Instant Pot Potato Soup
Made with tender potatoes and a rich, creamy broth, this budget-friendly recipe comes together effortlessly using simple ingredients--without skimping on flavor.
Servings: 4
Ingredients
- 4 cups peeled, cubed russet potatoes about 4 large potatoes
- ¼ cup shredded carrots
- 2 cups low-sodium vegetable broth or chicken stock see note about thickness of soup
- 1 teaspoon white distilled vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- ½ teaspoon garlic powder optional
- 1 cup milk, cream, or half and half
- 2 tablespoons cornstarch or all-purpose flour
Instructions
- Combine 4 cups peeled, cubed russet potatoes, ¼ cup shredded carrots, 2 cups low-sodium vegetable broth or chicken stock, 1 teaspoon white distilled vinegar, 1 teaspoon kosher salt , ½ teaspoon black pepper, 1 teaspoon onion powder and ½ teaspoon garlic powder together in the inner pot of your pressure cooker, stirring gently to combine.
- Place the lid on the Instant Pot and be sure the vent knob is sealed. Set the cooking time to 10 minutes on high pressure by hitting manual or pressure cook and adjusting it to read "10" by using the +/- buttons.
- Once the cooking time has elapsed, let the pressure release naturally for at least 15 minutes.
- Once the pressure has been released, remove the lid, hit cancel on the Instant Pot, and then turn to the sauté on to bring the soup up to a bubble. Meanwhile, whisk together 1 cup milk, cream, or half and half with 2 tablespoons cornstarch until very well combined in a glass measuring cup. Pour the milk mixture into the inner pot, stirring well to combine. Let potato soup simmer, stirring constantly, until the soup thickens. This will only take a few minutes. Once thickened, hit cancel on the Instant Pot.
- If desired, you can use an immersion blender to blend the soup right in the inner pot until smooth and creamy. I personally prefer the texture of the potato chunks in the soup.
- Ladle out the soup into individual bowls and top as desired with shredded cheese, crumbled cooked bacon, and/or chives.
Video
Notes
Potatoes: Russet potatoes work best for this soup, as they break down and get super creamy.
Broth: Use either low-sodium chicken stock or vegetable broth. If you like your soup on the thinner side, increase the broth to 3 cups. For thicker soup, use 2 cups of broth.
Cornstarch: Cornstarch is used to help thicken the soup, you can use all-purpose flour in place of the cornstarch. Feel free to use flour in place of cornstarch.
Vinegar: Use white distilled vinegar, do not sub! If you don't have distilled vinegar, omit it.
Doubling the Recipe: Feel free to double this recipe if using an 8-quart instant pot or 6-quart Instant Pot. Double the ingredients, but keep the cooking time the same. Keep in mind it will take a bit longer to come to pressure.
Halving the Recipe: The recipe should not be cut in half unless you are using a 3-quart Instant Pot. To cut the recipe in half, cut the recipes in half and leave the cooking time the same.
Storage: Store the cooled soup in an airtight container in the refrigerator for 3-4 days. This soup does not freeze well. You may want to add a splash of stock or milk before reheating, as potato soup tends to thicken after refrigeration.
Nutrition
Calories: 181kcal | Carbohydrates: 37g | Protein: 8g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 2mg | Sodium: 456mg | Potassium: 868mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1464IU | Vitamin C: 9mg | Calcium: 112mg | Iron: 2mg
