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Instant Pot Potato Soup is rich, creamy, and comforting, Load up your bowl with your favorite toppings and you’ve got a cozy meal that’s ready in less than 30 minutes!
This Instant Pot Potato Soup recipe is so easy and you only need a handful of staple pantry ingredients. Serve as a filling lunch, or pair with a Caesar Salad and some warm Focaccia Bread for a delicious meal.Pin this recipe for later!
Table of Contents
Why We Love This Recipe
- Simple Ingredients: Just potatoes, broth, cream, and a handful of seasonings.
- Quick and Easy: Using a pressure cooker is one of the easiest ways to cook soup. Instead of simmering for an hour or more, it’s ready in under 30 minutes.
- Yummy Toppings: While the soup itself is pretty simple, you can load up with whatever toppings you like.
- Bacon – An optional ingredient, the bacon is cooked first then set aside, while the bacon fat is used for cooking the onions and garlic.
- Onion and Garlic – Sauteed in the bacon fat to add flavor to the base of the soup. Any type of onion can be used but I prefer white or yellow.
- Chicken Broth – The base for the soup.
- Yukon Gold Potatoes – My favorite potato to use for soup. Other types, like russets, can be used if preferred.
- Heavy Cream – For a thick and creamy soup.
- Salt and Pepper
- Optional Garnishes – shredded cheese, chopped chives, green onions.
How To Make Potato Soup in the Instant Pot
See recipe card below for ingredient quantities and full instructions.
Saute bacon: Cook bacon on the saute setting until crispy, then drain on paper towels. Set aside for use as garnish.
Cook onions and garlic: Saute onion and garlic in the bacon fat.
Add remaining ingredients: Add chicken broth, potatoes, salt and pepper to the instant pot.
Cook: Seal Instant Pot and cook at high pressure for 3 minutes. Do a natural release for 10 minutes, then quick release any additional pressure.
Blend: Add heavy cream and blend with an immersion blender.
Serve: Divide soup into bowls and garnish as desired with crispy bacon, shredded cheese, and chopped chives.
The potatoes will thicken the soup when you blend or mash them. But if you want it thicker, you can add a cornstarch slurry. A cornstarch slurry is a mix of cornstarch and a bit of the soup that is added to the soup and simmered until thick.
You can use most varieties of potatoes, but I like the silky texture of Yukon Golds. They are starchy but still blend well. Russet potatoes tend to be a little too starchy for me.
To make potato soup on the stovetop, prepare as directed but simmer for 30 minutes instead of pressure cooking. Continue the recipe as directed.
Storage and Reheating
Refrigerate in an airtight container for up to 3-4 days. Reheat in a small saucepan on the stove over medium-low heat.
- You can use a blender, immersion blender, or food processor to puree.
- You can control the consistency and texture with how much you blend. For a chunkier soup, you can use a masher.
- For a vegetarian option, you can omit the bacon and cook the onion in olive oil or butter and replace the chicken broth with vegetable broth.
More Instant Pot Recipes
- Instant Pot Sweet Potatoes
- Buffalo Chicken Sliders
- Instant Pot Chicken Stew
- Instant Pot Spaghetti
- Instant Pot Pasta with Chicken
Instant Pot Potato Soup
- 6 slices bacon chopped
- 1 cup chopped sweet onion
- 4 garlic cloves minced
- 4 cups chicken broth
- 2 pounds Yukon gold potatoes peeled and diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups heavy cream
- Toppings: Shredded Cheddar Cheese, Chopped Chives
- On the Saute setting, cook chopped bacon until golden brown and crispy. Remove and place on paper towels, leaving the bacon fat behind.
- Add the onion to the bacon fat and cook for about three minutes or until tender and transparent. Add garlic and cook for one additional minute.
- Add the chicken broth, potatoes, salt and pepper to the instant pot.
- Place the lid on the Instant Pot and move the valve to the “sealing” position. Cook under High Pressure for 3 minutes, with a 10 minute natural release.
- Carefully remove the lid and stir in heavy cream.
- Use an immersion blender, regular blender or food processor to blend about half of the soup until desired consistency is reached.
- Serve soup topped with cheddar cheese, bacon, and chopped chives.
- To make potato soup on the stovetop, prepare as directed but simmer for 30 minutes instead of pressure cooking. Continue the recipe as directed.
- The potatoes will thicken the soup when you blend or mash them. But if you want it thicker, you can add a cornstarch slurry.