Instant Pot Potato Soup
This Instant Pot Potato Soup is made in only minutes from chopping vegetables to the dinner table.
Servings: 6
Calories: 333kcal
Ingredients
Ingredients
- 10 large russet potatoes peeled and diced
- 1 small onion diced
- 4 C chicken broth
- 4 tbsp unsalted sweet cream butter
- 3 tsp minced garlic
- 1 tsp kosher salt
- 1 tsp pepper
- 1 C heavy cream
- 1/3 C sour cream
- 2 tbsp corn starch
- 1 C sharp cheddar cheese shredded
Instructions
Directions
- Add your diced potatoes, diced onions, chicken broth, seasonings, and butter to your Instant Pot.
- Place the lid on top, lock and set the valve to sealing.
- Set the pressure for 5 minutes
- Do a quick release to release the pressure.
- In a small mixing bowl whisk the heavy cream, sour cream, and the corn starch together.
- Stir into the soup.
- Mix in the sharp cheddar cheese
- Press the saute button and cook the soup (while stirring) until the soup thickens.
- Use an immersion blender to blend the soup to make a smooth and creamier soup.
Nutrition
Calories: 333kcal | Carbohydrates: 7g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 1106mg | Potassium: 231mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1090IU | Vitamin C: 13mg | Calcium: 196mg | Iron: 1mg