Creamy Instant Pot Potato Dill Soup – Easy 5-Ingredient Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 1x
Scale
Ingredients
- 2 pounds potatoes, peeled and cut into 1/2-inch pieces
- 2 tbsp unsalted butter
- 4 cups chicken broth or stock
- 1 cup half and half
- 2 tbsp chopped fresh dill (or 2 tsp dried dill) plus extra for decoration
- salt, black pepper to taste
Instructions
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the butter.
- Add the potatoes and cook for 2-3 minutes.
- Press the CANCEL button.
- Add the chicken broth.
- Stir to combine.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
- Adjust the timer to 5 minutes.
- When finished cooking, quick-release pressure according to manufacturer’s directions.
- Open the lid.
- Stir in the chopped dill and half and half.
- Using an immersion blender, roughly purée some of the soup to thicken it.
- Season to taste with salt and black pepper.
- Serve warm.
Find it online: https://misswish.com/instant-pot-potato-dill-soup