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Easy Instant Pot Potato Soup: A Comforting Delight

When the weather turns chilly, there’s nothing quite like a warm bowl of soup to bring comfort and cheer. Among the myriad of soup recipes, potato soup stands out as a hearty favourite. With the advent of the Instant Pot, making creamy, delicious potato soup has never been easier. This article will guide you through a simple recipe that yields a rich and satisfying dish sure to please the entire family.

Ingredients

To create your Easy Instant Pot Potato Soup, gather the following ingredients:

• 1 kg (about 2.2 lbs) potatoes, peeled and diced (Maris Piper or King Edward are great choices)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 750 ml (3 cups) vegetable or chicken stock
• 240 ml (1 cup) milk (whole or semi-skimmed)
• 100 g (about 1 cup) grated cheddar cheese (plus extra for serving)
• 2 tablespoons butter
• Salt and pepper, to taste
• Optional toppings: chopped chives, crispy bacon bits, sour cream

Method

Follow these straightforward steps to whip up your delicious potato soup in no time:

1. Sauté the Aromatics: Start your Instant Pot on the sauté setting. Melt the butter and add the chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent. Stir in the minced garlic and sauté for an additional minute until fragrant.

2. Add the Potatoes and Stock: Add the diced potatoes to the pot and pour in the vegetable or chicken stock. Season with salt and pepper to taste. Give everything a gentle stir to ensure the potatoes are submerged in the stock.

3. Pressure Cook: Secure the lid on your Instant Pot and set the valve to the sealing position. Select the manual or pressure cook setting and set the timer for 10 minutes. The Instant Pot will take a few minutes to come to pressure before cooking begins.

4. Release the Pressure: Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then switch the valve to the venting position for a quick release of any remaining pressure.

5. Blend the Soup: Carefully remove the lid and use an immersion blender to puree the soup to your desired consistency. For a creamier texture, blend until completely smooth. If you prefer a chunkier soup, blend just half of it and leave the rest as is.

6. Add Milk and Cheese: Stir in the milk and grated cheddar cheese, allowing the soup to warm through for another 2-3 minutes. Adjust seasoning, if needed.

7. Serve: Ladle the soup into bowls and garnish with additional cheese, chopped chives, and bacon bits, if desired. A dollop of sour cream can also add a lovely finish.

Tips for Success

• Potato Choices: While any potato can work, starchy varieties like Maris Piper will yield a creamier soup, while waxy types may result in a chunkier texture.
• Make It Vegan: For a vegan or dairy-free version, substitute the butter with olive oil and the milk with a plant-based alternative like almond or oat milk. You can also use nutritional yeast in place of cheese for added flavour.
• Storage: This potato soup keeps well in the fridge for up to three days. Reheat gently on the stove or in the microwave, adding a splash more milk if needed to loosen the consistency.

Conclusion

This Easy Instant Pot Potato Soup is a true testament to the beauty of simple ingredients coming together to create something wonderfully comforting. Perfect for a family dinner or as part of a meal prep for the week, it’s sure to become a staple in your kitchen. With minimal effort and the convenience of the Instant Pot, you can enjoy a hearty bowl of soup that warms both the body and soul. Enjoy!

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