Description
This Instant Pot Cajun Potato Soup is a creamy, flavorful dish loaded with tender potatoes, a blend of Cajun spices, and rich cheddar cheese. Prepared quickly using the Instant Pot, it combines the convenience of pressure cooking with the robust, spicy taste of southern Cajun seasonings. Perfect for a comforting meal that’s easy to make and packed with vibrant flavors.
Ingredients
Scale
Soup Base
- 4 cups potatoes, diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
Finishing Ingredients
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup green onions, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup bacon bits
Instructions
- Activate Sauté Mode: Turn on the Instant Pot and set it to Sauté mode to start cooking the aromatics.
- Heat Olive Oil: Add the olive oil to the pot and let it heat for about one minute to prepare for sautéing.
- Sauté Onions: Add the chopped onion and cook for 2-3 minutes until softened and translucent, developing the base flavor of the soup.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds, ensuring it doesn’t burn while infusing the oil with garlic aroma.
- Season the Base: Sprinkle in the Cajun seasoning, paprika, and cayenne pepper, stirring to combine thoroughly with the onion and garlic mixture.
- Add Potatoes: Incorporate the diced potatoes and stir well to coat them evenly with the spiced mixture.
- Pour Chicken Broth: Add the chicken broth and stir to mix all ingredients uniformly in the pot.
- Seal Instant Pot: Close the lid and set the valve to Sealing to prepare for pressure cooking.
- Pressure Cook: Set the Instant Pot to Manual or Pressure Cook on high pressure for 10 minutes.
- Prepare Toppings: While cooking, measure out heavy cream, shredded cheddar cheese, green onions, and bacon bits for finishing touches.
- Release Pressure: Once cooking ends, allow a natural pressure release for 5 minutes, then carefully switch the valve to Venting to release any remaining pressure.
- Open and Stir: Open the lid carefully and stir the soup to combine the cooked ingredients.
- Add Cream: Pour in the heavy cream and stir until the soup is smooth and creamy.
- Incorporate Cheese: Add shredded cheddar cheese and stir until it melts completely into the hot soup.
- Season to Taste: Add salt and black pepper and adjust seasoning according to your preference.
- Add Garnishes: Stir in sliced green onions and bacon bits, reserving a small amount for garnish.
- Serve Hot: Ladle the soup into bowls, garnish with remaining green onions and bacon bits, and serve immediately while warm.
Notes
- You can adjust the level of cayenne pepper to control the heat of the soup according to your preference.
- Substitute heavy cream with half-and-half for a lighter version, but the soup may be less creamy.
- For a vegetarian version, swap chicken broth for vegetable broth and omit bacon bits or replace with smoked mushrooms.
- Use an immersion blender to partially blend the soup if you prefer a thicker or creamier texture with some chunkiness.
- Leftovers store well in the refrigerator for up to three days and can be reheated on the stovetop or microwave.
