Creamy Delight: Instant Pot 8-Minute Cheesy Potato Soup

Get ready to warm up your soul with a bowl of comforting and flavorful Instant Pot Cheesy Potato Soup! This recipe is not only incredibly delicious but also quick and easy to make, thanks to the magic of the Instant Pot. In just 8 minutes, you can have a steaming bowl of creamy potato soup that is loaded with cheddar cheese, shallots, cream cheese, and garlic. Whether you’re craving a cozy meal on a chilly evening or looking for a satisfying lunch option, this cheesy potato soup is sure to hit the spot. So, fire up your Instant Pot and let’s get cooking!

Ingredients

Main Ingredients

• 8 cups potatoes, peeled and cubed
• 4-6 cups chicken broth
• 3 cups cheddar cheese, grated
• 1 shallot, finely chopped
• 1 package (8 oz) cream cheese, room temperature
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 2 tablespoons Worcestershire sauce
• 1 teaspoon paprika
• Kosher salt and freshly ground pepper

Garnishes (Optional)

• Bacon, to garnish
• Green onion, to garnish

Instructions

1. Turn on the Instant Pot and select the “Saute” function. Once hot, add the butter and allow it to melt.
2. Add the chopped shallot and minced garlic to the Instant Pot. Saute for 2-3 minutes, until fragrant and translucent.
3. Press “Cancel” to turn off the “Saute” function. Add the cubed potatoes, chicken broth, Worcestershire sauce, paprika, salt, and pepper to the Instant Pot. Stir to combine.
4. Close the lid of the Instant Pot and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the timer for 8 minutes on high pressure.
5. Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then carefully switch the valve to the “Venting” position to release any remaining pressure.
6. Open the lid of the Instant Pot and stir the soup. Using an immersion blender, blend the soup until smooth and creamy.
7. Add the grated cheddar cheese and cream cheese to the soup, stirring until melted and fully incorporated.
8. Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
9. Serve the cheesy potato soup hot, garnished with crispy bacon, chopped green onion, and additional grated cheese, if desired.

Cook Notes and Variations

• Thickening the Soup: If you prefer a thicker consistency, you can mash some of the cooked potatoes with a potato masher before adding the cheese.
• Adding Texture: For added texture, you can reserve some of the cubed potatoes before blending the soup and add them back in after blending.
• Customize the Cheese: Feel free to experiment with different types of cheese to suit your taste preferences. Gouda, Swiss, or Monterey Jack would all be delicious options.
• Make it Vegetarian: Substitute vegetable broth for the chicken broth to make this soup vegetarian-friendly. You can also omit the Worcestershire sauce if you prefer.

FAQs (Frequently Asked Questions)

Q: Can I use other types of potatoes for this recipe? A: Yes, you can use russet potatoes, Yukon Gold potatoes, or red potatoes for this soup. Keep in mind that different varieties of potatoes may result in slightly different textures.

Q: Can I make this soup ahead of time? A: Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving, adding additional broth or water to adjust the consistency if needed.

Q: Can I freeze leftover soup? A: While you can freeze leftover soup, keep in mind that the texture of the soup may change slightly upon thawing. Store the soup in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

Keto Version

For a keto-friendly version of this Cheesy Potato Soup, you can reduce the amount of potatoes or omit them altogether. Increase the amount of cheese and cream cheese to add richness and creaminess to the soup. Use full-fat chicken broth and add crispy bacon as a garnish for added flavor and texture.

Low-Carb Version

To make a low-carb version, follow the keto version instructions and substitute the potatoes with cauliflower florets. Steam or roast the cauliflower until tender, then add it to the soup and proceed with the recipe as directed.

In conclusion, our Instant Pot 8-Minute Cheesy Potato Soup is a delicious and satisfying dish that is perfect for any occasion. With its creamy texture, savory flavors, and cheesy goodness, this soup is sure to become a favorite in your household. Whether you’re cooking for a crowd or enjoying a cozy meal at home, this Instant Pot recipe is a convenient and delicious option that will leave everyone asking for seconds. So, grab your Instant Pot and give this cheesy potato soup a try—it’s sure to warm your heart and delight your taste buds!