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A cozy bowl of comfort food, Instant Pot potato soup is a tasty and simple dinner. This creamy potato soup is a super easy with just six ingredients, and it’s a 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.
It’s also dead simple to make with just six ingredients. <—-That’s not a typo!!
Reader Review
“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!”
Emmeline
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 give 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.
- 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 (Only 6 Ingredients!)
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 {optional}
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 give your potato soup a pink hue.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
