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
Scale
- 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.