45 minutes5 servingsand pepper to taste

Cream of potato soup

By Instant Pot Culinary Team

5 Servings

45 Minutes

Easy

Recipe Details

Difficulty: Easy

Prep Time: 10 min

Cook Time: 35 min

Total Time: 45 Minutes

Cooking Technique: Instant Pot

Yield: 5 Servings

Ingredients

6 medium Russet potatoes peeled and halved.
1 yellow onion, small diced
1 garlic clove, minced
2 carrots, small diced
2 celery stalks diced
1 L of chicken or vegetable stock
Salt and pepper to taste
½ cup sour cream
½ cup heavy cream
Bacon bits
Cheddar cheese shredded
Chopped chives

INSTRUCTIONS

Set the instant pot in Saute on High for 10 Minutes, add the olive oil, once the oil is hot add the onions and garlic. Let them cook for about 3 Minutes and then stir in the celery and carrots, let them cook for another 3 Minutes.
Press Cancel, add the potatoes, chicken or vegetable stock, salt and pepper, close the lid and set the pot in Pressure Cook on High for 25 Minutes.
Once the cooking time finished, quick release moving the valve to vent position, add the spur cream and thee heavy cream, blend the soup using an immersion blender, or transfer to the blender and blend in batches.
Garnish with the optional toppings, serve immediately.

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About the chef

Instant Pot® Culinary Team

When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).

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