Quick & Easy Potato Soup in the Instant Pot
Servings: 6
Calories: 311kcal
Ingredients
- 1/2 yellow onion diced
- 2 Tablespoons minced garlic
- 2 Tablespoons butter bacon grease, or tallow
- 8 medium-sized russet potatoes chopped (peeling optional)
- 1 quart stock beef, chicken, or veggie
- 2 teaspoons parsley dried, a little less if fresh
- 1/2 teaspoon dill dried
- 1 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 1/2 cup sour cream
Instructions
- Turn on the Instant Pot to 'saute.' When hot, saute the onions in butter/fat until golden-brown. Add in garlic, stir around, and turn the IP off.
- Add in potatoes and remaining ingredients. Cover the pot with the lid, close the vent, push 'manual' and set for 7 minutes.
- When the pot beeps, quickly release the pressure.
- Stir potatoes around roughly to mash them up, then stir in sour cream and serve.
Nutrition
Calories: 311kcal | Carbohydrates: 56g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 1082mg | Potassium: 1235mg | Fiber: 4g | Sugar: 4g | Vitamin A: 572IU | Vitamin C: 18mg | Calcium: 65mg | Iron: 3mg