Instant Pot Potato Soup
Servings: 6
Calories:
Equipment
- Pressure Cooker / Instant Pot
Ingredients
- 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
Instructions
- 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.