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Instant pot potato soup7/4/2023 ![]() Start by prepping your potatoes, onion, and garlic.I’ve been holding onto this Instant pot loaded potato soup recipe for a while, as I wanted to make sure it was just right! Oh, and DO NOT miss my Instant Pot beef stew! I’ve had so many of you ask if I could make an Instant Pot potato soup based on that amazing recipe. This recipe has been adapted from my popular crock pot cheesy potato soup recipe. It’s really like a loaded baked potato-in a bowl! Pull out your pressure cooker and whip up some of this comforting baked potato soup right now!ĭuring the winter, Instant Pot Spaghetti and Instant Pot potato soup are staples in our weeknight dinner lineup. You can also reheat in a pan on the stove top over medium heat stirring frequently.My Instant Pot potato soup recipe is creamy and loaded with delicious flavor. Reheat in the microwave heating in 30 second intervals, stirring in between, until warm. Store Instant Pot Potato Soup in an air tight container for 4-5 days. ![]() We also like to serve with a small salad or sandwich to round out the meal with some veggies or add some nice protein in. Instant Pot Potato Soup is delicious without toppings, but in this house, we like toppings! Adding them makes it more of a baked potato soup which I absolutely love! Just one or two tablespoons of each goody per bowl is the perfect amount to put the bowl of soup over the top. Cut potatoes about the same size so they cook evenly.Use russet potatoes for best results, but I have done half russet and half Yukon gold potatoes or even red potatoes before.Add back in after you blend the soup and add the cream cheese, sour cream, and half and half. Roughly chop into slightly smaller pieces. If you want more of a chunky potato soup recipe simply remove a 2-3 cups of just the potatoes with a slotted spoon before blending the remaining soup.Then, its ready to go! Extra tip for the best potato soup Frequently stir until the cream cheese is melted throughout the soup. Blending hot soup or sauce this way is effortless and makes it silky smooth perfection.Īfter you’ve blended the soup, turn the sauté setting on the Instant Pot back on then stir in the cream cheese, sour cream, and half and half. It’s become one of my must have kitchen tools. I love using the immersion blender so much. Use an Immersion blender (preferred method) or a counter top stationary blender (be sure to blend in small batches!!) to blend the soup up. If you’ve never used your instant pot- definitely read the instruction manual before doing this! I put a towel over the nozzle to protect myself and the cabinets from the steam. When the timer beeps do a quick release on the pot and release the pressure. Keep in mind it will take 8-10 minutes to come to pressure. Press manual high pressure and set it for 10 minutes. Cancel the sauté setting and put the lid on the Instant Pot to sealing position. This happens every so often and you want to make sure you scrape all those brown bits off the pan otherwise you will most likely get the burn error while the soup is under pressure even though nothing is technically burning.Īfter the veggies are softened add in potato chunks, chicken broth, smoked paprika, and salt and pepper. Use a wooden spoon or spatula to scrape it around too. Be sure to add a little chicken broth to deglaze (aka make the brown bits loosen up a ton) the pan. If you notice the bottom of the pot getting a little too brown during or after you sauté the onions, bacon, and celery. Add in the garlic and let that cook until fragrant. The bacon won’t become crisp so don’t expect that. Continue to cook until the onions are translucent and the vegetables are softened. Mince 4-5 cloves of garlic and dice up center cut bacon, one onion, and a few stalks of celery.Cut Potatoes into chunks that about 1-1/4 inch big.Peeling potatoes is my LEAST favorite kitchen job, but a lot of my favorite foods include peeling potatoes so I just do it. Unfortunately I don’t have any tricks up my sleeve to get potatoes peeled quickly other than to have someone else do it for you. 1/2 cup half and half- you can use milk too.4 ounces of cream cheese- I use the 1/3 less fat cream cheese to keep things a little lighter.6 cups low sodium chicken or vegetable broth.1 tsp kosher salt (plus salt and pepper to taste at the end).4-5 cloves of garlic minced (or about 1 tsp garlic powder).4 lbs of russet potatoes- washed and peeled then cut into small chunks (about 1-1/4 inch).The list of ingredients for Instant Pot Potato Soup is easy and basic! Perfect for meal prep cause it reheats so well!. ![]()
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