Potato Soup in and Instant Pot
This recipe delivers everything you love
about potatoes in a creamy, Chicken broth provides the perfect savory base for
the soup, and the Instant Pot® makes preparation fast and easy. I use the russet
potatoes in this soup it helps to provide great body and texture.
Ingredients
- 4 slices bacon, diced
- 1 large yellow onion, chopped
(about 1 cup)
- 2 cloves garlic, minced
- 2 pounds russet potato, peeled
and cut into 1/2-inch pieces (about 6 cups)
- 4 cups Low sodium Chicken Broth
- 1/4 cup sour cream
- 1/2 cup shredded Cheddar cheese
- 2 green onion, sliced (about
1/4 cup)
- 1 teaspoon of fresh thyme
On a
6-quart Instant Pot®, select the Sauté setting. Add the bacon and cook until
crisp, stirring often. Remove the bacon to a paper towel. Pour off
the fat. Add the yellow onion and cook for 2 minutes, stirring
occasionally. Add the garlic and cook and stir for 30 seconds.
Press Cancel.
Add
the potatoes and broth. Lock the lid and close the pressure release
valve. Pressure cook on High pressure, setting the timer to 6 minutes (timer
will begin counting down once pressure is reached- it takes about 15 minutes).
When
done, press Cancel and use the quick release method to release the pressure.
Stir
in the sour cream. Using an immersion blender, blend the soup in the pot until
desired consistency.
Season to your taste.
Serve
topped with the cheese, bacon, or cilantro or green onion or chives
