Get FREE recipes right in your inbox
Easy meal ideas that will bring your family to the table fast!

Instant Pot Potato Soup Recipe (pressure cooker)

Prep Time 20 mins
Total Time 45 mins
Servings 6 servings

Jump to Recipe

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 with a metal ladle pulling up a scoop of soup
Table of Contents
  1. How to make Instant Pot Potato Soup:
  2. 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 — Slow Cooker Cheeseburger SoupSlow Cooker Beef Barley SoupCreamy 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 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 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 in two white bowls with blue rims and two spoons on the side

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!
ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Instant Pot Potato Soup

4.98 from 48 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 6 servings
Calories 203cal


  • 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: 203cal | Carbohydrates: 34g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 709mg | Potassium: 1001mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3540IU | Vitamin C: 15.5mg | Calcium: 141mg | Iron: 1.6mg
Keywords instant pot soup, pressure cooker potato soup, vegetable soup

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

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!

Read More

You May Also Like

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.

Leave A Reply

Have you tried this recipe? Leave a rating