In this article, I will share with you my recipe for a delectable Creamy Instant Pot Potato Soup. As a passionate food enthusiast, I aim to provide comprehensive details to guide you in recreating this flavorful dish. From specifying the ingredients to offering valuable nutrition information, I will also highlight the efficient cooking time required using the Instant Pot. Join me on this culinary journey as we explore the wonderful world of instant-pot-potato-soup.
Creamy Instant Pot Potato Soup Recipe
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Heading 1.1: Ingredients
In order to prepare a delicious and creamy instant pot potato soup, you will need the following ingredients:
- 4 medium-sized potatoes, peeled and diced
- 1 onion, chopped
- 2 carrots, sliced
- 2 stalks of celery, chopped
- 4 cloves of garlic, minced
- 4 cups of vegetable or chicken broth
- 1 cup of milk
- 1/2 cup of heavy cream
- 4 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1 teaspoon of dried thyme
- 1/2 teaspoon of dried rosemary
- Salt and pepper to taste
Heading 1.2: Nutrition Information
The creamy instant pot potato soup is not only delicious, but it is also packed with nutrients. Here’s a breakdown of the nutritional information for one serving of this soup:
- Calories: 300
- Fat: 15g
- Carbohydrates: 35g
- Protein: 6g
- Fiber: 4g
Heading 1.3: Cooking Time
The cooking time for this creamy instant pot potato soup is approximately 40 minutes. This includes the time for sautéing the vegetables, pressure cooking, and preparing the soup.
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Heading 2.1: Preparation
Before starting the cooking process, it is important to have all the ingredients prepared and ready to use. Peel and dice the potatoes, chop the onion and celery, and mince the garlic. Having everything prepped beforehand will help streamline the cooking process.
Heading 2.2: Step 1 – Sautéing the Vegetables
To begin, set your instant pot to the sauté function. Add the butter and allow it to melt. Once the butter is melted, add the chopped onion, sliced carrots, chopped celery, and minced garlic. Sauté the vegetables for about 5 minutes, or until they become soft and slightly browned.
Heading 2.3: Step 2 – Adding Potatoes and Broth
After sautéing the vegetables, add the diced potatoes and the vegetable or chicken broth to the instant pot. Stir well to combine all the ingredients. Make sure the potatoes are fully submerged in the broth.
Heading 2.4: Step 3 – Pressure Cooking
Secure the lid on the instant pot and set the pressure release valve to the sealing position. Select the manual or pressure cook function and set the cooking time to 10 minutes. Once the cooking time is up, allow the pressure to release naturally for about 10 minutes before manually releasing any remaining pressure.
Heading 2.5: Step 4 – Blending and Adjusting Consistency
Using an immersion blender or a regular blender, carefully blend the cooked potatoes and vegetables until smooth and creamy. If the soup seems too thick, you can add more broth or milk to adjust the consistency to your liking.
Heading 2.6: Step 5 – Adding Milk and Seasonings
Pour in the milk and heavy cream into the instant pot and stir well to combine. Add the dried thyme, dried rosemary, salt, and pepper. Stir again to evenly distribute the seasonings throughout the soup.
Heading 2.7: Step 6 – Heating the Soup
Set the instant pot to the sauté function again and let the soup heat up. Stir occasionally to prevent sticking or burning. Once the soup reaches your desired serving temperature, turn off the instant pot.
Heading 2.8: Step 7 – Serving and Garnishing
Ladle the creamy instant pot potato soup into bowls and garnish with your favorite toppings. Some popular options include freshly chopped chives, shredded cheese, crumbled bacon, or a dollop of sour cream. Serve the soup while it is still warm and enjoy its creamy and comforting flavors.
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Heading 3.1: Additional Tips
- To enhance the flavor of the soup, you can add cooked and crumbled bacon to the sautéed vegetables before pressure cooking.
- If you prefer a chunkier soup, you can reserve a portion of the cooked potatoes and vegetables before blending. Stir in the reserved chunks after blending to add texture to the soup.
- Feel free to customize the seasoning according to your taste preferences. You can add additional herbs, spices, or even a pinch of chili flakes for a bit of heat.
Heading 3.2: Storage and Reheating
If you have leftovers, store the creamy instant pot potato soup in an airtight container in the refrigerator. It should stay fresh for up to 3 days. To reheat the soup, simply warm it up on the stovetop over low heat, stirring occasionally until heated through. You may need to add a splash of milk or broth to adjust the consistency.
In conclusion, this creamy instant pot potato soup is not only easy to prepare, but it also delivers a satisfying and comforting meal. With the right combination of ingredients and a few simple steps, you can enjoy a delicious and creamy bowl of potato soup in no time.
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