One of the best Instant Pot Potato Soup Recipes, this Creamy Potato Soup only cooks for 4 minutes in your pressure cooker and is full of tender chunks of potatoes and seasonings in a creamy broth. This makes a great Instant Pot dinner on a busy night.
Add the onion powder, garlic powder, season salt, pepper, bay leaf, chicken base, and chicken broth, and potatoes. Give it a stir.Turn off sauté mode.
½ teaspoon each- garlic powder & onion powder, ½ teaspoon seasoning salt (I use Lawry's), black pepper to taste, 1 dried bay leaf, 1 tablespoon chicken base, 4 cups chicken broth, 3 cups russet potatoes, peeled and diced (about 1 ½ inch dice)
Put the lid on and lock the top pressure vent to seal. Set the pot to manual/pressure mode, on high, for 4 minutes. Do a quick release of pressure.
With the back of a wooden spoon (or immersion blender) smash some of the larger potato chunks against the side of the pot, giving the soup great texture.
Slowly stir in the potato flakes.Mix in the half & half and Greek yogurt.
¾ cup Instant Potato Flakes, 1 cup half & half, ½ cup plain Greek yogurt
Let the soup sit for about 5 minutes before serving. This will give the potato flakes a chance to absorb the liquid fully.