Looking for a comforting soup? This Instant Pot chunky potato soup is made with red potatoes that hits the spot! Best part is that it’s a very hearty soup with a rich flavor that the whole family can enjoy!
Put water in the bottom of the pot and place the potatoes in it.
3 medium red potatoes, 2 cup water, 2 small red potatoes
Close it and choose the pressure cook button. Cooking time is 10 minutes on high pressure.
Once done, let the natural release happen before opening the Instant Pot.
Let them cool to room temperature.
Peel skin and keep the medium potatoes separate from the small one.
Roughly chop the medium potatoes.
For making the soup
Cut about a ¼ of the fennel bulb only and wash it gently.
¼ fennel
Cut it into small cubes.
Set the Instant Pot to sauté function and 3 Tbsp of water to the inner container.
3 Tbsp water
Add the fennel, minced garlic and minced ginger into the container.
1 clove garlic, 1 inch ginger
Saute until the fennel is soft (about 4 minutes).
Add the big potatoes that were roughly chopped earlier
Add ½ cup of heavy cream and ½ cup of water to the container.
1 cup heavy cream, 1 cup water
Turn off the saute setting and unplug your Instant Pot.
Using an immersion blender, blend until you get a creamy mixture. Get the mixture as creamy as you can and it’s ok if you have some chunks.
Now, roughly chop the two small potatoes from earlier.
Add them to the container, along with the carrots, peas, black pepper, nutritional yeast, salt and Italian seasoning.
½ cup frozen peas, ½ cup carrots, 1 tsp nutritional yeast, 3 tsp pink salt, 1 Tbsp Italian seasoning, 1 tsp black pepper
Finally, add the remaining water and remaining heavy cream.
1 cup water, 1 cup heavy cream
Mix well and close the lid. Press the pressure cook button and set the cook time to 2 minutes.
Wait for the pressure release valve to drop before opening.
Transfer to serving bowl, garnish and serve
Video
Notes
** Nutrition info is approximateFood Scale informationFennel - ½ cup chopped - 50gGinger - 1" in size - 4gGarlic - 1 clove - 3gCarrots - ½ cup chopped - 70gFrozen peas - ½ cup chopped - 80gTIPS- Use frozen peas and carrots but get the one without the corn. If you can find organic version of these veggies, get those.- Use red potatoes because they are their buttery texture makes them perfect for soup.- To veganize this recipe, the only thing you need to substitute is the heavy cream. Use full fat coconut milk and/or almond milk.- For best results, leftovers or meal prep should be done in single serve containers. This way you are not heating and freezing the whole batch several times. It ruins the texture and flavors of the soup.- This soup goes great with a leafy green salad. The soup’s nutrition is a great compliment to the green salad’s nutrition.
Nutrition
Calories: 334kcal
Keyword how to make soup in pressure cooker, instant pot soup, vegetarian soup recipe