Creamy rich and delicious Instant Pot Potato Soup is filling and satisfying when topped with crispy bits of bacon. Thinly sliced onions partner well with the buttery rich smooth garlic notes as you spoon your way to a satisfied appetite. This meal is excellent standalone or would be a fine choice for a side soup on a formal occasion. Best served warm, this economical tastebud pleaser will have everyone at the table quietly loving each spoonful. If you and your family love potatoes and are looking for a new and easy to follow recipe, I suggest giving this a try.
Watch the video and follow the simple instructions below to have a bowl of warm, soft and rich tasting potatoes for your next food adventure. If considering to use this as a side dish, browse my catalog of entrees and find an equally delicious partner for the next dance of the dishes at a table near your.
Potato Soup is the ultimate comfort food.
Diced Potatoes (½”x½”).
Place both butter and oil in the cooker. Wait for 1 minute or until the butter is nearly melted.
Add chopped onions and minced garlic. Saute for 1 minute or until fragrant.
Add diced potatoes (½”x½”), salt, pepper, thyme, chicken broth and stir.
Pressure cook on high for 8 minutes and quick release.
Pour the heavy whipping cream and milk mixture into the cooker. Stir with the ladle.
Scoop the cooked potato chunks up into the ladle and mash well with a spoon.
Serve with bacon bites, shredded cheese, chopped green onions and sour cream.
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Instant Pot Potato Soup
- Pressure Cooker / Instant Pot
- 3 lbs Yukon gold potatoes diced into ½" x ½"
- 4 cups unsalted chicken broth
- ½ cup whole milk
- ½ cup heavy whipping cream
- 2 tbsp cornstarch
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tsp salt +/- adjust to your liking
- ½ tsp black pepper
- ½ tsp dried thyme
- 1 onion chopped
- 3 garlic cloves minced
- Set cooker to saute-high. Place both butter and oil in the cooker. Wait for 1 minute or until the butter is nearly melted. Add chopped onions and minced garlic. Saute for 1 minute or until fragrant. Press cancel on the cooker. Add diced potatoes (½"x½"), salt, pepper, thyme, chicken broth and stir.
- Place the lid on. Pressure cook on high for 8 minutes and quick release. Exercise caution when pressing the vent for quick pressure release. Follow the manufacture instructions for quick release. Remove the lid and press the cancel button.
- Set the cooker back to saute-high. Stir the soup with a ladle.
- Combine cold milk and cornstarch. Stir until the cornstarch has completely dissolved. Pour the heavy whipping cream and milk mixture into the cooker. Stir with the ladle.
- Using a ladle and common spoon: scoop the cooked potato chunks up into the ladle and mash well with a spoon. Once satisfied, return the mashed potatoes back to the soup. Repeat 4-5 times for ideal consistency. (watch video prior to attempt)
- Simmer for 5-6 minutes or until desired thickness. Make sure to stir frequently to prevent potatoes from sticking to the bottom of the cooker.
Serve with bacon bites, shredded cheese, chopped green onions and sour cream. Serve immediately and enjoy!
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