Easy Instant Pot Potato Soup

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Dish up a bowl of creamy Instant Pot potato soup for dinner tonight. Easy one pot recipe anyone can make, it's best topped with crumbled bacon, shredded cheddar cheese, and chopped green onions!

Time FLIES! As the weather starts to cool down, it's hard to beat a good hearty soup to keep warm; and of course, it's healthy too.

What I love about this potato soup recipe is just how convenient it is. Even better, it's so easy to make a large batch to put up for easy weeknight meals.

Why You'll Love This Recipe

  • This yummy pressure cooker potato soup makes a healthy meal for your family; it also happens to be gluten-free.
  • This recipe is so quick and easy. Potato soup is a hearty meal that's absolutely perfect for a busy weeknight.
  • Potato soup stores and preserves very well. Don't be afraid to can a large batch for later meals!
  • This recipe uses affordable, every-day ingredients that you likely already have on hand. I like to keep it simple.
Instant Pot potato soup ingredients in bowls on white marble countertop

Ingredient Notes

  • Potatoes – Although you can make this recipe with just about any kind of potato, I recommend using a waxier potato, like yellow potatoes, red potatoes, or Yukon Gold potatoes. Russets have a very starchy texture, which can often lead to a gluey, sticky consistency in the soup.
  • Chicken Broth – Any chicken broth will do, including chicken bouillon. If you don't have any chicken broth on hand, you can substitute with vegetable stock.
  • Milk – For this recipe, I used raw milk from a local dairy farm; I recommend using whole milk. For a dairy-free substitute, I recommend using either coconut milk or almond milk; just be sure to change any other dairy-containing ingredients in the recipe, as well.
  • Heavy Cream – I like to use raw cream, but heavy whipping cream works too. Again, for a dairy-free substitute, I recommend using unsweetened coconut cream. if you're worried about coconut flavor, don't be. Coconut cream has a much subtler flavor than coconut flakes; in fact, most people can't even tell that it's coconut.

How to Make Instant Pot Potato Soup

To make this Instant Pot potato soup recipe, just follow these steps…

  1. Chop the bacon and cook using the sauté function in the Instant Pot, 'til crispy and done.
  2. Set the bacon aside, but leave the bacon grease in the pot. Sauté the minced onion, garlic, salt, and pepper in the grease, 'til the onions are translucent and soft, about 3-5 minutes.
  3. Add the potatoes and chicken broth to the Instant Pot. Then put the lid on your Instant Pot and set the pot to “Manual” or “Pressure Cook” for 8 minutes. When the timer goes off, do a quick release and remove the lid. The potatoes should be soft and tender.
  4. Set to sauté; stir the milk and cream into the soup, whisking everything together.
  5. If you want, you can use a potato masher to mash some of the potatoes, giving the soup a slightly thicker consistency.
  6. Dish up the soup and serve with the crumbled bacon, cheddar cheese, and green onions.
steps for how to make potato soup in Instant Pot, including cooking bacon, onions, potatoes with broth, adding milk and cream, then mashing potatoes and ladling soup

Expert Tips and Recipe FAQ's

Should I soak potatoes before making soup?

If you are using a potato with a high starch content, like a Russet, I would highly recommend soaking the potatoes before cooking to get rid of some of that excess starch. That said, if you are using a waxy potato with very little starch, I would skip this step. This is because a minimal amount of starch is needed to thicken the soup.

How do you keep potato soup from getting sticky?

Gluey potato soup can happen for a few preventable reasons, like using the wrong potato, mashing the potatoes for too long, or even cooking the soup for too long.

How do you thicken potato soup in Instant Pot?

The heavy cream in this recipe serves as a thickening agent; it also lends a richer flavor and creamier texture. The variety of potato used also greatly affects the consistency of your soup; as I said before, I prefer to use a waxy potato, like yellow potatoes, red potatoes, or Yukon gold potatoes. However, mashing the potatoes just a bit after cooking lends to a naturally thicker soup, as well.

How should I store potato soup?

Potato soup is best stored in an airtight container in the refrigerator. Stored this way, it should last up to 3-4 days.

Can I freeze Instant Pot potato soup?

Potato soup does not generally freeze well. It will often dry out significantly, as the potatoes have a tendency to sponge up too much moisture; and it'll often become very grainy when thawed. Instead, I highly recommend canning potato soup. Preserved this way, potato soup can sometimes last for quite a long time in a cool, dark environment!

white bowl of creamy pressure cooker potato soup with spoon

What to Serve With Instant Pot Potato Soup

There are so many toppings that go well with potato soup in the Instant Pot. Here are a few ways that you can spice things up…

white bowls of Instant Pot potato soup topped with crumbled bacon, shredded cheese, and green onions, on white marble countertop with white blue striped kitchen towel

More Delicious Instant Pot Recipes

Haven't taken your Instant Pot out of the box yet? Learn how to quickly use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, more Instant Pot recipes, accessory ideas, and more!

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

white bowl of Instant Pot potato soup with bacon, shredded cheese, and green onions

Instant Pot Potato Soup

Dish up a bowl of creamy Instant Pot potato soup for dinner tonight. Easy recipe, best topped with bacon, shredded cheddar, and green onions!
5 from 1 vote
Print Pin Rate
Course: Main Course, main dish, Soups & Stews
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6
Calories: 218kcal
Author: Mel Lockcuff

Equipment

Ingredients

Instructions

  • Chop the bacon and cook using the sauté function in the Instant Pot, 'til crispy and done.
  • Set the bacon aside, but leave the bacon grease in the pot.
  • Sauté the minced onion, garlic, salt, and pepper in the Instant Pot, 'til the onions are translucent and soft, about 3-5 minutes.
  • Add the potatoes and chicken broth to the Instant Pot.
  • Put the lid on the Instant Pot and set the pot to "Manual" or "Pressure Cook" for 8 minutes. When the timer goes off, do a quick release and remove the lid.
  • Set to sauté; stir the milk and cream into the soup, whisking everything together.
  • If you want, you can use a potato masher to mash some of the potatoes, giving the soup a slightly thicker consistency.
  • Dish up the soup and serve with the crumbled bacon, cheddar cheese, and green onions.

Notes

*If you are using a potato with a high starch content, like a Russet, I would highly recommend soaking the potatoes before cooking to get rid of some of that excess starch.
How should I store potato soup?
Potato soup is best stored in an airtight container in the refrigerator. Stored this way, it should last up to 3-4 days.
Can I freeze Instant Potato soup?
Potato soup does not generally freeze well. It will often dry out significantly, as the potatoes have a tendency to sponge up too much moisture; and it'll often become very grainy when thawed. Instead, I highly recommend canning potato soup. Preserved this way, potato soup can sometimes last for quite a long time in a cool, dark environment!

Nutrition

Calories: 218kcal | Carbohydrates: 6g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 1082mg | Potassium: 208mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 657IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 0.3mg
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