Instant Pot Potato Soup

Best & Easy Instant Pot Potato Soup

This Instant Pot Potato Soup Recipe is quick and easy to make with healthy ingredients. This pressure cooker potato soup is thick, creamy, and so well loaded with all of your favorite baked potato toppings!

This soup is what an Instant Pot was made for. No need to boil potatoes for a long time or stand over a stove. Throwing everything in the Instant Pot will give you a delicious soup in about 40 minutes flat. 

Making soup in an Instant Pot is a great way to get a wholesome one pot meal on your table. You can sauté ingredients, pressure cook, and thicken the soup, all right in your Instant Pot. It’s so easy!

The pressure cooking process develops the flavors of the ingredients in a short amount of time. I’m always amazed at the flavor of the meals that I cook in my Instant Pot, and this healthy potato soup is no exception!

I also highly recommend my best stovetop potato soup recipe and this easy crockpot potato soup, but I have to say that this pressure cooker soup might be my favorite!

This Instant Pot potato soup takes just about 35 minutes to make, start to finish. It is thick and hearty, with flavorful chunks of potato and carrot. Pile on your favorite toppings for the best Instant Pot loaded potato soup!

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HOW TO MAKE POTATO SOUP IN AN INSTANT POT

There are just a few simple steps to make the best Instant Pot potato soup. I’ll give you my best tips to make sure your soup turns out perfect!

The first step is to sauté the aromatic ingredients, which in this soup are onion and garlic. I like to cook the onion in a little butter, because I like the flavor that the butter adds to the soup. You can use olive oil if you prefer.

Once the onion is soft, you’ll add some minced garlic to the pot. You’ll want to press cancel to turn off the Instant Pot’s sauté mode right after adding the garlic, since it takes a few minutes for the pot to cool down.

(You can always remove the inner pot from the base if you need it to cool more quickly. Be sure to use oven mitts because the inner pot will be hot.)

Before adding the remaining ingredients, you need to deglaze the pot to remove any browned bits that might be stuck to the bottom. All you have to do is pour in a little bit of broth and scrape up any bits from the bottom of the pot.

Next, you will add the remaining ingredients and pressure cook the soup for 6 minutes on manual.

The Instant Pot will take a few minutes to come to pressure and then the cooking time will begin counting down. When the cooking time ends, you will let the pot release naturally for about 10 minutes before quickly releasing any remaining pressure.

Also Read: Easy & Best Microwave Sweet Potato Recipe 2021

Instant Pot Potato Soup

Once the steam and pressure have all been released and the pin drops down, it is safe to take the lid off of the pot. Now all that you need to do is mash some of the potatoes and thicken your soup!

This soup thickens really well, using the Instant Pot’s sauté mode. You’ll stir in a slurry of milk and cornstarch and then stir the soup until it is as thick as you want it.

If you are making this soup ahead, keep in mind that it will thicken as it cools. Use a potato masher or wooden spoon to mash some of the potatoes. I like to leave some whole potato pieces in the soup for texture.

INSTANT POT POTATO SOUP RECIPE:

YIELDS:PREP TIME:TOTAL TIME:
SERVINGSHOURS 15 MINSHOURS 40 MINS

INGREDIENTS

2 tbsp. butter
1 large onion, chopped
2 cloves garlic, minced
1 tsp. fresh thyme leaves
6 large russet potatoes, peeled and diced
4 c. low-sodium chicken broth
1 c. plus 2 tbsp. milk, divided
2 tbsp. cornstarch
1/2 c. heavy cream
Kosher salt
Freshly ground black pepper
Shredded cheddar, for serving
Chopped cooked bacon, for serving
Freshly chopped chives, for serving

DIRECTIONS

  1. Set Instant Pot to Sauté function and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute more.
  2. Add potatoes and broth and place lid on Instant Pot. Set to Pressure Cook on High and set time for 8 minutes. Once finished, turn the valve to quick release. 
  3. In a small bowl whisk together 2 tablespoons milk and cornstarch to make a slurry. 
  4. Remove the lid from Instant Pot and set to Sauté function again. Pour in the slurry, remaining 1 cup milk, and heavy cream and let boil about 5 minutes, stirring constantly. Season with salt and pepper to taste.
  5. Garnish with cheddar, bacon, and chives before serving.

How can I add flavor to potato soup?

Cheese: I recommend a good sharp cheddar cheese here for maximum flavor. Greek yogurt or sour cream: To make the soup extra-creamy. Salt and pepper: Add in as much as you need at the end to season your soup well.

A Recipe with Pantry Staples

I love that this soup uses ingredients that I always have on hand (isn’t storing bacon in the freezer a must??). And cheese, don’t we all have a whole drawer in the fridge dedicated to cheese, or maybe that’s just me :).

Spring may be here but it still feels like winter to me so I’m going to have this soup on repeat. I hope you love it!

Should I boil potatoes before adding to soup?

About 20 to 30 minutes before you want to serve your stew, add your potatoes to the stew pot. Note that the bigger your potato chunks, the longer they’ll take to cook.

How do I spice up bland potato soup?

Add about 1 Tbsp of red Thai curry paste (less if you can’t handle the heat), a few splashes of fish sauce, rice wine vinegar, and chopped vegetables (like Chinese broccoli, carrots, and cauliflower) to the soup. Once the vegetables are cooked, season to taste with salt and pepper, and serve.

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