Who’s ready to welcome Fall with pumpkin spice lattés, chunky blankets, and bowls of soup? I am! Here’s my easy recipe for Instant Pot Potato Soup… a perfect fall comfort food that’s quick enough to make on a busy weeknight.
Hi, everyone! Lisa reporting for duty… or, well, not so much duty, but for another delicious recipe. I’m so stoked to share this one with you all!
Autumn and Summer are my favorite seasons. I’m totally a beach person, and so when the summer months hit, I’m all about vacationing with my family.
But Fall wins for food and fashion. Fall’s comfort foods and cozy fashions make me love this time of the year. I’m all about baking, so you can bet we eat slices upon slices of apple pie and pumpkin pie all fall.
Recently, I purchased an Instant Pot because I heard such great things about it. I’m not going to lie, I was totally intimidated at first. I picked the Ultra 10-in-1 edition and I think the functions were what boggled my mind. But after a few recipe experiments and thorough research, I am totally in love.
Today, I am incredibly delighted to share my Instant Pot Potato Soup. Soup is the epitome of all Fall meals, so it’s time get your aprons on… we’ve got some cooking to do!
How to Make: Instant Pot Potato Soup
Ingredients You’ll Need
- 2 tbsp butter
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, diced
- ½ large onion, diced
- 6 large yellow potatoes
- 4 cups vegetable broth
- 1 tbsp cornstarch
- 1 tbsp water
- 4 oz. (about half a brick) of cream cheese, cut into cubes
- 1 cup cheddar cheese, shredded + extra for garnishing
- Green onions, for garnishing
Sauté the Veggies
Set your IP to its sauté setting and add butter and extra virgin olive oil. Once it starts to heat up, add garlic and onion and stir occasionally for about 5 minutes.
Chop it Up!
During this time, chop your potatoes into bite-sized chunks (about 1-2 inches in size).
Dump it All In
Cancel the sauté setting and add vegetable broth into the Instant Pot. Then, add potatoes and cover the Instant Pot. Set to Manual Pressure on high for 6 minutes.
Almost Done!
Allow for a 10-minute natural pressure release. In a small bowl, mix together cornstarch and water and add into the Instant Pot.
Set your Instant Pot to sauté setting and add both cheeses. Stir until thick.
Enjoy Every Spoonful
Serve hot, in a bowl and add shredded cheddar cheese and chopped green onions on top. Bon appetit!
- 2 tbsp butter
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, diced
- ½ large onion, diced
- 6 large yellow potatoes
- 4 cups vegetable broth
- 1 tbsp cornstarch
- 1 tbsp water
- 4 oz. (about half a brick) of cream cheese, cut into cubes
- 1 cup cheddar cheese, shredded + extra for garnishing
- Green onions, for garnishing
- Set your IP to its sauté setting and add butter and extra virgin olive oil. Once it starts to heat up, add garlic and onion and stir occasionally for about 5 minutes.
- During this time, chop your potatoes into bite-sized chunks (about 1-2 inches in size).
- Cancel the sauté setting and add vegetable broth into the Instant Pot. Then, add potatoes and cover the Instant Pot. Set to Manual Pressure on high for 6 minutes.
- Allow for a 10-minute natural pressure release. In a small bowl, mix together cornstarch and water and add into the IP.
- Set IP to sauté setting and add both cheeses. Stir until thick.
- Serve hot, in a bowl and add shredded cheddar cheese and chopped green onions on top.
What’s your favorite part about the Autumn season? Food? Fashion? All-things-pumpkin?
Another Delicious Soup Recipe
Here’s another tasty soup recipe your entire family will love… Homemade tomato soup! It’s easy to make with this simple fresh tomato soup recipe and you don’t even need to heat up the oven to make this incredible toasted Parmesan and Olive Oil Baguette.
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