Instant Pot Potato Soup
Cozy Up with Creamy Instant Pot Potato Soup! 🥔
Is there anything more comforting than a warm bowl of potato soup on a chilly day? This Instant Pot Creamy Potato Soup recipe takes that comfort to the next level – it’s incredibly easy, surprisingly quick, and bursting with flavor! Forget spending hours simmering on the stovetop – the Instant Pot does all the work for you, delivering a velvety smooth and satisfying soup in just 25 minutes.
We’ve taken a classic potato soup and given it a little extra oomph with Old Bay seasoning and fresh garlic. The result? A creamy, flavorful soup that’s perfect for a weeknight dinner, a comforting lunch, or even a cozy weekend treat.
Why You’ll Love This Instant Pot Potato Soup:
- Quick & Easy: Ready in under 30 minutes!
- Creamy & Flavorful: The perfect balance of comfort and taste.
- Versatile: Customize with your favorite toppings!
- Minimal Effort: Let the Instant Pot do the work!
Tips for the Best Potato Soup:
- Potato Choice: We recommend using Yukon Gold or Russet potatoes for the creamiest texture.
- Don’t Overcook: Keep a close eye on the cooking time to avoid mushy potatoes.
- Customize Your Toppings: Get creative with your toppings! We love shiitake bacon, coconut bacon, and a dash of hot sauce, but the possibilities are endless.
- Adjust Consistency: If you prefer a thinner soup, add more vegetable broth. For a thicker soup, mash more of the potatoes.
Frequently Asked Questions:
Q: Can I use different potatoes?
A: Yes, you can! Yukon Gold and Russet potatoes work best, but you can also use red potatoes or other varieties. Keep in mind that different potatoes may affect the texture and cooking time.
Q: Can I make this soup vegan?
A: Absolutely! Simply substitute the butter with vegan butter and use plant-based milk.
Q: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before transferring it to an airtight container and freezing for up to 3 months.
Q: What toppings do you recommend?
A: We love shiitake bacon, coconut bacon, hot sauce, chives, a swirl of coconut cream, or a sprinkle of paprika. Feel free to get creative and use your favorite toppings!
Q: Can I use chicken broth instead of vegetable broth?
A: Yes, you can! Chicken broth will add a richer flavor to the soup.
Get ready to enjoy a bowl of pure comfort! This Instant Pot Creamy Potato Soup is a guaranteed crowd-pleaser that will warm you from the inside out.
Instant Pot Creamy Potato Soup
Ingredients
- 1 tablespoon butter
- 1 medium shallot minced
- 6 medium potatoes peeled and diced
- 2 cups vegetable broth
- 0.5 cup vegetable broth
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 1 teaspoon Old Bay seasoning
- 1 clove garlic grated
- 0.25 teaspoon black pepper freshly ground
- 1 cup milk
- to taste toppings shiitake bacon, coconut bacon, hot sauce
Instructions
- Mince the shallots. Peel and dice the potatoes.
- Turn on Saute mode and add the butter to the Instant Pot. When it is melted, add the shallot and saute 4 to 5 minutes, until softened but before it browns.
- Add 2 cups vegetable broth and the potatoes. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.
- Cook on High Pressure for 10 minutes. Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking.
- Quick release: Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid.
- Meanwhile, add the flour to a medium bowl. Whisk in the remaining ½ cup vegetable broth until the flour is combined. Turn off the Instant Pot.
- Add the flour mixture to cooked potatoes and add the salt, Old Bay seasoning, grated garlic, and fresh ground pepper. Stir until potatoes are mashed and creamy, like the consistency of chunky mashed potatoes. Then stir in the milk until smooth.
- Turn on Saute mode again and cook for 2 minutes until soup is warmed through. Turn off the Instant Pot and serve immediately, garnished with the desired toppings.
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