Instant Pot Potato Soup
Nothing beats a warm bowl of creamy Instant Pot Potato Soup on a chilly night—this easy one-pot meal whips up in under 30 minutes!
Ingredients
- 2 pounds Russet potatoes peeled and diced into 1-inch cubes
- 1 large yellow onion finely chopped
- 2 cloves garlic minced
- 4 cups low-sodium vegetable broth
- 1 cup whole milk or unsweetened plant-based milk
- 1/2 cup whole milk Greek yogurt
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly cracked pepper to taste
- Optional toppings: chopped chives, crumbled bacon or smoky tempeh, shredded cheddar, or a drizzle of hot sauce
Instructions
- Set your pressure cooker to sauté mode and melt the butter. Add onions and garlic, cook until onions soften.
- Add diced potatoes, thyme, bay leaf, salt, and pepper. Stir well.
- Add vegetable broth over the potatoes and stir.
- Seal the Instant Pot and cook on high pressure for 8 minutes.
- Let pressure release naturally, then mash the potatoes to desired consistency.
- Whisk in milk and Greek yogurt. Heat until creamy.
- Top with optional toppings and serve warm.
Notes
Choose starchy potatoes for a creamy texture and prep ahead to remove excess starch. Adjust texture to preferred consistency by mashing. Refrigerate leftovers for up to 3 days or freeze for up to 3 months.
Nutrition
Calories: 300kcal
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