Instant Pot Potato Soup is a variation of classic potato soup made using an electric pressure cooker. It combines potatoes, broth, heavy cream, butter, and cheese for a smooth, velvety texture. The pressure cooking method enhances flavors and significantly reduces cooking time, making it ideal for those who are short on time but still want a homemade meal.
Cooking Instant Pot Potato Soup usually takes around 30 minutes, including prep and pressure cooking time. The pressure cooker does all the work in about 10-15 minutes, so it’s a quick and efficient way to make this comfort food. With just a few simple steps, you can have a delicious, satisfying meal ready in no time.
Using the Instant Pot to make potato soup has been a game-changer. The speed at which the soup comes together is impressive, and the result is always a rich, creamy texture that rivals stovetop versions. The addition of shredded cheddar cheese melts perfectly into the soup, giving it an extra layer of flavor that makes it feel like a special treat, despite how quickly it’s prepared.
Why You’ll Love It Instant Pot Potato Soup
- Quick and Easy: The Instant Pot makes this potato soup fast. No need to wait hours for a perfect dish. With just a few ingredients and the press of a button, you can enjoy creamy potato soup in no time.
- Rich and Creamy Flavor: The soup’s texture is creamy and comforting. The Instant Pot locks in all the flavors, making each spoonful deliciously smooth and rich with potato goodness.
- Perfect for Any Occasion: This recipe is versatile and great for any meal. Whether it’s a cozy dinner or a crowd-pleaser at a party, the Instant Pot potato soup fits perfectly into any occasion.
Ingredient Notes for Instant Pot Potato Soup
- Potatoes: Use starchy potatoes, like Russet, for a creamy texture. They break down well during cooking and give the soup a smooth consistency.
- Onion: A finely chopped onion adds depth and savory flavor to the soup. It caramelizes as it cooks, enhancing the overall taste.
- Cloves: Whole cloves or a pinch of ground cloves provide a subtle warmth and aroma to the soup. Use sparingly to avoid overpowering the other flavors.
- Chicken or Vegetable Broth: The broth serves as the soup’s base. Chicken broth gives a richer taste, but vegetable broth is perfect for a vegetarian version.
- Heavy Cream: Adds richness and creaminess, giving the soup a velvety texture. It balances the flavors and makes the soup extra indulgent.
- Butter: Adds a smooth, buttery richness to the soup. You can sauté the onions in butter for a deeper flavor profile.
- Salt and Pepper: Basic seasonings, but essential for enhancing all the flavors in the soup. Adjust to taste, but remember that the broth may already contain salt.
- Dried Thyme: This herb complements the potatoes and adds an earthy flavor. It’s a perfect seasoning for comforting, hearty soups.
- Shredded Cheddar Cheese: Stir in shredded cheddar for a creamy, cheesy finish. It also melts into the soup, making it even richer and more flavorful.
Helpful Tips and Add Your Touch
Making Instant Pot potato soup can be quick and easy. Start by cutting potatoes into small cubes for even cooking. Using fresh ingredients like onions, garlic, and broth can enhance the flavor. Be sure to season well with salt and pepper for a tasty base.
For a creamy texture, add milk or cream after cooking. For extra richness, you can also stir in some shredded cheese. If you want more protein, try adding bacon or sausage to your Instant Pot potato soup. These simple touches can make your dish even more filling.
To give your soup a personalized twist, experiment with herbs and spices. Fresh thyme, rosemary, or even a dash of cayenne pepper can add complexity. For a heartier version, try adding carrots or celery. Each tweak allows you to create your perfect Instant Pot potato soup.
Instant Pot Potato Soup Variation
For a different take on Instant Pot potato soup, you can add bacon, cheese, or cream for extra flavor and texture. To do this, simply crumble crispy bacon and stir it in after cooking. Top your soup with shredded cheddar cheese or a dollop of sour cream for a more indulgent variation. For a vegetarian option, swap the chicken broth for vegetable broth and omit any meat. You can also experiment with herbs like rosemary or parsley for a fresh twist.
How to Serve Instant Pot Potato Soup
To serve Instant Pot potato soup, ladle it into bowls and top with fresh herbs, shredded cheese, or crumbled bacon. Serve with crusty bread or a side salad for a complete meal. For extra richness, you can add a swirl of sour cream right before serving.
Instant Pot potato soup is versatile and can be enjoyed as a main dish or a starter. Serve it warm on a chilly day to warm up, or for a quick, satisfying meal. The creamy texture and savory flavors make it a crowd-pleaser.
Storage Options
Instant Pot potato soup can be stored in the fridge for up to 4 days in an airtight container. If you have leftovers, allow the soup to cool completely before refrigerating. You can also freeze the soup for up to 3 months. To reheat, simply warm it on the stovetop or in the microwave.
FAQs About Instant Pot Potato Soup
Can I make Instant Pot potato soup without cream?
Yes, you can make it without cream by using alternatives like milk, vegetable broth, or even a dairy-free option like coconut milk. This keeps the soup flavorful while catering to different dietary preferences.
Can I use frozen potatoes for Instant Pot potato soup?
Yes, you can use frozen potatoes in your Instant Pot potato soup. Just add a few extra minutes to the cooking time, and they will cook perfectly.
How can I thicken my Instant Pot potato soup?
To thicken your soup, you can mash some of the potatoes directly in the Instant Pot or add a cornstarch slurry. Both methods will give you a creamier texture.
What type of potatoes are best for Instant Pot potato soup?
Yukon Gold or Russet potatoes are the best choices for Instant Pot potato soup. These potatoes break down nicely, giving the soup a rich, creamy consistency.
Best Instant Pot Potato Soup Recipe
Ingredients
Equipment
Method
- Sauté the Vegetables: Start by turning the Instant Pot to the “Sauté” setting. Add the butter and let it melt. Once melted, add the diced onions and garlic. Sauté them for about 2-3 minutes until they’re soft and fragrant.
- Add the Potatoes and Broth: Add the diced potatoes to the Instant Pot, followed by the chicken or vegetable broth. Stir to combine everything. Make sure the potatoes are submerged in the broth for even cooking.
- Set the Instant Pot: Close the Instant Pot lid and set it to "Manual" or "Pressure Cook" mode for 10 minutes on high pressure. Once the timer goes off, carefully quick-release the pressure to stop the cooking process.
- Mash the Potatoes: Open the lid and give the soup a quick stir. For a creamier texture, use an immersion blender to blend some of the potatoes right in the Instant Pot, leaving some chunks for texture. If you don’t have an immersion blender, you can use a regular blender. Be sure to blend in batches to avoid splattering.
- Add the Cream and Seasonings: Stir in the heavy cream, salt, pepper, and thyme (if using). Let the soup simmer for another 2-3 minutes to allow the flavors to meld together.
- Serve and Garnish: Ladle the soup into bowls and garnish with shredded cheddar cheese, cooked bacon bits, and chopped green onions if desired.
