This Instant Pot Potato Soup recipe is super easy! Sometimes, if I’m feeling like a Food Network chef, I add diced carrots and celery with the onion to the saute step of the recipe. Other times, I’m just in a hurry and saute nothing! I know… shame!
But if you find yourself reading this and realize you don’t have an onion all is not lost! You can substitute it with onion powder so you get that flavor. Tricks like this are all in my handy dandy Kitchen Cheat Sheet. Have you downloaded it yet? It’s totally free! And I created it for when we moms find ourselves in a situation like just like this and think dinner is lost… IT IS NOT!
The following recipe is for a 6 Qt Instant Pot
Total prep and cook time is only 35 minutes. (if you cube your potatoes quickly, haha)
- 4 cups chicken broth
- 4 cups peeled and cubed potatoes
- 1 cup heavy whipping cream*
- 1/2 teaspoon seasoning salt
- 1/4 teaspoon white pepper (so kids don’t see it, ha)
- 1/4 teaspoon ground black pepper (you can leave this out if you want)
- 1 – 8-ounce package cream cheese, cut into chunks
- 1 small onion chopped
- 1 T avocado oil
- Shredded cheese, crumbled cooked bacon, chopped green onion for toppings
- Set Instant Pot to the saute setting
- Add oil and saute onion for about one minute or until onion is soft
- Add chicken broth, seasoning, and the cubed potatoes.
- Cook on manual high pressure for 10 minutes (or use the soup setting)
- When time is up, do a natural release. After 15 minutes, release the rest of the pressure. Put on saute mode.
- Now mash some of the potatoes (or use an immersion blender) and add the cream cheese chunks.
- Keep stirring to help melt the cream cheese
- Add in the heavy whipping cream and stir to combine
- Serve into bowls and add toppings.
NOTE: * If you don’t have any heavy whipping cream on hand, then you can substitute with whole milk or half & half. And sometimes, I add sour cream, if I have some on hand, at the very end. Can’t have enough “cream” you know? 😉
Enjoy! It’s really easy and the perfect fall soup.