Quick and Easy Instant Pot Potato Soup
A delicious potato soup, perfect for the Autumn season
Servings: 2 -4
Ingredients
- 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
Instructions
- 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.