Instant Pot Potato Soup
This easy Instant Pot Potato Soup is rich, creamy, and delicious ... you whole family will love this recipe!
Servings: 4 to 6 people
Calories: 350kcal
Ingredients
- 2 tablespoons unsalted butter
- ½ large onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 1 ½ teaspoons crushed rosemary (dried)
- 5 cups diced red potatoes
- ¼ cup flour
- 3 ½ cups vegetable broth
- ½ cup heavy cream
- kosher salt
- pepper
For Serving:
- shredded cheddar cheese, optional
- sliced green onions, optional
Equipment
Instructions
- Press Saute button on Instant Pot. Add butter.
- When butter is melted, add onions, celery, and carrots. Season to taste with salt and pepper, then cook veggies for 5 minutes (stirring frequently).
- Add garlic and rosemary. Cook, stirring constantly, until garlic is fragrant (about 30 seconds).
- Stir in potatoes, then add flour. Mix until veggies are evenly coated in flour.
- Add broth and stir well. Turn off Instant Pot (press Cancel).
- Secure lid and set pressure release valve to sealing. Select Pressure Cook (or Manual) button, then set to High Pressure for 9 minutes.
- When time is up, do a Quick Release, then open lid.
- Use an immersion blender to puree some of the veggies, then stir in heavy cream. Season soup to taste with salt and pepper.
- Serve soup topped with green onions and shredded cheddar, if desired. Enjoy!
Nutrition
Calories: 350kcal
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