Instant Pot Potato Soup

Potato Soup served in a bowl garnished with cheddar cheese and green onions

5 from 12 votes

This Vegetarian Cheesy Potato Soup recipe is an easy, creamy, extremely delicious loaded with potatoes, cheddar, heavy cream & get’s done under 30 minutes in Instant pot pressure cooker.

Course Soup

Cuisine American

Keyword instant pot potato soup, pressure cooker cheesy potato soup

Diet Gluten-Free, Vegetarian

Method Instant Pot/Pressure Cooker, Stovetop

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 390kcal

Author Bhavana Patil

Equipment

Instant Pot/Pressure Cooker

Ingredients

3 medium yakon gold potatoes (peeled & diced into ½ inch cubes, about 2.5-3 cups)
2 tablespoon butter or olive oil
3 cloves garlic minced
½ medium yellow onion finely chopped
2 cups vegetable broth (or water)
2 tablespoon cornstarch or flour + 2 tablespoon water for slurry
1 cup milk
½ cup heavy cream
¾-1 cup cheddar cheese shredded
¼ cup green onions
salt to taste
black pepper to taste

Garnish:

shredded cheddar cheese
green onions
greek yogurt or sour cream

Instructions

Instant Pot Method:

Press SAUTE on Instant Pot. Add butter (or oil), and once it’s hot, add onions and minced garlic. Saute until the onions soften.
Then add potato cubes, vegetable broth (or water), salt, and pepper. Mix well and deglaze the pot by scraping the bits stuck to the bottom to avoid a BURN notice.
Close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 6 minutes.
While the soup cooks, in a small bowl, whisk together 2 tablespoons of water (or milk) with 2 tablespoons of cornstarch (or flour) to make a slurry. Keep aside.
When the instant pot beeps, Allow 5 minutes Natural pressure release and then do a quick pressure release.
Open the lid, Add the cornstarch slurry, milk, mix well and bring the soup to a boil and simmer for a few mins. Stir often.
Take a potato masher and lightly mash potatoes to get desired (creamy and yet chunky) consistency.
Lastly, add heavy cream, and cheddar cheese. Give everything a good mix until the cheese melts—season with salt and pepper to taste if needed.
Serve cheesy potato soup immediately with top it with shredded cheddar and green onions.

Stovetop Pot Method:

Heat butter or oil in a large pot and once it’s hot add minced garlic and onions, saute until onions soften.
Add water or vegetable broth and deglaze the pot by scraping the bits stuck to the bottom. Then add diced potatoes, black pepper powder and salt. Mix well.
Cover and simmer until the potatoes are soft, about 15-20 minutes.
While the soup cooks, in a small bowl, whisk together 2 tablespoons water (or milk) with 2 tablespoons of cornstarch(or flour) to make a slurry.
Once potatoes are soft, Add the cornstarch slurry, milk, mix well and bring the soup to a boil and simmer for a few mins. Stir often.
Take a potato masher and lightly mash potatoes to get desired (creamy and yet chunky) consistency.
Lastly, add heavy cream, and cheddar cheese. Give everything a good mix until the cheese melts—season with salt and pepper to taste if needed.
Serve cheesy potato soup immediately with top it with shredded cheddar and green onions.

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.

Note:Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition