When the cold weather hits, there’s nothing quite like a warm bowl of Instant Pot Potato Soup to wrap you in a cozy hug. Think of velvety potatoes simmering with fragrant garlic and herbs, creating aromas that dance through your kitchen like they own the place. parmesan garlic potatoes Each spoonful is creamy, rich, and oh-so-satisfying, not to mention the way it warms you from the inside out—perfect for those chilly evenings when you just want to snuggle up on the couch.
I remember the first time I made this soup; I was trying to impress my friends during a movie night. Let’s just say, the soup became the star of the show while my cooking skills took a backseat! The laughter, compliments, and empty bowls were enough to ignite my passion for making this dish again and again. chicken soup for comfort crispy potato skins recipe This delightful Instant Pot Potato Soup is not only a comfort food classic but also an easy recipe to whip up any day of the week.
Why You'll Love This Recipe
- This quick and easy potato soup is perfect for busy weeknights when you crave comfort without the fuss
- Its creamy texture and rich flavors will have everyone asking for seconds
- You can easily customize it by adding toppings like crispy bacon or fresh herbs
- The vibrant colors make it as appealing as it is delicious, turning any dinner into a special occasion
I once served this soup at a gathering, and let me tell you—the compliments flowed like the soup itself!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Russet Potatoes: These fluffy potatoes are perfect for achieving that creamy texture—look for firm ones without blemishes.
- Onion: A medium yellow onion adds sweetness; chop it finely for better flavor integration.
- Garlic: Fresh garlic cloves elevate the flavor profile; don’t skimp on them!
- Vegetable Broth: Use low-sodium broth to control saltiness while still packing in flavor.
- Heavy Cream: This gives the soup its luscious texture; feel free to substitute with milk if you’re watching calories.
- Butter: A couple of tablespoons add richness and depth; opt for unsalted butter for more control over seasoning.
- Sour Cream (for garnish): Adds tanginess that balances out the creaminess; use it generously!
- Chives or Green Onions (for garnish): Fresh herbs add color and brightness—plus they look fancy!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep Your Vegetables: Begin by peeling and chopping your Russet potatoes into even-sized cubes. Finely dice your onion and mince your garlic. The smell of fresh garlic will start wafting through your kitchen—yum!
Sauté in Your Instant Pot: Turn on your Instant Pot’s sauté function. Add butter and allow it to melt before tossing in your chopped onions. Sauté until they’re translucent and fragrant—which should take about 3 minutes.
Add Potatoes and Garlic: Stir in those lovely potato cubes along with minced garlic. Cook them together for an additional 2-3 minutes until everything is coated in buttery goodness.
Pour in Vegetable Broth: Carefully pour in enough vegetable broth until all ingredients are submerged. This will help everything cook evenly under pressure—make sure you scrape up any tasty bits stuck at the bottom!
Cook Under Pressure: Close your Instant Pot lid securely and set it to manual high pressure for 10 minutes. Once it’s done cooking, let it naturally release pressure for about 10 minutes before switching to quick release.
Add Creaminess: After carefully opening the lid, stir in heavy cream until well combined. Use a potato masher or immersion blender if you’d like a smoother consistency—whatever floats your boat!
Now you’re ready to serve! Ladle generous portions into bowls, top with sour cream, chives, or green onions—and enjoy every comforting bite as you settle down for another cozy evening at home!
You Must Know
- This delightful Instant Pot Potato Soup not only warms your soul but also simplifies dinner prep
- The creamy texture and savory aroma will make it a family favorite
- Plus, it’s perfect for using up leftover potatoes and veggies in your fridge!
Perfecting the Cooking Process
First, sauté onions and garlic in your Instant Pot, then add potatoes and broth for maximum flavor. perfect ham glaze Cook on high pressure for 15 minutes for creamy perfection.
Add Your Touch
Feel free to toss in some shredded cheese, crispy bacon, or even a splash of cream. Experiment with herbs like thyme or chives to elevate the taste.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave, adding a bit of broth if thickened.
Chef's Helpful Tips
- Always use fresh ingredients for the best flavor; don’t skip the sautéing step to build depth
- If using frozen potatoes, adjust cooking time down by five minutes
- Lastly, an immersion blender gives that ultra-creamy texture that everyone loves!
I remember the first time I made this soup; my kids devoured it faster than I could serve! They still ask for “that potato soup” every week.
FAQ
Can I use other vegetables in this Instant Pot Potato Soup?
For more inspiration, check out this cheesy garlic chicken wraps recipe.
Absolutely! Carrots, celery, or even spinach can be added for extra nutrition.
Is it possible to make this soup without an Instant Pot?
Yes! You can simmer everything on the stovetop until potatoes are tender.
How do I thicken my Instant Pot Potato Soup?
For a thicker consistency, simply blend some of the soup and stir back into the pot.
Instant Pot Potato Soup
- Total Time: 25 minutes
- Yield: Serves 6
Description
Warm up with a bowl of Instant Pot Potato Soup, the ultimate comfort food for chilly nights. This creamy, rich soup is loaded with velvety potatoes, fragrant garlic, and savory herbs, making it a perfect dish for family gatherings or cozy nights in. Easy to prepare and customize with your favorite toppings, this potato soup will quickly become a household favorite.
Ingredients
- 2 lbs Russet potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or milk)
- 2 tbsp unsalted butter
- ½ cup sour cream (for garnish)
- ¼ cup chopped chives or green onions (for garnish)
Instructions
- Peel and dice the Russet potatoes into even-sized cubes. Finely chop the onion and mince the garlic.
- In your Instant Pot, select the sauté function and melt the butter. Add the chopped onion and cook until translucent (about 3 minutes).
- Stir in the diced potatoes and minced garlic. Sauté for an additional 2-3 minutes.
- Pour in the vegetable broth to cover all ingredients; scrape any bits stuck to the bottom.
- Secure the lid and set to manual high pressure for 10 minutes. Allow a natural release for about 10 minutes before switching to quick release.
- Carefully open the lid and stir in the heavy cream. Blend if desired for a smoother texture.
- Serve hot with garnishes of sour cream and chives.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg
Keywords: For added flavor, consider mixing in shredded cheese or crispy bacon before serving. If desired, substitute some vegetables like carrots or celery for extra nutrition. Store leftovers in an airtight container in the fridge for up to three days; reheat gently with additional broth if needed.