Description
Discover the secret to making a rich and creamy Instant Pot Potato Soup in just 30 minutes. This comforting and satisfying dish is the perfect meal for a chilly evening.
Ingredients
– 3 lbs Yukon Gold potatoes, peeled and diced
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– 2 tbsp butter
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions
1. – Add the diced potatoes, onion, garlic, and broth to the Instant Pot.
2. – Secure the lid and set the pressure cook function to 8 minutes.
3. – Once the cooking time is up, use the quick-release method to depressurize the Instant Pot.
4. – Stir in the heavy cream and butter until well combined.
5. – Season with salt, pepper, and dried thyme to taste.
6. – Serve hot and enjoy!
Notes
– For a thicker soup, you can mash some of the potatoes or use an immersion blender to puree a portion of the soup.
– Feel free to add in shredded cheese, bacon bits, or green onions as toppings.
– This soup can be stored in the refrigerator for up to 4 days or frozen for longer-term storage.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Instant Pot
- Cuisine: American