instant pot potato soup in white bowl
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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

Calories: 203kcal | Carbohydrates: 34g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 709mg | Potassium: 1001mg | Fiber: 3g | Sugar: 7g | Vitamin A: 70.8% | Vitamin C: 18.8% | Calcium: 14.1% | Iron: 8.9%