Description
This easy Instant Pot potato soup recipe delivers a creamy, flavorful, and comforting meal loaded with beef. Perfect for a quick weeknight dinner or a cozy weekend lunch.
Ingredients
Scale
- 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)
Instructions
- 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. This usually takes about 5-7 minutes. Once crispy, use a slotted spoon to remove the beef and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of beef fat in the pot.
- 2. Add the chopped onion to the rendered beef fat in the Instant Pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
- 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.
- 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. After 10 minutes, carefully move the vent to the “Venting” position to release any remaining pressure.
- 9. Using an immersion blender, carefully blend the soup directly in the pot until it reaches your desired creaminess. Alternatively, transfer soup in batches to a regular blender (venting the lid) and blend until smooth, then return to the pot.
- 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.
Notes
Store cooled leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if needed to thin. Avoid boiling when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g