Description

This Instant Pot Potato Soup is a creamy, comforting meal packed with tender Russet potatoes, savory smoked beef strips, sharp cheddar cheese, and a swirl of sour cream. Prepared quickly with the help of an Instant Pot, this soup is perfect for a hearty weeknight dinner or a cozy gathering, offering rich textures and flavors with minimal effort.

Ingredients

Protein and Dairy

8 slices smoked beef strips, chopped
2 tablespoons butter
1 cup heavy cream, at room temperature
3 cups sharp cheddar cheese, freshly shredded
½ cup sour cream, at room temperature

Vegetables and Aromatics

½ yellow onion, diced
3 cloves garlic, minced
3 to 4 large Russet potatoes (about 3 pounds), peeled and cut into 1-inch pieces

Liquids and Seasonings

4 cups chicken broth, divided
½ teaspoon ground black pepper
½ teaspoon salt, plus more to taste
3 tablespoons cornstarch

Garnish

Chives or green onions, for garnish if desired

Cook Mode Prevent your screen from going dark

Instructions

Sauté Smoked Beef: Press the sauté button on your Instant Pot and add the chopped smoked beef strips. Cook for about 4 to 5 minutes until fully cooked and slightly crispy, then remove and set aside, leaving as much of the drippings in the pot as possible.
Sauté Aromatics: Melt butter in the Instant Pot. Add the diced onion and sauté until translucent. Add minced garlic, ground black pepper, and salt, stir well, and cook for about 30 seconds until the garlic is fragrant.
Add Broth and Potatoes: Pour in 3 ¾ cups of chicken broth and add the peeled and chopped Russet potatoes. Stir everything to combine. Press the cancel button on the Instant Pot.
Pressure Cook: Secure the Instant Pot lid and set the vent to ‘sealing.’ Set the timer to 7 ½ minutes on High Pressure. The pot will take roughly 10 minutes to come up to pressure before the cooking time starts.
Prepare Cornstarch Slurry: About one minute before the cooking time ends, mix the remaining ¼ cup chicken broth with cornstarch in a small bowl until completely smooth and lump-free.
Release Pressure and Mash Potatoes: When the cook time finishes, carefully move the vent to quick release until all pressure is released. Remove the lid, stir in the cornstarch mixture, then use a potato masher to mash the potatoes to a semi-smooth texture, leaving some chunks for body.
Add Cream and Sour Cream: Stir in the heavy cream and sour cream. Press the sauté button again and cook for about 3 minutes, stirring occasionally, until the soup thickens slightly.
Incorporate Cheese and Beef: Turn off the Instant Pot. Stir in shredded cheddar cheese and the cooked smoked beef strips until the cheese melts completely and the soup is well combined.
Serve and Garnish: Ladle the soup into bowls and garnish with extra sour cream, green onions or chives, extra cheddar cheese, and smoked beef strips if desired. Serve hot.

Notes

Russet potatoes yield the creamiest texture, but you can use any potato variety preferred.
Substitute half and half or evaporated milk in place of heavy cream for a lighter version; whole milk can work but will be less rich.
For a thinner soup, add extra chicken broth or milk when reheating.
Add smoked paprika, cayenne pepper, red pepper flakes, or hot sauce for a spicy kick.
Leftovers can be refrigerated in an airtight container for up to 5 days.
Freeze with caution since dairy-based soups may change texture; reheat gently and stir well.
Peeling potatoes is recommended for smooth texture, but leaving skins on adds rustic flavor.
To keep cheese from clumping, add it off the heat and stir gradually.
Doubling the recipe is possible; just ensure the Instant Pot is not filled beyond the max line.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Soup
Method: Instant Pot
Cuisine: American