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Instant Pot Potato Soup Recipe (pressure cooker)

Prep Time 10 mins
Total Time 35 mins
Servings 6 servings

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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 with a metal ladle pulling up a scoop of soup

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 SoupSlow Cooker Beef Barley SoupCreamy 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 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 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 in two white bowls with blue rims and two spoons on the side

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!
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Instant Pot Potato Soup

4.98 from 42 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 10 mins
Cook Time 25 mins
Total Time 35 mins
Cuisine American
Course Soup
Servings 6 servings
Calories 203cal


  • 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: 203cal | Carbohydrates: 34g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 709mg | Potassium: 1001mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3540IU | Vitamin C: 15.5mg | Calcium: 141mg | Iron: 1.6mg
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. 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!

  2. 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.

  3. 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!

  4. 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.

  5. 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.

  6. 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.

  7. Debbie Heinrichs says

    First of all, Ashley, I want to thank you for your amazing recipes that have given me confidence to use my Instant Pot. As a result of this confidence, I made a few changes to this recipe because of personal preferences and am thrilled with the outcome. I wanted to share it with you because without your recipe and instructions, I don’t think I would have made this next step. I apologize for my rambling. Here are the changes I made: I cut up a 375g package of bacon and sauted it in the Instant Pot. I removed the cooked bacon and sauted a chopped onion, the celery and 1 tablespoon minced garlic in the bacon grease. Then I drained the fat and added 1/2 cup soup broth to deglaze the bottom of the pot. I then followed all the recipe ingredients except I only used 3 chopped potatoes. When the soup was cooked, I added 2 cups of yesterday’s mashed potatoes softened with 1/2 cup milk. When that was hot, I added the cream with corn starch as instructed in your recipe. So, so yummy!

  8. Tom says

    Excellent. Similar to my 40+ year old crock pot recipe but much faster! My changes: about 1/2 lb more potato, one chopped medium onion rather than onion powder, about 5 big pinches of black pepper, slightly mash potatoes after cooking, stir in 2-3 Tbl butter with the evaporated milk.

  9. Brenda says

    This soup was absolutely amazing. My husband couldn’t stop raving about it. Made it in the Instant Pot and I usually follow recipes exactly. The ONL Y thing I did different was used gold potatoes and 2% milk. This soup was seriously amazing! Making it for an event this weekend and making a double recipe.

  10. Heidi says

    Delicious! I made the recipe accordingly, just added a little leftover roasted chicken breast. It didn’t need it, it was so good, but I wanted to use up the chicken, and it made a nice addition. Thanks for the tasty recipe.

  11. Lorie says

    Made this tonight. We are vegetarians, so I left off the bacon and subbed veg broth in place of chicken and it was dynamite. I did use one extra tablespoon of corn starch to make it a little thicker too. Didn’t need any extra toppings, it was great as is! Thanks for sharing. Love my new instant pot!

  12. Michelle says

    I looked online for a long time this morning for a great potato soup recipe to use in my new Instant Pot. It’s rainy here in Ohio, and potato soup sounded like just the thing. Most of the recipes had around 1800 mg of sodium and about every fattening thing a person might have in their fridge. I, too, like my sweets, so as good as the soup might be, it sure wasn’t going to beat chocolate cream pie, so here I am. Excellent recipe! I used celery and carrots and onions, sautéed a bit before adding in the rest. I also had heavy cream only on hand, so I diluted it with water and it turned out fine. I don’t think I really needed to do that, but – cream pie. Thanks for the healthy alternative!

  13. A.B. says

    Recently got an instant pot for my birthday and have been experimenting with different recipes.
    Tried this one tonight and was a definite success whole family was in love.
    I doubled the recipe and started with a little bit if bacon drained and then cooked as recommended except omitted the salt due to the bacon and cooked for 5 mins was cooked to perfection and the best potato soup I’ve ever had. Cant wait to make again.

  14. Courtney says

    Can I use heavy cream instead of evaporated milk? I want to make this tonight, but I don’t want to go to the store… Lol

  15. Kerrie says

    This recipe is so yummy and easy. I made it today after a loooong day gardening in the rain and it warmed me right up. I think I didn’t do the gradual quick release fast enough so my potatoes were really overcooked. I didn’t have any parsley and I used fresh, sauteed onion (out of onion powder) and it was still delish. Everyone sharing their successes with subs is what made me want to try it. This isn’t the first potato soup recipe I’ve ever tried, but I think it might be the last. A little tweak on timing and I’m pretty sure I’ve found my “rotation” potato soup. Thank you so much!

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