Instant Pot Potato Soup is a classic dish easily enjoyed any time of the year. Made with simple ingredients, this soup has everything you could want in a simple, satisfying meal for the entire family. Dress it up with cheese and bacon crumbles for an even more decadent dinner!
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The Instant Pot allows you to cook the soup quickly and easily, without any fuss. Additionally, the pressure cooking process in the Instant Pot results in potatoes that are tender and creamy, making for a velvety smooth soup that’s ultra-satisfying.
With ingredients like bacon, onions, garlic, and cheddar cheese, the soup is packed with flavor. Overall, Instant Pot potato soup is a cozy and flavorful meal that’s perfect for any occasion.
For more Instant Pot Soup recipes, make sure to check out our Instant Pot 15 Bean Soup or Instant Pot Lentil Soup or Instant Pot Broccoli Cheddar Soup!
Table of contents
Ingredients
Russet Potatoes – Start with around five to six russet potatoes, dicing them into 1-inch pieces. Generally, for soup I peel potatoes, but that is your preference. There are a lot of nutrients in the skin, but they don’t blend smoothly.
Chicken Broth – You will need roughly four cups of chicken broth to prepare this soup. I like to keep “Better than Bouillon” base on hand so that I can make really tasty broth anytime.
Onion – Grab a medium-sized onion and chop it into small pieces. You can use a white, yellow, or sweet onion for this soup recipe.
Celery – Use up to three celery stalks for this recipe, chopping them down into small pieces.
Butter – Add about two tablespoons of butter to your soup recipe. If you think it could use a bit more butter, feel free to add an extra tablespoon.
Milk – Use what you have on hand. Whole milk, and even half and half or heavy cream will give a much richer creaminess to your potato soup, but are not necessary.
Cornstarch – A bit of cornstarch helps thicken this soup up.
Cheddar Cheese – Add a cup and a half of shredded cheddar cheese to your mixture. The cheese takes this potato soup recipe to the next level. Pre-shredded will work, or shred your own for even more cost savings.
Additional ingredients include salt, pepper, and a bay leaf. The bay leaf is optional.
Equipment
- Instant Pot
- Knife
- Cutting Board
- Small Bowl
- Potato Masher
How to Make Instant Pot Potato Soup
- Add butter to your Instant Pot and put it on the Saute function, allowing it to melt your butter.
- Add your chopped onion and celery into the pot and saute for several minutes until the veggies become tender.
- Turn the Saute function off before adding potatoes, broth, salt, pepper, and a bay leaf. You can omit the bay leaf if you don’t have one or don’t want to use one.
- Shut the lid to your Instant Pot, seal your valve, and cook on High Pressure for eight minutes. Let the pressure release naturally for an additional 10 minutes.
- Carefully open your valve to release additional pressure and then remove your bay leaf from the soup.
- Grab a small bowl and combine 1/4 cup of milk with the cornstarch, stirring well before tossing it into the pot with the soup and cheese.
- Grab your potato masher and begin mashing your potatoes to your desired consistency.
- Serve with your favorite toppings!
Toppings for Potato Soup
- Chopped bacon is a great addition to this Instant Pot Potato Soup recipe. You can fry up some bacon, allow it to cool, and then chop it down or crumble it before adding it on top. If you would like to keep it simple, use bacon bits for added flavor.
- Green onion goes well with the potato soup. You can slice it into thin pieces and add it on top when serving.
- If you’re a cheese lover, don’t hesitate to add more shredded cheese on top of the soup. It goes great with the taste of the potato soup. You can add cheddar or any other type of cheese you like to the dish.
- A dollop of sour cream would also work with this soup recipe. If you like sour cream on your baked potatoes, give it a try when serving this soup.
Recipe Tips
If you prefer a smoother soup, you can use an immersion blender to blend your potatoes to your ideal consistency instead of using a potato masher.
Store your soup in a sealed container and place it in the fridge for up to five days. When reheating the soup, you can place it in the microwave or cook it on the stove top for a few minutes before serving with some of your favorite toppings.
Frequently Asked questions
Yes, you can freeze the leftover soup, but keep in mind that the texture may change slightly after thawing and reheating.
Yes, you can use russet, Yukon gold, or red potatoes for this soup recipe.
Yes, you can use heavy cream instead of milk, it can give a richer flavor to the soup when you do.
More Instant Pot Dinner Recipes
- Instant Pot Spaghetti
- Pressure Cooker Pork Butt (Pulled Pork)
- Instant Pot Sloppy Joes
- Instant Pot Corned Beef and Cabbage
- Instant Pot Chicken Legs
Recipe
Instant Pot Potato Soup
The perfect creamy, comforting meal is ready to serve when you have this Instant Pot Potato Soup recipe on hand. Loaded with flavor and easy to prepare, it's the perfect lunch or dinner during a busy, hectic work week!
Ingredients
- 5-6 Russet potatoes, diced in 1 inch pieces
- 4 cups chicken broth
- 1 medium onion, chopped
- 2-3 celery stalks, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 bay leaf (optional)
- 2 tablespoon butter
- 1 cup milk
- 2 Tablespoons cornstarch
- 1 ½ cups shredded cheddar cheese
- Optional garnish items: additional shredded cheese, bacon crumbles, fresh parsley, sour cream
Instructions
- Turn your Instant Pot on to SAUTE. Begin to melt butter, then add chopped onion and celery. Saute for a few minutes or until they become tender, stirring occasionally.
- Turn off SAUTE function. Add potatoes, chicken broth, salt, pepper and optional bay leaf to your pot. Close the lid, seal the valve and cook on HIGH PRESSURE for 8 minutes. Once cooking time is complete, allow pressure to release naturally for 10 minutes. Then, carefully open the valve to release any remaining pressure and open the lid. Remove the bay leaf.
- In a small bowl, stir together ¼ cup of milk with 2 Tbsp of cornstarch.
- Stir the cornstarch slurry into the soup, along with remaining milk and shredded cheese.
- Using a potato masher, mash the potatoes and stir everything together until you have your preferred texture. **If you want a thinner soup, use an immersion blender to break everything down.
- Serve with preferred garnishes.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 418Total Fat: 19gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 56mgSodium: 1725mgCarbohydrates: 46gFiber: 5gSugar: 6gProtein: 17g
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Just made this and aside from not adding any milk beyond the 1/4 cup with the cornstarch, I followed the recipe exactly. I did use my immersion blender and got a velvety smooth soup that, aside from a tad salty for us, was delicious. Thank you for a quick, easy, and tasty recipe.