Description
This Instant Pot Potato Soup captures a luxurious, rich texture and depth of flavor in a quick and easy recipe using Yukon Gold potatoes, aromatics, and a blend of creaminess with a touch of earthy spice.
Ingredients
Scale
3 pounds Yukon Gold Potatoes, peeled and cubed into uniform one-inch pieces
1 large Yellow Onion, finely diced
4 cloves Garlic, minced
4 cups Chicken or Vegetable Broth, low-sodium
2 tablespoons Butter, unsalted grass-fed
1 teaspoon Smoked Paprika
1 cup Heavy Cream
1/2 cup Sour Cream
Sea Salt and Freshly Cracked Black Pepper, to taste
Fresh Chives, finely chopped
Instructions
- Turn your Instant Pot to the Sauté function and melt the butter until it begins to shimmer
- Add the diced onions and cook for about 3-4 minutes until they become translucent and fragrant
- Stir in the minced garlic and smoked paprika, toasting them for one minute
- Cancel the Sauté function and add the cubed Yukon Gold potatoes to the pot
- Pour in the broth, ensuring it just covers the potatoes, and scrape the bottom of the pot
- Secure the lid and set the valve to the Sealing positio
- Select Manual/Pressure Cook on High for 8 minutes
- Once the timer beeps, perform a Quick Release of the pressure to prevent gluey potatoes
- Open the lid carefully and use a potato masher to crush about half of the potatoes in the pot
- Stir in the heavy cream and sour cream until smooth
- Season generously with sea salt and black pepper, then serve hot with chopped chives
Notes
To make the soup vegan, replace butter with olive oil and use coconut milk instead of heavy cream.
Use an immersion blender for a completely smooth texture, but avoid over-blending.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg