Instant Pot Potato Soup
Perfectly creamy and full of flavor, this Instant Pot potato soup is quick to make and ready to serve in less than 30 minutes.
Servings: 6 servings
Ingredients
- 2 Tablespoon butter
- 1 large onion chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 teaspoon fresh thyme leaves
- 6 large russet potatoes peeled and diced
- 1 cup diced carrots
- 4 cup chicken broth
- 1 cup plus 2 tbsp. milk divided
- ½ cup heavy cream
- 2 Tablespoon cornstarch
- Salt and freshly ground black pepper to taste
- 1 cup shredded cheddar for serving
- 8 slices chopped cooked bacon for serving
- Freshly chopped chives for serving
Instructions
- Set Instant Pot to Sauté function and melt butter. Add onion and celery, and cook until soft, about 2-3 minutes, then add minced garlic and thyme and cook until fragrant, 30 seconds more.
- Add chopped Russet potatoes, carrots and chicken broth and place the lid on the Instant Pot. Set to Pressure Cook on High and set time for 8 minutes. Once finished, turn the valve to quick release.
- In a small bowl whisk together 2 tablespoons milk and cornstarch to make a slurry.
- Once the steam has completely released and the pin has dropped on the lid, open the lid and set to Sauté function again. Pour in slurry, remaining 1 cup milk, and heavy cream and let boil for about 5 minutes, stirring constantly. Season with salt and pepper to taste.
- Garnish with shredded cheddar, bacon, and chopped fresh chives before serving.
Video
Notes
- Use Russet potatoes to make this soup creamy. Russet potatoes have a high starch content and are preferred when making creamy potato soup.
- You can cook the chopped bacon in the Instant pot before making the soup. Once the bacon is cooked, transfer to a plate and later garnish the soup with it.
- If you like your potato soup less chunky, you can use an immersion blender to slightly blend the potato chunks. Don't overdo it or the soup can become gluey.
- The soup will continue to thicken as it cools.
- This soup is great on its own, or serve with crusty bread to mop the bowl.
- Make this soup vegetarian by omitting the bacon and swapping the chicken stock for vegetable stock.
- To make this soup dairy-free substitute milk and heavy cream with almond milk, and omit the cheese topping.
Nutrition
Calories: 585kcal | Carbohydrates: 78g | Protein: 19g | Fat: 23g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 984mg | Potassium: 1947mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4342IU | Vitamin C: 37mg | Calcium: 277mg | Iron: 4mg
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