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It’s soup season! I love soup season and you are all gonna love this Instant Pot cheesy potato soup! It cheesy potato goodness made in no time thanks to the Instant Pot.
The actual cooking in the Instant Pot only takes 3 minutes. However, there is saute time to stat with. Then there is that come to pressure time and there is some natural pressure release time. But, this soup still comes together in about 30 minutes!
The first thing you need to do is saute some onions in butter.
Then you mix in some flour. Once you mix that in, it’s time for some chicken broth. This will be the liquid you need to cook those potatoes in the instant pot. Add in the potatoes and get the lid on the Instant Pot. Now is where the cooking of the potatoes comes in and it only takes 3 minutes once the Instant Pot comes to pressure.
Once the Instant pot finishes cooking, you need to allow for a natural pressure release for 10 minutes. Then switch to manual release to release any excess pressure. Creamy goodness is in the next step. You add in some milk and bring the mixture to a bowl. You want to give it a few minutes to thicken. This is followed by mixing in cream, sour cream, and cheese.
The fun part comes in when you serve this soup. Top it with garnishes just like you would put on a loaded baked potato. You can top your bowl of soup with additional cheese, bacon bits, green onion, and a dollop of sour cream. It’s all that you love from a loaded baked potato but in soup form. Serve this Instant Pot cheesy potato soup along side some kind and bread and a salad.
Instant Pot Cheesy Potato Soup
Ingredients
- 2 Tbsp butter
- 1/2 medium onion, diced
- 2 Tbsp flour
- 1 1/2 cups chicken stock
- 2 medium potatoes, peeled & diced into 1/2 inch cubes (about 2 1/2 cups)
- 1 1/4 cups whole milk
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 3/4 cup cheddar cheese
- salt and pepper, to taste
- Garnishes:
- sour cream
- chopped green onion
- grated cheddar Cheese
- bacon bits
Instructions
- Turn the Instant Pot on to saute and add the butter. Once the butter melts, add the onion and saute until translucent.
- Add the flour and stir for about 30 seconds. Turn off the saute mode. Pour in the chicken stock and de-glaze the pot. Stir unit the flour is blended in with the chicken broth.
- Add the potato cubes. Put the lid and cook on manual for 3 minutes.
- Allow a natural pressure release for 10 mins. Then do a quick release to release any extra pressure.
- Turn on to the saute function and add the milk, salt, and pepper. Bring to a boil and simmer for a few minutes to thicken. Turn off saute mode.
- Add the sour cream, heavy cream, and cheddar cheese. Mix well until combined well.
- Serve soup topped with desired garnishes. Serves 4.
This recipe is adapted from Foodies Terminal.
