why make this recipe
Homemade Instant Pot Potato Soup is a comforting dish that’s perfect for any day. It’s creamy, warm, and makes great use of simple ingredients, which you probably already have at home. Using the Instant Pot makes the cooking process quick and easy, freeing you up to enjoy the soup sooner. Plus, it’s a healthy, hearty meal that everyone will love.
how to make Homemade Instant Pot Potato Soup
Ingredients:
- 4 large potatoes, peeled and diced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons butter
- Chopped chives or green onions for garnish
Directions:
- Turn on the Instant Pot and set it to ‘Sauté’. Add butter, onion, and garlic; cook until softened.
- Add the diced potatoes and vegetable broth, then close the lid. Set to ‘Manual’ on high pressure for 10 minutes.
- Once cooking is complete, do a quick release.
- Stir in heavy cream, and season with salt and pepper.
- For a creamier texture, mash some of the potatoes or use an immersion blender.
- Serve hot, garnished with chives or green onions.
how to serve Homemade Instant Pot Potato Soup
This potato soup is best served hot. Ladle it into bowls and top with chopped chives or green onions for added flavor and color. You can also serve it with crusty bread or croutons for a satisfying meal. It’s ideal for lunch, dinner, or even as a cozy snack.
how to store Homemade Instant Pot Potato Soup
To store the leftover soup, let it cool completely and then transfer it to an airtight container. You can keep it in the fridge for up to 3-4 days. If you want to store it for longer, freeze the soup in portions. It will last for about 2-3 months in the freezer. Just remember to thaw it in the fridge before reheating.
tips to make Homemade Instant Pot Potato Soup
- Choose starchy potatoes like russets for a creamier texture.
- Feel free to adjust the seasoning according to your taste. A little smoked paprika or some herbs can add extra flavor.
- For a lighter version, you can replace heavy cream with milk or a dairy-free alternative.
variation
You can easily customize this soup. Add vegetables like carrots or celery for additional flavor and nutrition. For a twist, sprinkle some cheese on top before serving or use half-and-half instead of heavy cream for a different taste.
FAQs
Can I use other types of potatoes for this soup?
Yes, you can use other potatoes like Yukon Gold or red potatoes, but starchy potatoes will give you a creamier soup.
Is there a way to make this soup dairy-free?
Yes! You can use coconut milk or almond milk in place of heavy cream to make it dairy-free.
How can I make the soup spicier?
To add a kick, include a pinch of red pepper flakes or use diced jalapeños in the sauté step.
Instant Pot Potato Soup
Ingredients
Main Ingredients
- 4 large large potatoes, peeled and diced Use starchy potatoes like russets for a creamier texture.
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream Can substitute with milk or dairy-free alternatives for a lighter version.
- Salt and pepper to taste Adjust seasoning to your preference.
- 2 tablespoons butter
- Chopped chives or green onions for garnish
Instructions
Preparation
- Turn on the Instant Pot and set it to ‘Sauté’. Add butter, onion, and garlic; cook until softened.
- Add diced potatoes and vegetable broth, then close the lid.
- Set to ‘Manual’ on high pressure for 10 minutes.
- Once cooking is complete, do a quick release.
- Stir in heavy cream, and season with salt and pepper.
- For a creamier texture, mash some of the potatoes or use an immersion blender.
- Serve hot, garnished with chives or green onions.
