Instant Pot Potato Soup

This Instant Pot Potato Soup is a creamy and delicious way to enjoy a healthy meal that everyone will love. Made with hearty russet potatoes, onions, and garlic, this cozy soup can be customized to fit your needs with dairy-free options and flavorful toppings like cheese, sour cream, and bacon. It's the ultimate comfort food, easy to whip up in your Instant Pot, making it a go-to for busy weeknights.

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6

Ingredients:

• 6 medium russet potatoes, peeled and diced

• 1 medium onion, diced

• 3 cloves garlic, minced

• 4 cups chicken or vegetable broth

• 1 cup milk (or coconut milk for dairy-free)

• 1 cup shredded cheddar cheese (optional for topping)

• ½ cup sour cream (optional for topping)

• 4 strips of bacon, cooked and crumbled (optional for topping)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp smoked paprika

• 2 tbsp olive oil or butter for sautéing

• Chopped green onions or parsley for garnish

Instructions:

1. Prep the ingredients
   Peel and dice the potatoes, chop the onion, and mince the garlic.

2. Sauté the aromatics
   Turn on the Instant Pot to the sauté mode. Add olive oil or butter and let it heat up. Add the diced onion and garlic, and sauté for about 3-4 minutes until fragrant and softened.

3. Add the potatoes and broth
   Add the diced potatoes, broth, salt, pepper, and paprika to the Instant Pot. Stir everything to combine.

4. Cook on high pressure
   Cancel the sauté mode. Secure the lid on the Instant Pot, ensuring the valve is set to sealing. Cook on high pressure for 10 minutes.

5. Quick release
   Once the cooking time is complete, perform a quick release by carefully turning the valve to venting. Wait until the pressure is fully released.

6. Blend the soup
   Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half the soup, leaving some potato chunks.

7. Add the milk
   Stir in the milk to give the soup a creamy consistency. If needed, turn on the sauté mode again to heat it through but do not let it boil.

8. Serve
   Ladle the soup into bowls and top with shredded cheese, sour cream, crumbled bacon, and chopped green onions or parsley.

Nutritional Content (per serving):

• Calories: 250

• Protein: 6g

• Net Carbs: 40g

• Fat: 7g

• Fiber: 4g

• Serving size: 1 ½ cups

Things You’ll Love About This Recipe:

• Comforting: Rich, creamy, and perfect for a cozy meal.

• Quick & Easy: Minimal prep and Instant Pot does the work.

• Customizable: Can be made dairy-free, vegetarian, or loaded with toppings.

• Healthy Twist: Lightened up by using broth and milk instead of heavy cream.

• Family-Friendly: A hit with adults and kids alike!

Expert Tips for Best Results:

• Choose the right potatoes: Russet potatoes are great for this recipe because they get soft and creamy when cooked, but Yukon Golds are also a good option.

• For thicker soup: If you like a thicker consistency, mix 2 tablespoons of cornstarch with ¼ cup cold water and stir it in after blending.

• Dairy-free option: Swap milk with coconut milk and skip the cheese for a delicious dairy-free version.

• Make it heartier: Add diced carrots and celery when sautéing the onions for extra veggies and flavor.

• Batch cooking: This soup stores well! Make a big batch and freeze it for easy meals later on.

Serving Suggestions:

• Serve with crusty bread or low-carb crackers.

• Pair with a light green salad to balance the richness.

• Add a sprinkle of crispy bacon or roasted chickpeas for extra crunch.

• Drizzle a bit of truffle oil for an elevated touch.

Enjoy your comforting bowl of potato soup!