Recipe: Delicious Instant Pot Potato Soup (V/GF)

Instant Pot Potato Soup (V/GF). Add garlic and cook for one minute more. Combine the potatoes, cauliflower, celery, garlic, salt, broth, and milk in the Instant Pot. When cycle completes, release pressure manually and remove the lid.

And you get to skip the oil and the frying parts. Add the leeks, potatoes, stock and spices into a slow cooker. After heating a minute place onion and garlic in the pot and saute stirring frequently. You can cook Instant Pot Potato Soup (V/GF) using 12 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Instant Pot Potato Soup (V/GF)

1. Prepare 1 of yellow onion, diced.
2. Prepare 4 cloves of garlic.
3. It's 2 tbsp of olive oil.
4. Prepare 8 cups of cubed yukon potatoes.
5. You need 1 bunch of dino kale, chopped.
6. You need 4 of ribs celery, diced.
7. It's 4 of carrots, diced.
8. Prepare 6 cups of veggie broth.
9. Prepare 2 tsp of oregano.
10. Prepare 1 tsp of parsley.
11. It's 1 tsp of tyme.
12. Prepare 1 tsp of sea salt.

Mince the onion and place them in the pot with the potatoes Pour in chicken broth. Pour in enough to cover the potatoes This gluten free Instant Pot Potato Soup is rich, creamy, smooth, and tastes like it has been cooking and simmering for hours. This soup is a delicious, soul comforting meal. Incredible flavors with all the tastes and feels of a loaded baked potato.

Instant Pot Potato Soup (V/GF) instructions

1. Saute in instant pot onions, garlic and olive oil until golden brown..
2. Add all vegetables, broth and spices..
3. Seal instant pot and select soup mode. Quick release after timer goes off..

Add the parsley, salt, pepper, and chicken stock, then stir. Close the Instant Pot lid, and ensure the vent is set to seal. Carefully open the lid, and set it aside. Use your immersion blender to puree the soup with seven quick zips. Set Instant Pot to Sauté function and melt butter.