Creamy Comfort in a Flash: Instant Pot Potato Soup Recipe
When the weather calls for something warm and comforting, nothing hits the spot like a hearty bowl of potato soup. This Instant Pot Potato Soup recipe is a game-changer—it’s rich, creamy, and loaded with flavor, all made in a fraction of the time thanks to the magic of the Instant Pot. With minimal prep and just a few ingredients, you’ll have a soul-soothing dinner on the table in no time.
Instant Pot Potato Soup
This recipe is perfect for busy weeknights, lazy weekends, or whenever you need a cozy meal that feels like a hug in a bowl. The Instant Pot does all the heavy lifting, transforming simple ingredients like potatoes, broth, and cream into a velvety, delicious soup in under 30 minutes. Bonus points for how easily customizable it is—add your favorite toppings like crispy bacon, shredded cheese, or fresh chives to make it your own.
Whether you’re an Instant Pot pro or just getting started, this potato soup is foolproof and guaranteed to become a regular in your dinner rotation. It’s comfort food at its finest, made easy!
What You Will Love About This Recipe
- Quick and Easy: Thanks to the Instant Pot, you can enjoy a comforting, homemade soup in less than 30 minutes.
- Budget-Friendly: Made with pantry staples and a few fresh ingredients, it’s an affordable meal that feeds the whole family.
- Versatile and Customizable: You can tweak this recipe to suit your taste by adding your favorite seasonings or mix-ins like veggies, meats, or extra cheese.
Ingredients
- 1 small onion chopped
- 2 TBSP chopped garlic
- 3 tbs olive oil or butter
- 4 cups chicken broth
- 8 cups peeled and cubed potatoes
- 1 Cup Heavy Cream (whole milk or half and half will work too)
- salt & pepper to taste
- Place pot on saute
- Add oil, onion & garlic, cook until translucent about 1-2 minutes (keep stirring them; the saute function can get a little hot, so keep the onions and garlic moving)
- Add broth and potatoes
- Cook on manual high pressure for 8 minutes
- Do a quick-release
- Mash some of the potatoes or use an immersion blender to make a smoother soup.
- Add in the heavy cream and stir to combine
- Season with salt and pepper to taste.
- Serve immediately with Chives, shredded cheese, bacon bits, etc.
***Keep scrolling to the bottom to see the recipe video***
Tips & Tricks for the Best Potato Soup
- Choose the Right Potatoes: Russet potatoes work best for a creamy soup, but Yukon Gold potatoes are also a great option for a slightly buttery texture.
- Mash or Blend: If you like a chunkier soup, mash only a portion of the potatoes. For a smoother soup, use an immersion blender.
- Add Depth of Flavor: Sauté the onion and garlic until they’re golden for a richer flavor. You can also toss in a few crumbled slices of cooked bacon into the soup itself.
- Toppings Are Key: Don’t skimp on the toppings! Shredded cheese, crispy bacon, sour cream, and fresh chives add the perfect finishing touches.
Frequently Asked Questions
Frequently Asked QuestionsCan I Make This Dairy-Free?
Absolutely! Swap the heavy cream for coconut milk or a dairy-free cream alternative for a lactose-free version.
What’s the Best Way to Store Leftovers?
Let the soup cool completely before storing it in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave, stirring occasionally.
Can I Freeze Potato Soup?
Yes, but keep in mind that the texture may change slightly due to the cream. For best results, freeze before adding the cream, and stir it in after reheating.
Instant Pot Potato Soup
Ingredients
Instructions
Nutrition Information:
Amount Per Serving:
Calories: 382Saturated Fat: 14gCholesterol: 81mgSodium: 1196mgCarbohydrates: 31gFiber: 5gSugar: 1gProtein: 7g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
I made this instant pot CopycatPanera baked potato soup and it was delicious! Easy to prepare and cook.
So happy you loved it.
Wonderful soup! My favorite instant pot soup I’ve ever made! Kept going back to load my bowl up with more. Thank you for the great recipe!!
I made this last night and it was fantastic! We’re big soup fans in our house but pretty picky about potato soup and both my husband and I loved it. The only thing I did differently were adding in sweet corn and I used half and half as I didn’t have any heavy cream. I’m fairly new to the instant pot so this will be a keeper! It’ll be in the rotation all fall and winter. Thanks for sharing!