Ingredients
Scale
- 3 lbs Russet potatoes, peeled and cubed into 1-inch chunks
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 cup sour cream or heavy cream
- 1.5 cups shredded sharp cheddar cheese
- Optional toppings: Green onions, crispy bacon bits, extra cheese
Instructions
- Turn your Instant Pot to the “Sauté” function. Add a splash of oil or a tablespoon of butter. Toss in the diced onions and cook for about 2-3 minutes until they become translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Hit “Cancel” to stop the sautéing process. This step builds a savory flavor base that elevates the entire soup.
- Add the cubed potatoes, salt, pepper, and dried thyme to the pot. Pour in the broth, ensuring the potatoes are mostly submerged. Secure the lid and set the valve to the “Sealing” position. Select “Manual” or “Pressure Cook” on high for 8 minutes. Once the timer beeps, perform a “Quick Release” by carefully moving the valve to the “Venting” position. Be cautious of the steam.
- Open the lid once the pressure is fully released. Use a potato masher directly in the pot to mash about half of the potatoes; this creates a naturally thick and creamy texture while leaving some chunks for bite. Stir in the sour cream (or heavy cream) and the shredded cheddar cheese. Continue stirring until the cheese is completely melted and the soup is smooth. If the soup is too thick, splash in a little extra broth or milk.
- Ladle the hot soup into deep bowls. Garnish generously with sliced green onions, crispy bacon bits, and a sprinkle of extra cheese. Serve immediately while it is piping hot, perhaps with a side of crusty bread for dipping.
- Cook Time: 20 minutes