Instant Pot Potato Soup
If you are looking for a quick cozy meal, check out this simple 3 ingredient Instant Pot potato soup that cooks in about 20 minutes.
Ingredients
- 2.5 pounds new potatoes approximately
- 4 cups vegetable broth
- ½ tsp salt
- ½ tsp pepper
- 8 oz. cream cheese 1 block
Instructions
- Cut the potatoes into quarters or evenly sized pieces depending on the size of the potato.
- To a pressure cooker, add the potatoes, vegetable broth, salt, and pepper. Set on high pressure for 6 minutes. It will take about 10 minutes to come to pressure.
- When the time is up, release the pressure. Cut the block of cream cheese into pieces and add to the soup. Use an immersion blender to blend up the cream cheese and the potatoes.
- Adjust flavor with salt and pepper and serve. The soup will thicken in the fridge.
Notes
If you do not have a pressure cooker, you can easily make this on the stove. Add the ingredients to a stock pot and bring to boil. Cook for about 15 minutes or until the potatoes can easily be pierced with a fork. Then add the cream cheese and blend.
If you do not have an immersion blender, then you can pour the soup into a stand blender and blend. Don't forget to vent the blender because hot liquids build up pressure. If you like your soup chunkier, reserve some of the cooked potato pieces in a bowl. Blend the rest of the soup and add the chunks back in.
You can substitute in 8 oz. of vegan cream cheese to make the recipe dairy-free.