Today we are making a warm and comforting potato soup. And it’s so simple to make: Just put everything in the Instant Pot, press a few buttons and in a few minutes you have a delicious soup to serve.
You can serve it as an entree or with a slice of bread for a complete dinner.
If you like this recipe, check out the Instant Pot Baked Potato Soup and the Instant Pot Potato Corn Chowder.
More Instant Pot soup recipes
Instant Pot Butternut Squash Soup
Ingredients
- 1 cup mushrooms chopped
- 2/3 cup celery chopped
- 1 onion chopped
- 6 cloves garlic minced
- 3 tbsp olive oil
- 8 medium potatoes cut into cubes
- 8 cups chicken broth
- 2 tsp pepper
- 2 tsp salt
- 1 1/2 cup heavy cream
Instructions
Nutrition- Cut mushrooms, celery and onion and mince the garlic.
- Turn the Instant Pot to the saute mode, and add the olive oil.
- Add the vegetables and the garlic to the Instant Pot and saute for 5 minutes
- Add the potatoes, salt and pepper and the chicken broth. Stir well.
- Close the lid and cook on high pressure for 8 minutes.
- Once done. do a quick pressure release.
- Remove the lid and stir in the heavy cream.
- Use a immersion blender to mix the soup until you have a smooth texture.
- Serve and enjoy!
Calories: 302kcal Carbohydrates: 7g Protein: 4g Fat: 30g Saturated Fat: 15g Polyunsaturated Fat: 2g Monounsaturated Fat: 12g Cholesterol: 82mg Sodium: 1956mg Potassium: 423mg Fiber: 1g Sugar: 1g Vitamin A: 936IU Vitamin C: 25mg Calcium: 76mg Iron: 1mg
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.
Can’t wait to try for our block party soup pot luck