As an Amazon Associate, I earn from qualifying purchases.
A cozy bowl of comfort food, Instant Pot Potato Soup is a tasty and simple dinner. This creamy potato soup is a super easy and delicious fast weeknight meal.
A big serving 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.
STEP-BY-STEP INSTRUCTIONS
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.
Set your Instant Pot to saute and allow it to get hot. Melt the butter and then add the onions and garlic and stir until they start to soften.
Add the potatoes and broth to the Instant Pot and then 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.
Next up, you’ll blend the soup to the perfect consistency for you. Want it super creamy? You got it. Kinda smooth with some potato chunks? The world is your oyster!
I blend mine directly in the Instant Pot using an immersion blender. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a blender. If the lid of your blender has an insert in it, remove the insert and drape a towel over the lid. This will keep the hot soup from popping the lid off during the blending process.
When the soup is looking perfect, slowly add in the heavy cream or half-and-half. Stir to combine and then salt and pepper to taste. Then, add all the toppings until your heart is full and your bowl looks incredible.
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 a pink hue.
- If you don’t have an immersion blender 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 pop open the cover.
- Add the half-and-half or heavy cream in small quantities to make sure the soup doesn’t thin out too much.
- If doubling (6 or 8 quart only), 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.
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 pop open the cover.
- White and yellow onions are best, as red will make your potato soup a pink hue.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good! Simple, and wonderfully satisfying. No super special ingredients, I had everything on hand. Even fussy Grandkids liked i!
I love hearing that, Wendy! Especially the part where you won over the fussy grandkids!
Thanks for taking the time to leave a review.
This was amazing, I added some cheese and a 1/4 cup sour cream, sooo good and so easy, my friends went back for seconds. A five star recipe for sure, Thank You
Susan B
Susan, I love hearing that! Thanks so much for taking the time to leave a review.
I don’t have an instant pot,how do I make it in a slow cooker?
Sue, I have not tried it in a slow cooker yet, so I’d be hesitant to say yes or no.
I do have a ham and potato soup (you can find it here) that is made on the stovetop. You could follow those instructions but use the Instant Pot potato soup ingredients.
May I ask you if you know of a way to save your recipe including all of your explanations without all the videos going on. I use my ipad pro 11” to view your website. Maybe it is my ADD kicking in but it is hard to read your recipes with at leaste 3 videos going on plus the 3 icons for facebook, pinterest, and email is on the left and interferes with the text. I have to keep scrolling up and down in order to read anything. There is too much going on on the screen. I am loving your recipes but I can’t find any way to get rid of the clutter and to be able to read your recipes and save them without all the noise going on. I understand that you need to make money through the ads but there must be a way to keep them but allow us to save or send them to a word processor or a notes app or something. Thanks!!
Pat, click to “reader view” in your ipad. Up in the lefthand corner of an apple product, there should be an “aA” that is “reader view”.
Also, even without ads, there is no way to save a recipe as a word document. I didn’t have ads for 10+ years and saving to a word document was not and is not a function of how blogs work. You are able to print a recipe without ads or images though.
As an aside, industry recommendations for ad density is 28-32%. Mine is set at 20%. I realize that ads are annoying, but every day I make a choice to lose 8-12% of my income to make my site less cluttered than most.
This was wonderfully soul-warming. The consistency was great….creamy, not pasty. I used half cream, half oatmilk. And I added about 1tsp of a combination of seasoned salt and plain table salt along with a couple of grindings of fresh pepper. I topped it off with green onion. Will definitely make this one again!
I love hearing that, Jess! It’s one of our coziest and favorite dinners, and it makes me so happy when others love it too.
Great! Simply great!
Thanks, Terry! It’s a family favorite for us, and I love when other families discover it.
Made this tonight to take to work for the teachers doing conferences. Had all the ingredients on hand so that made it souper easy! I have a “knock off brand” pot so the settings don’t all match up so I did 10 minutes on (automatically still low on this pot) but it was perfect! My daughter is bummed b/c I did not feel I made enough to leave some at home for her.. but I told her it was so fast and easy I will make again soon for her!
Aww, I love that, Jes! Our school also does meals for conference week for teachers and staff. I’m honored that my soup was part of a way to thank those hard working educators.
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.