7/13/2023 0 Comments Instant pot potato soupI love making up a big batch of soup on the weekend and then enjoy it throughout the week for easy meals. This Instant Pot potato soup is great for weekly meal prep. How long does this pressure cooker potato soup keep? Garnish with shredded cheddar, bacon, and chopped fresh chives before serving.Pour in slurry, remaining 1 cup milk, and heavy cream and let boil for about 5 minutes, stirring constantly. Once the steam has completely released and the pin has dropped on the lid, open the lid and set to Sauté function again.In a small bowl whisk together 2 tablespoons milk and cornstarch to make a slurry.Once finished, turn the valve to quick release. Set to Pressure Cook on High and set time for 8 minutes. Add chopped Russet potatoes, carrots and chicken broth and place the lid on the Instant Pot.Add onion and celery, and cook until soft, about 2-3 minutes, then add minced garlic and thyme and cook until fragrant, 30 seconds more. Set Instant Pot to Sauté function and melt butter.Toppings: These are optional, but I love a loaded potato soup! Shredded cheddar, cooked bacon, and fresh chives work wonders.Dairy: We use milk and heavy cream in this recipe for a really creamy potato soup.Broth: I like to use chicken stock or broth for this recipe, but vegetable stock will work well too.Seasonings: Fresh thyme, salt, and pepper.Avoid waxy potatoes that won’t break down, like reds or fingerlings. Russets are my favorite and Yukon Gold will work well too. Potatoes: I like to use starchy potatoes for this soup.Vegetables: Onion, celery, garlic, carrots.I like the flavor that the butter adds, but you can use oil if you prefer. Make ahead: This pressure cooker soup is perfect for weekly meal prep.High in protein and fiber, it makes for a great main meal. Hearty: This homemade potato soup won’t leave you wanting more.Quick: Ready to serve in 30 minutes, this pressure cooker potato soup is quick to prep and way quicker to cook compared to the traditional stovetop method.It does not store any personal data.Why you will love this potato soup recipe! The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. Using frozen hash browns in this soup recipe as a short cut helps avoid the tedious task of peeling and dicing potatoes. The best part- no measuring necessary! Seriously, these are the best types of recipes. I toss everything into the pot before we leave the house and when we return it’s ready to ladle into bowls. This Instant Pot potato soup recipe is one of my favorites for our long soccer/cheer practice nights. Oh, and shout out to the IP geniuses who included cooking utensils in the box! Having an IP in the hotel room made having fresh dinners infinitely easier! Believe it or not, eating at restaurants gets pretty old pretty quickly! Plus, the fact that you can just dump and go with this recipe is such a time saver! I love me some potatoes, and not having to peel and dice them?! Yes, please! I didn’t have an Instant Pot yet though, and since it had been sitting in my Amazon cart, it only made sense to click “order.” I didn’t want to buy any of that stuff, since we have plenty in our household goods. When we moved to Kentucky and spent a month and a half living in a hotel, I adjusted the recipe to be able to quickly make it from our hotel room.Īlthough our hotel room on Fort Knox had a small kitchenette, there weren’t any cooking utensils or pots/pans, etc. I feel like it’s been like that for the last three months in Kentucky!Īnyway, I’ve been patiently waiting since spring to share this instant pot potato soup recipe since spring! It’s definitely a hearty recipe geared toward cooler weather, but I eat it all year! I started making this soup back in Hawaii in the crock pot. One of the nice things about Hawaii, was that the temperature typically hovered between 75 and 85 year-round! There was maybe a week or two at the end of summer where it was unbearable to go outside.
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