One of the best things about owning an instant pot is the sheer amount of soups and stews you can effortlessly make. In fact, it wasn’t until I first bought my instant pot that I regularly started to make soups through the week. Today I’m going to be sharing a recipe for one of my go to soups as of late—a creamy and comforting instant pot potato soup. It’s requires only a handful of whole food ingredients, but the resulting soup delivers in a big way.
Creamy and Comforting Instant Pot Potato and Dill Soup
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 1x
2 tbsp unsalted butter
2 pounds potatoes, peeled and roughly chopped
4 cups chicken broth or stock
1 cup heavy cream plus extra for decoration
2 tsp dried dill or 2 tbsp fresh dill plus extra for decoration
salt, black pepper to taste
- 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 and dill.
- Stir to combine.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
- Adjust the timer to 5 minutes.
- When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
- Open the lid.
- Stir in the heavy cream.
- Using an immersion blender, purée the soup.
- Season to taste with salt and black pepper.
- Serve warm.