Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (13)
Instant Pot Potato Soup
NUTRITION · PER SERVING36M COOK
CAL 16%·PRO 28%
CARBS 51G63% OF CAL
5G FIBER7G SUGAR39G OTHER
FAT 9G25% OF CAL
4G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy potato soup made in the Instant Pot with carrots, onions, and broth, finished with milk and cheddar cheese. It's customizable with toppings like bacon and green onions for a comforting meal.
mainamericansoup🥘 pressure cookergluten free
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 tablespoon butter
- 1 cup chopped yellow onion
- 3 cloves garlic (minced)
- 2 ½ pounds Yukon gold potatoes (cut into ½-inch pieces)
- 2 carrots (sliced)
- ½ teaspoon dried oregano
- ¾ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- ¼ teaspoon cayenne pepper (optional, for spice)
- 2 ½ cups low sodium vegetable broth (or chicken broth)
- 1 cup milk (whole milk preferred)
- 1 tablespoon cornstarch
- shredded cheddar cheese
- cooked crumbled bacon
- sliced green onions or chives
At a glance
PER SERVING · TIME 36M
CAL 16%·PRO 28%
CARBS 51G63% OF CAL
5G FIBER7G SUGAR39G OTHER
FAT 9G25% OF CAL
4G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 6m
- Sodium
- 789mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1206mg
- Calcium
- 185mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 789MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.