Instant Pot Potato Soup Recipes Easy

Print Recipe. Instructions. On a 6 quart Instant Pot®, select the Saute setting. Add the bacon and cook until crisp, stirring often. Remove the …

Rating: 4/5(1)
Servings: 6
Cuisine: American
Category: Dinner

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Set Instant Pot to Sauté, and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 …

Rating: 5/5(11)
Servings: 4
Cuisine: American
Category: Soup

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Directions. Set Instant Pot to Sauté function and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until …

Rating: 5/5(29)
Category: Feed a Crowd, Weeknight Meals, Dinner, Soup
Cuisine: American
Total Time: 40 mins
1. Set Instant Pot to Sauté function and melt butter.
2. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute more.
3. Add potatoes and broth and place lid on Instant Pot.
4. Set to Pressure Cook on High and set time for 8 minutes.

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Add the potatoes to the pot. Place the lid on the Instant Pot and set to high pressure for 8 minutes. When the timer goes off turn the steam …

Rating: 5/5(7)
Total Time: 58 mins
Category: Main Course, Soup
Calories: 393 per serving
1. Turn a 6QT Instant Pot onto the saute setting. Add bacon and cook until crispy. Remove bacon leaving the drippings in the pot.
2. Add onion, garlic, thyme, and black pepper. Stir and saute for 5 minutes to soften the onions.
3. Add chicken stock and scrape any brown bits from the bottom of the Instant Pot (this will avoid a burn notice). Add the potatoes to the pot.
4. Place the lid on the Instant Pot and set to high pressure for 8 minutes. When the timer goes off turn the steam valve to quick release. Remove the lid and stir the soup.

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How to make Instant Pot Potato Soup recipe: STEP ONE: First, set the Instant Pot to the saute setting. Then add the bacon and cook until …

Ratings: 4
Category: Main Course
Cuisine: American
Total Time: 55 mins
1. Set the Instant Pot to the Saute setting.
2. Place the lid on the Instant pot and set it to HIGH pressure for 8 minutes.
3. In a small bowl, whisk together 2 tablespoons of milk and the cornstarch to make a slurry.
4. Garnish with cheese, bacon, and chives and serve.

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Instructions Checklist. Step 1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bacon, …

Rating: 5/5(20)
Total Time: 1 hr
Servings: 6
Calories: 342 per serving
1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bacon, and butter to the hot pot and saute until bacon is crispy, 5 to 8 minutes. Turn off Saute function and transfer contents to a small bowl.
2. Add potatoes, water, and garlic base to pot and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Mash potatoes against the side of the pot, leaving some chunks if desired. Add onion-bacon mixture and half-and-half; stir to combine.
4. Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.

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In a small bowl or liquid measuring cup, stir together the 1 cup milk and 1 tablespoon cornstarch. Turn the Instant Pot on saute mode and stir in …

Rating: 5/5(10)
Total Time: 36 mins
Category: Main Course, Soup
Calories: 219 per serving
1. Press the Saute button on your Instant Pot to turn on saute mode. Add the butter to the pot. When the Instant Pot is hot, add the onion and cook, stirring often, until onion has softened, about 3 minutes.
2. Add the garlic to the pot and press Cancel to turn off the Instant Pot. Stir for 30 seconds.
3. Pour in a little bit of the broth and stir, scraping up any browned bits stuck to the bottom of the Instant Pot. Add the potatoes, carrots, oregano, salt, pepper, cayenne (if using) and remaining broth to the Instant Pot. Stir.
4. Close the Instant Pot lid and turn the steam release valve to the sealing position. Using the Manual/Pressure Cook function, set the cook time to 6 minutes. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.

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Easy Potato Soup. There’s nothing quite like a cozy, creamy bowl of soup on a chilly winter day. It’s even better if that soup is made in the Instant Pot!. This Instant Pot loaded potato soup is made with just a handful of pantry staples and comes together quickly.

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Press "cancel" on Instant Pot then select the "saute" setting. Pour milk mixture into soup in Instant Pot along with cream cheese. Bring mixture to a boil, whisking frequently, …

Rating: 5/5(24)
Total Time: 45 mins
Category: Soup
Calories: 571 per serving
1. Select the "saute" setting on the Instant Pot.
2. Once it reads "hot" add butter and let melt.
3. Add in onions and celery and saute 2 minutes then press "cancel."
4. Add in potatoes, carrots and broth and season with salt and pepper to taste. Submerge veggies down into broth.

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This easy Instant Pot potato soup recipe uses frozen hash brown potatoes to cut down on prep time and bring this hearty soup to the …

Rating: 4.5/5(425)
Total Time: 22 mins
Category: Soup
1. Pour the bacon bits into the bottom of the Instant Pot. I don't typically measure, and just use about half of the little Bacon Bits bag. If desired, set the Instant Pot to saute for 2-4 to help crisp up the bacon.
2. Pour the chicken broth/stock into the pot, followed by the cream of chicken soup. Give the Instant Pot contents a gentle stir to distribute the cream of chicken soup.
3. Pour the frozen hash brown potatoes gently over the soup. Add the cream cheese to the Instant Pot and gently poke it down under the surface of the soup and potatoes. For best results, cut the cream cheese into 8 equal slices.
4. Put the lid onto the Instant Pot, and set it to cook at high pressure for 15 minutes. When cooking time has finished, allow the pressure to release naturally.

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Bring mixture in Dutch oven to a boil over high. Reduce heat to medium-low, and simmer, covered, until beef is fork-tender, about 1 hour and 45 minutes. Proceed with recipe as directed in Steps 4 and 6, omitting step 5. 23 of 30.

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Instant Pot Potato Soup with Ham. Add 3 cups of cooked and diced ham to the Instant Pot after you puree the soup. Stir the ham into the soup until warm. Instant Pot

Rating: 5/5(14)
Calories: 351 per serving
Category: Main Course
1. Turn the Instant Pot to sauté. Add the butter and let melt, then add the onion. Cook until the onion softens and turns translucent, about 5 minutes. Add the garlic and cook 30 additional seconds, just until fragrant.
2. Add the water to the Instant Pot. Let come to a simmer (this will take several minutes), then whisk in the bouillon. Continue to stir until it is smoothly dissolved.
3. Add the potatoes, cauliflower, mustard, thyme, and pepper. Cover and seal the Instant Pot. Cook on manual (high) pressure for 10 minutes. When the cooking time is up, immediately vent to release any remaining pressure.
4. Carefully open the lid. With an immersion blender, purée the soup until smooth, or puree the soup in batches in a regular blender (be careful not to fill the blender more than halfway. Hot soup will splatter). Return any soup you pureed in the blender to the pot. Let the soup cool a few minutes, then stir in the Greek yogurt, cheddar, and Parmesan.

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Turn off the IP and remove the insert to stop the cooking process. Add the chicken broth, taking care to scrape any brown bits from the bottom of the pot. Add the potatoes to the …

Rating: 4.5/5(63)
Total Time: 25 mins
Category: Soups And Stews
Calories: 438 per serving
1. Press “Saute” to preheat your Instant Pot. When the word “hot” appears on the display, add the bacon. Cook until the bacon is browned and crispy, then remove it with a slotted spoon and place on paper towels to drain excess grease. Add the onion to the drippings in the pot and cook until the onions are soft, about 5 minutes, stirring frequently. Add the flour and cook for 1 more minute, stirring constantly. Turn off the IP and remove the insert to stop the cooking process. Add the chicken broth, taking care to scrape any brown bits from the bottom of the pot.
2. Add the potatoes to the pot. Close and lock the lid of the Instant Pot. Press “Manual” and immediately adjust the timer to 20 minutes. Check that the cooking pressure is on “high” and that the release valve is set to “Sealing”.
3. When the time is up, open the IP using “Quick Pressure Release”. Using a potato masher or something similar, crush potatoes to thicken soup, leaving some chunks but allowing some to "melt" into the soup. Press “cancel” then press “saute”. Add the cheese and milk, stirring until cheese is completely melted and incorporated. Season generously with salt and pepper.
4. Mix the bacon back into the soup or use it to top each bowl (or a little of both).

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How to make Instant Pot potato soup. Set Instant Pot to Sauté function and melt butter. Add onion and celery, and cook until soft, about 2-3 minutes, then add minced …

Cuisine: American
Total Time: 25 mins
Category: Main Course, Soup
Calories: 585 per serving
1. Set Instant Pot to Sauté function and melt butter. 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.
2. Add chopped Russet potatoes, carrots and chicken broth and place the lid on the Instant Pot. Set to Pressure Cook on High and set time for 8 minutes. Once finished, turn the valve to quick release.
3. In a small bowl whisk together 2 tablespoons milk and cornstarch to make a slurry.
4. Once the steam has completely released and the pin has dropped on the lid, open the lid and set to Sauté function again. Pour in slurry, remaining 1 cup milk, and heavy cream and let boil for about 5 minutes, stirring constantly. Season with salt and pepper to taste.

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Easy potato soup is usually fairly quick to make anyway, but with the Instant Pot, easy gets taken to a whole n’other level. Even though this …

Cuisine: American
Total Time: 10 mins
Category: Soup
Calories: 311 per serving
1. Turn on the Instant Pot to 'saute.' When hot, saute the onions in butter/fat until golden-brown. Add in garlic, stir around, and turn the IP off.
2. Add in potatoes and remaining ingredients. Cover the pot with the lid, close the vent, push 'manual' and set for 7 minutes.
3. When the pot beeps, quickly release the pressure.
4. Stir potatoes around roughly to mash them up, then stir in sour cream and serve.

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Instant Pot Simple Potato Soup is a creamy, savory potato soup recipe that is easy to make with potatoes, onion, celery, and bacon. It tastes delicious! Pressure Cooker …

Rating: 5/5(68)
Total Time: 55 mins
Category: Soup
Calories: 324 per serving
1. Turn on the pot's sauté function and add the chopped bacon and onion. Cook until bacon is done and onions are translucent, stirring occasionally.
2. Add the celery. Stir, and scrape up any brown bits from the bottom of the pot (deglaze).
3. Add the potatoes, broth, salt, and pepper. Put the lid on and lock in place. Set the steam release knob to the Sealing position, if applicable.
4. Cancel the sauté setting and push the Pressure Cook/Manual button, or dial. Use the + or - button, or dial to select 8 minutes.

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This recipe delivers everything you love about loaded baked potatoes in a creamy, delicious soup that you can customize with your favorite baked potato toppings! Chicken broth provides the perfect savory base for the soup, and the Instant Pot® makes preparation fast and easy. Ingredients. cost per recipe: $8.89

Servings: 6
Calories: 232 per serving
Total Time: 1 hr 1 min

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How to cook soup in instant pot?

That’s where this quick Instant Pot soup comes in handy. It’s rich, decadent, and so easy to make,” she wrote on her Pioneer Woman website. Tomato Soup is one of Ree Drummond’s favorites. The base of French Onion Soup is generally made with ...

How to make homemade potato soup?

How to Make Potato Soup. Add veggies and broth to pot: Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste. Bring to boil: Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil). Let simmer until tender: Once it reaches a boil reduce heat to medium and continue to cook about ...

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What is a good recipe for potato soup?

Variations

  • Try adding a few large handfuls of sharp cheddar cheese right into the soup (at the end off heat) for a cheddar potato soup.
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  • Serve with homemade dinner rolls for dipping, making it the ultimately hearty meal!

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