Thick creamy Instant Pot Potato Soup tastes like it cooked all day on the stove but takes only 30 minutes in the Instant Pot. The enticing aroma and taste is sinfully good.
Soup does not have to come out of a can, this Instant Pot Potato Soup is super quick and sensational for a warm satisfying meal.
Why Instant Pot Potato Soup Works
The Instant Pot Potato Soup is so satisfying and comes together in 30 minutes. Perfect for any night of the week.
How to Make Instant Pot Potato Soup Recipe
- Sauté: First, Set your instant pot to sauté mode then add in your butter, next your onion and sauté for 3 to 4 minutes until it begins to soften.
- Garlic: Second, once your onion has softened, add in your garlic. Sauté for about a minute to release the flavors of the garlic. Press cancel on your instant pot. Then add in your potatoes, thyme, nutmeg, broth, salt and pepper.
- Cook: Select pressure cook on high for 4 minutes. Once the time is done cooking, naturally release 25 minutes, then do a manual release by opening the valve.
- Thicken: Select cancel on your instant pot, then sauté mode. In a separate bowl mix together your milk and corn starch. Completely mixed together, add to your instant pot. Carefully stir the corn starch mixture allow it to sauté for about three minutes to thicken up. Finally, mix your sour cream Serve.
LOVE SOUP RECIPES? TRY THESE FAVORITES
Looking for more? Check out all of the Quick and Simple Recipes on It Is a Keeper.
Recommendations for Making Potato Soup in Instant Pot
This soup is so delicious and hearty but can be topped with so many delicious toppings. For Example:
- Cheese- any that you love.
- Bacon or toasted prosciutto
- Croutons
- Crispy Shallots
- Fresh Herbs
- Grilled Shrimp
What can you Serve with this Easy Instant Pot Soup Recipe
This soup would be great as a starter or as a compliment to any sandwich, here are a few of my favorites.
- Mississippi Pot Roast Sandwich
- Panini Sandwich Recipes
- Crock Pot French Dip Sandwiches
- Slow Cooker BBQ Chicken Melt Sandwiches
Of Course, you really can not go wrong with any sandwich to accompany this creamy soup.
.
RECIPES YOU MIGHT HAVE MISSED
Expert Tips for Making the Best Potato Soup in Instant Pot
- This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately or freeze for future meals.
- Load it UP: Top with everything and make a Loaded potato soup
- Crisps: Make your Own Parmesan Crisps to float on top
Shop This Recipe
⭐⭐⭐ RATE THIS RECIPE ⭐⭐⭐
If you’ve tried this recipe, please rate it in the comment section below.
Instant Pot Potato Soup
Thick creamy Instant Pot Potato Soup tastes like it cooked all day on the stove but takes only 30 minutes in the Instant Pot. The enticing aroma and taste is sinfully good.
Servings: 6 servings
Calories: 218kcal
Print Recipe
Pin Recipe
EQUIPMENT
- Instant Pot
Ingredients
- 1 tablespoon butter – or cooking spray
- 1/2 large onion – chopped
- 1 tbsp garlic – minced
- 2 lbs. potatoes – peeled and diced (into about 1/2-inch cubes)
- 3 sprigs dried thyme – remove leaves from stem
- 1/8 teaspoon ground nutmeg
- 28 oz chicken broth
- Salt & pepper – to taste
- 1 cup milk
- 2 tablespoons cornstarch
- 1/2 cup sour cream
- Shredded cheddar – for garnish, optional
- Cooked bacon – chopped (for garnish, optional)
- Green onions – chopped (for garnish, optional)
Instructions
- Set your instant pot to sauté mode. Once hot add in your butter (for healthier alternative, cooking spray will suffice.). Add your onion and sauté for 3 to 4 minutes until it begins to soften.
- Once your onion has softened, add in your garlic. Sauté for about a minute to release the flavors of the garlic.
- Press cancel on your instant pot. Add in your potatoes, thyme, nutmeg, broth, salt and pepper.
- Close and seal the lid on your instant pot. Close the valve. Select pressure cook on high for 4 minutes. Once the time is done cooking, naturally release 45 minutes, then do a manual release by opening the valve.
- Press cancel on your instant pot, then sauté mode. In a separate bowl mix together your milk and corn starch. Once completely mixed together, add to your instant pot. Carefully stir the corn starch mixture making sure not to mash any potatoes. Keeping it chunky. Allow it to sauté for about three minutes to thicken up.
- Mix your sour cream. Once fully incorporated, press cancel on your instant pot.
Notes
- This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately or freeze for future meals.
- Load it UP: Top with everything and make a Loaded potato soup
- Crisps: Make your Own Parmesan Crisps to float on top
Nutrition
Calories: 218kcal | Carbohydrates: 33g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 544mg | Potassium: 836mg | Fiber: 4g | Sugar: 4g | Vitamin A: 267IU | Vitamin C: 41mg | Calcium: 100mg | Iron: 2mg
Did You Make This Recipe?Show me on Instagram! Mention @itsakeeperblog or tag #itisakeeper! I’d love to see what you’re up to in the kitchen!
Helpful Tips for All Recipes on It Is a Keeper
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
Leave a Reply