Pressure Cooker Potato Soup
Loaded Pressure cooker potato soup!! This soup is so comforting, indulgent, and delicious. I made this creamy potato soup in a Pressure King Pro cooker but you can also use an instant pot or stovetop. This soup only takes 10 minutes to cook which makes it perfect for dinner.
I got my first digital pressure cooker this year and I haven’t stopped cooking with it. I love the fact that I could have beans (black-eyed peas) from my kitchen to the table in 20 minutes (10 minutes of active cooking time). Cooking this hearty easy loaded potato soup in the electric pressure cooker was a breeze in the pack.
Potato soup is one of the easy pressure cooker soup recipes you can whip up as this was all done in 10 minutes, excluding the time it took for the pressure to build up inside the pot. Since this easy creamy potato soup is my first pressure cooker recipe here (Instant Pot) I am better selling it well to you. Who knows, you might be picking one up for yourself if you don’t have one already. Cheers to many more pressure cooker recipes!
Related recipe: leftover mashed potato soup
Oh! the joy of cooking in a pressure cooker
Pressure cooking is the act of cooking food under high pressure. I use the Pressure King Pro brand. I can’t fault it as its saves me cooking time over and over.
Think quick, fast, and simple. More importantly, when cooked right, pressure cooker meals taste delicious. Cooking with a pressure cooker is one of the best inventions ever created. In fact, it is the best thing after sliced bread. It is highly efficient and you can make the most delicious and juicy fall-apart from the bone meat.
It is important you read the instructions before use, especially on how the valve works. I have heard so many horror-classic accident stories about using a pressure cooker. To avoid any of these unwanted stories, please read the instructions carefully.
Tips on using a pressure cooker
- Use the right amount of water in a recipe would need. Don’t overfill or underfill with liquid.
- Don’t be quick to release the valve. Start slowly then do a fast release for the pressure to escape. Never force the lid open!
- When starting out, stick to the required timer and settings set out for different meals until you are confident. Right now, I mostly use the meat settings to cook certain food and that’s because I now understand how the pressure cooker works.
Back to my creamy pressure cooker-loaded potato soup recipe, perfect comfort food!!!
Jump to RecipeWhy I Love This easy Pressure Cooker Potato Soup Recipe
- It is quick, easy, comforting, and delicious
- You only need a handful of kitchen staple ingredients
- You can customize it to suit your dietary need. Make it vegetarian or vegan (skip the bacon and use milk and cream substitute) or even gluten-free with flour choice.
Here are the ingredients you need to make the best pressure cooker potato soup
Potatoes: I used red potatoes
Bacon: substitute with turkey bacon or ham
Butter
Chicken stock (Chicken broth)
Heavy cream: substitute with sour cream or Greek yogurt
Milk: full, skimmed, or evaporated milk would work here
Cream cheese
Salt and pepper
Veggies: chopped onions and minced garlic
For serving
Cheese: sharp cheddar cheese or red Leicester cheese
Chive or green onions
How to make the best pressure cooker potato soup (Instant Pot)
Prepare the bacon: I pan-fried the bacon on the stovetop over medium heat but you can easily do this in the pressure cooker or instant pot using the browning / sauté settings.
Using the browning or sauté function on the pressure cooker / Instant Pot. Sautee the onions and garlic in butter until soft, and fragrant. Then add chopped potatoes and cover with the chicken stock. Cook using the soup function or manual for 10 minutes. Carefully release the valve to release the pressure.
Mash the potatoes until the desired texture is achieved (you can also use an immersion blender). Add the rest of the ingredients and mix to combine. If the soup is too thick, lighten it with water or skimmed milk. Serve the potato soup warm and enjoy.
I Don’t Have a Pressure Cooker, Can I make this potato soup on The Stovetop
Yes, you can. follow the steps in this recipe and cook the potatoes over medium heat until soft. Blend or mash potatoes then add the rest of the ingredients and adjust to taste.
You can also cook this potato soup in a slow cooker. thicken with cornflour if it is too thin.
Tips
Use any type of firm and floury potatoes you want like Yukon gold, Maris piper or russet
Use yogurt and skim milk and skip the cream cheese for a healthier version
Remove some cooked potato chunks and blend/mash the rest, add it back to the soup for extra texture.
Skip the butter and saute the onion and bacon in the bacon grease
Other Recipes On The Blog
Pressure Cooker Potato Soup
Equipment
- Pressure Cooker
Ingredients
- 1 kg red potatoes see note
- 4 slices of bacon
- 500 ml chicken stock made from stock powder
- 2 tbsp butter
- 1/3 cup onions
- 3 cloves garlic
- ½ cup heavy cream
- 2 tablespoons full fat cream cheese
- ½ cup whole milk see note
- Salt and black pepper to taste
Instructions
- Peel the potatoes and cut into bite-size chunks. You can keep the skin on if desired.Please note: the lid of the pressure cooker must be off while using the browning or sautéing function. Also, the pressure pot takes at least 5 minutes to build up when in the cooking mode and that doesn't include the active cooking time. The timer would count down when it starts cooking.
- Using the browning/ sauteeing function: Add the butter to the pot and let it melt, then add the chopped onions and cook for about 1 minute stirring continuously until soft, followed by the minced garlic, quickly stir along with the soft onion until fragrant.
- Add the chopped potatoes and stir to combine. Pour over the chicken stock, pepper and then close the lid of the pressure cooker and set to 7 minutes using the soup function.
- When the time is up (mine shows END) carefully release the valve to release the pressure, then open the lid.
- Using a potato masher, immersion blender or powerful blender, blitz until the desired texture is achieved. I used a potato masher and still achieved a smooth texture.
- Stir into the mashed potato cream, milk and cream cheese. If the soup is thick at this point, lighten with some water or more milk. If the soup is too thin, thicken with cornflour or flour and cook on browning function (or simmer on keep warm function) for another 3 minutes to cook out the flour taste. Check for salt and pepper and adjust accordingly.
- Serve the potato soup warm with cheese, chopped green onions or chives and chopped cooked bacon.
Notes
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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Delicious! I didn’t have heavy cream so substituted half & Half. Totally rich and creamy.
Thanks, Stacy for your feedback. I am glad you enjoyed it.
This was delicious and very easy to make too. I love the recipe. Thank you