Instant Pot Potato Soup
Easy, creamy goodness on those cold nights
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.
