Description
Warm up with a bowl of Instant Pot Potato Soup, the ultimate comfort food for chilly nights.
Ingredients
Scale
- 2 lbs Russet potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or milk)
- 2 tbsp unsalted butter
- ½ cup sour cream (for garnish)
- ¼ cup chopped chives or green onions (for garnish)
Instructions
- Peel and dice the Russet potatoes into even-sized cubes. Finely chop the onion and mince the garlic.
- In your Instant Pot, select the sauté function and melt the butter. Add the chopped onion and cook until translucent (about 3 minutes).
- Stir in the diced potatoes and minced garlic. Sauté for an additional 2-3 minutes.
- Pour in the vegetable broth to cover all ingredients; scrape any bits stuck to the bottom.
- Secure the lid and set to manual high pressure for 10 minutes. Allow a natural release for about 10 minutes before switching to quick release.
- Carefully open the lid and stir in the heavy cream. Blend if desired for a smoother texture.
- Serve hot with garnishes of sour cream and chives.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg