It’s that time of year… soups abound! The fireplace is on, your interest in going outside is at a minimum, and you have your comfy clothes on as you recover from the holidays. The only thing left to do is pour yourself a warming beverage (you decide what exactly that is 😉 ) and make something in the kitchen that warms the soul. As always, we got you. This Instant Pot Potato Soup is just what the doctor ordered.
There are a lot of things that we can’t agree on these days but one thing that all of us can agree on is this – potato soup is yummy! What if we told you that in the time it takes to watch an episode of your favorite show you can have a bowl of this delicious creation? We tell no lies here at Flavor Bible and we invite you to join us in making this Instant Pot Potato Soup. Without further adieu…
As always, gather and prep your ingredients up front for smooth sailing during the cooking process.
Preparation: Instant Pot Potato Soup
What’s that, a head of cauliflower? Yep! This will be a sneaky ingredient in your soup that will help with texture, flavor, and nutrition. The rest of the ingredients are what one might expect. We love golden potatoes here but this would also work well with red potatoes (we love those too!). Also, we used Greek yogurt to make it somewhat healthier – eliminating sour cream and reducing the amount of heavy cream needed. We call that compromise 😀
You are now less than a half hour to Winter goodness. Let’s get to it!
Place the Instant Pot or other pressure cooker in saute mode. Melt the butter and add the diced sweet onions. Cook until translucent, stirring occasionally, about 3 – 4 minutes. Add the garlic and stir for another minute, until fragrant (do not burn the garlic!).
Stir in the chicken broth and let it come back up to heat, another 2 minutes or so. Add the potatoes, cauliflower, thyme, bay leaf, and mustard.
Side Note…
Let’s discuss mustard for a moment. We’ll be quick, promise. Mustard, whether dry mustard, whole mustard seed, or using a liquid mustard product like dijon, brown, or yellow mustard is an underrated ingredient. It often can add the je ne sais quois to a recipe. Trust us.
Cook on high pressure for 10 minutes. Quick release the pressure (careful not not to stand over the pot as the steam can cause burns).
While the Instant Pot is coming to pressure and subsequently cooking, prepare the bacon (optional) in a separate pan, crispy or to your liking. Set aside for topping.
When the pressure is released open the lid. Use an immersion blender to puree the soup to preferred texture (we did a full puree but some like it chunkier). If you do not have an immersion blender carefully transfer the contents – it will be hot – to a standard household blender or large food processor and puree to your desired texture.
Stir in the yogurt, cream, black pepper, and both cheeses (reserving some cheddar for topping).
Serve in bowls, top with green onion (or chives if you prefer), excess cheddar, and bacon bits.
Before you rate this 5 stars and share with all your friends on social media, please take a moment to pat yourself on the back and lie to your family about you coming up with this yourself. We’re ok with that 😉
If You Like Soups…
Consider these:
- Lentil Corn Chowder
- Classic Beef Stew
- Three Bean Jamaican Chili
- Moroccan Lamb Stew
- Instant Pot Chipotle Chicken Soup
- Ham and White Bean Soup
- Black-Eyed Pea Soup (The OG)
Equipment: Instant Pot Potato Soup
Disclosure: This post contains affiliate links. Flavor Bible is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites at no cost to you. Thanks for your support.
You can certainly read about our affinity for the Instant Pot here. It really is a time saver for all kinds of meals. We definitely love it for soups, especially on a weeknight. The one we use is below. There are certainly many other models to choose from but this is a good place to start. Well worth it in our opinion.
Also, don’t forget the immersion blender. This device comes in handy just at the right moments. Hint: this is the right moment. It’s a great item to have around the kitchen. Check these items out below (affiliate links):
Help Us Grow!
Once you finish basking in the glory of another incredible dish we would love for you to rate and comment below. Tell us how you added your own spin to this recipe. Maybe even give us a share on social media with #flavorbible. You can also follow us on our social pages by clicking the links at the bottom of the page. Be sure to check back regularly as we continue on our global culinary journey!
Instant Pot Potato Soup
Equipment
- Pressure Cooker
Ingredients
- 2½ tbsp Butter, unsalted
- 1 Yellow or Sweet Onion, diced
- 4 cloves Garlic, minced
- 4 cups Chicken Broth
- 2½ lbs. Yukon Gold Potatoes, chopped
- 1 Head Cauliflower, cut into florets
- 2 tsp Mustard, stone ground or spicy brown
- 1 tsp Dried Thyme
- 1 Bay Leaf
- 1 tsp Black Pepper
- ½ Heavy Whipping Cream
- 1 cup Greek Yogurt, plain
- 4 oz. Extra Sharp Cheddar Cheese, freshly grated
- ¼ cup Parmesan Cheese, shredded
- 1 Green Onion, sliced
- 4 slices Bacon, cooked crispy and diced Optional
Instructions
- Place the Instant Pot or other pressure cooker in saute mode. Melt the butter and add the diced sweet onions. Cook until translucent, stirring occasionally, about 3 – 4 minutes. Add the garlic and stir for another minute, until fragrant (do not burn the garlic!).
- Stir in the chicken broth and let it come back up to heat, another 2 minutes or so.
- Add the potatoes, cauliflower, thyme, bay leaf, and mustard.
- Cook on high pressure for 10 minutes. Quick release the pressure (careful not not to stand over the pot as the steam can cause burns).
- (OPTIONAL) In a separate pan prepare the bacon, crispy or to your liking. Set aside for topping.
- When pressure is released open the lid. Use an immersion blender to puree the soup to preferred texture (we did a full puree but some like it chunkier).
- Stir in the yogurt, cream, pepper, and both cheeses (reserving some cheddar for topping).
- Serve in bowls, top with green onion (or chives if you prefer), excess cheddar, and bacon bits.
3 Comments
Leave your reply.