Instant Pot Potato Soup
Discover the ultimate comfort food with my Instant Pot Potato Soup recipe. Creamy, cheesy and flavorful. Perfect for an easy lunch or dinner.
Servings: 4 servings
Calories: 506kcal
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion peeled and diced
- 2 cloves garlic minced
- 4 cups vegetable broth or chicken broth
- 2½ pounds Yukon gold potatoes about 8 medium potatoes, washed and diced into 1-inch pieces
- 1½ teaspoons salt
- 1 teaspoon dried thyme or 2 teaspoon fresh
- ½ teaspoon dried oregano or 1 teaspoon fresh
- ½ teaspoon black pepper
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 tablespoon chopped chives
Optional Garnishes
- 2 sliced green onions
- 3 strips bacon cooked and crumbled
- ¼ cup shredded cheddar cheese
Instructions
- Set Instant Pot to Sauté. Add oil to the insert. Once hot, add onion and cook, stirring occasionally. Cook until softened, about 3 to 4 minutes. Stir in garlic, cooking for another minute or so, until fragrant.
- Pour in chicken broth. Use a wooden spoon to scrape up any bits that might be stuck to the bottom of the insert.
- Stir in diced potatoes, salt, thyme, oregano, and black pepper. Turn off Sauté mode.
- Cook on High pressure for 10 minutes. Quick release (or manually release) pressure at the end of cooking.
- Remove the lid. Use an immersion blender to blend until smooth.
- Stir in sour cream and cheddar cheese, stirring until melted. Stir in chives.
- Taste and season with salt and pepper, as desired.
- Serve in bowls. Garnish as desired with sliced green onion, chopped crispy bacon, and/or shredded cheddar cheese.
Video
Notes
A blender can also be used to puree the cooked potato mixture after pressure cooking. Depending on the size of your blender, you may have to work in batches. Be careful not to over-blend, which can result in a gummy, gluey texture.
Make this recipe dairy-free by using vegan sour cream and vegan cheddar cheese. To make it vegan, use vegetable broth.
Nutritional information does not include optional garnishes.
Nutrition
Serving: 1cup | Calories: 506kcal | Carbohydrates: 57g | Protein: 16g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 66mg | Sodium: 1965mg | Potassium: 1386mg | Fiber: 7g | Sugar: 6g | Vitamin A: 695IU | Vitamin C: 59mg | Calcium: 321mg | Iron: 3mg
