This Loaded Instant Pot Potato Soup is quick, easy and so hearty!
Course Lunch, Main Course
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
Author Nora Rusev
2.5lbspotatoesabout 5 cups, peeled and diced (into about 1/2 inch cubes)
214.5oz cans chicken broth
Salt & pepperto taste
Add after cooking:
shredded cheddar, cooked bacon and chopped chivesoptional
Sauté: Set the instant pot to sauté. Sauté the bacon, then remove a few tablespoons for garnish (leave the rest in the pot). Add butter, onion, celery and garlic and sauté until starting to soften, about 3-4 minutes. Turn off the instant pot and add potatoes, thyme, rosemary, nutmeg, broth, salt and pepper.
Pressure cook: Close the lid on your instant pot and set the valve to "sealing". Choose "pressure cook" on high for 5 minutes. Once the cooking time is up, do a natural pressure release for 5 minutes (just unplug your instant pot and leave it alone), then manually release any remaining pressure.
Finish the soup: Open the instant pot lid. Set the instant pot to sauté. Whisk the cornstarch into the milk, carefully stir into the soup (try not to break up the potatoes) and simmer until thickened, about 2 minutes. If you want a thicker soup, remove 2-3 cups, blend and stir back into the soup. Stir in sour cream and serve with your favorite toppings.