A cozy bowl of comfort food, Instant Pot Potato Soup is a healthy and simple dinner. This creamy potato soup is a super easy and delicious fast weeknight meal.
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A big bowl of this Instant Pot potato soup is like a hug in a bowl. It’s so cozy and is sure to become your favorite new comfort food.
If you are new to pressure cooking and the Instant Pot, check out this post on easy Instant Pot recipes for beginners. In addition to delicious recipes, that post is packed with tips and tricks to get started using your electric pressure cooker.
Instant Pot Potato Soup Ingredients & Variations
You’ll find the measurements in the printable recipe card at the bottom of the post, but let’s walk through what’s in this delicious creamy potato soup.
- Potatoes! I love a mix of Russets and gold potatoes but use your favorites. I do recommend peeling the potatoes.
- Onions and garlic – the building blocks of flavor.
- Butter – you can also use ghee, dairy-free butter, or olive oil to make this plant-based.
- Stock/broth – I use low-sodium chicken broth, but you can use veggie stock to make it plant-based*.
- Cream – I use half-and-half or heavy cream and have also used NutPods (non-dairy milk) or canned coconut milk with great results.
As far as toppings go, the sky is the limit! Shredded cheddar or Parmesan, sliced green/spring onions, crumbled bacon, and sour cream are all favorites.
*If you make this cream of potato soup without chicken stock, you may find it is lacking a depth of flavor. Katie’s recipe for Vegetarian Dumplings taught me the trick of adding nutritional yeast to boost the flavor. Start with 1/4 cup of nutritional yeast and add more to taste.
Frequently Asked Questions
Yes! This recipe can be doubled in a 6 or 8-quart instant pot as long as the ingredients do not go over the max fill line.
If doubling, the cooking time will remain the same. It will take longer to come up to pressure and depressurize.
I recommend doing a full natural release if you are doubling this recipe. This prevents hot liquid from coming out of the vent during a quick release.
This recipe is quite thick after it has been blended. If you prefer your potato soup recipe to be very thick, reduce the amount or leave out the half-and-half or heavy cream.
If you like your soup chunky, blend half of it and leave the rest of the potatoes unblended. Stir to combine.
The soup will thicken considerably for leftovers. When reheating, I thin it with a few tbsp of chicken broth.
I love to use prepped and frozen ingredients when making this Instant Pot Potato Soup. I use frozen garlic, frozen onions, and frozen potatoes.
On a busy day, I will start this soup in the morning and just allow it to do a full natural release and then it automatically switches to “keep warm”. Right before serving I will blend the potatoes, add the heavy cream, and serve.
You can also meal prep the toppings by shredding the cheese ahead of time and cooking the bacon in the oven.
Pro Tips/Recipe Notes
- You don’t have to peel the potatoes but it will alter the appearance quite a bit if you don’t.
- White and yellow onions are best, as red (c’mon, we all know they’re really purple) will make your creamy potato soup an odd pink hue.
- If you don’t have an immersion blender or hand mixer, transfer the soup in batches to a blender. Remove the middle part of the blender’s lid and loosely place a towel over it. This will allow some of the steam to escape and not blow open the cover.
- Add the half-and-half or heavy cream in small quantities to make sure the soup doesn’t thin too much.
More Instant Pot Soup Recipes You’ll Love
Instant Pot Potato Soup
Ingredients
- 4 tbsp butter or olive oil
- 8 cups potatoes {peeled, and cut into 1-inch chunks}
- 1 cup onion {preferably white or yellow, sliced}
- 3 cups chicken stock
- 4 cloves garlic {roughly chopped}
- 1 cup half and half or heavy cream {or dairy-free milk}
- Salt and pepper to taste
Instructions
Instant Pot Instructions
- Press saute on the Instant Pot.
- Melt butter and add onions and garlic. Stir until they start softening (~2 minutes). Press Keep Warm/Off.4 tbsp butter or olive oil, 1 cup onion, 4 cloves garlic
- Add the potatoes and broth.8 cups potatoes, 3 cups chicken stock
- Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>6 minutes.
- When it has finished cooking, flip the steam release handle to “venting” and allow any additional pressure to be released (can take ~10 minutes). Remove the lid.
- Using an immersion blender, blend the soup to your preferred thickness.
- Slowly stir in half-and-half or heavy cream until the consistency is to your liking. Salt and pepper to taste.1 cup half and half or heavy cream, Salt and pepper to taste
Notes
- Potatoes – I love a mixture of Russets and gold, but any peeled potatoes will be delicious.
- If you don’t have an immersion blender or hand mixer, transfer the soup in batches to a blender. Remove the middle part of the lid and place a towel over it. This will allow some steam to escape and not blow open the cover.
- White and yellow onions are best, as red will make your potato soup an odd pink hue.
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I don’t know what sorcery makes those simple ingredients turn into something so delicious, but this was insanely good. I topped it with shredded cheese, highly recommend. And it’s so easy to make! I will definitely be putting it on repeat!
It truly is magic that so few things coming together can taste so cozy! I’m thrilled you enjoyed it, Emmeline. 🙂
I made this on the stovetop as I am recovering from the stomach flu. It has a nice mild flavor, perfect for recovery. And I’ll be able to add different items to vary the flavor throughout the week. I followed the directions using unsweetened almond milk but I replaced some of the potatoes with yellow squash for color and to vary the nutrients. It’s a perfect recipe.
Jennifer, I hope you’re feeling better soon! And I love the idea of adding squash to the soup.