Instant Pot Potato Soup
Instant Pot Potato Soup is the perfect remedy for chilly evenings, and it's like a little hug in a bowl. Better than a restaurant!
Ingredients
- 2 teaspoons avocado oil
- 1 medium yellow onion diced small
- 3 ribs celery diced small
- 3 garlic cloves diced small
- 4 russet potatoes large, peeled and diced (2 1/2 to 3 pounds)
- 6 cups chicken broth
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 Tablespoons all purpose flour
- 2 tablespoons unsalted butter softened at room temperature
- 1/2 cup heavy whipping cream
Instructions
-
Prepare all the chopped ingredients in advance to ensure that the cooking process goes smoothly in the Instant Pot. Place the butter on the counter to soften while making the recipe. Place diced potatoes in a bowl of cold water so they don’t turn brown.
-
Turn on the “Saute” setting on the Instant Pot and wait until it reads “Hot”.
-
Add the avocado oil, onion and celery. Cook on “High” for 3-5 minutes, stirring often. Add the garlic and cook for 1 more minute.
-
Add the potatoes (discarding any water from the bowl), broth, salt and pepper. Mix together.
-
Cover the Instant Pot and set the Instant Pot to “Pressure Cook” on “High Heat” for 7 minutes. The instant pot can take nearly 10-15 minutes before it comes up to pressure and begins cooking, so be patient and make sure to keep the lid secured on the pot.
-
Once the cooking ends, leave the pot and allow it to instantly release the pressure (still covered) for 10 minutes. Or very carefully use the “Quick Release” feature using a long wooden spoon, so as not to get steam on your arm. Be sure to review your Instant Pot’s directions for optimal safety.
-
Meanwhile, mix the softened butter in a medium bowl with the flour until it forms a smooth paste.
-
Once all the pressure has released from the pot, carefully remove the top with an oven mitt.
-
Take 1⁄2 cup of the soup and whisk it into the softened butter bowl to help loosen the flour mixture.
-
Add the loosened butter-flour mixture and stir into the soup. Turn the pressure cooker to the “Saute” setting on “High” heat and allow the soup to come to a simmer. Reduce to “Medium” heat (still on the “Saute” setting). Mix often and simmer for 3 minutes.
-
Turn off the pressure cooker by pressing “Cancel”. Stir in the heavy cream. Allow the soup to cool for 15 minutes.
-
In 2 batches (since the blender isn’t usually big enough), blend half of the soup in a high speed blender. Pour both batches of blended soup back into the other half of non-blended soup. (Alternatively, use an immersion blender!) Mix together.
-
Taste and adjust salt to taste (if needed).
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator. (Note: Toppings not included in nutrition.)
You can use vegetable broth to make this recipe vegetarian.
The potato cubes were cut to just under 1-inch cubes.
Feel free to use more garlic if you prefer! I’d easily use 6 cloves since I love garlic so
much.
Make it gluten free: This recipe would definitely work well with a gluten free flour blend.
I’ve done it before in other soup recipes!
Make it dairy free: I tested this recipe with all dairy ingredients, but you can let readers
know it would work just as well with using a vegan butter and vegan heavy cream substitute (or canned full fat coconut milk instead of the heavy cream).