Quicky Cooking magic happening... ⚡
Creamy Instant Pot Potato Soup
📹 Video Tutorial from YouTube
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🛒 Quick Ingredients
📋 Complete Ingredients List
💡 Pro tip: Tap items to check them off as you prep!
- 6 large russet potatoes, peeled and diced into 1-inch cubes
- 1 large onion, diced
- 3 celery stalks, chopped
- 3 carrots, diced
- 4 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 4 tablespoons butter
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried thyme
- Optional toppings: bacon bits, green onions, extra cheese
🍳 Quick Cooking Steps
Select 'Saut' function on Instant Pot and melt butter
Add onions, celery, and carrots, cooking until softened (about 5 minutes)
Add garlic and cook for 1 minute until fragrant
Add diced potatoes, broth, salt, pepper, and thyme
Close lid and set valve to 'Sealing' position
Cancel 'Saut' and select 'Manual' or 'Pressure Cook' (HIGH) for 10 minutes
When cooking completes, allow natural pressure release for 10 minutes
Release remaining pressure manually
Use immersion blender to partially blend soup, leaving some chunks for texture
Stir in heavy cream, sour cream, and cheddar cheese until melted
Adjust seasoning to taste
Serve hot with desired toppings
🔧 Kitchen Tools & Equipment
📋 Complete Tools List
- Instant Pot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Potato peeler
- Immersion blender or regular blender
- Ladle
- Serving bowls
⚡ Quick Cooking Tips
For extra richness, add a parmesan rind during cooking
Make it loaded baked potato style with bacon, cheese, and green onions
Add corn for a different texture and sweetness
Use gold potatoes for a more buttery flavor
Add cauliflower for extra vegetables and creaminess
Make it spicy with diced jalapeos or red pepper flakes
Use half and half instead of heavy cream for lighter version
📊 Nutrition Facts
🔥 Time to Burn Calories
Walking 60min, Running 30min, Cycling 45min
📦 Storage & Meal Prep
🥶 Storage Instructions
- Store in airtight containers in refrigerator for up to 4 days Allow soup to cool completely before storing Keep toppings separate until serving
🔥 Reheating Tips
- Reheat in microwave in 1-minute intervals, stirring between Add a splash of milk or broth if soup is too thick when reheating Can reheat in Instant Pot using 'Saut' function on low, stirring frequently
⏰ Make Ahead Tips
- Chop vegetables up to 2 days in advance Store peeled and cut potatoes in cold water to prevent browning Prepare toppings in advance and store separately
❄️ Freezing Guide
- Freeze without dairy for up to 3 months Add cream and cheese after thawing and reheating Use freezer-safe containers or bags Thaw overnight in refrigerator before reheating
🍽️ Serving Suggestions
- Top with crispy bacon bits and fresh chives Serve with crusty bread or dinner rolls Pair with a crisp green salad Add oyster crackers or croutons for crunch Garnish with extra shredded cheese and sour cream
⚠️ Common Mistakes
- Not cutting potatoes in uniform sizes, leading to uneven cooking Releasing pressure too quickly, which can make soup splatter Over-blending the soup, making it too smooth Adding dairy before pressure cooking, which can cause curdling Not allowing natural release time, resulting in tough potatoes
🎨 Recipe Variations
- Roasted Garlic: Add a whole head of roasted garlic Cheesy Broccoli: Add chopped broccoli florets and extra cheese Ham and Potato: Stir in diced ham after cooking Southwestern: Add corn, green chilies, and top with tortilla strips Leek and Potato: Replace onion with sauted leeks
❓ Quick Cooking Q&A
Yes, but starchy potatoes like russet work best for a creamy texture. Waxy potatoes will remain more firm.
Yes, substitute heavy cream with coconut milk and use dairy-free cheese alternatives.
This usually happens from over-cooking or cutting pieces too small. Keep chunks uniform and follow cooking time precisely.
Yes, but don't exceed the max fill line of your Instant Pot. Cooking time remains the same.
Make sure to deglaze the pot after sauting and have enough liquid at the bottom.
Yes, but reduce cooking time to 8 minutes as they're already cut small.
Use half and half instead of heavy cream, reduce cheese, and add more vegetables.
Yes, but the soup won't be as creamy. You can also mash some potatoes against the pot side.
Transfer a portion to a regular blender, blend, then return to pot.
Yes, but the soup won't be as rich and might be thinner.
Add dairy products after pressure cooking and heat gently.
Yes, but add dairy just before serving for best results.
Gentle heat on stovetop or microwave, stirring frequently and adding liquid if needed.
Yes, add firm vegetables with potatoes and soft ones after pressure cooking.
Yes, but freeze before adding dairy and add it when reheating.
