Instant Pot Creamy Potato Soup (Printer-Friendly)

Velvety potato soup with rich, savory flavors quickly prepared using a pressure cooker for cozy satisfaction.

# What You’ll Need to Cook:

→ Base Ingredients

01 - 1 kilogram russet or Yukon Gold potatoes, peeled and cut into 2 cm cubes
02 - 750 millilitres low-sodium chicken or vegetable broth
03 - 1 medium onion, diced
04 - 3 cloves garlic, minced

→ Dairy and Toppings

05 - 125 millilitres heavy cream or whole milk
06 - 100 grams sharp cheddar cheese, shredded
07 - 40 grams unsalted butter

→ Seasonings

08 - 1 teaspoon sea salt, plus more to taste
09 - 0.5 teaspoon freshly ground black pepper
10 - 0.25 teaspoon dried thyme

→ Serve & Garnish

11 - 75 grams cooked bacon, crumbled (optional)
12 - 3 stalks green onions, finely sliced
13 - 2 tablespoons fresh chives, chopped
14 - 60 millilitres sour cream

# Steps to Prepare:

01 - Peel and cube potatoes into evenly sized pieces; dice onion and finely chop garlic to ensure even cooking.
02 - Set the Instant Pot to Sauté function. Melt butter, then add onion and garlic, cooking until fragrant and translucent, about 3 minutes.
03 - Add the potatoes, broth, salt, pepper, and thyme to the pot. Stir well, ensuring the potatoes are just covered with liquid. Secure lid and set valve to Sealing. Cook on High Pressure for 10 minutes.
04 - Allow pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
05 - Using a potato masher or immersion blender, mash potatoes in the pot to desired consistency, leaving some chunks for texture.
06 - Stir in heavy cream (or milk) and shredded cheddar cheese. Mix until cheese is fully melted and soup is smooth and creamy.
07 - Taste and adjust salt and pepper as needed. If soup is too thick, add a splash of warm broth or milk to reach preferred consistency.
08 - Ladle soup into bowls. Top with crumbled bacon, green onion, chives, and a dollop of sour cream as desired.

# Extra Cooking Tips:

01 - For a vegetarian version, use vegetable broth and omit the bacon or substitute with roasted chickpeas for crunch.
02 - Cutting potatoes into uniform pieces ensures even and quick cooking under pressure.
03 - When reheating, add a splash of milk or broth to maintain the soup’s creamy texture.

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