Ingredients:

  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 1 teaspoon / 5g)
  • 4 cups (950ml) chicken broth (low-sodium recommended)
  • 2 pounds (900g) Yukon Gold potatoes, peeled and cubed (approx. 5 cups)
  • 1 teaspoon (5g) salt
  • 1/2 teaspoon (2.5g) black pepper
  • 1/4 teaspoon (1g) dried thyme
  • 1/4 cup (60ml) heavy cream (or half-and-half for a lighter version)
  • Shredded cheddar cheese (optional)
  • Cooked bacon, crumbled (optional)
  • Sour cream or crème fraîche (optional)
  • Chopped green onions (optional)

Instructions:

  1. Turn Instant Pot to 'Sauté' setting. Add olive oil, onion, and garlic. Sauté until softened, about 5 minutes.
  2. Add chicken broth, potatoes, salt, pepper, and thyme to the Instant Pot. Stir to combine.
  3. Secure the lid and set the valve to 'Sealing.' Select 'Manual' or 'Pressure Cook' and set the timer for 15 minutes at high pressure.
  4. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
  5. Carefully remove the lid. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender (venting the lid to avoid explosions!).
  6. Stir in heavy cream (or half-and-half). Season with additional salt and pepper to taste.
  7. Ladle into bowls and top with desired toppings. Enjoy your delicious instant pot potato soup!