Best 3 Pressure Cooker Potato Soup Recipes

Immerse yourself in a culinary journey with our extensive collection of pressure cooker potato soup recipes, a delectable symphony of flavors that will tantalize your taste buds. From the classic and comforting to the innovative and adventurous, our curated selection caters to every palate and dietary preference. Whether you seek a quick and easy weeknight meal or an impressive dish for a special occasion, our recipes have you covered. Dive into the creamy indulgence of our traditional potato soup, enriched with the savory goodness of bacon and the subtle hint of herbs. Embark on a global adventure with our international-inspired variations, featuring a spicy Mexican twist, a tangy Thai infusion, or a hearty Italian embrace. For those with dietary restrictions, our gluten-free and vegan options offer equally delightful experiences without compromising on flavor. With detailed instructions and helpful tips, our recipes guide you effortlessly through the cooking process, ensuring perfect results every time. Prepare to be captivated by the irresistible charm of pressure cooker potato soup, a culinary delight that promises to warm your heart and satisfy your soul.

Here are our top 3 tried and tested recipes!

PRESSURE-COOKER POTATO SOUP

Pressure-Cooker Potato Soup image

I decided to add some character to a basic potato chowder with roasted red peppers. The extra flavor gives a deliciously unique twist to an otherwise ordinary soup.-Mary Shivers, Ada, Oklahoma

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

Ingredients

3 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
1 large onion, chopped
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1 small celery rib, chopped
6 cups chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/8 teaspoon rubbed sage
1/3 cup all-purpose flour
2 cups heavy whipping cream, divided
1 cup grated Parmesan cheese, divided
8 bacon strips, cooked and crumbled
2 tablespoons minced fresh cilantro

Steps:

Place first 9 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup Parmesan cheese, bacon, cilantro and remaining cream. Cook and stir until slightly thickened, 6-8 minutes. Serve with remaining cheese.

Nutrition Facts : Calories 289 calories, Fat 19g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 848mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.

PRESSURE COOKER SWEET POTATO-COCONUT CURRY SOUP

Pressure Cooker Sweet Potato-Coconut Curry Soup image

This creamy soup makes the most of a few supermarket staples: red curry paste, coconut milk and peanut butter. Since curry pastes vary in heat and salt, be sure to taste this soup at the end and adjust the flavor as you like. The rich soup is quite thick, so if you prefer a looser soup, stir in a little extra water until it reaches your ideal consistency. Chile-lime flavored peanuts, available at some grocery stores, are particularly good for topping, but roasted salted peanuts also work beautifully. Find the slow-cooker version of this recipe here.

Provided by Sarah DiGregorio

Categories dinner, soups and stews, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons coconut oil, preferably unrefined virgin
1 large yellow or red onion, chopped
1/2 teaspoon kosher salt, plus more for seasoning
5 large garlic cloves, crushed
1 (4-ounce) jar red curry paste (1/2 cup), plus more to taste
1 tablespoon packed light brown sugar, plus more to taste
1 teaspoon ground turmeric
2 1/2 pounds sweet potatoes or yams, peeled and cut into 1- to 2-inch pieces
1 (13-ounce) can full-fat coconut milk
3/4 cup smooth natural peanut butter
1 medium bunch baby kale or spinach (6 to 8 ounces), stemmed (if needed) and chopped
Juice of 1 lime, plus more to taste
Pinch of ground cayenne (optional)
Chopped roasted, salted peanuts, for serving

Steps:

Using the sauté setting, heat the coconut oil in the pot of a 6- to 8-quart pressure cooker. Add the onion, season with a generous pinch of salt and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the curry paste and stir until combined, 1 minute. Stir in the brown sugar and turmeric, then add the sweet potatoes, 2 1/2 cups water and 1/2 teaspoon salt. Cover and cook on high pressure for 25 minutes.
Release the pressure naturally for 10 minutes, then release the remaining pressure manually. Open the lid. Stir thoroughly, allowing some of the sweet potatoes to fall apart and thicken the soup. Add the coconut milk and peanut butter.
Using an immersion blender, purée the soup. Add the kale and lime juice and stir to combine. Cook until the greens are wilted and tender, 3 to 5 minutes. Taste the soup and add cayenne, more salt, brown sugar, lime juice or curry paste as desired. Serve in bowls with peanuts on top.

Nutrition Facts : @context http, Calories 585, UnsaturatedFat 15 grams, Carbohydrate 61 grams, Fat 36 grams, Fiber 10 grams, Protein 15 grams, SaturatedFat 19 grams, Sodium 397 milligrams, Sugar 16 grams, TransFat 0 grams

PRESSURE COOKER POTATO AND CHEESE SOUP

Pressure Cooker Potato and Cheese Soup image

Nothing like a great bowl of potato soup done quicker than you could believe with your pressure cooker!

Provided by TishT

Categories Potato

Time 23m

Yield 10 cups

Number Of Ingredients 8

Ingredients

4 large potatoes, peeled and cut into 1 inch cubes (2 1/2 lbs)
4 small onions, chopped
2 teaspoons salt
1 1/2 cups water
4 cups milk
1/4 teaspoon pepper
3 cups cheddar cheese, grated
1 tablespoon parsley, chopped

Steps:

Put potatoes, onions, salt and water in cooker.
Close cooker.
Bring to full pressure on high heat.
Reduce heat and cook for 3 minutes Remove cooker from heat.
allow to cool naturally, till there is no pressure inside cooker Open cooker.
Mix the mixture smooth in a blender or mash it through a sieve.
Return soup to cooker.
Add milk and pepper.
Place cooker on medium heat and bring to boil, stirring constantly.
Add cheese and stir till cheese melts.
Serve immediately, garnish with parsley.

Tips:

Use a variety of potatoes: For a more flavorful soup, use a combination of different types of potatoes, such as Yukon Gold, Russet, and Red Bliss.
Don't overcook the potatoes: Cook the potatoes just until they are tender, but not mushy. Overcooked potatoes will make the soup gluey.
Use a good quality broth: The broth is the base of the soup, so use a good quality broth that has a lot of flavor. You can use chicken broth, beef broth, or vegetable broth.
Add vegetables: Add some vegetables to the soup for extra flavor and nutrition. Some good options include carrots, celery, onions, and peas.
Season the soup to taste: Season the soup with salt, pepper, and other spices to taste. You can also add a bay leaf or two for extra flavor.
Garnish the soup: Before serving, garnish the soup with some chopped fresh herbs, such as parsley, chives, or dill.

Conclusion:

Pressure cooker potato soup is a quick and easy meal that is perfect for a busy weeknight. It is also a very versatile soup, so you can easily customize it to your own taste. Whether you like your soup thick or thin, creamy or chunky, mild or spicy, there is a pressure cooker potato soup recipe out there for you. So next time you're looking for a quick and easy meal, give pressure cooker potato soup a try.