About this Recipe
My Mother is a master of potato soups of all kinds. When she got her hands on the Instant Pot … she was curious how it would compare with making soup in the soup pot. This Instant Pot Potato Soup Recipe turned out to be a really tasty alternative. It does mean getting all the ingredients in at the beginning and no adding extra ingredients to the soup pot which is a method she so often does.
My Grandma and Grandpa were the first of our clan to invest in the Instant Pot and instantly (!) were hooked, showing off with their quickly cooked meals and tender meats. At first my Mother and I were skeptical to get one for Grandmother’s Kitchen, but were lucky enough to be gifted with one for a birthday gathering. Now I can honestly say that for certain recipes, it has become a worthy tool that, yes, takes up some space, but really saves so much time in the kitchen. It is especially nice for cooking chicken and meats.
1. Make sure you do NOT leave your meals cooking while you leave the home. Unless you have set it to slow cook, the settings are high pressure and so important to stick around. The good news is that it takes such a short time to cook that it is really no big deal to stay around.
2. Whatever you are cooking, the Instant Pot instructions say you need a minimum 1 1/2 cup of liquid to get to and maintain pressure. The liquid can be a water, juice, broth, wine or any other liquid you would like to flavor your cooking.
3. Look out for the MAX FILL line and do not go above it unless you like to clean up big messes.
4. Keep your face and skin AWAY from the steam when opening to avoid serious burns.
5. Do NOT use force to open the lid ever.
6. Locking the lid properly is important before any pressure cooking.
7. Get your own Instant Pot.
Makes: 6 Servings
1 Tablespoon butter, grapeseed or olive oil
1/2 large onion, diced
1 garlic clove, minced
3 cups water with one chicken bullion cube
1 box chicken broth (I used Pacific brand)
a few sprigs of dill chopped
7-8 medium to large russet potatoes, peeled and cut into 1 inch cubes
1 celery stalk, chopped
2 carrots chopped
1 1/2 teaspoons salt (more or less to taste)
1 cup milk (I used rice milk)
1 Tablespoon all purpose flour
green onions - Optional to sprinkle on top if desired
grated cheese - Optional to sprinkle on top if desired
1. Prepare all the vegetables, peeling and chopping and set aside.
2. Turn the instant pot onto sauté, add the butter, onions, celery and garlic and cook for a few minutes until soft.
3. Stir occasionally to keep from burning.
4. Add the water, chicken bullion cube and all the prepared vegetables.
5. Season with the salt and pepper.
6. Place the lid onto the instant pot and set the vent valve to ‘sealing’. Cook over manual high pressure for 10 minutes and when done quick release the pressure. This is very hot, so putting a damp tea towel over the valve and use an oven mitt to protect from getting burns. Once the steam has completely released and the pin has dropped open the lid.
7. Meanwhile stir together the milk and flour to form a ‘slurry’. I used a hand held blender to mix together to be sure there was no lumps in the flour.
8. Pour in the milk slurry.
9. Turn the pot to sauté and cook for 4-5 minutes until slightly thickened. Do a taste test and season to your own taste.
10. Serve the soup and add chopped green onions and grated cheese if desired.
If you are new to Instant Pot cooking, you are probably just adding to your recipe list of easy dinner ideas as you go along. This healthy soup recipe is sure to be a favorite and one that you'll want to try and sure to be a healthy soup recipe you make again and again. This healthy soup recipe is perfect to warm you up on those cold days. The best thing about this Instant Pot healthy soup is that you can have it on the table in no time at all.
Russet potatoes also known as Idaho potatoes are one of the most common potatoes you will find at the grocery store. Russets can be used in many of your easy dinner ideas and family-friendly meal ideas. Russets are considered a starchy variety of potatoes and have skins that are dark and earthy, and rough to the touch. When russet potatoes are cooked, they have a light, fluffy interior.
True to its namesake the main ingredient in this healthy soup recipe is potatoes. Any of your easy dinner ideas will be made better when you use quality ingredients. Potatoes are on the EWG Dirty Dozen Shoppers Guide to Pesticides in Produce. When buying potatoes, it's a good idea to purchase organic, as conventional potatoes have more pesticide residues by weight than any other crop. With the pesticide chlorpropham, making up the bulk of pesticides detected on potatoes.