This Instant Pot Potato Soup Is Easy, Creamy, and Loaded with beef

I’ve made my fair share of potato soups over the years, from stovetop classics to slow cooker versions, but the Instant Pot has truly become my go-to for this particular dish. It condenses the cooking time without sacrificing any of that beloved flavor and velvety texture. Get ready to create a new favorite in your kitchen.

Why This Instant Pot Potato Soup Works

The Instant Pot handles multiple steps of this soup simultaneously, drastically cutting down cook time. It builds flavor quickly by sautéing aromatics directly in the pot before pressure cooking.

Ingredients

• 8 slices beef, chopped
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1.5 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• ½ cup heavy cream (or half-and-half for lighter option)
• 2 tablespoons chopped fresh chives, for garnish (optional)
• Shredded cheddar cheese, for garnish (optional)
• Sour cream or plain Greek yogurt, for garnish (optional)

Gathering your ingredients is the first, crucial step to a successful dish. Having everything prepped and ready to go makes the cooking process flow smoothly, especially when using an appliance like the Instant Pot.

How to Make It

1. Press the “Sauté” button on your Instant Pot and set it to “Normal” or “Medium.” Add the chopped beef to the inner pot and cook until crispy, stirring occasionally.
2. Add the chopped onion to the rendered beef fat in the Instant Pot.
3. Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it.
4. Pour in the chicken broth (or vegetable broth) and scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits. This step is important for preventing a “Burn” notice from the Instant Pot.
5. Add the cubed potatoes, salt, and pepper to the pot. Stir to combine.
6. Secure the lid of the Instant Pot and set the vent to the “Sealing” position.
7. Press the “Pressure Cook” or “Manual” button and set the cooking time to 8 minutes on High pressure.
8. Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes.
9. Using an immersion blender, carefully blend the soup directly in the pot until it reaches your desired creaminess.
10. Stir in the heavy cream until well combined. Taste and adjust seasoning with additional salt and pepper if needed.
11. Ladle the soup into bowls and garnish with the reserved crispy beef, fresh chives, shredded cheddar cheese, and a dollop of sour cream or Greek yogurt, if desired.

Following these steps will result in a comforting bowl of delicious potato soup, ready to be enjoyed.

Nutrition at a Glance

• Rich in carbohydrates for energy from the potatoes.
• Good source of protein and calcium when using dairy.
• Contains healthy fats from the beef.
• Provides fiber from the potatoes, contributing to digestive health.
• Sodium content can be managed by choosing low-sodium broth and controlling added salt.

How to Serve It

• Serve piping hot, straight from the Instant Pot for maximum coziness.
• Top generously with the reserved crispy beef for a smoky, salty crunch.
• A shower of fresh chives adds a bright, herbaceous contrast to the rich soup.
• Shredded cheddar cheese melts beautifully into the creamy soup, adding a tangy flavor.
• A dollop of sour cream or Greek yogurt offers a cool, tangy counterpoint and extra creaminess.

This soup is a meal in itself, but also pairs wonderfully with a crusty bread for dipping or a simple side salad for a more complete meal.

Common Mistakes

• Not scraping the bottom of the pot: Failing to deglaze the pot after sautéing the onions and garlic can lead to a “Burn” notice from the Instant Pot, interrupting the cooking process and potentially affecting the flavor.
• Overfilling the Instant Pot: The Instant Pot has a maximum fill line for a reason. Overfilling can prevent it from coming to pressure and can also lead to a messy cleanup if the liquid boils over.
• Cutting potatoes too large or too small: Potatoes that are cut too large will take too long to cook, and potatoes cut too small can become mushy.
• Skipping the pressure release: While you can do a quick release, a natural pressure release (NPR) of 10 minutes for this soup allows the potatoes to finish cooking gently and helps prevent the starchy liquid from sputtering out of the vent.
• Not tasting and adjusting seasoning: Broth can vary in saltiness, and personal preference is key. Always taste your soup before serving and adjust salt and pepper as needed.

Avoiding these common pitfalls will ensure a smoother, more successful cooking experience and a more delicious bowl of potato soup.

Don’t miss this delicious recipe: Delicious Keto Chicken Cream Cheese Soup – Easy Low Carb Comfort Food

Storage and Reheating

• Storage: Once cooled completely, store leftover potato soup in an airtight container in the refrigerator for up to 3-4 days. Make sure to separate any toppings like beef or cheese before storing.
• Reheating on the Stovetop: The stovetop is my preferred method for reheating. Gently warm the soup in a pot over medium-low heat, stirring occasionally.
• Reheating in the Microwave: For individual servings, you can reheat in a microwave-safe bowl.
• Reheating in the Instant Pot: You can also reheat in the Instant Pot using the “Sauté” or “Warm” function on low. Stir frequently until the soup is heated through. Again, avoid boiling.

Proper storage and reheating will help maintain the creamy texture and delicious flavor of your potato soup.

Leftover Ideas

• Potato Soup Gratin: Mix leftover soup with a bit of extra cream or milk, pour into a small oven-safe dish, top with shredded cheese and breadcrumbs, and bake until bubbly and golden.
• Potato Soup Base for Shepherd’s Pie: Use the creamy soup as a thickening agent or base for a shepherd’s pie filling.
• Savory Potato Pancakes: Whisk in an egg and a bit of flour into the leftover soup until it forms a pancake batter.
• Creamy Potato Bread Dip: Warm the soup and serve it in a bread bowl, or mix it with cream cheese and a little shredded cheese for a warm, scoopable dip for crusty bread or crackers.
• Add to a Casserole: Incorporate a portion of the potato soup into your favorite casserole recipe for added creaminess and a subtle potato flavor.

Don’t let those delicious leftovers go to waste; get creative with how you transform them into new and exciting dishes.

Print