Last year for Christmas I got an Instant Pot, and it was the highlight of my Christmas! Pot roasts, sweet potatoes, and baked chicken have been some of my favorite tries so far. I’ve had a couple of epic failures as well, but mostly the appliance has been a great addition to my kitchen tool kit.
Last week we had a cold and snowy Saturday afternoon, and around 4:30 I decided that potato soup sounded like just the thing for dinner. Trouble was, we needed to eat by around 5:30 that night, and I didn’t really have the time to let the potatoes cook and simmer long enough to get soft and squishy. So, I decided to pull out the Instant Pot and try out a soup for a change!
Instant Pot recipes can be a bit finicky with the amount of liquid required, and I didn’t have a potato soup recipe in my Instant cookbook so I decided to go to the Internet to look at proportions and basic ingredients. I found a great recipe by Ashyln Edwards at “Belle of the Kitchen”. I didn’t have all of the ingredients it required, so I made a few substitutions and additions and ended up with a great dinner that my 7-year-old declared “danced down his throat!” This will definitely be one of our family staples. Enjoy!
| Prep Time | 5 minutes |
| Cook Time | 10 minutes at High Pressure |
| Passive Time | 30 minutes coming up and down from pressure |
| Servings |
people
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- 1 can Cream of Chicken Soup
- 32 ounces Chicken broth could use low sodium to decrease salt level
- 10 small yellow potatoes could use larger Russets
- 1 cup finely chopped carrots
- 3-4 cloves garlic (diced)
- 1 tbsp onion flakes or powder I used flakes
- 1 tbsp chopped parsley dried
- 1 tsp ginger powder
- salt and pepper to taste
- 1 cup milk
- 1 tbsp flour
- 2 cups shredded cheese
Ingredients
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- Chop potatoes and carrots into small pieces. Dice garlic as finely as possible.
- Into the bowl of your Instant Pot, add Cream of Chicken Soup, chicken broth, potatoes, carrots, garlic, onion powder or flakes, parsley, ginger powder, salt and pepper. Stir well.
- Place the lid on your Instant Pot and set the valve to "Sealing." Cook at "High" Pressure for 10 minutes. Allow the pressure to release naturally for 5 minutes before quick releasing the rest of the pressure.
- While the soup is cooking, mix the milk and the flour together. Stir well so there are no clumps.
- After the pot has come down from pressure, remove the lid. Turn OFF the heat element of your Instant Pot and wait a minute or two. If you want a smooth soup, use an immersion blender to blend the chunks of cooked carrot and potato into the soup.
- Turn the setting on your pot back on to "Saute" and stir in your milk and flour mixture. Stir gently and heat for 4-5 minutes until the mixture thickens slightly.
- Mix in your shredded cheese and stir until melted. Adjust seasoning with salt and pepper to taste.
- Serve right away, garnishing as desired with bacon bits, green onions, or more cheddar cheese.
Important: When using an immersion blender, be sure to turn off the heat and let the bubbling stop before you agitate the soup. If you don't you could end up with a big mess all over the counter!