Instant Pot Spicy Potato Soup Recipes

INSTANT POT POTATO SOUP

Steps:

• Turn the Instant Pot to saute and add the oil. Add the onions and cook, stirring often, until starting to brown.
• Add the salt, garlic, parsley, thyme and pepper. Stir and cook one minute. Turn the Instant Pot off, and add the broth, scraping the bottom with a wooden spoon to remove any browned bits.
• Slice and cut potatoes into 1cm cubes and add to the Instant Pot.
• Add carrots and celery. Put the lid on, turn the valve to sealing and select Manual, high pressure, for 3 minutes.
• It will take about 20 minutes total, including the time it takes to build pressure. Once the cook time is over, do a gradual quick release by slowly open the valve to release the pressure. You don't want to let it all release at once or it could sputter and foam.
• When the lid is off, turn the Instant Pot to saute.
• Whisk together the evaporated milk and corn starch and stir into the soup. Cook and stir until thickened. Season with salt and pepper to taste. Serve.

SPICY POTATO SOUP

Steps:

• In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.

INSTANT POT POTATO SOUP

Steps:

• Press SAUTE on Instant Pot. Add butter or oil and once it's hot, add minced garlic and onions, saute until onions soften.
• Add water or vegetable broth and deglaze the pot by scraping the bits stuck to the bottom to avoid BURN notice. Then add diced potatoes, black pepper powder, and salt. Mix well.
• Close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 5 minutes.
• While the soup cooks, in a small bowl, whisk together 2 tablespoons of water (or milk) with 2 tablespoons of cornstarch (or flour) to make a slurry. Keep aside.
• When the instant pot beeps, Allow 5 minutes Natural pressure release and then do a quick pressure release.
• Open the lid, Add the cornstarch slurry, milk, mix well and bring the soup to a boil and simmer for a few mins. Stir often.
• Take a potato masher and lightly mash potatoes to get desired (creamy and yet chunky) consistency.
• Lastly, add heavy cream, cheddar cheese & green onion. Give everything a good mix. Season with salt and pepper to taste if needed.
• Serve cheesy potato soup immediately with top it with shredded cheddar and green onions.
• Heat butter or oil in a large pot and once it's hot add minced garlic and onions, saute until onions soften.
• Add water or vegetable broth and deglaze the pot by scraping the bits stuck to the bottom. Then add diced potatoes, black pepper powder and salt. Mix well.
• Cover and simmer until the potatoes are soft, about 15-20 minutes.
• While the soup cooks, in a small bowl, whisk together 2 tablespoons water (or milk) with 2 tablespoons of cornstarch(or flour) to make a slurry.
• Once potatoes are soft, Add the cornstarch slurry, milk, mix well and bring the soup to a boil and simmer for a few mins. Stir often.
• Take a potato masher and lightly mash potatoes to get desired (creamy and yet chunky) consistency.
• Remove from the heat, add heavy cream, cheddar cheese & green onion, Give everything a good mix. Season with salt and pepper to taste if needed.
• Serve cheesy potato soup immediately with top it with shredded cheddar and green onions.

JALAPENO POTATO SOUP

Steps:

• In a pot, melt butter and add leeks. Sauté for about 5 minutes on medium heat, stirring occasionally.
• When ready, increase the heat to high. Add diced potatoes, jalapenos, caraway seeds, salt, pepper and stock. Stir, cover with lid and bring to a boil. After, reduce the heat to low and simmer until the potatoes are cooked (about 10 minutes).
• Finally, stir in cheddar and heavy cream. Cook for about 2-3 minutes before turning off the heat completely. Blend until smooth with immersion blender and taste. Add more seasoning, if needed.
• Top with fried pancetta/bacon or cheese or jalapenos.
• Best served warm with bread or dinner rolls.

INSTANT POT CREAMY POTATO SOUP

Steps:

• Set your Instant Pot to saute mode and soften the onions and garlic in the olive oil for about 5 minutes. Add the onion powder, garlic powder, season salt, pepper, bay leaf, chicken base, and chicken broth, and potatoes. Give it a stir.Turn off saute mode.
• Put the lid on and lock the top pressure vent to seal. Set the pot to manual/pressure mode, on high, for 4 minutes. Do a quick release of pressure.With the back of a wooden spoon smash some of the larger potato chunks against the side of the pot, giving the soup great texture.Slowly stir in the potato flakes.Mix in the half & half and Greek yogurt.
• Let the soup sit for about 5 minutes before serving. This will give the potato flakes a chance to absorb the liquid fully.Serve with optional toppings.

INSTANT POT® SPICY POTATO SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add sausage to the hot pot; cook and stir until browned and crumbly, 5 to 7 minutes. Add onion, garlic, salt, and pepper and cook until fragrant, about 30 seconds. Cancel Saute function and drain grease.
• Add potatoes, sweet peppers, onion, and pepperoncini to the pot. Add condensed soup, corn, green beans, and kale, then pour in milk. Season with chili-lime seasoning, salt, and pepper and stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Serve with Mexican cheese sprinkled over top.

INSTANT POT SPICY POTATO SOUP RECIPE

Steps:

• if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'myediblefood_com-leader-1','ezslot_2',126,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0')};if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'myediblefood_com-leader-1','ezslot_3',126,'0','1'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0_1')};.leader-1-multi-126{border:none!important;display:block!important;float:none!important;line-height:0;margin-bottom:15px!important;margin-left:auto!important;margin-right:auto!important;margin-top:15px!important;max-width:100%!important;min-height:250px;min-width:250px;padding:0;text-align:center!important}InstructionsMelt the butter in an electric instant pot turned to the sauté mode.Add sliced leek and cook, stirring occasionally, for 3 minutes.Stir in garlic, salt, dill, paprika, ground cumin, and black pepper. Continue cooking and stirring, for a further 2 minutes.Add potatoes, poblano pepper, then pour in the broth.Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 9 minutes.Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.Working in batches, ladle the soup into a blender, filling only half of it. Blend until puréed and well combined.Pour puréed soup back into the cooker. Switch to the sauté mode and bring to boil.Stir in heavy cream and shredded cheese. Mix until fully combined.Ladle the soup into soup bowls. Serve garnished with croutons. Enjoy!