Instant Pot Creamy Potato Soup
User Reviews
5
Instant Pot Creamy Potato Soup
Description
Instant Pot Creamy Potato Soup features diced russet potatoes, carrots, and celery simmered in chicken broth directly in the pressure cooker to soften the vegetables quickly. The base is enriched by sautéed onions and celery in butter before pressure cooking. After cooking, a mixture of whole milk and cornstarch is added alongside cream cheese, melting smoothly in the hot soup to form a creamy, thickened texture. Sharp cheddar cheese and crispy bacon finish the soup with additional savory notes, while optional green onions or parsley provide a fresh finish.
The cooking process in the Instant Pot reduces stove time and allows precise control of tenderness. The soup has a rich, creamy mouthfeel with tender chunks of potatoes and vegetables throughout. It is best served warm with cheese and bacon sprinkled on top to add texture and balance.
Finish by seasoning with salt and freshly ground black pepper to taste. The recipe does not specify storage but typically holds well refrigerated and can be gently reheated.
Ingredients
- 2 Tbsp butter
- 1 cup chopped yellow onion
- 1 cup celery diced
- 2 (14.5 oz.) cans chicken broth low-sodium
- 6 cups russet potato cut about 1/2-inch cubes, peeled and diced
- 1 cup carrot diced
- salt freshly ground
- black pepper freshly ground
- 1 1/2 cups whole milk then more to thin as it rests as desired
- 1 1/2 Tbsp cornstarch
- 8 oz. cream cheese diced into small cubes
- 1 cup cheddar cheese shredded
- 8 lices Bacon chopped and cooked
- green onions optional, chopped; or parsley
Instructions
- Select the "saute" setting on the Instant Pot.
- Once it reads "hot" add butter and let melt.
- Add in onions and celery and saute 2 minutes then press "cancel."
- Add in potatoes, carrots and broth and season with salt and pepper to taste. Submerge veggies down into broth.
- Seal lid on Instant Pot, make sure valve is set to "sealing position," then select "manual" mode and 9 minutes.
- Once time is up let pressure come down naturally for 5 minutes then use quick release method to release any remaining pressure.
- In a medium bowl whisk a few tablespoons of milk with the cornstarch then add in remaining milk and whisk.
- Press "cancel" on Instant Pot then select the "saute" setting.
- Pour milk mixture into soup in Instant Pot along with cream cheese.
- Bring mixture to a boil, whisking frequently, and let boil about 1 minute (you can also mash up the potatoes a little if desired).
- Serve warm with cheddar, bacon, and green onions or parsley. Note that soup will thicken as it rests (especially overnight with all those starches, so thin with more milk as desired).
- Recipe source: Cooking Classy
User Reviews
Overall Rating
5
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