Description
This Instant Pot potato soup is rich and creamy with tons of flavor, but it’s made with just a handful of ingredients! Try this cozy soup for an easy but satisfying meatless meal!
Ingredients
Units
Scale
- 2 tablespoons butter
- 1 yellow onion, diced
- 7 cloves garlic, minced
- 2lbs russet potatoes, peeled and chopped
- 3 cups vegetable broth (I like to use a “chicken-style” vegetable broth like this one)
- 1 cup milk (Skim milk or 2% works great. For a rich texture, use evaporated milk or whole milk.)
- Salt and pepper to taste
Instructions
- Press the sauté function on the Instant Pot.
- Sauté the onion in olive oil or butter for 4-5 minutes until the onion begins to soften.
- Add the garlic and sauté for one minute
- Add the potatoes and broth and seal the lid. Be sure the vent knob is in the sealed position.
- Press “Manual Pressure Cook” and set for 15 minutes.
- After the timer runs out, quick-release the pressure by switching the venting knob to release.
- Use an immersion blender to blend until just slightly chunky.
- Stir in the milk and season with salt and pepper, to taste.