A cozy bowl of comfort food, Instant Pot potato soup is a healthy and simple dinner. This creamy potato soup is a super easy and delicious fast weeknight meal.
Melt butter and add onions and garlic. Stir until they start softening (~2 minutes). Press Keep Warm/Off.
4 tbsp butter or olive oil, 1 cup onion, 4 cloves garlic
Add the potatoes and broth.
8 cups potatoes, 3 cups chicken stock
Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>6 minutes.
When it has finished cooking, flip the steam release handle to “venting” and allow any additional pressure to be released (can take ~10 minutes). Remove the lid.
Using an immersion blender, blend the soup to your preferred thickness.
Slowly stir in half-and-half or heavy cream until the consistency is to your liking. Salt and pepper to taste.
1 cup half and half or heavy cream, Salt and pepper to taste
Notes
Potatoes - I love a mixture of Russets and gold, but any peeled potatoes will be delicious.
If you don't have an immersion blender or hand mixer, transfer the soup in batches to a blender. Remove the middle part of the lid and place a towel over it. This will allow some steam to escape and not pop open the cover.
White and yellow onions are best, as red will make your potato soup a pink hue.