Imagine a steaming bowl of Creamy Corn Chowder recipe-delight/”>Potato Corn Chowder variation There’s something magical about how the heat from the Instant Pot transforms humble ingredients into a dish that warms not just your body but your soul.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make It Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- How long does the Instant Pot take to pressurize?
- Can I freeze Instant Pot Potato Soup?
- What can I serve with potato soup?
- 📖 Recipe Card
Now, picture this: you come home after a long day, your bones feeling like they’ve had a workout marathon. You want comfort food but don’t have the energy for much fuss. Zucchini Soup for quick meals Enter the Instant Pot Potato Soup! It’s simple to whip up, and it tastes like a cozy blanket wrapped around you while you binge-watch your favorite show.
Why You'll Love This Recipe
- This Instant Pot Potato Soup is not only easy to prepare but also bursting with flavor
- The vibrant colors and creamy texture make it visually appealing in any bowl
- It’s versatile enough to serve as a starter or the main dish with toppings like crispy bacon or fresh herbs
- Plus, it’s perfect for meal prep—just reheat and enjoy later!
I remember the first time I made this soup; my friends devoured it within minutes and begged for seconds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Russet Potatoes: Choose firm, unblemished potatoes for maximum creaminess and flavor in your soup.
- Onion: A medium yellow onion works best; it adds depth without overpowering the potato flavor.
- Garlic: Fresh garlic cloves will infuse the soup with aromatic goodness—don’t skimp on this!
- Vegetable Broth: Use low-sodium broth so you can control the saltiness of your soup.
- Heavy Cream: For an ultra-rich finish; feel free to substitute with half-and-half if you prefer something lighter.
- Salt and Pepper: Essential for enhancing flavors; adjust these to taste as you go along!
- Fresh Chives (optional): These add a burst of color and a mild onion flavor—highly recommended!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Prepare Your Ingredients: Start by peeling and dicing those russet potatoes into bite-sized cubes. Dice the onion finely and mince the garlic cloves so they blend well into the soup’s richness.
Sauté Aromatics: Set your Instant Pot to sauté mode and add a splash of olive oil. Once hot, toss in the diced onion and sauté until translucent, releasing its sweet aroma.
Add Garlic & Spices: Stir in minced garlic along with salt and pepper once the onions are soft. Sauté for another minute until fragrant—you’ll know it’s ready because it smells like heaven!
Add Potatoes & Broth: Add your diced potatoes to the pot, then pour in vegetable broth until everything is just covered. Give it a gentle stir to combine all those delicious flavors.
Pressure Cook!: Seal your Instant Pot lid and set it to manual high pressure for 10 minutes. While you wait, take a moment to imagine how amazing dinner will be.
Naturally Release Pressure & Blend: After cooking, allow for natural pressure release for about 10 minutes before opening the vent. Using an immersion blender, blend until smooth or keep some chunks for texture—your call!
Add Cream & Adjust Seasoning: Stir in heavy cream until fully incorporated; taste and adjust seasoning if necessary. Serve warm topped with chives or crispy bacon bits if you’re feeling adventurous!
This recipe showcases how quickly comfort food can become gourmet dining right in your own kitchen! For more inspiration, check out this ground turkey egg roll bowl recipe.
You Must Know
- This Instant Pot Potato Soup is creamy, comforting, and easy to make
- The wonderful aroma of simmering potatoes fills the kitchen, creating a cozy atmosphere
- Don’t forget to top it with crispy bacon or fresh herbs for added flavor and texture
Perfecting the Cooking Process
Start by sautéing onions and garlic until fragrant, then add potatoes and broth. Garlic Sweet Potato Mash Pressure cook for 10 minutes for perfectly tender potatoes.
Add Your Touch
Swap out regular potatoes for sweet potatoes or add in some cheese for extra creaminess. Fresh herbs can elevate the flavor too!
Storing & Reheating
Store your potato soup in an airtight container in the fridge for up to five days. Reheat on the stove over low heat or in the microwave.
Chef's Helpful Tips
- To achieve the ultimate creamy texture, blend a portion of the soup before serving
- Always taste and adjust seasoning after blending
- If using frozen potatoes, increase cooking time by a few minutes for best results
One memorable evening, I served this soup at a family gathering, and everyone couldn’t stop raving about its warmth and flavor. It felt great to share something so loved!
FAQ
How long does the Instant Pot take to pressurize?
The Instant Pot typically takes about 10-15 minutes to build pressure before cooking starts.
Can I freeze Instant Pot Potato Soup?
For more inspiration, check out this creamy vegan potato soup recipe.
Yes! Freeze in individual portions for quick meals later; just reheat when ready.
What can I serve with potato soup?
Pair this soup with crusty bread, salad, or grilled cheese sandwiches for a complete meal.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Instant Pot Potato Soup
- Total Time: 25 minutes
- Yield: Serves 6
Description
Warm your soul with this creamy Instant Pot Potato Soup, perfect for chilly days. This easy-to-make dish combines buttery russet potatoes, aromatic garlic, and savory vegetable broth to create a comforting bowl of goodness. Top it with crispy bacon or fresh chives for added flavor. Ready in no time, this soup is a delightful addition to any meal!
Ingredients
- 4 medium russet potatoes, peeled and diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half)
- Salt and pepper to taste
- Fresh chives (optional)
Instructions
- Prepare the ingredients by peeling and dicing the potatoes and onion, and mincing the garlic.
- Set your Instant Pot to sauté mode; add a splash of olive oil. Sauté the onion until translucent.
- Stir in the garlic, salt, and pepper; sauté for another minute until fragrant.
- Add the diced potatoes and pour in enough vegetable broth to cover them. Stir gently.
- Seal the Instant Pot lid and set it to manual high pressure for 10 minutes.
- After cooking, allow a natural pressure release for 10 minutes before opening the vent. Blend until smooth using an immersion blender.
- Stir in heavy cream, taste, and adjust seasoning if needed. Serve warm topped with chives or bacon bits.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
