Instant Pot Creamy Potato Soup
Instant Pot Creamy Potato Soup is the ultimate comfort dish that brings warmth and satisfaction to chilly evenings. This rich and velvety soup combines tender russet potatoes, aromatic garlic, and creamy goodness for a delightful bowl of deliciousness. Perfect for busy weeknights or unexpected guests, this recipe is easy to whip up with just a few simple ingredients, ensuring every spoonful warms both your heart and home.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 2 lbs russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 8 oz cream cheese
- 1 cup whole milk
- Salt and pepper to taste
Instructions
- Prepare the ingredients by peeling and dicing the potatoes.
- Set your Instant Pot to 'Sauté' mode. Add olive oil, then sauté onions and garlic for 3-5 minutes until fragrant.
- Add the diced potatoes and vegetable broth; stir to combine.
- Seal the lid and cook on high pressure for 10 minutes.
- Quick-release pressure carefully, then blend the soup until smooth using an immersion blender.
- Stir in cream cheese and milk until melted and combined; season with salt and pepper.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
Keywords: - For added flavor, try incorporating cooked bacon bits or fresh herbs like thyme or parsley. - Substitute sweet potatoes for a different twist on this classic recipe. - Store leftovers in an airtight container in the fridge for up to four days.