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.
This is so easy to make but so full of flavor!!! I have actually made it all 3 ways. My family loves this soup!
So glad you enjoyed it Leeann! Soup is my love language. 🙂
I see that it says to do a manual release for the Instant Pot version. Is this the equivalent of a “quick release”? Will the potato soup spray out? I have seen some horror videos on YouTube about this for soups and pastas!
Hi Aidan, yes, manual and quick release are the same thing. I’ve never had soup spray out every when making this, and I even just made it on Thursday.
That being said, if you have a 3 quart, I would allow it to do a natural release. There is less space in a 3 quart and the soup would be closer to the lid.
When cooking on stovetop you said add broth I’m using this recipe for my home economics exam and I’m a bit confused I dont really understand what the broth is. Can anyone help?
Hi Tegian, it is the chicken stock listed in the ingredients. In many recipes, broth and stock are used interchangeably. I hope that helps and good luck with your exam!
“After it finishes cooking, perform a quick release” that’s what she said!
Leeks are also a delicious addition to potato soup! I’m hoping to get a instant pot soon (thank you income tax return!) I’m def going to be stalking your site for all the instant pot tips and recipes!
Ha, total missed opportunity for me!
Excited for you to get an Instant Pot! Given the crew you have to cook for, I would go for the 8 quart.
Made this tonight. I learned that should definitely peel the potatoes (as instructed) if I don’t want it to look like prison gruel, but boy did it taste good! Love the healthier take on a favorite comfort food.
Eating with your eyes closed can be an adventure, so prison gruel be damned! So glad you liked the soup my friend!
This was so good. Great taste and texture. I didn’t miss the heavy cream or cream cheese that potato soup often calls for.
So glad you enjoyed it Mia! We’re also having it again this week and I’m looking forward to it.
I love a good soup on a cold day. This didn’t disappoint!
So good. I did the instant pot version. Easy and fast.
I’ve mafe this several times for my kids. They love it. My kids call it Mashed Potato Soup. I also add corn after blending the potatoes!
You just listed this as you meal plan for the week of Nov 16-22 2015, and as I have a huge thing of potatoes that need to be eaten up and some cashew milk that needs to be consumed, I do believe we are having this for supper. Maybe I’ll even go crazy and make some homemade biscuits or something to go with it.
Thanks for being so awesome!
Try slicing the potatoes in rounds next time and see what you think – I aim for about 3/8″. Yes, I know that sounds ridiculous, but 1/4″ is too thin and 1/2″ is too thick. No need to bust out the calipers, though. I saw it on America’s Test Kitchen, and didn’t believe it, so I tried it. They really do cook super fast & evenly that way. AND, it doesn’t take as long to prepare. 🙂
I made your soup and it was AWESOME! My son even took leftovers in his lunch today! I linked your recipe and blog on my blog in hopes of sending more traffic your way!
Thank you Margareta! I appreciate it, and am so glad you guys liked it.
I made this for a birthday lunch at work today, and several coworkers told me it was the best potato soup they’d ever had! Good recipe, thanks for sharing.
Yippee!! Glad it was well-received.
Made this last night and it is WONDERFUL! I just used my regular old beater to puree the veggies in the pot, then added finely chopped ham I’m still working on from New Year’s. So easy and so wonderful! With every bite I kept saying “I can’t believe how rich and tasty this is!” Hubby loved it too. Definitely a keeper and I am certainly going to try your crock pot stock idea too. So glad I stumbled on to your blog.
Glad to hear it! I love that the “cream” of this soup is actually based on a veggie and not something heavier.
Crockpot stock is where it’s at.
I wonder if there’s a way this could be done without a blender or immersion blender. Perhaps mash everything through a strainer? I’ve never had soup like that (actually, I dont know how to and have never attempted to make any sort of soup besides canned!), but this one really sounds yummy… definitely bacon.
I think if you’d let everything bake down more until very soft, you could mash it up. I’d probably add a bit more milk because the soup will be quite chunky.
Thank you! This recipe sounds “lighter” but still creamy and tasty. I with ya, too on the homemade stock. No comparison to store-bought. I’m lucky enough to have some in my freezer now from chickens I raised myself. No question about how they were fed/medicated/mistreated!
Yep, it is lighter; you use the potatoes to build the bulk, and yet it still crazy rich (tasting).
Loving the homemade stock. It’s practically free! I’m impressed you raise your own chickens for meat!
I love baked potato soup! I haven’t made it in years. I will be making it tonight, thank you! 🙂
Sounds yummy. I will have to try it!
I JUST made this for dinner 2 nights ago. So good! I even fried the potato skins in a little bit of the bacon drippings for a little potato skin chip!
Did you put those crispy bits on the top of the soup? Or just eat them by the handful (as I would do)?
Sounds delicious!
Will have to try this. I made potato soup over the weekend and the recipe was very heavy in calories. Thank you for the recipe! BTW I got a Dutch oven for Christmas and Love it!
Have you named her (the dutch oven) yet? She needs a name!