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Perfectly creamy and full of flavor, this Instant Pot potato soup is quick to make and ready to serve in less than 30 minutes. Made with healthy and natural ingredients, it’s so warming and comforting!
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Table of Contents
- Why you will love this potato soup recipe!
- Ingredients for Potato Soup
- How to make Instant Pot potato soup
- How long does this pressure cooker potato soup keep?
- Can you freeze it?
- Can you make it on the stovetop?
- Vegetarian and Dairy-Free Options
- Recipe Notes and Tips
- More Delicious Instant Pot Soup Recipes
- Instant Pot Potato Soup Recipe
In this chilly weather, there’s nothing better than a big bowl of piping hot soup to warm you from the inside out.
This delicious and easy potato soup recipe is ready to serve in a flash, thanks to our trusty Instant Pot! Made with wholesome ingredients, it’s wonderfully creamy and loaded with flavor.
If you love this recipe, be sure to try my broccoli and potato soup and potato and leek soup recipes.
Why you will love this potato soup recipe!
- Quick: Ready to serve in 30 minutes, this pressure cooker potato soup is quick to prep and way quicker to cook compared to the traditional stovetop method.
- Hearty: This homemade potato soup won’t leave you wanting more. High in protein and fiber, it makes for a great main meal.
- Make ahead: This pressure cooker soup is perfect for weekly meal prep.
Ingredients for Potato Soup
- Butter: For cooking. I like the flavor that the butter adds, but you can use oil if you prefer.
- Vegetables: Onion, celery, garlic, carrots.
- Potatoes: I like to use starchy potatoes for this soup. Russets are my favorite and Yukon Gold will work well too. Avoid waxy potatoes that won’t break down, like reds or fingerlings.
- Seasonings: Fresh thyme, salt, and pepper.
- Broth: I like to use chicken stock or broth for this recipe, but vegetable stock will work well too.
- Dairy: We use milk and heavy cream in this recipe for a really creamy potato soup.
- Cornstarch: To thicken the soup.
- Toppings: These are optional, but I love a loaded potato soup! Shredded cheddar, cooked bacon, and fresh chives work wonders.
How to make Instant Pot potato soup
- Set Instant Pot to Sauté function and melt butter. Add onion and celery, and cook until soft, about 2-3 minutes, then add minced garlic and thyme and cook until fragrant, 30 seconds more.
- Add chopped Russet potatoes, carrots and chicken broth and place the lid on the Instant Pot. Set to Pressure Cook on High and set time for 8 minutes. Once finished, turn the valve to quick release.
- In a small bowl whisk together 2 tablespoons milk and cornstarch to make a slurry.
- Once the steam has completely released and the pin has dropped on the lid, open the lid and set to Sauté function again. Pour in slurry, remaining 1 cup milk, and heavy cream and let boil for about 5 minutes, stirring constantly. Season with salt and pepper to taste.
- Garnish with shredded cheddar, bacon, and chopped fresh chives before serving.
How long does this pressure cooker potato soup keep?
This Instant Pot potato soup is great for weekly meal prep. I love making up a big batch of soup on the weekend and then enjoy it throughout the week for easy meals.
Once you have made the soup, let it cool completely before transferring to an airtight container. It will keep well in the fridge for up to 5 days.
You can reheat the soup on the stovetop on medium heat, stirring occasionally until heated through. Alternatively, you can reheat it in the microwave on full power for 3 minutes, stirring halfway.
Can you freeze it?
It’s best not to freeze this soup, as the texture can change quite a bit. The cream can split during freezing and the potatoes will absorb a lot of the moisture and they can become quite grainy.
Frozen potato soup will be safe to eat once defrosted and reheated, but it will lose it’s creamy consistency.
Can you make it on the stovetop?
Don’t have an Instant Pot? Don’t fear, you can still make this tasty and easy potato soup recipe on the stovetop, it will just take a little longer for the potatoes to cook through.
- Saute the veggies in a large pot.
- Add the other ingredients, apart from the cornstarch and cream.
- Simmer until the potatoes are softened.
- Stir in the cream and cornstarch slurry.
- Season and serve.
Vegetarian and Dairy-Free Options
Make this soup vegetarian by omitting the bacon and swapping the chicken stock for vegetable stock. To make this soup dairy-free substitute milk and heavy cream with almond milk, and omit the cheese topping.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Use Russet potatoes to make this soup creamy. Russet potatoes have a high starch content and are preferred when making creamy potato soup.
- You can cook the chopped bacon in the Instant pot before making the soup. Once the bacon is cooked, transfer to a plate and later garnish the soup with it.
- If you like your potato soup less chunky, you can use an immersion blender to slightly blend the potato chunks. Don’t overdo it or the soup can become gluey.
- The soup will continue to thicken as it cools.
- This soup is great on its own, or served with crusty bread to mop the bowl.
More Delicious Instant Pot Soup Recipes
- Butternut Squash Soup
- Chicken Noodle Soup
- Ham and Potato Soup
- Ham White Bean Soup
- Instant Pot White Chicken Chili
Instant Pot Potato Soup
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Ingredients
- 2 Tablespoon butter
- 1 large onion, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 6 large russet potatoes, peeled and diced
- 1 cup diced carrots
- 4 cup chicken broth
- 1 cup plus 2 tbsp. milk, divided
- ½ c. heavy cream
- 2 Tablespoon cornstarch
- Salt and freshly ground black pepper, to taste
- 1 cup shredded cheddar, for serving
- 8 slices chopped cooked bacon, for serving
- Freshly chopped chives, for serving
Instructions
- Set Instant Pot to Sauté function and melt butter. Add onion and celery, and cook until soft, about 2-3 minutes, then add minced garlic and thyme and cook until fragrant, 30 seconds more.
- Add chopped Russet potatoes, carrots and chicken broth and place the lid on the Instant Pot. Set to Pressure Cook on High and set time for 8 minutes. Once finished, turn the valve to quick release.
- In a small bowl whisk together 2 tablespoons milk and cornstarch to make a slurry.
- Once the steam has completely released and the pin has dropped on the lid, open the lid and set to Sauté function again. Pour in slurry, remaining 1 cup milk, and heavy cream and let boil for about 5 minutes, stirring constantly. Season with salt and pepper to taste.
- Garnish with shredded cheddar, bacon, and chopped fresh chives before serving.
Video
Notes
- Use Russet potatoes to make this soup creamy. Russet potatoes have a high starch content and are preferred when making creamy potato soup.
- You can cook the chopped bacon in the Instant pot before making the soup. Once the bacon is cooked, transfer to a plate and later garnish the soup with it.
- If you like your potato soup less chunky, you can use an immersion blender to slightly blend the potato chunks. Don’t overdo it or the soup can become gluey.
- The soup will continue to thicken as it cools.
- This soup is great on its own, or serve with crusty bread to mop the bowl.
- Make this soup vegetarian by omitting the bacon and swapping the chicken stock for vegetable stock.
- To make this soup dairy-free substitute milk and heavy cream with almond milk, and omit the cheese topping.
