I’ve been hearing about the Instant Pot for a long time, but just wasn’t ready to take the plunge. We recently purchased one and I was excited, and a little scared. I must have read through the manual 3 times, before I was brave enough to use it. It’s amazing how intimidating it can be at first. Over the last week, I have made rice, 2 types of chili, and this potato soup. I’m really impressed. I was concerned it would take the ‘cooking’ out of cooking, but I realized you have control to prepare your ingredients and build flavor. My mom brought me some potatoes and I had try it out. A wonderful challenge for my new Instant Pot! I was amazed at how fast it cooked, in only 10 minutes, with an additional 25 of warm up and natural steam release. It was delicious, and I’m hooked! I’m just a little excited, lol! If you have an Instant Pot, give this soup a try, you won’t be sorry! Now, I’m off to try tomato soup and cheese soup… Yum!
Ingredients
- 1/4 cup unsalted butter
- 1 medium shallot
- 1 bunch green onions (reserve greens for topping soup)
- 1/2 medium yellow onion
- 1 clove garlic
- 4 1/2 cups chicken stock or broth
- 4 lb russet potatoes
- 1 tsp. salt and then salt to taste
- 1/2 cup heavy cream*
- 1/2 cup 2% milk*
- shredded cheddar cheese to top
- * You can use all heavy cream, any type of milk, or even half and half. I like to lighten the cream a little with milk.
Instructions
- Chop the onions, shallots, garlic, and green onions. Peel and cube the potatoes.
- Press the Saute button on the Instant Pot (I have an 8 qt. Duo and the directions that follow are for my pot. You will have to adjust directions if you have a different size and/or type of Instant Pot). Use the normal setting. Add the butter and melt, followed by the onions, shallots, garlic, and garden onions. Stir as needed and let just begin to caramelize (about 10 minutes). Add a little of the broth and deglaze. Add remaining broth, salt, and potatoes.
- Close the lid and select the Pressure Cook button. Select high pressure and 10 minutes. Once it is done, let it do a natural steam release for 15 to 20 minutes, followed by a quick release. Ensure you follow all safety guidelines, to prevent injury.
- Use an immersion blender to puree the soup. Add more salt if desired and top with you favorite toppings. Enjoy!
I am excited to bring my soup to Fiesta Friday #309 and to co-host with the lovely Angie! Please visit Fiesta Friday for all the wonderful recipes shared and for Angie’s delicious recipes!
Lovely recipe. I have been on the fence about the instapot just being another gadget but this may inspire me to just buy one 🙂
Thank you, Zeba! You’ll love it! 😀
Congrats! I think when I got mine it actually kind of reinvigorated my cooking; I was always and still am, adapting my recipes, finding new ones.
Thanks! I feel the same way. 😀 There is such a learning curve, you just want to dive right in! I just made tomato soup and it cooked in 5 minutes. I love it!!
Yes!! If you run into any questions, feel free to hit me up, and there’s the IP facebook page, too, if you haven’t found it.
Awesome, thank you! I will 😀
Thanks for this recipe, Antonia. I got my Instant Pot a few years ago and have only used it a handful of times, but now I’m ready to abuse it, lol. That and the air fryer we bought on Black Friday. Thanks so much for cohosting! XOXO
You’re welcome, that’s cool! 😀 Happy Fiesta Friday!
All I know is I want to shop Angie’s basement, lol! I picture racks and racks of cool cooking stuff!
Thank you so much! 😀
I don’t have an instant pot yet, but I’m sure I’ll like it as much as you when I do get one! 🙂
I bet so! 😀