Instant Pot Potato Soup
Cozy up to this creamy, cheesy Instant Pot Potato Soup recipe! Ready in just 30 minutes, it's topped with crispy bacon & fresh green onions.
Ingredients
- 1 tablespoon unsalted butter
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 1/2 pounds russet potatoes peeled and diced into 1-inch cubes
- 4 cups low-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1 tablespoon cornstarch
- 2 cups shredded cheddar cheese
- 5 strips bacon cooked and crumbled, for garnish
- Sliced green onions for garnish
Instructions
- Set the Instant Pot to the 'Sauté' setting and add the butter. Once melted, add the onion and cook for 4-5 minutes until softened. Add the garlic and cook for an additional 2-3 minutes until fragrant.
- Add the diced potatoes, chicken broth, salt, and pepper to the pot. Stir to combine.
- Secure the lid on the Instant Pot, set the valve to 'Sealing', and cook on high pressure for 10 minutes. After cooking, allow for a natural release for 10 minutes, then perform a quick release.
- In a small bowl, whisk together the heavy cream and cornstarch to create a slurry. Set the Instant Pot to 'Sauté' mode, add the slurry to the pot, and cook for 1-2 minutes until the soup thickens.
- Stir in the shredded cheddar cheese until melted. Season the soup with additional salt and pepper if needed. Serve hot, garnished with crumbled bacon and sliced green onions.
Nutrition
Calories: 571kcalCarbohydrates: 42gProtein: 20gFat: 37gSaturated Fat: 20gSodium: 824mgFiber: 3g
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