Instant Pot Potato Soup that’s fast, foolproof, and absolutely delicious? Yes please! You’ll love how quick and easy it is to make this comforting soup recipe.
Instant Pot Potato Soup: Here’s What You Need
This easy pressure cooker potato soup recipe is made with a handful of everyday ingredients – grab these items to get started:
Ingredients
Here are the ingredients you need to make this Instant Pot Potato Soup recipe. (For a stove top version, make my Easy Potato Soup recipe!)
- Butter: Creates a rich, creamy base for the soup, enhancing the overall flavor.
- Onion: For a savory foundation and a slight sweetness that balances the potatoes.
- Garlic: Fresh is best.
- Potatoes: Cut in chunks with peels discarded. Yukon Gold potatoes or Russet potatoes are my fav for this.
- Broth: Chicken or vegetable broth infuse the soup with rich flavor. Choose based on your preference for a meaty or plant-based version.
- Kosher salt and pepper: Seasoning is key.
- Smoked paprika: This adds a layer of smoky depth, perfect for elevating the flavor of the potatoes. Regular paprika can be substituted for a milder version.
- Dried parsley: Gives the soup a touch of freshness. Fresh parsley can be sprinkled on top as a garnish for an added burst of color and flavor.
- Dried thyme: Brings a herbaceous note that complements the potatoes and broth.
- Cream: Use heavy cream, milk, or half-and-half makes the soup luxuriously creamy.
- Sour cream or Greek yogurt: ½ cup of sour cream or Greek yogurt adds tanginess and creaminess.
- Cornstarch and water: This slurry will help thicken the soup to your desired consistency. It gives the soup its velvety texture without overcooking. (Note: because it’s cornstarch, not flour, it’s naturally gluten free!)
- Soy sauce or salt: 1 tablespoon of soy sauce (or about ¾ teaspoon extra kosher salt) deepens the soup’s savory umami flavor, providing a subtle background complexity.
Toppings:
The list is endless but here’s what I love to add:
- Shredded sharp cheddar cheese: Adds a sharp, creamy melt that perfectly complements the rich potato base.
- Chopped green onions or chives: A garnish of fresh green onions or chives adds a burst of color and mild onion flavor.
- Cooked bacon, crumbled: Bacon brings crispy, smoky richness that contrasts beautifully with the creamy soup, providing a satisfying crunch.
Ingredient quantities in the recipe card at the bottom of the article
Related: Perfect Instant Pot Chicken Soup
Substitutions and Variations
Play around with this base recipe – check out ingredient swaps and variations I often make:
- Potatoes: You can swap Yukon Gold or Russet potatoes for any other type of potato, such as red potatoes or even sweet potatoes for a slightly sweeter, different flavor profile.
- Broth: Use vegetable broth instead of chicken broth for a vegetarian or vegan option. For an even richer flavor, try using bone broth.
- Cream: If you’re looking for a lighter option, swap the heavy cream for milk, half-and-half, or even almond milk for a dairy-free version.
- Sour cream: Greek yogurt can be used in place of sour cream. You can also try a dairy-free yogurt alternative for a vegan version.
- Seasonings: If you don’t have smoked paprika, regular paprika will work just fine, though you’ll miss the smoky flavor. You could also add a pinch of cayenne pepper for some heat.
- Thickening: If you don’t have cornstarch, you can use all-purpose flour or potato starch as a thickening agent instead.
- Toppings: Feel free to get creative with your toppings! Besides the classic cheddar cheese, bacon, and green onions, try adding crumbled blue cheese, crispy onions, roasted garlic, or a drizzle of truffle oil for extra richness.
- Add-ins: For a veggie-packed version, throw in some chopped carrots, celery, or kale before pressure cooking. You can also add cooked chicken or ham for a heartier, meatier soup.
Tools to Grab
Here’s what you’ll need to make this recipe:
- Instant pot: Essential for pressure cooking and making this soup in record time.
- Sauté spoon or wooden spoon: For stirring the onions and garlic while sautéing.
- Immersion blender: For blending the soup into a creamy, smooth texture, or use a potato masher for a chunkier consistency.
- Measuring cups and spoons: For accurate ingredient measurements.
- Large spoon or ladle: For serving the soup once it’s ready.
How to Make This Instant Pot Potato Soup Recipe
Here are my easy steps and method for making this soup:
Cook the base
Start by turning your Instant Pot to Sauté mode.
- Melt butter, then add the diced onions and cook for 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds.
Add the potatoes and season
Add the diced potatoes, broth and seasonings.
- Stir everything together and close the lid. Set the valve to Sealing and pressure cook on High pressure for 8 minutes.
After cooking, let the pressure release naturally for 5 minutes, then do a manual release to release any remaining pressure.
Make it creamy
Stir in the sour cream and heavy cream, then blend with an immersion blender for a smooth soup or mash it for a chunkier texture.
Thicken
If you prefer a thicker soup, mix cornstarch with water to make a slurry and stir it in, simmering for another 2 minutes until thickened.
Finish it off
Ladle into bowls and garnish with shredded cheese, green onions, and crumbled bacon before serving.
5 Common Mistakes When Making Pressure Cooker Potato Soup
As a food scientist, I love to share my foodie tips with you. Make note of what not to do:
- Skipping the sauté step: Failing to sauté the onions and garlic before pressure cooking can result in a less flavorful soup. Sautéing brings out the natural sweetness of the onions.
- Not using the quick release properly: Forgetting to do the quick release after natural release can cause the soup to become too thick or overcooked. Always release the pressure promptly.
- Under-seasoning the soup: Without the right amount of seasoning, your soup can taste bland. Taste and adjust the seasoning before serving.
- Not adjusting the thickness: If the soup ends up too thin, thicken it with cornstarch slurry and simmer for a couple of minutes.
Make Ahead and Storage
You can prepare the soup a day ahead of time.
- Store soup in an airtight container in the fridge (for up to 3 days) until ready to serve.
- Reheat leftovers gently on the stovetop, microwave or in the Instant Pot on the “Sauté” function.
- For longer storage, freeze the soup for up to 3 months in an airtight container. Note that the texture may change slightly upon reheating.
How to Serve this Loaded Baked Potato Soup Recipe
Serve this creamy, comforting potato soup with a side of crusty bread or a simple salad.
- For a heartier meal, pair it with my grilled cheese sandwich with apple, grilled pizza with bacon, potatoes and blue cheese, or some roasted vegetables.
Don’t forget to top your soup with shredded cheddar, green onions, and crispy bacon for added flavor!
Other Instant Pot Recipes You’ll Love
- Instant Pot Rice
- Instant Pot Pork Loin (Fall-Apart Tender)
- Instant Pot Roast Beef (Melt-In-Your-Mouth!)
- Instant Pot Pulled Pork
FAQs About Instant Pot Potato Soup
Just skimming through this post? Don’t skip past these FAQs:
Yes! Swap the heavy cream with coconut milk or a dairy-free cream, and use a dairy-free yogurt in place of sour cream.
Yes, this soup freezes well! Allow it to cool completely before transferring it to a freezer-safe container. Reheat gently when ready to serve.
Yukon Gold or Russet potatoes are ideal for this recipe because they break down easily, creating a creamy texture. You can use other potatoes, but they may alter the soup’s texture slightly.
Absolutely! Feel free to add carrots, celery, or even spinach for extra flavor and nutrition. Simply sauté them with the onions and garlic before pressure cooking.
Other Soup Recipes You’ll Love
- Ground turkey soup
- Easy ham and lentil soup
- Autumn squash soup
- Chicken and dumpling soup
- Best ever homemade tomato soup
Ultimate Instant Pot Potato Soup (Quick + Easy!)
Video
Ingredients
- 4 tbsp butter
- 2 ½ cups diced onion 1 very large or 2 medium
- 2 tsp minced garlic 2 large cloves
- 4 cups diced Yukon Gold or Russet potatoes 2 lbs, or about 4 medium potatoes
- 4 cups chicken or vegetable broth
- 2 tsp kosher salt
- ½ tsp black pepper plus more to taste
- 1 tsp smoked paprika or regular paprika
- 1 tsp dried parsley or 1 tbsp fresh
- ½ tsp dried thyme or 1 tsp fresh
- 1 cup heavy cream milk or half-and-half
- ½ cup sour cream or Greek yogurt
- 2 tbsp cornstarch + 2 tbsp water for thickening
- 1 tbsp soy sauce or about 3/4 tsp more kosher salt, to taste
Toppings
- Shredded sharp cheddar cheese
- Chopped green onions or chives
- Cooked bacon crumbled
Instructions
- Turn Instant Pot to Sauté mode. Melt butter, add onion and cook for 3 minutes. Stir in garlic and cook for 30 seconds.
- Add potatoes, broth, salt, pepper, paprika, parsley and thyme. Stir, close lid, and set valve to Sealing. Pressure cook on High for 8 minutes.
- Let pressure release naturally for 5 minutes, then do a quick release.
- Stir in the sour cream and cream, then blend with an immersion blender (or mash for a chunky texture). If needed, thicken with cornstarch slurry and simmer for 2 minutes.
- Garnish and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
