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