Instant Pot Potato Soup

Ingredients

• 2 lbPotatoes$3.20
• 2 tbspButter$0.26
• 1Onion$0.90
• 3 clovesGarlic$0.40
• 4 cupsVegetable broth$2.00
• 1 tspSalt—
• 1/4 tspBlack pepper$0.03
• 1/2 cupHeavy cream$1.40
• Total for 4 servings$8.19

Most of the cost is potatoes ($3.20) and vegetable broth ($2.00). With oil, spices and staples already at home, the shop drops to about $6.19. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Peel the potatoes and cut them into 1-inch cubes; finely dice the onion and mince the garlic.
2. Set the Instant Pot to Sauté on normal heat and melt the butter. Add the diced onion and cook for 3 to 4 minutes until softened and translucent, then add the minced garlic and cook for about 1 minute until fragrant.
3. Pour in a splash of the vegetable broth and scrape any browned bits off the bottom of the pot with a wooden spoon to prevent a burn warning. Add the remaining vegetable broth, cubed potatoes, salt, and black pepper, then press Cancel.
4. Secure the lid, turn the steam release valve to Sealing, and select Pressure Cook on High for 8 minutes. When the cooking cycle finishes, immediately perform a quick pressure release by carefully switching the valve to Venting until the float valve drops, then remove the lid.
5. Mash about half of the potatoes directly in the pot using a potato masher until the soup is thick and creamy with some potato chunks remaining.
6. Pour in the heavy cream and stir thoroughly to combine. Allow the soup to rest in the warm pot for 2 to 3 minutes until heated through, taking care not to let it boil.
7. Ladle the hot soup into bowls and serve warm, garnished with sliced green onions or shredded cheddar cheese if you like.