Instant Pot Potato Soup

Creamy and Comforting Instant Pot Potato and Dill Soup



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


  1. Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
  2. Add the butter.
  3. Add the potatoes and cook for 2-3 minutes.
  4. Press the CANCEL button.
  5. Add the chicken broth and dill.
  6. Stir to combine.
  7. Close and seal the Instant pot.
  8. Turn the venting knob to SEALING.
  9. Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
  10. Adjust the timer to 5 minutes.
  11. When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
  12. Open the lid.
  13. Stir in the heavy cream.
  14. Using an immersion blender, purée the soup.
  15. Season to taste with salt and black pepper.
  16. Serve warm.

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