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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 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.
