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Instant Pot Potato Soup
You can create creamy and delicious Instant Pot Potato Soup in minutes! There is no baking, no boiling, no draining involved. It's the perfect comfort food for a cold winter's night.
Course
Main Course
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
people
Calories
555
kcal
Author
Leigh Anne Wilkes
Ingredients
5-6
large russet potatoes
peeled and cubed
3
cups
chicken broth
1/2
cup
butter
1
cup
onions
diced
2
tsp
garlic
minced
1/2
tsp
salt
more to taste
1/4
tsp
pepper
more to taste
1/4
cup
flour
4
Tbsp
butter
1
cup
heavy cream
or 1/2 and 1/2
1
cup
Cheddar cheese
grated
Garnish
bacon
cooked and diced
green onion
diced
Cheddar cheese
grated
Instructions
Peel and cube potatoes
Turn Instant Pot to saute and saute onion, garlic and butter until onions are soft.
Add in potatoes and chicken broth.
Place lid on Instant pot and turn vent to sealing. Cook on manual high pressure for 10 minutes. Do a quick release.
While potatoes are cooking, melt butter in a small pan and add in flour. Stir to combine and cook over medium heat for 1-2 minutes until it thickens.
Remove lid from Instant Pot and stir in roux. Turn the pot to saute and cook the soup for 4-5 minutes until thickened.
Mash some of the potatoes with a fork or spoon.
Stir in cream and cheese
Serve soup and garnish with cooked bacon green onion and grated cheese
Nutrition
Calories:
555
kcal
|
Carbohydrates:
31
g
|
Protein:
12
g
|
Fat:
44
g
|
Saturated Fat:
28
g
|
Cholesterol:
135
mg
|
Sodium:
977
mg
|
Potassium:
914
mg
|
Fiber:
5
g
|
Sugar:
1
g
|
Vitamin A:
1478
IU
|
Vitamin C:
31
mg
|
Calcium:
237
mg
|
Iron:
6
mg