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Instant Pot Potato Soup Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 lb russet potatoes, peeled and cut into 1-inch cubes
  • 3 cups low-sodium chicken broth
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ¼ tsp smoked paprika
  • ½ cup heavy cream
  • 4 slices cooked bacon, crumbled
  • ½ cup shredded sharp cheddar cheese
  • 2 green onions, sliced

Method
 

  1. Set Instant Pot to Sauté. Melt butter, add onion, and cook 4-5 minutes until translucent. Stir in garlic and cook 30 seconds.
  2. Hit Cancel. Pour in broth, scrape up any browned bits, then add potatoes, salt, pepper, and paprika. Lock lid, set valve to Sealing, cook on High Pressure 5 minutes. Natural release 10 minutes, then quick release remaining steam.
  3. Remove about 1 cup potato cubes. Blend remaining soup in the pot with an immersion blender until smooth, then stir reserved potatoes back in.
  4. Switch to Low Sauté, stir in cream, and heat through for 2 minutes. Ladle into bowls and top with bacon, cheddar, and green onions.

Notes

For a thinner soup, stir in an extra ½ cup warm broth or milk after blending. If you like a stronger cheese presence, add an extra handful of cheddar along with the cream and let it melt in. Leftovers thicken as they sit, so reheat with a splash of liquid.