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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.
Why You’ll Love This Recipe!
Quick and Easy. Soup is one of my favorite things to make in my Instant Pot. It’s quick, easy and delicious. You can literally have homemade soup in under 30 minutes.
Delicious! Instant Pot Potato Soup is everything you want it to be, thick, creamy, delicious flavor, and so easy! Peeling the potatoes is the hardest part of this recipe.
Ingredients Needed
- Russet Potatoes
- Chicken Broth or Vegetable Broth
- Heavy Whipping Cream
- All Purpose Flour
- Butter, salted
- Onions. White or yellow onions
- Fresh Garlic
- Salt and Pepper
- Cheddar Cheese
- Bacon, more Cheese, and green onions or chives, optional garnish
How To Make Instant Pot Potato Soup
- Peel and cut potatoes into 1-1 1/2 inch chunks.
- Sauté onions, butter and garlic in Instant Pot on saute setting until onions are soft and translucent, about 5 minutes.
- Add in peeled potatoes, chicken broth, and salt.
- Close lid and set valve to sealing.
- Cook on manual, high pressure for 10 minutes then do a quick release to release pressure..
- Melt butter in a pan on the stovetop and add in 1/4 cup flour to make a slurry or roux.
- Stir and allow roux to cook for 1-2 minutes.
- Turn the Instant Pot to sauté after quick release.
- Add roux, and cook the soup for 4-5 minutes until thickened.
- Smash the potatoes to the desired consistency with a fork or spoon.
- Add in cream and shredded cheddar cheese and stir to combine.
Tips from leigh Anne
- Garnish potato soup with additional shredded cheddar cheese, diced green onions or chives. crispy crumbled bacon.
- If you prefer a less chunky soup, use an immersion blender to blend the soup to a smoother consistency.
- If soup is too thick for your preference, use additional broth to thin it out.
Pair Instant Pot Potato Soup With:
Frequently Asked Questions
Can I use a pressure cooker instead of an Instant Pot?
Yes, an Instant Pot is just an electric pressure cooker. You can use a stovetop pressure cooker instead.
What other kind of potatoes can I use?
I prefer russet potatoes but you could also use red potatoes or Yukon gold potatoes.
How long will leftover Instant Pot Potato Soup last?
Stored in an airtight container in the fridge, the leftovers will last 3-4 days. Soup can also be stored in the freezer for up to 3 months but freezing it will effect the texture of the soup and I don’t recommend it.
What is the best way to reheat soup?
It can be reheated in a soup bowl in the microwave in 30 second increments or in a saucepan on the stovetop until heated through. Do not allow it to come to a full boil when reheating.
Can I make potato soup without an Instant Pot?
Absolutely! Just follow this recipe.
Can I make potato soup in the slow cooker?
Sauté onions, butter and garlic in a pan. Place onions along with potatoes, broth and salt into the slow cooker. Cover and cook on low for 5-6 hours. The potatoes should get fork tender. Smash potatoes to desired consistency. In a pan, make roux or slurry, pour into soup mixture along with the milk and cheese. Stir to combine and let it cook for additional 30 minutes on low setting.
Check out more of my favorite Instant Pot recipes
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Instant Pot Potato Soup
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 to get the consistency you like. You can also use an immersion blender.
- Stir in cream and cheese
- Garnish soup as desired
Tips & Notes:
- Garnish potato soup with additional shredded cheddar cheese, diced green onions or chives. crispy crumbled bacon.
- If you prefer a less chunky soup, use an immersion blender to blend the soup to a smoother consistency.
- If soup is too thick for your preference, use additional broth to thin it out.
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Nutrition Facts:
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!