Total comfort food, this creamy Instant Pot potato soup is perfect for chilly nights. Best part? It's a lightened up, healthy potato soup with no cream or butter - but you'd never know it!
Time to build and release pressure15mins
Author: Lindsey Janeiro, RDN
Cost: $3.17 recipe/ $0.53 serving
1teaspoonextra virgin olive oil
½yellow or sweet onion, diced
2lbsYukon gold potatoespeeled and diced
2cupslow sodium or unsalted vegetable or chicken broth
½cupnonfat, plain Greek yogurt
salt and pepper to taste
Heat olive oil in the Instant Pot on the Saute function. When hot, add the onion and garlic and saute 3-4 minutes until the onion begins to turn translucent, stirring occasionally.
Add the potatoes and broth, then securely close the Instant Pot lid and seal the vent shut. Set to cook at high pressure for 3 minutes. When done, let naturally release for 10 minutes, then carefully quickly release any remaining pressure. Once pressure is released and it is safe, open the Instant Pot.
Using an immersion blender, carefully blend half the cooked potato and broth mixture. This will help make it creamy, while still preserving some texture from the unblended potato pieces. (If you prefer a completely smooth soup, blend the entire mixture).
Stir in the milk and plain Greek yogurt until it's evenly combined.
Taste the soup and adjust salt and pepper seasoning to personal preference.
Serve, top with any desired toppings, and enjoy!
Recipe yields 6 cups and nutrition is for a one cup serving (does not include toppings or garnishes).