Creamy Instant Pot Cajun Potato Soup for Cozy Nights

A flavorful Instant Pot Cajun Potato Soup that embodies comfort food, ready in just 30 minutes.

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Prep Time 10

Cook Time 20

Resting Time 5

Total Time 35

Servings: 4 bowls

Course: Soups

Cuisine: Cajun

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

4 cups Potatoes Substitute with sweet potatoes for a unique flavor.
1 tablespoon Olive Oil Can replace with any cooking oil.
1 medium Onion Substitute with shallots or leeks for a sweeter taste.
3 cloves Garlic Use garlic powder in a pinch (1 clove = 1/8 tsp garlic powder).
4 cups Chicken Broth Use vegetable broth for a vegan option.

For the Seasoning

2 tablespoons Cajun Seasoning Adjust to taste for preferred heat level.
1 teaspoon Paprika Smoked paprika can add additional smokiness.
1/4 teaspoon Cayenne Pepper Can be omitted for a milder soup.
to taste Salt Adjust according to taste.
to taste Black Pepper Adjust according to taste.

For Creaminess

1 cup Heavy Cream Can replace with coconut cream for a dairy-free version.
1 cup Cheddar Cheese Substitute with Monterey Jack or pepper jack if desired.

For Garnishing

1/4 cup Green Onions Substitute with chives if needed.
1/2 cup Bacon Bits Omit for a vegetarian dish or use sautéed mushrooms as a substitute.

Equipment

Instant Pot

Method

Step-by-Step Instructions

Set your Instant Pot to sauté mode and pour in a tablespoon of olive oil. Once shimmering, add the chopped onion and sauté for 2-3 minutes until soft and translucent.
Stir in minced garlic and cook for an additional 30 seconds. Then, sprinkle in Cajun seasoning, paprika, and cayenne pepper, mixing well.
Add diced potatoes, ensuring they are coated with the spice mixture. Stir gently.
Pour in chicken broth, scraping any bits stuck to the bottom, and stir well.
Close the lid and set the valve to sealing. Select the 'Pressure Cook' setting for 10 minutes on high pressure.
When cooking is complete, allow for natural release for 5 minutes, then switch to quick release.
Stir in heavy cream until combined, then add shredded cheddar cheese, stirring until melted.
Taste and season with salt and black pepper. Mix in chopped green onions and bacon bits.
Ladle into bowls, garnishing with extra green onions and bacon bits, and serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 8gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Allow the soup to cool completely before storing for best texture. Reheat by adding a splash of broth or cream if thickened.

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