Ingredients
– 1 tablespoon butter Provides a rich base flavor and helps sauté the aromatics for a deeper taste; for dairy-free options, swap with vegetable oil
– 1 medium onion, diced Adds sweetness and depth; it’s the foundation for building layers of flavor in your Instant Pot potato soup
– 3 cloves garlic, minced Brings a pungent, aromatic punch that enhances the overall savoriness without overwhelming the dish
– 3 cups chicken broth Serves as the liquid base, infusing moisture and a savory note; use vegetable broth for vegetarian versions
– 1 can (approx. 10.5 oz / 298g) cream of chicken soup Thickens the soup and adds creaminess; opt for a gluten-free version for those needs, or cream of celery for vegetarians
– 7-8 medium russet potatoes (about 2.5 pounds / 1.13 kg total), peeled and cut into 1-inch cubes The star ingredient, providing starch for a creamy texture in this Instant Pot potato soup; they break down nicely under pressure
– 1 1/2 teaspoons salt, or to taste Seasons the soup to bring out flavors; adjust based on your broth’s sodium content
– Black pepper, to taste Adds a subtle heat and complexity, balancing the richness of the other elements
– 1 cup milk Helps create a smooth, velvety finish; choose unsweetened plant-based milk for vegan adaptations
– 1 tablespoon all-purpose flour Acts as a thickener for the slurry; use a gluten-free flour blend if needed
– 2 cups shredded sharp cheddar cheese Melts into the soup for a gooey, cheesy goodness; replace with vegan cheese for dairy-free options
– Garnishes (optional): Cooked chopped bacon, sliced green onions, additional shredded cheddar cheese These top the soup for extra texture and flavor; skip or swap for plant-based alternatives as desired
Instructions
1-First Step: Sauté the Aromatics Begin by turning your Instant Pot to sauté mode. Add 1 tablespoon of butter and let it melt, then toss in 1 medium diced onion. Cook for 3-4 minutes until it softens, stirring occasionally. Next, add 3 minced garlic cloves and cook for another minute, making sure not to let it burn for the best flavor in your Instant Pot potato soup.
2-Second Step: Combine the Main Ingredients Pour in 3 cups of chicken broth and 1 can (10.5 oz) of cream of chicken soup. Add the 7-8 cubed russet potatoes, along with 1 1/2 teaspoons of salt and black pepper to taste. Stir everything well to mix, ensuring the potatoes are submerged for even cooking in this Instant Pot potato soup recipe.
3-Third Step: Pressure Cook the Soup Seal the Instant Pot lid and set it to Manual/Pressure Cook on high pressure for 10 minutes. Once the time is up, perform a quick release of the pressure. This step is crucial as it softens the potatoes quickly, cutting down the overall cook time for your Instant Pot potato soup.
4-Fourth Step: Prepare the Thickening Slurry While the pot depressurizes, whisk together 1 cup of milk and 1 tablespoon of all-purpose flour in a small bowl to make a smooth slurry. For dietary tweaks, use gluten-free flour here if needed. This mixture will help thicken your Instant Pot potato soup without clumping.
5-Fifth Step: Incorporate the Slurry and Thicken Carefully open the lid once all pressure is released, then stir in the milk-flour slurry. Switch the Instant Pot back to sauté mode and cook, stirring occasionally, for 4-5 minutes until the soup thickens. If you’re aiming for a vegan version, this is where plant-based milk shines in your Instant Pot potato soup.
6-Sixth Step: Add Cheese and Serve Turn off the sauté function and stir in 2 cups of shredded sharp cheddar cheese until it’s fully melted. For the best results, use freshly shredded cheese. Serve hot, garnished with options like chopped bacon, sliced green onions, or extra cheese. If you want to amp up the nutrition, add in extras like carrots as mentioned in the variations. Total time: About 33 minutes, from prep to plate. Try blending in fruit ideas from other recipes for a fun twist on presentation. Also, check out this resource on potato benefits for more ideas.