instant pot potato soup recipe

Written BySheba G Updated On
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The Best instant pot potato soup recipe

I love making potato soup in my Instant Pot because it is so quick and easy. This recipe is a staple in our house, especially on busy weeknights when I need a warm and filling meal on the table fast. My kids gobble it up every time, and I feel good knowing it is packed with simple, wholesome ingredients like potatoes and broth.

Potato soup is the ultimate comfort food, and this version is creamy without being too heavy. It is perfect for a cold day or when someone in the family is feeling under the weather. The Instant Pot makes the potatoes perfectly tender in minutes, and you can customize it with your favorite toppings like cheese, bacon, or chives. It is also a great way to use up potatoes you have on hand.

Instant Pot Potato Soup

4.7 from 908 votes

This creamy and comforting potato soup is made entirely in the Instant Pot for a fast and easy meal. It is perfect for busy weeknights and is a family favorite that comes together in under an hour.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

Main Ingredients

6 cups peeled and diced russet potatoes (about 3 large potatoes)
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme

For Creaminess

1 cup heavy cream
2 tablespoons butter
1/2 cup shredded cheddar cheese (optional)

For Toppings

Cooked bacon bits
Chopped fresh chives or green onions
Extra shredded cheddar cheese

👨‍🍳Directions

1Turn the Instant Pot to the saute function and add the butter. Once melted, add the diced onion and cook for 3-4 minutes until softened.
2Add the minced garlic and cook for 1 minute more, until fragrant.
3Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
4Add the diced potatoes, salt, pepper, and thyme. Stir to combine.
5Close the lid and set the valve to sealing. Cook on high pressure for 8 minutes.
6Once the cooking time is done, do a quick release of the pressure. Carefully open the lid.
7Use an immersion blender to blend the soup to your desired consistency. For a chunky soup, blend only half the soup. For a smooth soup, blend it all.
8Stir in the heavy cream and optional cheddar cheese until melted and well combined.
9Taste and adjust seasoning with more salt and pepper if needed. Serve hot with your favorite toppings.

🔧Equipment

Instant Pot (6-quart or larger)
Wooden spoon or spatula
Immersion blender (or regular blender, see notes)
Measuring cups and spoons
Cutting board and knife

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 14g❤️Cholesterol: 75mg🧂Sodium: 950mg🌾Total Carbs: 38g🥦Dietary Fiber: 4g🍬Sugars: 4g🥩Protein: 9g

📝Notes

For a thicker soup, you can mash some of the potatoes with a potato masher instead of using an immersion blender. If using a regular blender, blend the soup in batches and be careful of hot liquid expanding. You can also use milk instead of heavy cream for a lighter version, but the soup will be less creamy.

Watch Video Of How Instant Pot Potato Soup Works

This Instant Pot potato soup is always a good idea for any occasion because it is so simple to make and everyone loves it. It works perfectly for family gatherings or a cozy night in, and you can easily double the recipe to feed a crowd. I hope you enjoy this comforting bowl of soup as much as my family does.

❓ Frequently Asked Questions About Instant Pot Potato Soup

1. Can I use frozen potatoes or leftover baked potatoes?

Yes, you can. If using frozen diced potatoes, add them directly to the pot without thawing. The cooking time may need to be increased by 2-3 minutes. For leftover baked potatoes, peel and dice them, then add them after the pressure cooking step and just heat through before blending.

2. How do I make this soup dairy-free or vegan?

To make it dairy-free, use olive oil or vegan butter instead of regular butter, and substitute the heavy cream with full-fat coconut milk or a plain unsweetened plant-based cream. Omit the cheese or use a vegan cheddar shreds. The soup will still be creamy and delicious.

3. Can I add other vegetables to this soup?

Absolutely. Diced carrots, celery, or cauliflower are great additions. Add them along with the potatoes at the beginning. If you add cauliflower, the soup will be even creamier when blended. You may not need to adjust the cooking time for these vegetables.

4. How do I store and reheat leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits. To reheat, place it in a pot on the stove over medium-low heat, stirring occasionally, and add a splash of broth or milk to thin it out to your liking. You can also reheat individual portions in the microwave.

5. Can I freeze this potato soup?

Yes, you can freeze this soup, but the texture may change slightly upon thawing because of the dairy. For best results, let the soup cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently, stirring well. You may need to blend it again after reheating for a smooth texture.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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