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–+ servings

Instant Pot Potato Soup

Instant Pot potato soup is exactly what you want for a fast, comforting weeknight dinner. It's like a loaded baked potato in soup form.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients
  

  • 2 tablespoons butter
  • 1 onion chopped
  • 2 cloves garlic chopped finely
  • 1 teaspoon fresh thyme
  • 2 pounds russet or Yukon Gold potatoes about six potatoes
  • 4 cup low-sodium chicken stock
  • 1 cup whole milk plus two tablespoons
  • 1/2 cup heavy cream
  • 2 tablespoons cornstarch
  • Salt and pepper for seasoning
  • cheese, bacon, green onions optional, for garnish

Instructions
 

  • Set Instant Pot to sauté. Cook the diced onions in butter until soft, for about 5 minutes, then add garlic and thyme and cook for another minute.
  • Add the potatoes and broth. Secure the lid and set to Pressure Cook/Manual on High for 8 minutes. When the timer sounds, do a quick release, then remove the lid.
  • Whisk together 2 tablespoons of milk and the cornstarch in a small bowl to make a slurry.
  • Set Instant Pot to sauté again. Pour in the slurry and add the remaining 1 cup of milk and the heavy cream. Stir the soup as it boils for five minutes.
  • Season the soup with salt and pepper to taste. Serve the soup with your choice of garnish like cheddar cheese, crumbled bacon, and green onions before serving.

Nutrition

Calories: 290kcalCarbohydrates: 38gProtein: 7gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 42mgSodium: 286mgPotassium: 875mgFiber: 3gSugar: 4gVitamin A: 450IUVitamin C: 40.4mgCalcium: 90mgIron: 1.8mg