Potato soup is one of those creamy, comforting soup recipes that we find ourselves craving on cool fall nights. It’s satiating, delicious, and thanks to the Instant Pot, can be made incredibly quickly.
Traditionally, potatoes take at least 30 minutes to cook through in boiling water. If you’re cooking more than one or two potatoes, then it can take even longer. The Instant Pot solves this problem, making this soup recipe not only a quick dinner idea but one that requires minimal hands-on prep.
The beginning of the recipe has you sautéeing some onion, celery, and garlic in a little oil inside the pot before the chicken broth and potatoes are added. The pressure cooker is set to just seven minutes and, voila, the potatoes are cooked!
After that, it’s just a matter of adding a little cornstarch slurry and heavy cream to the soup to thicken it up and give it that rich consistency that we know and love. If you want to purée the soup, then you can transfer the contents of the soup to a blender before adding in the heavy cream. Otherwise, if you like a little texture, follow the recipe directions as written.
If you’re following a gluten-free diet, then you’ll also be delighted to know that this is a gluten-free recipe. Simply garnish the soup with any toppings you enjoy. We love a little cheese, green onions, and crispy bacon with ours.
Cook time: 20 minutes
Prep time: 10 minutes
- 2 tbsp oil
- 1/2 cups yellow onions diced
- 1/3 cup celery diced
- 2 1/2 tsp salt divided
- 1 tbsp garlic minced
- 4 lbs russet potatoes peeled, cut into 1/2-inch cubes
- 4 cups chicken broth
- 1 tbsp cornstarch
- 1/4 cup water
- 1 cup heavy cream
- Turn on the Instant Pot by hitting the sauté button. Add the oil to warm inside the pot.
- To the oil, add the onion, celery, and 1/2 teaspoon of salt. Stir and cook for a few minutes until the onion is tender and translucent. Add in the garlic and sauté for another 30 seconds.
- To the pot, add the potatoes, chicken broth and 2 teaspoons of salt. Give everything a stir, then cover the pressure cooker with the lid, turning the knob to sealing. Cook on high pressure for 7 minutes, then use the quick-release method when done.
- In a small bowl, combine the cornstarch and water together with a fork or small whisk. Pour this into the soup and switch the pressure cooker to the sauté setting. Once the soup is simmering away and has reached the consistency you want, turn the pot to the warm setting.
- Stream in heavy cream and give the soup another stir. Serve the soup with your choice of toppings, such as cheese, bacon, or green onions.
Recipe adapted from thefoodieeats.com