Description
Indulge in the ultimate comfort with this Instant Pot Potato Soup, a rich and creamy delight that’s perfect for busy weeknights or cozy weekends. This easy, quick recipe combines wholesome ingredients to create a warm, satisfying bowl of goodness that’s sure to please the whole family. In just 40 minutes, you’ll have a delicious soup ready to serve as a starter or main dish. With its velvety texture and customizable toppings, each spoonful is a heartwarming experience.
Ingredients
Scale
- 4 cups chicken stock
- 2 pounds Yukon gold potatoes (diced)
- 1 medium onion (diced)
- 4 cloves garlic (minced)
- 1 cup heavy cream
- 3 tablespoons cornstarch
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Crumble chicken (for topping)
- Sliced green onions (for topping)
Instructions
- Set Instant Pot to Sauté mode; add diced turkey and cook until crisp. Remove and set aside, leaving some grease.
- Sauté diced onion in the reserved grease for about 5 minutes, then add minced garlic for another minute.
- Stir in diced potatoes and chicken stock; secure the lid and set to Manual High Pressure for 8 minutes.
- While cooking, combine ¼ cup heavy cream with cornstarch; whisk until smooth.
- Release pressure, remove lid, and mash potatoes to desired consistency.
- Stir in cornstarch mixture, remaining cream, salt, and pepper; simmer until thickened.
- Mix in shredded cheddar cheese, sour cream, and crumbled turkey before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 610mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg