Thick and creamy Instant Pot Potato Soup is made in one pot and ready in 30 minutes! Making a bowl of this hearty soup has never been easier thanks to the pressure cooker.
Reader’s Review
My family said this was better than one they had recently at a restaurant!
Sara
Why You’ll Love My Potato Soup
This Instant Pot potato soup tastes like it has been simmering for hours, but by using the pressure cooker it’s done in a flash. Talk about a game changer for busy families, especially during the week!
And the best part about making potato soup in Instant Pot is that it’s customizable and makes a large batch, meaning you can have soup leftovers for days!
It has lots of flavor from simple ingredients with no canned soup in sight. Naturally gluten free, potato soup is loaded with fiber, potassium, and vitamins A and C.
Ingredients for Instant Pot Potato Soup
- Russet potatoes: These are always a go-to for making a creamy potato soup because of their high starch content and they break down easily. I don’t recommend using red potatoes or Yukon gold potatoes as they hold their shape.
- Onion and garlic: For flavor as a base.
- Whole milk: To add creaminess without many calories. You can use any fat % milk or dairy-free milk but keep in mind taste and creaminess will change.
- Butter: To saute veggies and spices in and add richness. Can use any oil too.
- Dried thyme: A traditional herb that goes well with a potato soup.
- Low sodium broth: I use Instant Pot chicken broth.
- Salt and pepper: To taste.
- Toppings: Green onions, bacon, shredded cheddar cheese.
Lower Carbs Tip
Try making potato soup with half cauliflower and half potatoes for a lower carb version.
How to Make Potato Soup in Instant Pot
Saute: On the Instant Pot, press Saute and wait until the display says Hot. Add butter, onion, garlic, and thyme to the pot.
Saute for 5 minutes or until onions are translucent. Watch for burning garlic! Press Cancel.
Stir in potatoes, broth, salt, and pepper and close the lid. Turn the pressure valve to Sealing. Pressure cook on high for 5 minutes.
Once the cooking time is over, it will beep. Do a 3-minute natural release, meaning do nothing for 3 minutes. And then release the remaining pressure using the quick release method.
Open the lid and add the milk. Mash potatoes with a masher until desired consistency. The pressure cooker will have made the potatoes so tender that it won’t be difficult to mash.
Use an immersion blender for a few quick pulses. Be careful not to over blend.
To Thicken More
This potato soup is quite thick on its own and it does continue to thicken as it cools. However, you can use a bit of cornstarch. Grab a small bowl and whisk together 3 tablespoons of cold milk (water or broth) and 2-3 tablespoons of cornstarch. Add to the pot and it will thicken it up nicely.
Tips for Best Results
- Peel the potatoes: While I love the nutrients in the potato peel, for this soup peeling your potatoes gives it a silkier texture. That being said, if you don’t mind the peels in soup, feel free to leave them on.
- Evenly sized cubed potatoes: Chop potatoes into same size for even cooking.
- Do not over blend: Whether you use a masher or immersion blender, over blending will cause potatoes to release too much starch and they become gluey.
- To make on the stove: Saute onion, garlic and thyme in butter until translucent. Add all other ingredients, except milk and toppings. Bring to a boil, then lower heat and simmer until potatoes are fork tender about 20-30 minutes. Then blend.
- To cook in slow cooker: Saute onion, garlic and thyme in butter in a skillet. Transfer to a slow cooker with other ingredients, cook on low for 7-8 hours or 3-4 hours on high. After, just blend.
- Bacon grease: Bacon grease is your friend! Use it in place of butter for the initial saute. It will add so much flavor!
Serving Ideas
Serve Instant Pot potato soup hot garnished with your favorite toppings! My family loves classic loaded potato toppings like chopped baked bacon, green onion, and freshly grated cheese or even a dollop of sour cream or Greek yogurt make loaded potato soup.
Use freshly grated cheddar cheese, it not only tastes better but melts better!
A little hot sauce or everything bagel seasoning are delicious!
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How to Store and Reheat
Store: Refrigerate in an airtight container for up to 3 days. You can also keep it in the liner of the Instant Pot if you’ve got a lid for it.
Freeze: Freeze in an airtight container but don’t forget to leave extra room for expansion. It should last for up to 3 months.
Reheat: If frozen, thaw in the fridge overnight first. Reheat the amount you need by simmering on low heat in a small pot on the stove. This should take about 5-7 minutes.
You can add more broth or milk to thin it out as necessary.
More Instant Pot Recipes to Try
- Instant Pot zuppa toscana
- Instant Pot potato salad
- Instant Pot chicken and potatoes
- Instant Pot mashed potatoes
- Instant Pot baked potatoes
- Instant Pot potatoes
- Instant Pot minestrone
You may also love this collection of healthy Instant Pot recipes!
Instant Pot Potato Soup
Equipment
Ingredients
- 3 pounds (5 medium) russet potatoes, peeled & cubed
- 1 large onion, finely chopped
- 3 large garlic cloves, minced
- 2 tablespoons butter
- 1/2 teaspoon thyme, dried
- 2 1/2 cups chicken or vegetable broth, low sodium
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup whole milk
- 10 bacon slices
- 3 green onion sprigs, finely chopped
- 1/2 cup cheddar cheese, freshly grated
Instructions
- On Instant Pot, press Saute and wait until display says Hot. Add butter, onion, garlic and thyme; saute for about 5 minutes. Press Cancel.
- Add potatoes, broth, salt and pepper. Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual for 5 minutes.
- While soup is cooking, preheat large ceramic non-stick skillet on medium heat and cook bacon in batches until crispy. Transfer to a plate to cool off, then chop.
- After Instant Pot has finished cooking, wait 3 minutes and release pressure using Quick Release method.
- Open the lid, add milk and mash potatoes with a masher until desired consistency. You can also give just a few whirls with an immersion blender but do not overprocess.
- Serve potato soup hot garnished with bacon bits, green onion and grated cheese.
Notes
- Store: Refrigerate in an airtight container or right in the pot for up to 3 days.
- Freeze: Freeze in a glass container or re-sealable silicone bags leaving room for expansion for up to 3 months. Thaw in the fridge overnight or on the counter for 6 hours.
- Reheat: Reheat amount you will consume at that time by simmering on low heat in a pot. Shouldn’t take more than 5-7 minutes. Add more broth or milk to thin out the soup, if necessary.
- Do not overblend: If you decide to puree soup with an immersion blender, do not puree for too long as soup will become gluey mess within minutes.
- Red or yellow potatoes: I do not recommend using red or yellow potatoes for the soup because they are too waxy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is super easy and a wonderful taste. Thank you, Jarhead
My pleasure!