Instant Pot Potato Soup
Description
Instant Pot Potato Soup is such a comforting food. And I truly love making soups in my Instant Pot during the winter.
Ingredients
- 1 tablespoon butter
- 1/2 large onion, diced
- 1 tablespoon minced onion
- 2 pounds potatoes, (peeled and diced (into about 1/2-inch cubes))
- 3 sprigs diced thyme, remove leaves from stem
- 1/8 teaspoon ground nutmeg
- 28 ounces chicken broth or stock
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup milk
- 2 tablespoons cornstarch
- 1/2 cup sour cream
Optional Garnishes: Shredded cheddar diced cooked bacon, and sliced green onions
Instructions
- Set your instant pot to sauté mode. Once hot, add in your butter. Add your onion and sauté for 3 to 4 minutes until it begins to soften.
- Once your onion has softened, add in your garlic. Sauté for about a minute to release the flavors of the garlic.
- Press cancel on your Instant Pot. Add in your potatoes, thyme, nutmeg, broth, salt, and pepper.
- Close and seal the lid on your Instant Pot. Close the valve. Select pressure cook on manual high for 4 minutes. Once the time is done cooking, naturally release for 4 to 5 minutes, then do a quick release by opening the valve.
- Press cancel on your Instant Pot, then sauté mode. In a separate bowl, mix your milk and corn starch. Once completely mixed, add to your Instant Pot. Carefully stir the corn starch mixture making sure not to mash any potatoes to keep it second chunky. Allow it to sauté for about three minutes to thicken up.
- Mix your sour cream. Once fully incorporated, press cancel on your Instant Pot.
- Garnish your potato soup with classic toppings such as bacon, cheese, and green onions!
- Plate, serve, and enjoy!
Equipment
- Instant Pot
Nutrition
Serving: 1gCalories: 205kcalCarbohydrates: 34gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 19mgSodium: 912mgPotassium: 775mgFiber: 4gSugar: 5gVitamin A: 220IUVitamin C: 32mgCalcium: 102mgIron: 1mg