Best Instant Pot Potato Soup
A quick and delicious creamy potato soup made easily in the Instant Pot, perfect for chilly days and busy weeknight dinners.
Ingredients
For the Soup Base
- 4 medium medium potatoes, diced Use starchy potatoes like Russets or Yukon Golds for creaminess.
- 1 cup onion, chopped Chop finely for even flavor distribution.
- 3 cloves garlic, minced Essential for enhancing flavor.
- 4 cups vegetable broth Use as a base for the soup.
- 1 cup coconut milk (or cream for a dairy option) This adds creaminess; use as per dietary preference.
- to taste salt Add gradually according to your taste preference.
- to taste pepper Add gradually according to your taste preference.
For Garnish
- to taste chives Optional, for garnish.
- to taste bacon bits Optional, for garnish.
Instructions
Preparation
- Wash and dice the medium potatoes, removing any blemishes.
- Chop the onion and mince the garlic.
Cooking
- Place the diced potatoes, chopped onion, and minced garlic into the Instant Pot.
- Add the vegetable broth to cover the vegetables and season with salt and pepper.
- Close the lid and set the Instant Pot to manual mode. Cook on high pressure for 10 minutes.
- Carefully release the pressure according to the manufacturer's instructions.
- Open the lid and stir in the coconut milk to add creaminess.
- Blend the soup with an immersion blender to your desired consistency.
- Taste and adjust salt and pepper as needed.
Serving
- Ladle the soup into bowls and garnish with chives or bacon bits if desired.
- Serve with a slice of crusty bread or a side salad for a complete meal.
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Notes
For variations, add other vegetables, change the broth base, or incorporate spices and herbs to customize your soup.