Soups & Stewscookiesandcups
Instant Pot Potato Soup
This Instant Pot Potato Soup is ready in minutes thanks to the pressure cooker! Silky, creamy and nourishing, you’re going to love a bowlful of this hearty soup recipe that’s loaded with melty cheese and veggies.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- blender
📝 Preparation Steps
1
Turn instant pot to saute.
2
Add the olive oil and onion. Cook for ⏱️ 5 minutes, stirring occasionally.
olive oil2 tablespoons(2 1/2 pounds) russet potatoes, cut into 1 inch cubes5 cups
3
Add the garlic and cook one minute more taking care not to burn.
minced garlic2 teaspoons(2 1/2 pounds) russet potatoes, cut into 1 inch cubes5 cups
4
Add the potatoes, broth, salt, pepper and celery seed.
5
Place the lid on the instant pot and turn to the sealed position. Cook on high pressure for ⏱️ 9 minutes. Quick release the pressure.
6
Scoop half of the potatoes into a separate bowl. Take care as they will be very hot.
7
Use an immersion blender to puree the potatoes in the bowl.
8
Add the pureed potatoes back into the instant pot.
9
Add the cheese and stir until melted.
10
Finally, add the sour cream and half and half. Stir until incorporated.
(2 1/2 pounds) russet potatoes, cut into 1 inch cubes5 cupshalf and half1 cup
11
Garnish with shredded cheese, chives and bacon. Serve immediately.
(2 1/2 pounds) russet potatoes, cut into 1 inch cubes5 cupsChivesBacon
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