Instant Pot Potato Soup
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(1)
Ingredients
6 servings
- 1 Tablespoon butter
- 1/2 cup onion (finely chopped)
- 4 cloves garlic (minced)
- 2 1/2 pounds russet potatoes (peeled and diced into 1-inch cubes)
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 Tablespoon cornstarch
- 2 cups shredded cheddar cheese (plus more for topping)
- Salt and pepper to taste
- 5 strips bacon (cooked and crumbled, for topping)
- Sliced green onions (for topping)
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Preparation
Step 1
Turn the Instant Pot to the sauté setting and add the butter. Once the butter is melted, add the onion and cook for 4-5 minutes until it begins to soften.
Step 2
Add the garlic and cook for 2-3 more minutes, until the garlic is soft and you can smell it.
Step 3
Add the potatoes and pour in the chicken broth, then mix well to combine.
Step 4
Put the lid on the Instant Pot, lock it, and cook on high pressure for 10 minutes. Naturally release for 10 minutes, then quick release.
Step 5
Put the cornstarch and heavy cream in a bowl and whisk to combine.
Step 6
Remove the Instant Pot lid and set it to sauté. Pour in the cream and cornstarch slurry, and cook for 1-2 minutes until the soup thickens.
Step 7
Add the shredded cheese and stir until it's melted.
Step 8
Season to taste with salt and pepper.
Step 9
Serve the soup immediately, topping it with bacon, green onions, and additional cheese.
Step 10
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