Instant Pot Potato Soup
A creamy and comforting instant pot potato soup, perfect for chilly evenings or a satisfying lunch.
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Servings: 4 servings
Calories: 320kcal
Ingredients
- 4 medium potatoes peeled and diced
- 1 onion chopped
- 3 cloves garlic minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1 cup shredded cheese cheddar or your choice
- Fresh parsley for garnish
Instructions
- Peel and dice the potatoes into small cubes.
- Chop the onion finely and mince the garlic.
- Set the instant pot to sauté mode and add the onions.
- Sauté the onions until translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute.
- Pour in the broth and stir.
- Add the diced potatoes, salt, pepper, and thyme.
- Close the lid and set to pressure cook for 10 minutes.
- Release the pressure and open the lid.
- Stir in the heavy cream and shredded cheese until melted and smooth.
Nutrition
Calories: 320kcal | Carbohydrates: 40g | Protein: 7g | Fat: 15g | Fiber: 3g