Best Instant Pot Potato Soup

My Favorite Comfort Food: Creamy Instant Pot Potato Soup

As a busy working mom, finding time to cook delicious and nutritious meals can feel like a Herculean task. Weekends are often crammed with errands and family time, leaving little room for elaborate cooking projects. That's why I've become obsessed with my Instant Pot. It's a lifesaver! This creamy potato soup is a perfect example of how quickly and easily I can whip up a hearty and comforting meal, even on a hectic weeknight. It's become a staple in our home, a warm hug in a bowl after a long day.

The beauty of this recipe lies in its simplicity. The Instant Pot does most of the work, allowing the potatoes to cook perfectly while I attend to other things. No need to stand over a stove stirring for hours. The result is a velvety smooth soup with just the right amount of creamy richness. And the best part? It's incredibly versatile. I often adjust the ingredients based on what I have on hand, sometimes adding different cheeses, herbs, or even a splash of milk or cream for an extra touch of indulgence. The flexibility is what makes this recipe so appealing.

One thing I absolutely love about this soup is how it satisfies my cravings for comfort food without making me feel sluggish or weighed down. It's a perfect balance of flavor and nutrition. The potatoes are a great source of carbohydrates, providing sustained energy, while the cream cheese and sour cream add a luscious creaminess without being overly heavy. I often add bacon for a bit of smoky saltiness, but it's perfectly delicious even without it. It's also a great way to sneak in extra vegetables. I've experimented with adding chopped carrots or celery, and it doesn't alter the overall flavor profile.

I've shared this recipe with friends and family, and everyone has been equally impressed by its ease and deliciousness. It's a crowd-pleaser, perfect for a casual weeknight dinner or a more formal gathering. The leftovers are even better the next day, making it a perfect meal-prep option for busy schedules. I often double the recipe so I have plenty for lunch throughout the week. The creamy texture and rich flavor make this soup incredibly satisfying, perfect for warming up on a chilly evening or enjoying as a light yet satisfying lunch. It's a recipe that I'll continue to make again and again, always finding new ways to adapt it to my preferences and what's available in my pantry.

Beyond the Basics: Tips and Variations

This recipe is a fantastic starting point, but don't be afraid to experiment! Here are a few ideas to personalize your Instant Pot potato soup:

• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for a little kick.
• Go cheesy: Experiment with different cheeses, like Gruyère, Monterey Jack, or even a sharp white cheddar.
• Add some veggies: Throw in some diced carrots, celery, or even some spinach for extra nutrients.
• Boost the protein: Add cooked chicken, sausage, or ham for a heartier soup.
• Make it vegan: Use vegetable broth instead of chicken broth and replace the cream cheese and sour cream with vegan alternatives.
• Make it a meal: Serve with a side of crusty bread for dipping.

The beauty of this recipe is its adaptability. Feel free to adjust the ingredients and seasonings to your liking. No matter how you choose to make it, this Instant Pot potato soup is sure to become a new family favorite. So go ahead, give it a try, and let me know how it turns out!

Serving Suggestions:

• Serve with a side of crusty bread for dipping.
• Garnish with fresh chives or parsley.
• Top with crispy bacon bits for extra flavor.
• Add a dollop of sour cream or Greek yogurt for extra creaminess.

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Step-by-step

• Heat Instant Pot on saute mode, add onions and caramelize until soft, translucent and beginning to brown (about 10 minutes)
• Add garlic and rest of spices (Thyme, salt, pepper, garlic + onion powder)
• Add cubed potatoes
• Pour enough chicken broth in the pot to cover the potatoes.
• Optional - If you're using Onion soup mix, add the package content to the broth according to package instructions.
• Seal the Instant Pot lid and cook on manual high pressure for 6 minutes
• Once the timer goes off - natural release for 4 minutes, then turn the valve from sealing to venting to release the pressure.
• Remove the lid and gently mash the potatoes with a potato masher or large fork. At this point potatoes will be soft and easily mashable.
• Add cream cheese, sour cream, cheddar cheese, salt and pepper to taste, and using fork blend to the consistency you like best.
• Add bacon pieces as a topping
• Serve with green toppings of your choice. I chose green onions.