Instant Pot Potato Soup is creamy, comforting, and loaded with potatoes and veggies. It is the ULTIMATE comfort food and my 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 a hearty soup.
The way the flavors blend together just makes everything taste amazing!
Some of my favorite soup recipes are my Olive Garden Chicken Gnocchi Soup, Chicken Rice Soup, Sausage Tortellini Soup, and this Easy Roasted Tomato Soup Recipe.
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!
Ingredients Needed:
- 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.
Serving Suggestions
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!
You can also serve this creamy potato soup with some veggies on the side to add nutrients and make it a fuller meal. Try my Air Fryer Green Beans, Roasted Carrots, or this Cheesy Baked Asparagus!
More Delicious Instant Pot Soup Recipes To Try
Instant Pot Potato Soup
written by Ashley Fehr
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Nutrition Information
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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 🙂