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Instant Pot Potato Soup Recipe

Prep Time 20 mins
Total Time 45 mins
Servings 4 servings

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Instant Pot Potato Soup is creamy, comforting, and loaded with potatoes and a few veggies just for good measure 😉 It is the ULTIMATE comfort food and my favorite soup!

instant pot potato soup in pressure cooker with a metal ladle pulling up a scoop of soup
Table of Contents
  1. What makes this Potato Soup healthier?
  2. Potato Soup ingredients:
  3. Here are a few ways you can make this Instant Pot Potato Soup your own!
  4. Instant Pot Potato Soup Recipe

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 — Olive Garden Chicken Gnocchi Soup, Chicken Rice Soup, Sausage Tortellini 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 go all out with their potato soup, adding in cream cheese or a bucket of 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 also love to serve it with a side of these Homemade Breadsticks or a buttery Brioche Bun for dunking!

What makes this Potato Soup healthier?

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).

Potato Soup ingredients:

  • Oil: I use canola oil because it has a high smoke point and is hearty-healthy — any cooking oil with a high smoke point will work fine
  • Onion: use whatever onions you have on hand! Sweet onions are great, and red onions have a nice flavor, but any onions will work just fine.
  • 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: I use red potatoes for this recipe, because I prefer not to peel them. Potato peel is a great source of fibre and peeling potatoes adds more prep time. Russet 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! 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 for 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).
How to make Instant Pot Potato Soup

  • Saute your onions: starting with sauteed onions, herbs and spices builds a great flavor base for this instant pot soup recipe! If you prefer, you can add your carrots and celery and saute them as well.

  • Add the broth and deglaze the Instant Pot: deglazing essentially means to add liquid to a hot pan to clear the bottom of any stuck on browned bits. When we brown vegetables or meat, some pieces can get stuck on the bottom. No problem! This will add incredible flavor to our soup when we deglaze the pan. Deglazing also ensures that we don’t get a burn message on the Instant Pot.

  • Add the rest of the vegetables and pressure cook: just 3 minutes is all you need for tender vegetables!

  • Stir in the evaporated milk and cream and saute to thicken slightly. If you prefer, you can also puree some of the soup or stir in some sour cream for an even thicker soup.

  • 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!
  • pressure cooker potato soup overhead in two white bowls with blue rims and two spoons on the side

    Here are a few ways you can make this Instant Pot Potato Soup your own!

    • Add in a few slices of bacon with your onions and cook on saute 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, sundried tomatoes, or stir in some fresh green beans or broccoli florets after pressure cooking.
    • Use ¾ cup evaporated milk and add in ¼ cup of sour cream for a rich and tangy flavor
    • 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!
    • Want a thicker soup? You can remove ⅓ to ½ of the soup and puree until smooth, then stir it back into the soup
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    Instant Pot Potato Soup

    4.93 from 51 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 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Cuisine American
    Course Soup
    Servings 4 servings
    Calories 347cal


    • 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: 347cal | Carbohydrates: 55g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 1065mg | Potassium: 1550mg | Fiber: 5g | Sugar: 12g | Vitamin A: 5315IU | Vitamin C: 25mg | Calcium: 223mg | Iron: 3mg
    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. 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!)

    2. 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.

    3. Kristina says

      Thanks for the recipe. I add CORN & fresh onion & fresh garlic to mine. Y’all gotta add some seasoning in that! Lol

    4. 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.

    5. 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.

    6. 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!

    7. 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.

    8. 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

    9. 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!

    10. 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!

    11. 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.

    12. 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!

    13. Kimberly @ 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. 🙂

    14. James J Griffin says

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

    15. 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 !!

      • 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!

    16. 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.

    17. 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

    18. 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!

    19. 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!

    20. 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

      • 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)

    21. 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!

    22. 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.

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