Instant Pot Potato Soup is creamy, comforting, and loaded with potatoes and veggies. It is the ULTIMATE comfort food and my favorite soup!
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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 a hearty soup.
The way the flavors blend together just makes everything taste amazing!
They’re all delicious, comforting, and filled with nutrients.
But potato soup? It’s my #1.
Potatoes are my love language because they’re creamy, chunky, and hearty too!
They sometimes get a bad rep, but these tender potatoes are healthy and filled with tons of good things, too, like fibre, vitamin C and potassium.
Some people go all out with their loaded potato soups, adding in cream cheese, a bucket of sour cream, or a package of bacon.
I like to keep mine on the healthier side and add in toppings as needed — this way everyone gets their perfect bowl of potato soup!
Looking for more cozy, easy Instant Pot recipes? Try my Instant Pot Chicken Alfredo Pasta, this Instant Pot White Chicken Chili Recipe, Instant Pot Chicken Tortellini Soup, or my Sausage Potato Soup with Kale!
- Oil: I use canola oil because it has a high smoke point and is full of good fats. Any cooking oil with a high smoke point will work fine, though.
- Onion: use whatever onions you have on hand! Sweet onions are great, and red onions have a nice flavor, but any onion will taste great.
- Seasoning: use a combination of salt, freshly minced garlic, dried parsley, dried thyme, and freshly ground black pepper to season this soup with lovely savory flavors.
- 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: any kind of potatoes will work for this recipe, but I use red potatoes for this recipe because I prefer not to peel them. Potato skins are a great source of fiber, and peeling potatoes will also add more prep time. Russet potatoes and Yukon Gold 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! It’s the classic savory trifecta. 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 to use 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).
- Cornstarch: this will help thicken the soup.
- Garnish: use your favorite toppings. Some great ideas include cheese, green onions, and bacon!
How to Make Instant Pot Potato Soup
This recipe is quick and easy to make. Full instructions are included in the recipe card below.
- Sauté onions: Sauté the onions in oil on the Sauté setting, until they start to brown. Add the seasonings to toast.
- Deglaze: Turn the Instant Pot off, add the broth, and deglaze the pot, scraping with a wooden spoon.
- Add potatoes and vegetables and pressure cook until tender.
- Thicken the soup: Stir in the evaporated milk with cornstarch, and sauté to thicken.
Instant Pot Potato Soup FAQs
I add a few veggies for flavor and added nutrients. Because potatoes are the perfect base but don’t add a lot of flavors by themselves. The other veggies really add something special, though.
I like to keep my soup simple, with chicken broth, milk, and seasonings, but I like to get a little more interesting with my toppings.
This way, you can have your sour cream, bacon, or buckets of cheese, but it’s still quite a bit lighter than if you just dumped them all right in the soup (and this way, everyone can customize their own meal).
Store Instant Pot Potato Soup in an airtight container in the refrigerator for 3-4 days. Allow it to cool to room temperature before putting it in the fridge.
This soup can be frozen but I don’t recommend it. The potatoes and the dairy will both change in texture after freezing and may not be as appetizing.
Instant Pot Potato Soup Variations
- Bacon. Everything tastes better with bacon. I’m sure that’s been scientifically proven… Simply add some bacon in with your onions and sauté 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, and sundried tomatoes, or stir in some fresh green beans or broccoli florets after pressure cooking.
- Make it creamier! Use just ¾ cup of evaporated milk and add in ¼ cup of sour cream for a rich and tangy flavor.
- Add some cheese. 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!
- Make it thicker. To make the soup thicker, remove ⅓ to ½ of the soup and puree it with an immersion blender until smooth, then stir it back into the soup.
Of course, this meal calls for some bread on the side to soak up the delicious soup in the bottom of the bowl!
Try my No Knead Artisan Bread, this Cheesy Garlic Bread, or some slices of this Whole Wheat Bread with butter. We also love this soup with Homemade Breadsticks or a buttery Brioche Bun as they’re great for dunking!
More Delicious Instant Pot Soup Recipes To Try
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Instant Pot Potato Soup
- 1 tablespoon canola oil
- 1 small onion finely diced
- 2 teaspoons salt reduce if using salted broth
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ 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 cream
- 2 tablespoons cornstarch
- For garnish cheese, green onions, and bacon
- Turn the Instant Pot to sauté and add the oil. Add the onions and cook, stirring often, until they start to brown.*
- Add the salt, garlic, parsley, thyme, and pepper. Stir and cook for 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 1 cm 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 in total, including the time it takes to build pressure. Once the cooking time is over, do a gradual quick release by slowly opening 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 sauté.
- Make cornstarch slurry by whisking together the evaporated milk and cornstarch, then stir it into the soup. Cook and stir until thickened.
- Now it’s time to season and serve. We use cooked, crumbled bacon, shredded cheddar cheese, and chopped chives or green onions for garnish. If you like, you can add extras right into the soup for more flavor!
- Store: Store Instant Pot Potato Soup in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
- Freeze: Freeze this soup without the cream in it if you use cream (cream can tend to separate weirdly when you defrost it). Make the soup as instructed but without the cream. Cool it completely, then store it in the freezer for up to 3 months. Thaw it completely in the fridge, warm it on the stove or in the microwave, add the cream, and then serve with your toppings.
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