Name: Instant Pot Potato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 cups Yukon Gold potatoes, peeled and diced; 1 small onion, finely chopped; 3 cloves garlic, minced; 4 cups chicken broth (or vegetable broth for vegetarian); 1 cup heavy cream (or half-and-half); 4 slices bacon, cooked and crumbled (optional); 2 tablespoons butter; 2 tablespoons flour (or cornstarch for gluten-free option); 1 cup shredded cheddar cheese (optional, for extra creaminess); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika (optional, for extra flavor); 2 tablespoons chopped parsley or green onions for garnish

There’s nothing quite like a warm, comforting bowl of potato soup, especially when it’s made effortlessly in the Instant Pot. This recipe is my go-to for chilly nights, busy weekdays, or whenever I need a hearty meal without spending hours in the kitchen. With a rich and creamy texture, tender potatoes, and a hint of smoky bacon, this soup is pure comfort in a bowl.

What I love most about this Instant Pot potato soup is how simple it is to make. No need to hover over the stove or worry about constant stirring—just toss in your ingredients, let the Instant Pot do its magic, and in no time, you have a deliciously creamy soup. Whether you serve it as a main course or a side dish, it’s guaranteed to be a hit with the whole family!

Why You’ll Love This Instant Pot Potato Soup

Quick & Easy – The Instant Pot dramatically reduces cooking time while locking in flavor.
Creamy & Comforting – A rich, velvety texture that feels like a warm hug in a bowl.
Customizable – Easily adapt the recipe to be dairy-free, vegetarian, or extra indulgent.
One-Pot Convenience – Fewer dishes, less cleanup, and all the cooking is done in one pot.
Perfect for Meal Prep – Make a batch and enjoy it throughout the week.

What Kind of Potatoes Work Best for Instant Pot Potato Soup?

When making potato soup, choosing the right type of potato is key to achieving the perfect texture. I personally love using Yukon Gold potatoes because they have a naturally creamy texture and hold their shape well without becoming too mushy. Russet potatoes are another great option if you prefer a thicker, starchier soup, as they tend to break down more, making the soup extra velvety. If you like a chunkier texture, red potatoes work well since they hold their shape better. No matter which variety you choose, your soup will turn out delicious!

Options for Substitutions

If you’re looking to tweak this recipe based on dietary needs or ingredient availability, here are some great substitution ideas:

Dairy-Free Option – Swap out heavy cream for coconut milk or a plant-based cream alternative.
Vegetarian-Friendly – Omit the bacon and use vegetable broth instead of chicken broth. You can also add smoked paprika for a hint of that smoky flavor.
Low-Carb Version – Replace some of the potatoes with cauliflower for a lighter option while keeping the creamy texture.
Thickener Alternatives – Instead of using flour or cornstarch, try mashing some of the cooked potatoes directly in the pot to naturally thicken the soup.
Cheesy Upgrade – Stir in shredded cheddar, Parmesan, or even cream cheese for an extra layer of richness.

These substitutions allow you to make the recipe your own while still keeping it incredibly flavorful and satisfying!

Ingredients for This Instant Pot Potato Soup

Each ingredient in this soup plays a crucial role in building its rich, comforting flavor. Here’s what you’ll need:

Potatoes – The heart of the soup! Yukon Gold for creaminess, Russet for a thicker texture, or red potatoes for a chunkier bite.
Onion – Adds a subtle sweetness and depth of flavor to the base of the soup.
Garlic – A must-have for that warm, savory aroma and flavor boost.
Chicken Broth – Serves as the base, enhancing the soup’s richness. Use vegetable broth for a vegetarian version.
Heavy Cream – Gives the soup a silky, luxurious texture. Substitute with half-and-half or dairy-free alternatives if needed.
Butter – Helps create a rich and velvety mouthfeel.
Bacon – Adds a smoky, crispy bite that complements the creamy soup beautifully.
Flour or Cornstarch – Helps thicken the soup to the perfect consistency.
Cheddar Cheese (optional) – Melts into the soup, adding a cheesy, comforting touch.
Salt & Pepper – Essential seasonings to balance and enhance all the flavors.
Parsley or Green Onions – A fresh garnish that adds color and a mild, herby contrast.

Step 1: Sauté the Aromatics

Turn the Instant Pot to Sauté mode and add the butter. Once melted, toss in the chopped onion and garlic. Sauté for about 2-3 minutes until the onions turn translucent and fragrant. If you’re using bacon, cook it now until crispy, then remove it and set it aside for garnishing later.

Step 2: Add the Potatoes and Broth

Add the diced potatoes to the pot, then pour in the chicken broth (or vegetable broth for a vegetarian option). Stir everything together, scraping up any bits stuck to the bottom of the pot to prevent a burn warning.

Step 3: Pressure Cook the Soup

Secure the lid and set the Instant Pot to Manual (Pressure Cook) mode on high pressure for 10 minutes. Once the cooking time is up, allow a quick release by carefully turning the valve to release steam.

Step 4: Blend and Thicken the Soup

For a chunkier soup, use a potato masher to mash some of the potatoes directly in the pot. For a smoother soup, use an immersion blender to puree until you reach your desired consistency. If you need extra thickening, whisk flour or cornstarch with a little cold water and stir it into the soup.

Step 5: Add the Cream and Cheese

Switch the Instant Pot back to Sauté mode and stir in the heavy cream (or dairy-free alternative). If using, add shredded cheddar cheese and mix until melted and fully incorporated. Let the soup simmer for a few minutes until thick and creamy.

Step 6: Serve and Garnish

Ladle the hot soup into bowls and top with crispy bacon, fresh parsley, or chopped green onions. Serve with warm bread or crackers for the perfect finishing touch!

How Long to Cook Instant Pot Potato Soup

One of the best things about this recipe is how quickly it comes together in the Instant Pot! Here’s a breakdown of the cooking times:

Sautéing the onions and garlic – About 2-3 minutes
Pressure cooking – 10 minutes on high pressure
Quick release and blending – Around 5 minutes
Simmering with cream and cheese – 2-3 minutes

From start to finish, you can have this comforting potato soup ready in about 30 minutes, making it perfect for a weeknight meal.

Tips for Perfect Instant Pot Potato Soup

Want to make sure your soup turns out creamy and flavorful every time? Here are a few pro tips:

Choose the right potatoes – Yukon Golds create a creamy texture, while Russets break down for a thicker soup.
Deglaze the pot – After sautéing, scrape up any bits stuck to the bottom with broth to prevent a burn notice.
For a chunkier texture – Mash some of the potatoes instead of blending everything completely.
For an ultra-smooth soup – Use an immersion blender or transfer to a regular blender in batches.
Don’t skip the bacon – It adds a delicious smoky depth that takes this soup to the next level.
Add cream at the end – Stirring in heavy cream after pressure cooking keeps it rich and velvety.
Season to taste – Salt and pepper are key! Start with a little and adjust as needed.

With these tips, your Instant Pot potato soup will be irresistibly creamy and packed with flavor every time!

Watch Out for These Mistakes While Cooking

Even though this Instant Pot potato soup is simple, there are a few common mistakes that can affect the final result. Here’s what to avoid:

Skipping the deglazing step – If you don’t scrape up browned bits after sautéing, you might get a burn warning.
Over-blending the soup – Blending too much can make it gluey instead of creamy. Mash some of the potatoes for texture.
Adding dairy too soon – Adding cream before pressure cooking can cause curdling. Always stir it in at the end.
Using the wrong potatoes – Waxy potatoes like red potatoes won’t break down as much, while Russets can get too soft. Use Yukon Gold for the best balance.
Forgetting to season properly – Potatoes soak up a lot of flavor, so don’t skimp on salt, pepper, or other seasonings.
Not thickening properly – If the soup is too thin, mash some potatoes or add a cornstarch slurry for extra creaminess.

What to Serve With Instant Pot Potato Soup

This creamy potato soup is hearty enough to stand alone, but pairing it with the right sides can take it to the next level. Here are some tasty options:

1. Crusty Bread

A warm, crispy baguette or a slice of sourdough is perfect for soaking up every last bit of the creamy soup.

2. Grilled Cheese Sandwich

A classic grilled cheese with melty cheddar or gouda is the ultimate comfort food pairing.

3. Green Salad

A fresh salad with a light vinaigrette balances the richness of the soup. Try a simple arugula or mixed greens salad.

4. Roasted Vegetables

Oven-roasted Brussels sprouts, carrots, or asparagus add a healthy and flavorful contrast.

5. Garlic Bread

A side of buttery, garlicky bread makes every bite of soup even more delicious.

6. Baked Potatoes

For an extra potato fix, serve the soup with a loaded baked potato topped with cheese, bacon, and sour cream.

7. Crackers or Croutons

For a bit of crunch, sprinkle croutons on top of the soup or serve with buttery crackers.

8. Side of Protein

Grilled chicken, shrimp, or even a few slices of ham can turn this soup into a more protein-packed meal.

With these side options, your Instant Pot potato soup meal will be satisfying, well-balanced, and extra comforting!

Storage Instructions

This Instant Pot potato soup stores beautifully, making it a great option for meal prep or leftovers. Here’s how to store it properly:

Refrigerator – Allow the soup to cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days.
Freezer – Because of the dairy content, this soup doesn’t freeze well—it can separate and become grainy when reheated. If you want to freeze it, leave out the cream and add it fresh when reheating. Store in freezer-safe containers for up to 3 months.
Reheating – Warm the soup gently on the stovetop over low heat, stirring occasionally. If reheating in the microwave, do so in 30-second intervals, stirring in between. Add a splash of broth or milk if the soup has thickened too much.

Estimated Nutrition

The following nutrition information is an estimate per serving (about 1 cup of soup):

Calories: ~350
Protein: ~10g
Carbohydrates: ~40g
Fat: ~18g
Fiber: ~4g
Sugar: ~4g
Sodium: ~800mg (varies depending on broth and seasoning)

For a lighter version, use half-and-half instead of heavy cream, skip the bacon, or reduce the cheese. You can also swap out some potatoes for cauliflower to lower the carbs while keeping the creamy texture.

Frequently Asked Questions

1. Can I make this soup dairy-free?

Yes! Swap the heavy cream for coconut milk or any plant-based cream alternative. You can also use olive oil instead of butter for sautéing.

2. How do I make this soup thicker?

If you want a thicker soup, mash some of the potatoes with a potato masher, or mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in while the soup simmers.

3. Can I use frozen potatoes?

Yes, frozen diced potatoes or hash browns work well! No need to thaw them—just add them directly to the Instant Pot and cook as directed.

4. What if I don’t have an immersion blender?

You can transfer part of the soup to a regular blender and blend it until smooth. Just be careful when blending hot liquids—do it in batches and leave the lid slightly open to release steam.

5. Can I make this soup vegetarian?

Absolutely! Skip the bacon and use vegetable broth instead of chicken broth. Adding smoked paprika can help mimic the smoky flavor of bacon.

6. How do I prevent the Instant Pot from giving a burn warning?

Make sure to deglaze the pot by scraping up any bits stuck to the bottom after sautéing. Also, avoid adding dairy (cream or cheese) before pressure cooking—add it at the end instead.

7. Can I double the recipe?

Yes, as long as it fits within the Max Fill Line of your Instant Pot. The cooking time will remain the same.

8. What’s the best way to reheat leftovers?

Reheat the soup on the stovetop over low heat, stirring frequently. If it’s too thick, add a little broth or milk to loosen it up. Avoid boiling to keep the cream from separating.

Conclusion

Instant Pot Potato Soup is the ultimate cozy meal—rich, creamy, and packed with comforting flavors. Whether you enjoy it as a main course or pair it with a crusty loaf of bread, this soup is guaranteed to hit the spot. Plus, with simple ingredients and quick cooking time, it’s perfect for busy weeknights or meal prepping for the week ahead.

Give this recipe a try, and don’t forget to customize it to your taste! Whether you add extra cheese, load it up with bacon, or keep it vegetarian, it’s sure to be a new favorite in your recipe rotation.

Enjoy every warm and creamy spoonful!