Instant Pot Chicken and Potato Soup
A delicious, easy instant pot potato soup loaded with chicken, vegetables and a lot of flavor, a meal by itself.
Servings: 6 servings
Calories: 547kcal
Equipment
- Instant pot
- Immersion blender or potato masher
Ingredients
- 3 Tablespoons butter
- 1 Tablespoon olive oil
- 1 onion finely diced
- 2 cloves garlic minced
- 1 pound chicken breast cubed
- 1 teaspoon oregano
- ¼ teaspoon ground black pepper
- 2 Tablespoons flour
- 4 cups chicken stock
- 2 pounds potatoes cubed
- 2 carrots diced
- 2 cups milk
- ½ cup sour cream
- 2 cups shredded cheddar cheese
Garnish with:
- Sour cream, bacon or chopped green onions.
Instructions
- Turn on the instant pot to the sauté option.
- Add butter and olive oil.
- When butter melts add cubed chicken and cook until no longer pink.
- Add chopped onions and cook for 2 minutes.
- Add garlic and continue to sauté for another 30 seconds.
- Season with salt, pepper and oregano.
- Add diced potatoes and carrots, cook for one minute.
- Sprinkle flour on top and cook for another minute.
- Cancel the sauté option, pour in the chicken stock, put the lid on and pressure cook on high for 3 minutes.
- Do a manual release in bursts so it will not splatter all over the counter.
- With a potato masher or an immersion blender blend part or all the potatoes, it depends on how chunky you want your soup to be.
- Dissolve the sour cream in some of the milk and add to the pot.
- Pour in the rest of the milk and press on the sauté option again to reheat the pot for another 5 minutes.
- Turn the instant pot off mix in the cheese until it melts and spoon into bowls.
- Garnish with more sour cream, bacon, diced green onions.
Notes
- If you want your soup thicker you can dissolve another tablespoon of flour or two in a little bit of milk and add to the pot to thicken the soup even more.
- You can also substitute milk for heavy cream.
- I like using sharp cheddar cheese as it is our favorite.
- You can use chicken thighs instead of breasts.
- Your sour cream might curdle a bit, we did not actually mind it. It is not going to curdle like cheese just small bits. If this is going to be a problem for your taste here is what you need to do.
- After you manual release the pressure, turn off the IP and pour in one cup of cold milk.
- Heat the remaining cup for just 30 seconds in the microwave to warm it up a bit and whisk in the sour cream to dissolve.
- Take half a cup of the hot liquid in the IP and slowly pour it into the sour cream mixture and mix.
- Pour the sour cream mixture into the IP, mix well and that's it.
- Any remaining soup can be stored in an airtight container in your refrigerator for up to 3-4 days.
Nutrition
Calories: 547kcal | Carbohydrates: 42g | Protein: 37g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 626mg | Potassium: 1309mg | Fiber: 4g | Sugar: 10g | Vitamin A: 687IU | Vitamin C: 33mg | Calcium: 438mg | Iron: 2mg