1-First Step: Mise en Place Begin by prepping your ingredients to save time this is key for any Instant Pot potato soup recipe. Peel and chop 7 to 8 medium russet potatoes into uniform 1-inch cubes to ensure even cooking, which takes about 10 minutes. Dice 1 medium onion and mince 3 cloves of garlic, and measure out 3 cups chicken broth along with other items like milk or substitutes for vegan options. For uniform pieces, aim for consistency to avoid some potatoes overcooking; if you’re making it gluten-free, have your gluten-free flour ready now.

2-Second Step: Sautéing Aromatics Turn on the sauté function in your Instant Pot and add 1 tablespoon butter, letting it melt for about a minute. Cook the diced onion for 3 to 4 minutes until it’s soft and fragrant, then stir in the minced garlic for 1 more minute to enhance flavors without burning. For low-calorie swaps, use olive oil instead of butter, and if going vegan, choose a plant-based oil to keep this pressure cooker potato chowder light and adaptable.

3-Third Step: Adding Ingredients and Pressure Cooking Pour in 3 cups chicken broth, 1 can of cream of chicken soup, the chopped potatoes, 1 1/2 teaspoons salt, and black pepper to taste, then stir everything well. For vegetarian versions, swap chicken broth for vegetable broth here. Secure the lid, set the vent to sealing, and cook on manual high pressure for 10 minutes this is perfect for tender potatoes in your Instant Pot potato soup. After cooking, opt for a quick release for faster results, but be cautious of steam.

4-Fourth Step: Releasing Pressure and Testing Once the cooking time is up, carefully release the pressure and remove the lid when it’s safe, which takes about 5 minutes. Test the potatoes for doneness by poking them with a fork; they should be soft but not mushy. Always handle the Instant Pot with care to avoid burns, and if adapting for dairy-free, prepare to add plant-based milk next to fit your Instant Pot potato soup preferences.

5-Fifth Step: Blending and Thickening Mix 1 cup milk with 1 tablespoon flour to make a slurry, then stir it into the pot. For a smoother texture in your pressure-cooker potato chowder, use an immersion blender for about 2 minutes to reach your desired consistency, or mash lightly for chunks. If using plant milk for vegan Instant Pot potato soup, add it slowly and cook on sauté for 4 to 5 minutes until thickened, adjusting as needed to avoid separation.

6-Sixth Step: Final Seasoning Stir in 2 cups shredded sharp cheddar cheese until it’s fully melted, which takes 1 to 2 minutes on the sauté setting. Taste and adjust seasoning with more salt or pepper if needed, and for low-calorie options, use less cheese or a lighter alternative to keep things balanced in this creamy spud soup.

7-Final Step: Finishing Touches and Serving Serve your Instant Pot potato soup hot, topped with 5 to 6 slices of cooked and chopped bacon, sliced green onions, and extra shredded cheddar cheese for that loaded effect. Portion into bowls for immediate enjoyment, and for gluten-free diners, double-check all add-ins. This step makes your pressure cooker potato soup feel special and ready for any meal.