Instant Pot Potato Soup

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion (peeled and diced)
• 2 cloves garlic (minced)
• 4 cups vegetable broth (or chicken broth)
• 2 1/2 pounds Yukon gold potatoes (about 8 medium potatoes, washed and diced into 1-inch pieces)
• 1 1/2 teaspoons salt
• 1 teaspoon dried thyme (or 2 teaspoon fresh)
• 1/2 teaspoon dried oregano (or 1 teaspoon fresh)
• 1/2 teaspoon black pepper
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 tablespoon chopped chives
• 2 sliced green onions
• 3 strips bacon (cooked and crumbled)
• 1/4 cup shredded cheddar cheese

Instructions

1. 1

   Set Instant Pot to Sauté. Add oil to the insert. Once hot, add onion and cook, stirring occasionally. Cook until softened, about 3 to 4 minutes. Stir in garlic, cooking for another minute or so, until fragrant.

2. 2

   Pour in chicken broth. Use a wooden spoon to scrape up any bits that might be stuck to the bottom of the insert.

3. 3

   Stir in diced potatoes, salt, thyme, oregano, and black pepper. Turn off Sauté mode.

4. 4

   Cook on High pressure for 10 minutes. Quick release (or manually release) pressure at the end of cooking.

5. 5

   Remove the lid. Use an immersion blender to blend until smooth.

6. 6

   Stir in sour cream and cheddar cheese, stirring until melted. Stir in chives.

7. 7

   Taste and season with salt and pepper, as desired.

8. 8

   Serve in bowls. Garnish as desired with sliced green onion, chopped crispy bacon, and/or shredded cheddar cheese.