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–+ servings
Instant Pot Cajun Potato Soup

Instant Pot Cajun Potato Soup – Creamy Comfort in a Bowl

This Instant Pot Cajun Potato Soup is a budget-friendly dish with creamy potatoes and zesty Cajun spices, perfect for any weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Cajun
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 cups Potatoes, diced Russet or Yukon gold recommended
  • 2 tablespoons Olive Oil Substitute with vegetable oil or butter if desired
  • 1 medium Onion, chopped Yellow onion works best
  • 3 cloves Garlic, minced Fresh garlic preferred
  • 2 tablespoons Cajun Seasoning Adjust for spice preference
  • 1 teaspoon Paprika Sweet or smoked
  • 1/4 teaspoon Cayenne Pepper Adjust based on spice tolerance
  • 4 cups Chicken Broth Vegetable broth for vegetarian version
For Creaminess and Flavor
  • 1 cup Heavy Cream Substitute with half-and-half for lighter texture
  • 1 cup Shredded Cheddar Cheese Monterey Jack or Gouda can be used
For Garnishing
  • 1/4 cup Green Onions, chopped Shallots can work as an alternative
  • to taste Salt Adjust per taste
  • to taste Black Pepper Adjust per taste
  • 1/2 cup Bacon Bits Omit for vegetarian or substitute with croutons

Equipment

  • Instant Pot

Method
 

Step-by-Step Instructions
  1. Set your Instant Pot to Sauté mode and allow it to heat for about 1 minute. Pour in olive oil to coat the bottom of the pot.
  2. Add the chopped onions and sauté for 2 to 3 minutes until soft and translucent.
  3. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  4. Sprinkle the Cajun seasoning, paprika, and cayenne pepper over the sautéed mixture and stir well.
  5. Add the diced potatoes to the pot and toss gently for about 1 minute.
  6. Pour in the chicken broth and stir to combine, scraping bits from the bottom of the pot.
  7. Close the lid of the Instant Pot, ensuring the valve is set to Sealing.
  8. Set the Instant Pot to Manual/Pressure Cook for 10 minutes on high pressure.
  9. After cooking, allow the Instant Pot to naturally release pressure for 5 minutes, then switch to Venting.
  10. Stir the soup and slowly mix in the heavy cream until fully incorporated.
  11. Add the shredded cheddar cheese gradually, stirring until melted.
  12. Garnish with green onions and bacon bits, then serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Customize the heat by adjusting the amount of Cajun seasoning or cayenne pepper. Perfect with crusty bread or Greek potato salad.

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