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You can create creamy and delicious Instant Pot Potato Soup in minutes! There is no baking, no boiling, no draining involved. It’s the perfect comfort food for a cold winter’s night.
Soup is one of my favorite things to make in my Instant Pot. It’s quick, it’s easy and it’s delicious. You can literally have homemade soup in under 30 minutes.
Instant Pot Potato Soup is everything you want it to be. Thick, creamy, delicious, and so eays! Peeling the potatoes is the hardest part of this recipe.
Ingredients Needed
- Russet Potatoes
- Chicken Broth
- Heavy Cream
- Flour
- Butter
- Onions
- Garlic
- Salt and Pepper
- Cheddar Cheese
- Bacon, Cheese, and Green Onions, optional garnish
How To Make Instant Pot Potato Soup
- Peel and cube potatoes into 1-1 1/2 inch pieces.
- Sauté onions, butter and garlic in Instant Pot for until onions are soft, about 5 minutes.
- Add in peeled potatoes, chicken broth, and salt.
- Close lid and set valve to sealing.Â
- Cook on manual, high pressure for 10 minutes then do a quick release.
- Melt butter in a pan and add in 1/4 cup flour to make roux.
- Stir and allow roux cook for 1-2 minutes.
- Use quick release and then remove the lid.
- Turn the pot to sautĂ©, add roux, and cook the soup for 4-5 minutes until thickened.Â
- Smash the potatoes to the desired consistency with a fork or spoon.
- Add in cream and cheese and stir to combine.
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Instant Pot Potato Soup
You can create creamy and delicious Instant Pot Potato Soup in minutes! There is no baking, no boiling, no draining involved. It's the perfect comfort food for a cold winter's night.
Prep:15 minutes
Cook:10 minutes
Total:25 minutes
Ingredients
- 5-6 large russet potatoes peeled and cubed
- 3 cups chicken broth
- 1/2 cup butter
- 1 cup onions diced
- 2 tsp garlic minced
- 1/2 tsp salt more to taste
- 1/4 tsp pepper more to taste
- 1/4 cup flour
- 4 Tbsp butter
- 1 cup heavy cream or 1/2 and 1/2
- 1 cup Cheddar cheese grated
Garnish
- bacon cooked and diced
- green onion diced
- Cheddar cheese grated
Instructions
- Peel and cube potatoes
- Turn Instant Pot to saute and saute onion, garlic and butter until onions are soft.
- Add in potatoes and chicken broth.
- Place lid on Instant pot and turn vent to sealing. Cook on manual high pressure for 10 minutes. Do a quick release.
- While potatoes are cooking, melt butter in a small pan and add in flour. Stir to combine and cook over medium heat for 1-2 minutes until it thickens.
- Remove lid from Instant Pot and stir in roux. Turn the pot to saute and cook the soup for 4-5 minutes until thickened.
- Mash some of the potatoes with a fork or spoon.
- Stir in cream and cheese
- Serve soup and garnish with cooked bacon green onion and grated cheese
Nutrition Facts:
Calories: 555kcal (28%) Carbohydrates: 31g (10%) Protein: 12g (24%) Fat: 44g (68%) Saturated Fat: 28g (175%) Cholesterol: 135mg (45%) Sodium: 977mg (42%) Potassium: 914mg (26%) Fiber: 5g (21%) Sugar: 1g (1%) Vitamin A: 1478IU (30%) Vitamin C: 31mg (38%) Calcium: 237mg (24%) Iron: 6mg (33%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Linda says
quick, easy and delicious thanks for sharing. This is a keeper
Lori says
Another great recipe. Yummy and easy
Lora Barbee says
This is such a quick and easy recipe that is delicious. My family loves it! My daughter is pescatarian so I do sub out vegetable broth for the chicken broth when she is around to eat. The hubby and I don’t notice any difference. So good! Thank you for the recipe!
Denise says
I made this with a few variations. It turned out great and using the IP made things a lot easier and faster.
Leigh Anne says
so glad you enjoyed the recipe!