When the weather turns cold, I immediately think of all the soup I need in my life. One of our cold-weather favorites is this yummy potato soup, cooked in the Instant Pot (IP), but tastes like it cooked all day! I add carrots for a little sweetness (and let’s be honest, it’s another way to sneak veggies into our meals). Make it hearty or creamy, depending on your preference… or #pickykiddos.
Check out my YouTube video for step-by-step instructions on how to make Instant Pot Potato Soup:
- 1 onion (diced)
- 3-4 cloves of garlic (finely chopped)
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp pepper
- 1 pinch white pepper
- 4-6 medium/large red potatoes (diced)
- ½ small bag of baby carrots
- 1 - 14.5oz can of low sodium chicken broth (can use vegetable broth if vegetarian)
- 1 cup shredded cheddar cheese
- 2 cups milk
- toppings (parsley, chives, extra cheese, bacon, etc.)
- salt & pepper to taste
- Sauté onions and garlic in a teaspoon of olive oil, stirring often to prevent burning/sticking (Adddd extra broth if needed to loosen.)
- Add garlic powder, onion powder, salt, pepper, and white pepper. Stir to incorporate seasonings and then turn off your IP.
- Add potatoes and carrots.
- Pour in ¼ - ½ cup of broth (so that the IP can come to pressure).
- Cover and set the manual timer to 7 minutes. Walk away. Set your table. Let the magic happen.
- Once it beeps, I usually let it NPR (natural pressure release) for about 5 minutes (but longer doesn't hurt) and then I turn the valve to let out the remaining steam. Do not remove the lid until the floater drops. Remove the lid away from you (likkkke a shield).
- Mashhhh those veggies. This is where you can mash them as much as you'd like. Keep things chunkier for a hearty soup, or you can really mash them smooth for a creamier soup (which is the way my girls prefer it).
- Add remaining broth and stir.
- Turn your IP "off" and back on to sauté (low setting) and slowly add the milk, so that your soup can gradually heat back up.
- Turn your IP to "keep warm" and start dishing out your bowls!
- Add additional toppings, as well as any additional salt & pepper as desired. (I always cook with less salt on the front-end. You can always add more, but you can't take it out!) And cheese. Definitely more cheese.
Tried this recipe? I’d love to hear how it turned out. Did you make any tweaks of your own?
If you do not own an Instant Pot yet, go buy one now! You can do so much more than soup in this one pot wonder. Need convincing? Here’s a post I wrote with the Top 5 Reasons I Love the Instant Pot. You need one of these in your life.
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