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    Instant Pot Potato Soup Recipe (pressure cooker)

    By 89 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
    Print Pin Recipe

    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 love this potato soup! I made it for lunch and I literally ate 3 bowls myself. This is a keeper recipe for sure. I added minced garlic and heavy cream to mine. I added baby carrots also. I will be making this recipe again.

      Reply

    2. I made this today. It was a great hit! I made only a few small changes. I sauted 6 slices of bacon(chopped) in the Instant Pot, drained off all but a tablespoon of the fat and then I sauted 1 small onion(We love onion!). Since I had leftover mashed potatoes, I peeled and cut only 2 potatoes. I went by your recipe for everything else. When the cooking was complete, I added the leftover mashed potatoes and heated everything up again using the saute setting. It only took a couple of minutes because the soup was so hot already. Finished the soup using the cream and cornstarch as your recipe called for. Could I have added the mashed potatoes at the beginning? Next, my 17 year old son, Eli, is trying the “Mocha Chocolate Mud Cake” recipe. I love your website!

      Reply

      • Thanks Debbie! I love the idea of adding bacon! I think you did the right thing adding the mashed potatoes at the end. If the soup gets too thick it would be difficult to build pressure in the Instant Pot. I would love to hear how he likes the cake!

        Reply

    3. I love making creamy potato soup, and the Instant Pot makes it go so much faster. I think freshly grated Parmesan cheese really takes the flavor over the top. 🙂

      Reply


    5. Ashley, this was delicious! This is absolutely going in the “Dad makes dinner” rotation. Thanks so much!

      Reply

    6. 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

      • Great ideas Mariam! This is my first time trying it so thanks for the suggestions. I’ve got coconut milk and nutritional yeast on hand… can’t wait to try it!

        Thank you Ashley for the recipe. I appreciate you leaving the added cream and cheese out or on top as garnish. Makes it easier to make it plant based. I found your recipe first but like options so bookmarked it and kept looking… the next 5 were not as appealing or easy as yours so I came back to yours! Looks delish and I have all ingredients on hand, including exactly 6 red potatoes!

        Reply


    7. 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


    8. 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

    9. 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


    11. 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


    12. 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

      • Great ideas Ella! Did you sauté in Insta Pot or on the stove? I’m cutting back on salt as well so thanks for posting. Also, I have an immersion blender so thought I’d blend it a little in the pot. Can’t wait to try it! I’m prepping my veggies already!

        Reply


    13. 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


    14. 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

    16. 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

    18. 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

    19. 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


    22. 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


    24. 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


    27. 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


    29. 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

    30. 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

    31. 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


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

      Reply


    36. 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

    38. 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

    39. 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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