Make-Ahead Tips
Luckily, this instant pot potato soup recipe makes enough to enjoy for days. Simply store any leftovers in an airtight container in the fridge for up to 4 days. When you’re ready to reheat, you can do so on the stovetop or in the microwave. The soup also freezes beautifully – just portion it out into freezer-safe containers and it will keep for up to 3 months.
Variations and Dietary Adaptations for instant pot Potato Soup
Creative instant pot Potato Soup Variations
While this classic instant pot potato soup recipe is hard to beat, there are plenty of ways to put your own spin on it. Try adding crispy bacon bits, shredded cheddar cheese, or diced ham for a heartier, more indulgent version. You could also swap in sweet potatoes for a twist on the flavor profile. And for a zestier take, stir in some diced jalapeños or a sprinkle of cayenne pepper.
Making instant pot Potato Soup Diet-Friendly
To make this instant pot potato soup more diet-friendly, there are a few simple substitutions you can try. For a lighter, lower-calorie version, swap the heavy cream for unsweetened almond milk or low-fat Greek yogurt. You can also omit the butter and use olive oil or avocado oil instead. And for a gluten-free or vegan option, simply use a gluten-free flour or cornstarch to thicken the soup, and substitute vegetable broth for the chicken.
Frequently Asked Questions
Q: Can I use a different type of potato besides russets?
A: While russets are the traditional choice for potato soup, you can certainly experiment with other varieties. Yukon Golds or red potatoes would also work well in this recipe, though the texture and flavor may be slightly different.
Q: How can I make my instant pot potato soup thicker?
A: To thicken the soup, you can try mashing more of the potatoes or blending a portion of the soup with an immersion blender. You can also stir in a bit of cornstarch or flour mixed with water to help it achieve your desired consistency.
Q: Can I make this recipe on the stovetop instead of in the Instant Pot?
A: Absolutely! If you don’t have an Instant Pot, you can easily make this potato soup on the stovetop. Simply sauté the onions, then add the potatoes and broth. Simmer the soup until the potatoes are tender, then mash some of them and stir in the remaining ingredients.
Q: How many servings does this instant pot potato soup recipe make?
A: This recipe yields about 6 generous servings of instant pot potato soup. If you’re feeding a smaller crowd, you can easily halve the ingredients to make a smaller batch.
Q: What’s the best way to store and reheat leftovers?
A: Leftover instant pot potato soup will keep in the refrigerator for up to 4 days. To reheat, simply transfer the desired portion to a saucepan and warm it over medium heat, stirring occasionally, until heated through. You can also reheat individual servings in the microwave.
Instant Pot Potato Soup
- Total Time: 30
- Yield: 6
Description
Enjoy a cozy and creamy instant pot potato soup in just 30 minutes! This easy recipe delivers maximum flavor with minimal effort, making it the perfect comfort food for chilly days.
Ingredients
– 2 lbs Yukon Gold potatoes, peeled and diced
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– 4 tbsp unsalted butter
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
– Chopped fresh chives and crumbled bacon for garnish
Instructions
1. – Turn the Instant Pot to the Sauté function. Melt the butter in the pot.
2. – Add the diced onion and sauté for 3-4 minutes until translucent.
3. – Add the minced garlic and sauté for 1 minute until fragrant.
4. – Add the diced potatoes, broth, thyme, salt, and pepper. Stir to combine.
5. – Secure the lid and set the Instant Pot to Manual/Pressure Cook mode for 10 minutes.
6. – When the cooking time is up, carefully quick-release the pressure.
7. – Stir in the heavy cream until well combined.
8. – Use an immersion blender to partially blend the soup, leaving some potato chunks.
9. – Taste and adjust seasoning as needed.
10. – Serve the instant pot potato soup hot, garnished with chopped fresh chives and crumbled bacon.
Notes
– For a thicker soup, blend more of the potatoes.
– Swap in half-and-half or milk for a lighter version.
– Store leftovers in the fridge for up to 4 days or freeze for longer storage.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Conclusion
There’s just something so comforting and satisfying about a big bowl of creamy, flavorful instant pot potato soup. This recipe is sure to become a new go-to in your household, whether you’re craving a cozy winter meal or just need a quick and easy dinner option. So what are you waiting for? Grab your Instant Pot and get ready to enjoy the ultimate potato soup experience!
