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!
Table of Contents
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.
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).
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
written by Ashley Fehr
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition Information
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April says
I’m trying to make this now but I realize I have all the ingredients in. Can I make it that way or did I miss it up! I’m so frustrated with myself
Ashley Fehr says
It’s generally not recommended to add thickening agents before pressure cooking but I’ve never tried! You could try it, or you could dump it into a soup pot and simmer on the stove (the crockpot would also work!)
Beth says
Second time making this outstanding soup. The next time I’d like to triple the celery. Cream of potato-celery-carrot soup. How do you think the soup would freeze? If the potatoes got mushy, it wouldn’t really matter, I wouldn’t think? Thanks again for a super souper recipe.
Ashley Fehr says
I have frozen potato soups before! They are not quite the same but I think they are still delicious.
Kristina says
Thanks for the recipe. I add CORN & fresh onion & fresh garlic to mine. Y’all gotta add some seasoning in that! Lol
Chad Burgess says
My family has made this recipe, easily, over a dozen times. I do not accurately measure anything and it comes out perfect. It is very forgiving. All of the kids, ages 1, 3, and 9 love it…depending on the day. This is a tried and true simple potato recipe and I will probably use this in my pressure cooker until I die. The first time I made it I cooked it a hair too long (I have a harvest brand cooler) and cut the potatoes too small. It turned into a soup with little texture but still tasted amazing. So don’t fret if your ingredients are too soft. Cut them bigger and try again and/or adjust your time if you have a different pressure cooker brand. Thank you for this wonderful recipe.
Ashley Fehr says
Thanks Chad! I am so thrilled to hear your family enjoys it!
Joy says
Absolutely love this recipe! I used fresh thyme and parsley instead of dried and added a bay leaf to the instant pot to add a little more flavor. I also added some chicken breast for more protein and some sautéd onion. I’m eating the fruits of my labor right now and it’s delicious. I also love that I didn’t have to make a roux for this recipe. I’m planning on freezing the rest since I’m the only one eating it.
Ashley Fehr says
I’m so happy to hear you enjoyed it!
Beth says
Absolutely wonderful. I’m lactose intolerant so used Carnation’s lactose free evaporated milk. We didn’t put any topping on it, though I offered turkey bacon and shredded cheese to my husband. Winner winner potato soup dinner. And lunch. And a snack. My first soup in my IP Duo Evo Plus. My first IP too! Thank you so very much!
Becky says
This is the best potato soup we’ve ever had. So creamy and flavorful. I used fresh thyme and parsley that I grow. When using fresh, you want to use 3 times the amount. I used a small can of evaporated milk which is about 2/3 cup or so and finished the cup with half & half. Also, I didn’t have red potatoes so I used gold. So, no real changes in the recipe. I will be making this often.
Ashley Fehr says
Thanks Becky! I’m so happy to hear you enjoyed it!
Marni says
My husband’s mom usually makes a fantastic potato soup and I’ve never even tried making it. I got an instant pot though so I was keen to try this recipe! He was sort of surprised that the potatoes didn’t get all blended up, but then he tried it and I could see the literal surprise on his face about how good it was. ^-^ He already asked me when I can make it again. Thank you for the wonderful recipe. It was super yummy. xx
Ashley Fehr says
It makes me so happy to hear that! You could definitely blend up the potatoes if you want it even thicker, but we don’t usually. Personal preference!
Jamie says
Amazing!! I doubled the recipe with no problems. I followed the recipe and added half and half and corn starch at the end. I also took about a cup or two of potatoes out at the end and blended them and then added them back in to make it even more creamier! I wish I had green onions to top at the end but I didn’t. Next time! Will be making this again for sure!
Ashley Fehr says
I love the idea of blending some of the potatoes! Thanks for coming back to leave a comment!
Lydia says
Oh this is so good, even my picky husband loved it, ??? I didn’t put the onion’s in but I put the onion powder in, ?,then I didn’t have evaporated milk but I had heavy cream from a recipe from yesterday, wish I knew about the cornstarch last night, lol. Then for decorating we didn’t have bacon or shreaded cheese, so I cut up deli ham and warmed that up and cut up sliced cheddar cheese to top the soup. Can you tell this was a last mi ute recipe? ???????? I will take a picture and put on your Instagram!
Ashley Fehr says
Thanks Lydia! I’m so glad you liked it!
Stephanie Dunbar says
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.
Ashley Fehr says
Thanks Stephanie! I’m so happy to hear you liked it!
Debbie Heinrichs says
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!
Ashley Fehr says
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!
Kimberly @ iwishiwasamuffin.com says
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. 🙂
Ashley Fehr says
Yes! Love the added Parmesan!
Paula says
I am under the weather and this soup was quick and easy and really hit the spot! Thank you!
Ashley Fehr says
Thanks Paula! I’m so glad to hear that (But I hope you’re feeling better soon!)
James J Griffin says
Ashley, this was delicious! This is absolutely going in the “Dad makes dinner” rotation. Thanks so much!
Ashley Fehr says
So happy to hear that!
Mariam says
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 !!
Ashley Fehr says
Thanks for sharing your swaps! I’m so glad you liked it!
Jenny says
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!
Ashley Fehr says
Thanks Jenny! I hope you enjoy it!
Cathy Y. says
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?
Ashley Fehr says
Unfortunately I don’t know the exact volume per serving size for this recipe. If you want to calculate it, you could weight the entire batch, then divide by 6.
Linda says
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
Ashley Fehr says
Thanks Linda! I love that note about using a mixer to mash some up!
Carrie says
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!
Ashley Fehr says
Thanks Carrie! I’m so happy to hear that!
Jenny says
What size instant pot is the recipe for, 6 quart or 8 quart?
Carrie says
I made it in the Lux pot which I think is 5 qt.
Jon says
Made this tonight and added an envelope of ranch powder. Turned out awesome. It’s found a spot in the dinner rotation. Thank you!
Ashley Fehr says
Oh I love that twist! Thanks for sharing!
Ella says
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
Ashley Fehr says
Love the idea of pureeing some of the soup! So glad you liked it!
Jenny says
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!
marsha says
Sauté in the Instant Pot – no need to dirty anther pan – one of the great part of Instant Potting.
(There’s a tee-shirt for sale that says, “It’s Instant Pot, NOT Insta Pot!” lol)
Diane says
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!
Ashley Fehr says
Love that idea! I’ll have to try it next time!
Carrie Patton says
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.
Ashley Fehr says
Thanks Carrie! I’m so happy you liked it!
Jennifer says
This soup was AMAZING!!! Perfect recipe and instructions. Turned out perfectly. YUM!
Ashley Fehr says
Thanks Jennifer! That makes my day!
Monica says
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?!
Ashley Fehr says
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 🙂
Lisa Dean says
Can I use russet potatoes instead of red?
Ashley Fehr says
Yes! Any potatoes you like will work great.
Kelly Lawrence says
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!
Ashley Fehr says
It’s one of our favorites! I hope it helps him to feel better!
A. Sullivan says
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!
Ashley Fehr says
I’m so glad to hear that!
Mark says
Had anyone tried doubling the recipe with the same 3 minute cook time?
Ashley Fehr says
I think as long as you are not past the max line it should be just fine 🙂
Suzanne says
If you double this recipe, how does it effect the timing? Thank you
Ashley Fehr says
It shouldn’t affect the timing but it will take longer to come to pressure (it can take up to 20-30 minutes if it’s full!)
Stephanie Goode says
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!
Ashley Fehr says
I’m so glad to hear you liked it! Thanks for the tip about the coconut milk!
Lavinia says
Oh my this soup is delicious! Perfect for a cold evening.
Thank you for a great recipe. We will be having this again!
Ashley Fehr says
I’m so happy to hear you liked it!
SS says
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.
Ashley Fehr says
It makes me so happy to hear that!
Dilice Bayley says
Delicious, used milk and heavy cream, fresh thyme and parsley
Bonnie says
What can I substitute for milk and cream to make it non dairy?
Ashley Fehr says
You could use any non dairy milk that you think would work well or you can skip the milk altogether. I don’t have a lot of experience with non dairy milks so I’m not sure which one would work best!
Davan Deckard says
I used almond milk. It works just like regular milk.
Ashley Fehr says
Thanks for the tip!
Taiya says
This turned out great! My boyfriend is vegetarian, so instead of bacon I added 1/2 tsp of Smoked Paprika and it was delicious.
Ashley Fehr says
Thanks for that tip! I’m so happy to hear you liked it!
Mario says
Just to be sure…celery stalk is it one rib (stick), or the whole head?
Ashley Fehr says
You’re right– one rib! I have update the recipe. Thanks for letting me know the error!
Mario says
Thanks Ashley, looking forward in trying this recipe.
Daisy says
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!
Ashley Fehr says
Yay! I’m so happy to hear that Daisy!
Mary Caruso says
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!
Ashley Fehr says
Thanks Mary! I’m so happy it turned out well for you!
Mary Caruso says
Ashley. I have made this several more times and tweaked it here and there. Such an easy recipe that anyone that I know who has an Instant Pot and hasn’t used it yet, I send them a link to your site…especially this recipe. So good when it is cold and damp.
Ashley Fehr says
Thank you so much Mary! I’m so glad you like it!
Elizabeth Davila says
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!
Ashley Fehr says
Thanks Elizabeth! I’m so happy to hear you liked it!
Kimberly says
Sooo creamy and flavorful, potato soup perfection!
Ashley Fehr says
Thanks Kimberly!
Rachael Yerkes says
I am obsessed with the ease of the Instant Pot. This one looks so good. Soup season is my favorite. Thank you.
Ashley Fehr says
Thanks Rachael!
Aimee Shugarman says
I’m so bad about using my instant pot…i always reach for my slow cooker. BUT, this is ONE delicious soup recipe 🙂
Ashley Fehr says
And I’m bad about not using my slow cooker enough! Lol
Gina says
Can this be made in a slow cooker
Ashley Fehr says
Yes definitely! You would cook it in much the same order, and I would add the dairy at the end.
Anna says
I am a huge fan of IP soups! This is perfect for this cold fall day!
Ashley Fehr says
Yes, me too!
Kara says
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!
Ashley Fehr says
I never peel my potatoes! I’m way too lazy. Lol. Thanks Kara!
Betty Alexander says
Will this soup freeze well?
Ashley Fehr says
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.
Olga says
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 🙂 .
Ashley Fehr says
Yes, definitely any potatoes work! And you can use light cream or whole milk in place of the evaporated milk, they’ll both work just fine
Marcia says
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.
Ashley Fehr says
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!
danielle says
I am also a huge soup lover! It’s one of my favorite things ever, but I’m totally with you on the potatoes too. Looove potato soup – this is a great recipe!
Ashley Fehr says
Thanks Danielle!