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Instant Pot Potato Soup

This Instant Pot Potato Soup is made in only minutes from chopping vegetables to the dinner table.

Prep Time
5 mins
Cook Time
5 mins
Servings: 6
Calories: 333 kcal
Course: Dinner
Cuisine: American

Ingredients

Ingredients
  • 10 large russet potatoes peeled and diced
  • 1 small onion diced
  • 4 C chicken broth
  • 4 tbsp unsalted sweet cream butter
  • 3 tsp minced garlic 
  • 1 tsp kosher salt
  • 1 tsp pepper
  • 1 C heavy cream
  • 1/3 C sour cream
  • 2 tbsp corn starch
  • 1 C sharp cheddar cheese shredded

Instructions

Directions
    Cup of Yum
  1. Add your diced potatoes, diced onions, chicken broth, seasonings, and butter to your Instant Pot.
  2. Place the lid on top, lock and set the valve to sealing.
  3. Set the pressure for 5 minutes
  4. Do a quick release to release the pressure.
  5. In a small mixing bowl whisk the heavy cream, sour cream, and the corn starch together.
  6. Stir into the soup.
  7. Mix in the sharp cheddar cheese
  8. Press the saute button and cook the soup (while stirring) until the soup thickens.
  9. Use an immersion blender to blend the soup to make a smooth and creamier soup.

Nutrition Information

Calories 333kcal (17%) Carbohydrates 7g (2%) Protein 7g (14%) Fat 31g (48%) Saturated Fat 19g (95%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 101mg (34%) Sodium 1106mg (46%) Potassium 231mg (7%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1090IU (22%) Vitamin C 13mg (14%) Calcium 196mg (20%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 333

% Daily Value*

Calories 333kcal 17%
Carbohydrates 7g 2%
Protein 7g 14%
Fat 31g 48%
Saturated Fat 19g 95%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 101mg 34%
Sodium 1106mg 46%
Potassium 231mg 5%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 1090IU 22%
Vitamin C 13mg 14%
Calcium 196mg 20%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.