Go Back
–+ servings
pressure cooker potato soup.

Pressure Cooker Potato Soup

Ajoke
Loaded Pressure cooker potato soup!! This soup is so comforting, indulgent and delicious. I made this creamy potato soup in King Pro pressure cooker but you can also use instant pot or stovetop. This soup only takes 10 minutes to cook which makes it perfect for dinner.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course, Soup
Cuisine American
Servings 6
Calories 338 kcal

Equipment

  • Pressure Cooker

Ingredients
 
 

  • 1 kg red potatoes see note
  • 4 slices of bacon
  • 500 ml chicken stock made from stock powder
  • 2 tablespoon butter
  • ⅓ 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

Tips
Use any type of firm and floury potatoes you want like Yukon gold, Maris piper or russet.
Use yoghurt and skim milk and skip the cream cheese for a healthier version
Make it gluten-free by using cornflour or any other gluten-free flour.

Nutrition

Calories: 338kcalCarbohydrates: 33gProtein: 9gFat: 20gSaturated Fat: 10gCholesterol: 54mgSodium: 320mgPotassium: 948mgFiber: 3gSugar: 5gVitamin A: 482IUVitamin C: 16mgCalcium: 67mgIron: 1mg

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.

Keyword Instant Pot potato soup, Potato soup, pressure cooker potato soup
Tried this recipe?Mention @thedinnerbite or tag #thedinnerbite!
Tried this recipe?Let us know how it was!