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
- 1 teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper
- 2 Tablespoons flour
- 4 cups chicken stock
- 2 pounds potatoes cubed
- 2 carrots diced
- 2 cups milk room temperature
- ½ cup sour cream room temperature
- 2 cups shredded cheddar cheese
For Garnish (Optional):
- Crispy cooked bacon, crumbled
- Chopped green onions
- Extra sour cream or shredded cheese
Instructions
- Turn on the Instant Pot to the Sauté function. Add the butter and olive oil. Once melted, add the cubed chicken and cook until it is no longer pink on the outside.
- Add the diced onions and cook for 2 minutes. Stir in the minced garlic, oregano, salt, and black pepper, sautéing for another 30 seconds until fragrant. Add the cubed potatoes and carrots, stirring to combine.
- Sprinkle flour on top and cook for another minute.
- Cancel the Sauté function. Pour in the chicken stock and give everything a good stir, scraping up any browned bits from the bottom of the pot. Secure the lid, set the valve to "Sealing," and pressure cook on High for 3 minutes.
- Once the cooking time is up, carefully perform a manual pressure release in short bursts to prevent any liquid from splattering out of the valve.
- Remove the lid. Use a potato masher or an immersion blender to mash a portion of the potatoes directly in the pot until the soup reaches your desired thickness (leave it chunkier or make it smoother depending on preference).
- In a medium bowl, whisk together the sour cream, and milk until completely smooth. Pour this mixture into the Instant Pot and stir it for about 30 seconds so the overall temperature stabilizes.
- Then, add your freshly grated cheese one handful at a time, stirring constantly until the first batch melts before adding the next.
- Ladle into bowls and serve warm, garnished with crumbled bacon, green onions, and a dollop of sour cream if desired.
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
