The Instant Pot Loaded Potato Soup is one creamy, tasty dish that you can prepare in minutes, thanks to the pressure cooker system.
Instant Pot pressure cookers have brought efficiency to the kitchen and made it possible to fix quick dinner recipes at home. Potato soup, being one of these hearty meals you can prepare using the pressure cooker, has a way of bringing warmth and coziness on any chilly day.
Spending hours to whip up a toothsome dish may not be a big deal for people who
are obsessed with love cooking, like me. Even so, achieving an utterly delectable dish in almost half the usual time is always a welcome convenience.
So, from one busy home cook to another, read on for the stupid-simple steps to making one of the most flavorful potato soups you’ll ever taste. And later on, remember to check out these top 10 instant pot recipes you’ll definitely want to try out.
HOW TO MAKE INSTANT POT LOADED POTATO SOUP
Turn the pot onto saute. Let it heat up, then saute butter and onion for approximately 4 minutes until just turning soft. Add garlic and saute another minute. Add potatoes, broth, frozen broccoli, salt, pepper, and cayenne pepper. Mix, then turn off saute function, and secure lid with the valve turned to “sealing.” For 6 minutes, let the mixture pressure cook on high. Naturally release for 3 minutes, then turn the valve to venting.
Uncover the pot and turn on the saute function. If you want your soup extra smooth, use an immersion blender to whip it up. But if you like it chunky, like me, leave it as is. Add cornstarch and water slurry, followed by the sour cream and shredded cheese. Mix well. Serve hot in bowls with shredded cheese, crumbled bacon, and green onions as toppings.
CAN I FREEZE INSTANT POT POTATO SOUP?
You may have read elsewhere that freezing potato soup is an absolute no. Most people avoid it because it will turn grainy, mostly if the soup is made cream-based. And, worst-case scenario, the soup may appear curdled after defrosting.
But the good news is that there’s a way to actually freeze your Instant Pot potato soup and still end up with a slurp-worthy, creamy potato soup.
If you want to prepare instant pot loaded potato soup to store and eat later, leave out the cream when first cooking it. Not including dairy in the soup will ensure your soup doesn’t turn grainy after you freeze and thaw it.
Cool the soup to room temperature first before packing and freezing it. Use a freezer-safe Ziploc or Tupperware container to store the meal. You can keep your potato soup frozen for up to 3 months.
Transfer the frozen potato soup into the refrigerator the evening before the day you plan to eat it. When you’re ready to serve your delicious food, heat it in a pan, and add your cream at this point. Mix well and serve with toppings.
Granted, after freezing, the potato soup will be smoother than it was when you first made it. But that doesn’t mean it will be any less tasty. So don’t be afraid to freeze your pressure cooker baked potato soup.
DO I NEED TO PEEL THE POTATOES?
The short answer to this question is “No.” The long answer is: it depends on the variety of potatoes you use and your preferred potato soup texture.
When using Yukon Gold potatoes, peeling is not a must. Russet potatoes, on the other hand, are better used when peeled.
Potato skin adds texture to potato soup since it helps the potatoes keep their form. This means you’ll end up with more chunkiness. What’s more, peels add a unique earthy flavor and a rustic look to the dish.
The added nutritional value is another reason you may want to skip peeling your potatoes. The skin of a potato is rich in fiber, iron, vitamins (mainly C and B6), and minerals. All these nutrients will make your hearty instant pot potato soup a more nutritious meal.
That said, if you decide to leave the potato skins on, remember to thoroughly clean the potatoes before cooking them.
CAN I USE PRE-SHREDDED CHEESE?
You can use either pre-shredded or freshly grated cheese to prepare pressure cooker loaded potato soup. But if you know what’s good for you, you’ll go for freshly grated cheese. The reason being, freshly grated cheese melts better and is less stringy.
Now that you’re equipped with the know-how of making delish potato soup, why don’t you give it a try and tell me how it goes. Also, let me know if you prefer your soup chunky or smooth.
- 2 tablespoons butter (or bacon fat)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 pounds Yukon Gold potatoes, diced (not peeled)
- 4 cups chicken broth (or vegetable broth)
- 1 16 ounce package frozen broccoli
- 2 teaspoons kosher salt
- ½ teaspoon ground pepper
- ¼ teaspoon cayenne pepper (optional)
- 2 tablespoons of cornstarch mixed with 2 tablespoons of water to make a slurry.
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 4 strips crispy, cooked chopped bacon (for topping)
- 2 green onions, sliced crosswise (dark greek parts for topping)
- Shredded cheddar cheese (for topping)
- Turn the pressure cooker onto saute mode and wait until hot. Add butter and onion. Saute until just turning soft, approximately 4 minutes.
- Add garlic and saute another minute
- Add potatoes, broth, frozen broccoli, salt, pepper, and cayenne pepper. Mix well. Turn off saute function and secure lid, ensuring the valve is turned toward sealing. Pressure cook on high for 6 minutes.
- When cook time has completed, let sit another 3 minutes to partially naturally release, then turn the valve to venting to release the remaining pressure.
- Carefully remove the lid and turn on the saute function. At this point, you can either leave it chunky as is, or use an immersion blender to smooth it out. I prefer to leave it chunky.
- Add the cornstarch and water slurry and stir well until just starting to thicken.
- Add the sour cream and one cup of shredded cheese. Mix well. Cancel the saute function. Serve in bowls and top with crumbled bacon, green onions and more sour cream.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 556Total Fat: 27gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 80mgSodium: 1703mgCarbohydrates: 60gFiber: 8gSugar: 7gProtein: 21g