Description
A rich and velvety potato soup made entirely in the Instant Pot. Perfectly comforting and beginner-friendly.
Ingredients
Scale
- 2 lbs Russet potatoes, cubed
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Sauté diced onion in butter until translucent.
- Add minced garlic and smoked paprika; cook for 1 minute.
- Pour in chicken broth and add cubed potatoes.
- Seal lid and cook on high pressure for 8 minutes.
- Perform a quick pressure release.
- Stir in heavy cream and simmer for 2-3 minutes until thickened.