Instant Pot Potato Soup

Instant pot potato soup is easy, comforting and nutritious. Made with the humble russet potato, this thick and chunky vegetarian soup has readily available ingredients like carrots, onions and garlic. Dashes of butter and cream add a lovely texture and richness to it!

Course Soup

Cuisine American

Keyword gluten free potato soup recipe, instant pot soup, potato soup, vegetarian soup

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 307kcal

Author Saima Zaidi

Equipment

6-quart Instant Pot Duo

Ingredients

3 tablespoon butter
1 ½ cups yellow onion chopped fine
4 cloves garlic minced
8 russet potatoes small, peeled and cut into small cubes
2 carrots medium sized
3 cups vegetable broth
½ teaspoon ground black pepper
1 tsp sea salt
2 tablespoon cornflour
¼ cup heavy cream
1 bunch chives chopped

US Customary - Metric

Instructions

Turn on your instant pot to sauté (normal setting) and melt the butter. Add onions and garlic and sauté for 5 minutes or until the onions and garlic are softened and aromatic. Cancel sauté.
Add the potatoes, carrots, broth, salt and pepper and mix well. Secure the lid, make sure the steam release vent is on sealing, and set to pressure cook on high for 10 minutes.
After the timer beeps, wait for 10 minutes before releasing the pressure.
Open the pot and switch to sauté again. Mash the vegetables lightly with the back of a spoon.
Add the cornflour dissolved in water and stir until the soup thickens (2-3 minutes).
Stir in the cream and top the soup with chopped chives. Serve hot.

Notes

If you like a chunky soup, mash the veggies lightly. If, however, you like your soup smooth, you can blend the soup with an immersion blender.
Substitute the heavy cream with 1 cup of milk if you don't have or want to use cream. Or use half and half or sour cream if you so wish.
Instead of fresh carrots, you can add frozen vegetables of your choice. Mushrooms and cauliflower work well.

Nutrition