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Instant Pot Potato Soup


  • Prep Time:     10 minutes

  • Cook Time:     25 minutes

  • Total Time:     35 minutes

  • Yield:     6 servings

  • Category:     Soup

  • Method:     Instant Pot

  • Cuisine:     American

Description

This Instant Pot Potato Soup is prepared 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.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup onion, diced (about 1/2 a medium sized onion)
  • 2 teaspoons minced garlic
  • 5 cups (2 1/2 pounds) russet potatoes, cut into 1 inch cubes
  • 3 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 4 oz Velveeta cheese (cut into cubes) OR 1 cup shredded cheese
  • 1 cup half and half
  • 1/2 cup sour cream

Serve with:

  • Additional shredded cheese
  • Chives
  • Bacon

Instructions

  1. Turn instant pot to saute.
  2. Add the olive oil and onion. Cook for 5 minutes, stirring every now and then.
  3. Add the garlic and cook one minute more taking care not to burn.
  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.
  11. Garnish with shredded cheese, chives and bacon. Serve instantly.

Notes

Store leftover soup in an airtight container in the fridge. It is best served within 3-4 days.

Potato/cream based soups aren’t appropriate for freezing.

Substitutions:

  • To make this soup vegetarian, use vegetable broth in place of chicken broth.
  • If you prefer no chunks in your soup, puree all the potatoes until smooth.
  • If you prefer more chunks in your potato soup, use red potatoes in place of the russet potatoes.
  • If you use shredded cheese rather than Velveeta, shred it yourself from a large block as the pre-shredded kind doesn’t melt into the soup as well.
  • If you don’t have an immersion blender, use a regular blender to puree the potatoes.
  • Keep the lid of the blender cracked to stop the steam from building up inside.
  • This soup is easily made gluten free by using gluten free chicken broth and gluten free cheese.