Instant Pot Potato Soup Recipe

Prep Time 20 mins
Total Time 45 mins
Servings 4 servings

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Instant Pot Potato Soup is creamy, comforting, and loaded with potatoes and a few veggies just for good measure 😉 It is the ULTIMATE comfort food and my favorite soup!

instant pot potato soup in pressure cooker with a metal ladle pulling up a scoop of soup
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Table of Contents
  1. What makes this Potato Soup healthier?
  2. Potato Soup ingredients:
  3. Here are a few ways you can make this Instant Pot Potato Soup your own!
  4. Instant Pot Potato Soup Recipe

It’s no secret that I’m a big soup lover.

Even though I’m not a big veggie eater, I will eat just about anything in soup. The way the flavors blend together just make everything taste amazing!

I have other favorites — Olive Garden Chicken Gnocchi Soup, Chicken Rice Soup, Sausage Tortellini Soup, and this Easy Roasted Tomato Soup Recipe which is perfect for early fall!

But potato soup? It’s my #1.

instant pot potato soup in white bowl with blue rim and shredded cheese and crispy bacon bits on top

And it’s hard for me to say that because I love soup so dang much.

But potatoes are my love language — they’re creamy, and chunky, and hearty, and although they sometimes get a bad rep, they’re healthy and filled with tons of good things, too.

I know some people go all out with their potato soup, adding in cream cheese or a bucket of sour cream or a package of bacon, but I like to keep mine on the healthier side. (because I also like cake and ice cream).

I also love to serve it with a side of these Homemade Breadsticks or a buttery Brioche Bun for dunking!

What makes this Potato Soup healthier?

I add a few veggies for flavor. Because potatoes are the perfect base but don’t give a lot of flavor themselves, the veggies really add something special.

I like to keep my soup simple, with chicken broth, milk, and seasonings, but like to get a little more interesting with my toppings.

This way, you can have your sour cream or bacon or buckets of cheese, but it’s still quite a bit lighter than if you dumped them all right in the soup (and this way, everyone can control their own).

Potato Soup ingredients:

  • Oil: I use canola oil because it has a high smoke point and is hearty-healthy — any cooking oil with a high smoke point will work fine
  • Onion: use whatever onions you have on hand! Sweet onions are great, and red onions have a nice flavor, but any onions will work just fine.
  • Chicken broth: I use low sodium chicken broth in pretty much everything, because that way I can control the amount of salt added and adjust the seasonings to my tastes.
  • Red potatoes: I use red potatoes for this recipe, because I prefer not to peel them. Potato peel is a great source of fibre and peeling potatoes adds more prep time. Russet potatoes also work well in this recipe, peeled or with the skin on.
  • Carrots and celery: Carrots, celery and onion form the basis for many soup recipes! You can definitely add to these, but I wouldn’t omit them unless you absolutely have to. See my tips below on how to make this soup your own!
  • Evaporated milk: I like to use evaporated milk because it’s a little lighter, and I can keep some cans stashed in the cupboard for when I don’t have cream on hand. You can substitute with light or heavy cream (I recommend half and half or higher, 10% to 30% fat).
How to make Instant Pot Potato Soup

  • Saute your onions: starting with sauteed onions, herbs and spices builds a great flavor base for this instant pot soup recipe! If you prefer, you can add your carrots and celery and saute them as well.

  • Add the broth and deglaze the Instant Pot: deglazing essentially means to add liquid to a hot pan to clear the bottom of any stuck on browned bits. When we brown vegetables or meat, some pieces can get stuck on the bottom. No problem! This will add incredible flavor to our soup when we deglaze the pan. Deglazing also ensures that we don’t get a burn message on the Instant Pot.

  • Add the rest of the vegetables and pressure cook: just 3 minutes is all you need for tender vegetables!

  • Stir in the evaporated milk and cream and saute to thicken slightly. If you prefer, you can also puree some of the soup or stir in some sour cream for an even thicker soup.

  • Garnish away. We use cooked, crumbled bacon, shredded cheddar cheese, and chopped chives or green onions for garnish. If you like, you can add extra right into the soup for extra flavor!
  • pressure cooker potato soup overhead in two white bowls with blue rims and two spoons on the side

    Here are a few ways you can make this Instant Pot Potato Soup your own!

    • Add in a few slices of bacon with your onions and cook on saute until crispy.
    • Bump up the seasonings: add in a bit of cayenne pepper or red chili flakes for some heat if you like it that way!
    • Mix up the veggies: I use onion, carrots, celery and potatoes — a classic soup combo! But you can add in sauteed mushrooms, bell peppers, sundried tomatoes, or stir in some fresh green beans or broccoli florets after pressure cooking.
    • Use ¾ cup evaporated milk and add in ¼ cup of sour cream for a rich and tangy flavor
    • Melt 1 cup of shredded cheddar cheese into the soup with the evaporated milk, then top with more cheese for the cheese lovers in your life!
    • Want a thicker soup? You can remove ⅓ to ½ of the soup and puree until smooth, then stir it back into the soup
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    Instant Pot Potato Soup

    4.89 from 63 votes
    This Instant Pot Potato Soup is creamy, comforting, and loaded with chunks of potato and a few veggies just for good measure 😉 It is the ULTIMATE comfort food and my very favorite soup!
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Cuisine American
    Course Soup
    Servings 4 servings
    Calories 347cal


    • 1 tablespoon canola oil
    • 1 small onion finely diced
    • 1 1/2 teaspoons salt
    • 1 teaspoon minced garlic
    • 1 teaspoon dried parsley
    • 1/2 teaspoon dried thyme
    • 1/8 teaspoon black pepper
    • 3 cups low sodium chicken broth
    • 2 lbs red potatoes about 6 medium
    • 2 large carrots peeled and sliced
    • 1 rib celery chopped
    • 1 cup evaporated milk (or light cream)
    • 2 tablespoons corn starch
    • cheese, green onions, and bacon for garnish


    • Turn the Instant Pot to saute and add the oil. Add the onions and cook, stirring often, until starting to brown.
    • Add the salt, garlic, parsley, thyme and pepper. Stir and cook one minute. Turn the Instant Pot off, and add the broth, scraping the bottom with a wooden spoon to remove any browned bits.
    • Slice and cut potatoes into 1cm cubes and add to the Instant Pot.
    • Add carrots and celery. Put the lid on, turn the valve to sealing and select Manual, high pressure, for 3 minutes.
    • It will take about 20 minutes total, including the time it takes to build pressure. Once the cook time is over, do a gradual quick release by slowly open the valve to release the pressure. You don’t want to let it all release at once or it could sputter and foam.
    • When the lid is off, turn the Instant Pot to saute. 
    • Whisk together the evaporated milk and corn starch and stir into the soup. Cook and stir until thickened. Season with salt and pepper to taste. Serve.


    *I’ve updated this recipe to include sauteed diced onions instead of onion powder. If you wish to skip the sauteeing, you can swap the onion for onion powder and throw everything in at one time.

    Nutrition Information

    Calories: 347cal | Carbohydrates: 55g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 1065mg | Potassium: 1550mg | Fiber: 5g | Sugar: 12g | Vitamin A: 5315IU | Vitamin C: 25mg | Calcium: 223mg | Iron: 3mg
    Keywords instant pot soup, pressure cooker potato soup, vegetable soup

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    Meet Ashley

    My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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    Reader Interactions


    1. Becky says

      I think this is a slightly updated version of an Instant Pot potato soup recipe that I got from you before. I like that it uses onions instead of onion powder. Thanks. It’s delicious!

      • The Recipe Rebel says

        Hi Marsha, I’m sorry this didn’t turn out as you hoped. Myself (and others) have enjoyed it, so I wished it would of been a hit with you, but I know we all have different taste. You could always try adjusting the seasonings based on what you like.

    2. Stacey Bowser says

      I tweaked this recipe a little and used half and half at the end then added about 10 oz of velveeta cheese. My family loved it.

    3. Sydnie says

      Overall great recipe! I took the note to pure half the soup and it helped to achieve the texture I wanted. I followed the recipe (used russets instead) and added 2 dashes of Tabasco when cooking because instant pots have a way of removing flavor when cooking. After I added the evaporated milk I also added some Trader Joe’s chili seasoning and red pepper flakes to get some more flavor depth but it still isn’t spicy just flavorful. Ate with cheese. Will definitely make again and probably add broccoli

    4. Gina says

      Super basic and very bland, even adding cheese. There are far better potato soup recipes, I’m really pretty shocked at the high reviews. There’s just no flavour.

      • Ashley Fehr says

        Thanks for your feedback Gina! The high reviews are likely due to the fact that everyone has different tastes 😀 This is a healthier potato soup, so if you wanted to add in a tub of sour cream or something like that like a lot of potato soup recipes have, you are welcome to.

    5. Tori says

      What a delicious recipe! I made the following changes:
      Used 3 strips of bacon and a handful of ham cubes
      Used bacon and ham grease to cook veggies
      I added more celery, garlic, and carrots than called for
      Used heavy whipping cream
      Cut salt in half
      Only used 1 tsp of corn starch

      This was absolutely so tasty!! I am IN LOVE with this recipe! I loved the suggestion of putting in cheese to met together!Tastes delightful with garlic breadsticks dipped in too. Will absolutely make again!

    6. Kelly says

      This is so good! I used bacon grease in place of the canola oil, used frozen diced onion for the ease and used a little garlic powder in place of minced (not a huge garlic fan.) This is by far the best potato soup I have ever made. We will be having this often. Thanks so much for sharing

    7. Matthew Scott says

      Ashley. With both the Instant pot recipe and the one for the Slow Cooker, can you remove a few ladles of soup and put into a blender, then add it back to the soup to make it creamier?

    8. Beth says

      I first made this in November 2019 and still love this great recipe, especially during the winter, so made it again today.

      I always wonder about prep time. Gathering, washing, peeling, slicing, dicing, measuring All the Things ; ) takes me more well over 30 minutes. Even taking away the gathering, it would take about 30.

      So many recipes – everywhere – say 10 minutes, 15 minutes. I never, ever hit that target except for one simple spaghetti recipe that has no chopping/slicing, and uses a prepared sauce. I’m a turtle?

      • Ashley Fehr says

        Thanks Beth! I’m so glad you liked it! I also think you are right, and that the prep time was originally on the low side. I think 20 minutes is more accurate and I have updated the recipe.

    9. Tammy Roller says

      Sooo good! Only complaint from husband and three grown children is that I apparently didn’t make enough.

    10. Tuula says

      It was easy ,fast and delicious!
      I had it exactly as written and I added a pinch of Chili for hubby and excellent either way !
      I saved it and also printed it cause- oh yeah it’s gonna be a favourite

    11. Liz Povar says

      Love this recipe! Googled ‘potato soup with carrots” and this was one of three that came up. So happy I chose this. I used half & half, otherwise followed the recipe exactly. It’s such an amazing flavor. Thanks for the guidance!

    12. Jamie Taylor says

      My husband and I LOVE this recipe, we make it so often! I’m trying to share the recipe with a family member that doesn’t have an instant pot, or a crockpot…do you have recommendations for the cooking time in just a normal large pot on the stove? Thanks so much for the delicious recipe!

      • Ashley Fehr says

        Of course, no problem! I would probably make it much the same way in either — your broth, vegetables and spices in to cook first, then combine the milk and corn starch and simmer at the end until thickened. In the crockpot, you’ll probably want to add this for the last hour.

    13. Rochelle says

      I tried this recipe last week and my family loved it. Even my kid that usually hates potatoes was eating it and went for a bowl of leftovers the next day! I made it as written except for the evaporated milk(I didn’t have any on hand- so I used some heavy cream slightly diluted with milk). Definitely plan to make it again. Thanks for the recipe Ashley!

    14. Kari says

      My family loved this. My three-year-old boy wanted “MORE BACON!” Lots of “Mmmm… Yum!” all around. Thank you! Have you tried this with cauliflower instead of potatoes? I may try it next time for a low-carb spin. I just love how it’s all from scratch ingredients I have on hand! I don’t like cream-of-something cans, so I was excited to find your recipe.

    15. Jenn says

      I have not made this but plan to make it for a family with a very sick child. I need recipes that work for children (young teenagers) but most importantly, CAN THIS BE FROZEN?

      • Ashley Fehr says

        Hi Jenn! There’s not an easy answer to that question unfortunately. It can be frozen, but not well. Potatoes in general do not freeze great and sometimes have a mushy texture afterwards. Milk also does not freeze very well. Higher fat creams freeze better than milk, so if you want to try freezing it I would recommend swapping the milk for cream.

    16. Lana N says


      Added broccoli at the end, and used flour instead of corn starch, only because I didn’t have any.

      My husband and son LOVED it. Will be making this again for SURE.

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