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You are here: Home / Mains / Instant Pot Potato Soup Recipe (pressure cooker)

Instant Pot Potato Soup Recipe (pressure cooker)

By 75 Comments 30 Minute MealsInstant PotOn The Healthy/Lighter SideOne-Pot Meals

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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!

instant pot potato soup in pressure cooker

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 — Slow Cooker Cheeseburger Soup, Slow Cooker Beef Barley Soup, Creamy Instant Pot Chicken Noodle 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

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 get a little crazy with their potato soup, adding in cream cheese or a bucket or 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 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).

pressure cooker potato soup overhead

How to make Instant Pot Potato Soup:

  • Start with the right potatoes. I like to use red potatoes because they have a smooth skin (and I don’t peel!) and a creamy texture. You can use any potato that is great boiled.
  • Mix up your mix ins. I add carrots and celery to my potato soup, but you could skip them if you want a pure potato soup, or add in things like mushrooms and broccoli for your own spin (if you’re planning to add broccoli, add it at the end with the milk as you don’t want it overcooked).
  • 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!
instant pot potato soup in white bowl
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Instant Pot Potato Soup

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!
Course Soup
Cuisine American
Keyword instant pot soup, pressure cooker potato soup, vegetable soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 203kcal
Author Ashley Fehr

Ingredients

  • 2 lbs red potatoes about 6 medium
  • 3 cups low sodium chicken broth
  • 2 large carrots peeled and sliced
  • 1 rib celery chopped
  • 1 1/2 teaspoons salt
  • 1 teaspoon minced garlic
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon onion powder
  • 1 pinch black pepper
  • 1 cup evaporated milk (or light cream)
  • 2 tablespoons corn starch
  • cheese, green onions, and bacon for garnish

Instructions

  • Slice and cut potatoes into 1cm cubes and add to the Instant Pot.
  • Add broth, carrots, celery, salt, garlic, parsley, thyme, onion powder and pepper. 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.

Nutrition (this is an estimate)

Nutrition Facts
Instant Pot Potato Soup
Amount Per Serving
Calories 203 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 12mg 4%
Sodium 709mg 30%
Potassium 1001mg 29%
Total Carbohydrates 34g 11%
Dietary Fiber 3g 12%
Sugars 7g
Protein 8g 16%
Vitamin A 70.8%
Vitamin C 18.8%
Calcium 14.1%
Iron 8.9%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  1. I just made this using a few changes and it tastes wonderful! I sautéed the veggies/onions/garlic in coconut oil first, added some smoked paprika and tablespoon of soy sauce for added flavor. Made it vegan using a can of full fat coconut milk instead of cream, and added in three tablespoons of nutritional yeast for a cheesy taste. Thank you so much for the recipe !!

    Reply


  2. Can you tell us what the serving size is that you’ve used to calculate the number of servings and the nutrition info? For example, is it 1 cup, or 1-1/2 cups perhaps?

    Reply


  3. I tried this soup this morning and followed it exactly except put some diced brnd bacon in while cooking. At the end I realized I used up my cornstarch the day before so I thickened with a KitchenAid Hand Mixer and pureed it a bit. Turned out great! Thick creamy and mildly chunkie. Thanks for the delicious recipe! I’m enjoying a cup while I post lol

    Reply

  4. I LOVE this recipe! I tweaked it a bit just based on my limited skill set and limited groceries. I’m not good at thickeners in soups so I used a bag of frozen hasbrowns instead of thickener (also added 1 c additional of chicken broth) and only 1 cup of cubed fresh potatoes. Yummy!! Thank you for this wonderful recipe!

    Reply


  6. Made this tonight and added an envelope of ranch powder. Turned out awesome. It’s found a spot in the dinner rotation. Thank you!

    Reply


  7. Just made it excellent I sauteed my veggies first adding the seasonings less salt trying to cut down on my salt intake also took out a cup 1/2 and blended it pureed it back into the soup. I really enjoyed your recipes looking forward to trying more of your soup recipes. Thank you

    Reply


  8. This was outstanding. I doubled the recipe and instead adding cornstarch (I don’t like the taste of that or flour) I pureed 2 cups of the soup and then mixed it in- this is the most wonderful trick for thickening soups. I didn’t even add cream and it was the perfect consistency and flavor! Thx for sharing!

    Reply


  9. This was amazing! I was skeptical of the only 3 minutes and it took a while to thicken up. But once it did, it was sooo good. I didn’t have any thyme or parsley but added 2 bay leaves. The flavor was excellent.

    Reply

  11. I’m new to the instant pot… I’m confused by the 3 mins in high pressure then right after it says cook for 20mins… Help?!

    Reply

    • It says it will take about 20 minutes total because it takes quite a while to build pressure before it begins the 3 minute cook time. Not a problem! You will only put 3 minutes on the timer 🙂

      Reply

  13. I made this tonight! It’s currentky cooking for my husbands ‘late I’m sick and need soup’ dinner – I added corn and leftover ham to make it more of a chowder but I can’t wait to have a bowl for second dinner & lunch tomorrow!

    Reply

  14. I made this today with 1% Milk and a little more cornstarch. I also added 2 cups of corn niblets at the end (heated beforehand) and 4 cups of chicken broth. I’ll double it next time though. Tastes great!

    Reply


  17. This is a fabulous recipe! My husband said next time make more! 😄 I substituted Coconut milk for Evaporated Milk and added just a bit more salt, pepper, onion powder and a tad of garlic powder. It suited our tastebuds just right. Thanks for sharing this! So glad I found it!

    Reply


  19. This was delicious! Super creamy, thick and flavorful, as well as very easy to make. I’ll be making this again in the future for sure.

    Reply


  22. This turned out great! My boyfriend is vegetarian, so instead of bacon I added 1/2 tsp of Smoked Paprika and it was delicious.

    Reply


  24. This is so good, it tastes like soup you would get at a girl’s lunch tea room.. Don’t change a thing, this recipe is perfect!

    Reply

  25. Thanks for sharing this recipe….just made it and I’m sure it will be devoured since it is a cold wet day here in my neck of the woods. You were spot on with the around 20 minutes of total time (and I even added a minute since my potatoes were diced much bigger than yours)

    This is a keeper!

    Reply

  26. Made this today! A cold front blew in and so of course it brought with it the craving for soup. Using what I had in the fridge I began looking for a good, quick recipe and I came across this amazing recipe! Definitely a keeper! Thanks for sharing!

    Reply


  29. I’m so bad about using my instant pot…i always reach for my slow cooker. BUT, this is ONE delicious soup recipe 🙂

    Reply


  31. Potato soup is one of my favorites, but I’ve never made it in the Instant Pot. I love the idea of using red potatoes, because you can leave the skins on. I can’t wait to give this recipe a try!

    Reply

    • Generally potato soups aren’t the best for freezing, this one especially because I use lower fat milk. Cream freezes better than milk, so you could try that but it’s generally not a soup that freezes well.

      Reply

  33. Can I use yukon potatoes or gold in place of red? Also, can the evaporated milk be replaced with regular milk? Never tried evaporated milk, not even sure how it tastes 🙂 .

    Reply

  34. Can your instant pot (soup) recipes be converted to crock pot recipes? If so, does it depend on the recipe or across the board on how to cook a particular recipe in a crock pot. How would I make this one in the crock pot.

    Reply

    • Most of them can and don’t require much reworking at all! For this one, I would use the same method (leave the cream and thickening agent out until the end), and cook on low until the veggies are tender (maybe 6-8 hours). I hope that helps!

      Reply

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