Pressure Cooker Potato Soup
This Pressure Cooker Potato Soup is a simple, family-friendly recipe. A classic comfort food that can be ready in minutes and dressed up with shredded cheese, crumbled bacon, and diced green onion for a hearty meal.
Servings 6 servings
Calories 250kcal
Ingredients
- 2 lbs Russet potatoes
- 3 cups chicken broth, low sodium
- 1 ½ tsp salt
- 1 tsp minced garlic
- ¼ tsp onion powder
- ⅛ tsp black pepper
- 1 cup whole milk
- 2 tbsp cornstarch
- ¼ cup heavy cream
- ½ cup shredded cheese
- cheese, green onions, bacon for garnish
Instructions
- Wash, peel, and dice the potatoes into 1in cubes.
- Add the cubed potatoes, broth, and spices to the pressure cooker.
- Put the lid on, turn the valve to sealing, and select Manual high pressure for 3 minutes. (Note: It will take about 20 minutes to pressurize.)
- Once the cook time is over, do a gradual quick release by slowly opening the valve to release the pressure. (You don't want to let it all release at once or it could sputter and foam.)
- Remove the lid and turn the pressure cooker to saute.
- Use a potato masher to break up the potatoes to your desired texture.
- Whisk the milk and cornstarch together to make a slurry. Add the slurry mixture to the pressure cooker.
- Stir gently and allow to cook until thickened. (It's important for the mixture to reach a gentle boil for the cornstarch to fully activate.)
- Turn off the pressure cooker. Stir in the shredded cheese and heavy cream until well-combined.
- Season with salt and pepper and top with shredded cheese, cooked bacon, and green onions as desired. Serve immediately.