Description
A creamy and hearty potato soup made effortlessly in the Instant Pot, perfect for chilly days.
Ingredients
Scale
- 2 lbs potatoes, peeled and diced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheese (optional)
- Green onions or chives for garnish (optional)
Instructions
- Add the diced potatoes, onion, garlic, vegetable broth, salt, and pepper to the Instant Pot.
- Close the lid and set the valve to sealing.
- Select manual mode and cook on high pressure for 10 minutes.
- Once the cooking time is up, perform a quick release of the pressure. Stir in the milk and cheese (if using). Use an immersion blender to blend the soup until smooth, or leave it chunky if preferred. Serve hot, garnished with green onions or chives.
Notes
For a thicker soup, reduce the amount of vegetable broth. You can also sauté the onions and garlic for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg