How to Make Instant Pot Potato Soup
Making this hearty potato soup in the Instant Pot is a breeze. Follow these steps to create a comforting bowl of soup in no time:
Step 1: Set your Instant Pot to the sauté function. Once hot, add the butter and let it melt. Add the diced onion and garlic, sautéing for 2-3 minutes until they are soft and fragrant.
Step 2: Add the diced potatoes and chicken broth to the Instant Pot. Season with salt and pepper to taste. Stir everything together to combine.
Step 3: Close the lid of the Instant Pot and ensure the valve is set to the sealing position. Cook on high pressure for 10 minutes.
Step 4: Once the cooking time is complete, do a quick release of the pressure. Open the lid carefully.
Step 5: Use a potato masher or immersion blender to mash the soup to your desired consistency. You can leave it a bit chunky or blend it until smooth, depending on your preference.
Step 6: Stir in the heavy cream, shredded cheddar cheese, and crumbled bacon (if using). Continue stirring until the cheese is melted and the soup is creamy and well combined.
Step 7: Taste and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley if desired. Enjoy!
How Long to Cook Instant Pot Potato Soup
The cooking time for potato soup in the Instant Pot is quick, making it a perfect choice for busy days. Here are the general guidelines for cooking time:
- Standard potatoes (russet or Yukon gold): Cook for 10 minutes on high pressure.
- If using smaller or firmer potatoes: Reduce cooking time to 8-9 minutes.
- After the cooking time, perform a quick release to avoid overcooking the potatoes.
How to Store Leftovers
If you have any leftover Instant Pot Potato Soup, here’s how to store and preserve it for later:
- Refrigerator – Allow the soup to cool to room temperature, then transfer it to an airtight container. Store it in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until warmed through.
- Freezer – Instant Pot Potato Soup can be frozen for up to 2 months. Let the soup cool completely, then store it in a freezer-safe container. When reheating, allow it to thaw in the refrigerator overnight and reheat on the stovetop, adding a bit of broth if needed to adjust the texture.
Tips for Perfect Instant Pot Potato Soup
To ensure your potato soup comes out perfectly every time, here are a few helpful tips:
- Choose the Right Potatoes – Russet potatoes are ideal for creamy potato soup, as they break down easily to create a smooth texture. You can also use Yukon Gold potatoes for a slightly different flavor.
- Don’t Overcook the Potatoes – Be mindful not to overcook the potatoes, as they can become mushy. Follow the recommended cooking time and release the pressure quickly.
- Customize the Soup – Feel free to add extra ingredients like sautéed leeks, carrots, or celery for additional flavor and texture.
- Make It Vegetarian – To make a vegetarian version of this soup, simply swap the chicken broth for vegetable broth and omit the bacon.
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