potato soup instant pot recipe

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

This potato soup recipe made in the Instant Pot is one of my go to meals. It is creamy, filling, and comes together so fast. My kids love it and ask for it all the time. It is perfect for a busy weeknight dinner or a cozy weekend lunch. Potatoes are a great source of vitamin C and potassium, and this soup is a satisfying way to get those nutrients. I love that I can use simple ingredients I usually have on hand.

Creamy Instant Pot Potato Soup

4.7 from 625 votes

This creamy potato soup is made entirely in the Instant Pot for a quick and easy meal. It is rich, comforting, and perfect for a cold day.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

6 slices bacon, chopped
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups chicken broth
3 pounds Yukon Gold potatoes, peeled and diced into 1/2 inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 cup heavy cream
1/2 cup sour cream
1 cup shredded cheddar cheese, plus more for garnish

For Garnish (optional)

Chopped fresh chives
Extra shredded cheddar cheese
Crumbled bacon

👨‍🍳Directions

1Turn the Instant Pot to the Saute function. Add the chopped bacon and cook until crispy, about 5 minutes. Use a slotted spoon to remove the bacon and set it aside on a paper towel lined plate. Leave about 2 tablespoons of bacon drippings in the pot.
2Add the diced onion to the pot and saute for 3 minutes until softened. Add the minced garlic and saute for 30 seconds 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. This step is important to avoid a burn warning.
4Add the diced potatoes, salt, pepper, and dried thyme to the pot. Stir to combine.
5Close the lid and set the valve to the Sealing position. Pressure Cook on High for 10 minutes.
6Once the cooking time is complete, do a quick pressure release by carefully turning the valve to Venting. Wait for the pressure to release fully before opening the lid.
7Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can use a potato masher for a chunkier texture.
8Stir in the heavy cream, sour cream, and 1 cup of shredded cheddar cheese until the cheese is melted and everything is well combined.
9Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with the reserved bacon, extra cheese, and chives if desired.

🔧Equipment

6 quart Instant Pot
Wooden spoon
Measuring cups and spoons
Immersion blender or potato masher
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 80mg🧂Sodium: 950mg🌾Total Carbs: 30g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 15g

📝Notes

For a lighter version, you can use milk instead of heavy cream and omit the sour cream. The soup will be less rich but still delicious. Yukon Gold potatoes are recommended for their creamy texture.

Watch Video Of How Creamy Instant Pot Potato Soup Works

This Instant Pot potato soup is a staple in my kitchen because it is so easy and always a hit with my family. It works perfectly for a quick dinner on a busy weeknight or as a comforting dish to share at a family gathering. I hope you enjoy it as much as we do.

❓ Frequently Asked Questions About Creamy Instant Pot Potato Soup

1. Can I use a different type of potato?

Yes, you can use Russet potatoes or red potatoes. Yukon Gold potatoes give the creamiest result, but any potato will work. Just be aware that Russets may break down more and make a smoother soup.

2. How do I make this soup dairy free?

To make it dairy free, use a dairy free bacon or skip the bacon and use olive oil. Replace the heavy cream with full fat coconut milk, use a dairy free sour cream, and omit the cheddar cheese or use a dairy free shred. The flavor will change slightly but it will still be good.

3. Can I add other vegetables?

Absolutely. Diced carrots, celery, or cauliflower are great additions. Add them with the potatoes in step 4. You may need to adjust the cooking time slightly if you add a lot of extra vegetables.

4. How do I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits. When reheating, add a splash of broth or milk to thin it to your desired consistency.

5. Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely, then transfer it to a freezer safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating. The cream may separate slightly upon thawing, but a good stir will bring it back together.

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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