Instant Pot Potato Soup
A creamy, comforting one-pot meal that’s ready in about 30 minutes—perfect for a cozy winter warmer. This Instant Pot Potato Soup is vegetarian-friendly, naturally gluten-free, and easily customizable.
Ingredients
- 2 pounds russet potatoes peeled and cut into 1-inch cubes
- 1 medium yellow onion finely diced
- 2 cloves garlic minced
- 4 cups low-sodium vegetable broth
- 1 cup whole milk
- 1/2 cup plain whole-milk Greek yogurt
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- Pinch smoked paprika
Instructions
- Set Instant Pot to Sauté mode, melt butter, sauté onion and garlic, whisk in flour.
- Pour in potatoes, broth, seasonings, and stir.
- Pressure cook on High for 8 minutes.
- Release steam after cooking, open lid.
- Use immersion blender or transfer and blend in batches.
- Switch off pot, stir in milk and yogurt until smooth.
- Ladle into bowls, add optional toppings, and enjoy!
Notes
For an ultra-silky texture, blend soup longer. Consider using chicken broth for added flavor. Save time with frozen diced onions. Adjust spice level with cayenne or hot sauce.
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