This rich and creamy Instant Pot potato soup tastes like it's been simmering on your stove all day long.
But thanks to your handy pressure cooker, this potato soup takes only about an hour to make.
How to make Instant Pot potato soup
1. Set your 6-quart (or larger) Instant Pot to the Sauté function. Add the bacon slices and cook until crispy.
2. Remove the bacon and place the slices on to paper towel to drain.
3. Add onion, celery, garlic and seasoning to the Instant Pot. Stir and cook for 3 to 5 minutes or until onions and celery softened.
4. Add chicken stock. Scrape down the sides and bottom to deglaze the pot.
5. Stir in the diced potatoes.
6. Wipe down rim of Instant Pot with a clean, dry paper towel. (This helps prevent any burn warnings.)
7. Place lid on your Instant Pot. Set to High pressure for 8 minutes.
8. While the soup is cooking, in a small bowl, whisk together 2 tablespoons milk and cornstarch to make a slurry.
9. When timer goes off, carefully do a quick release.
10. Then remove lid from pot releasing any remaining pressure. Set to Sauté.
11. Pour in the slurry, remaining 1 cup milk, and cream.
12. Stir to combine and let come to boil. Simmer for about 5 minutes or until desired consistency, stirring occasionally.
13. Turn off the Instant Pot and let the soup cool for 5 to 10 minutes before serving.
14. Garnish the pressure cooker potato soup with shredded sharp cheddar cheese, crumbled bacon and chives, if desired.
15. Store any leftover delicious soup in refrigerator.
What kinds of potatoes should I use?
This potato soup recipe calls for 2 pounds of russet potatoes. This type is perfect for baked potatoes, too.
You can also use Yukon Gold potatoes, red potatoes, or a combination.
How do you thicken the soup?
The soup is thickened with a cornstarch slurry, a combination of cornstarch and milk.
The slurry is added to the soup along with the whole milk and cream to thicken the soup.
Since you're using cornstarch instead of flour as a thickener, this soup is naturally gluten free! (Just make sure the chicken broth you're using is also gluten free.)
Can you make this soup dairy free?
However, they won't be as creamy as using whole milk and heavy cream.
So, to thicken the soup recipe, add cornstarch as directed. Then add 1/4 to 1/2 cup nutritional yeast.
Never used nutritional yeast? You can find it online or at your local health food store.
If you still feel the potato soup is too thin, you can add more cornstarch slurry to the Instant Pot.
Can you make Instant Pot potato soup vegetarian or vegan?
- Use a vegan bacon substitute like tempeh bacon.
- Instead of cream or cow's milk, vegetarian milks like unsweetened soy, rice, coconut, or almond milk will work out nicely.
- To thicken the soup recipe, add cornstarch as directed. Then add 1/4 to 1/2 cup nutritional yeast.
- Instead of chicken broth, use vegetable broth.
- For toppings, use a shredded vegan cheese.
How can you add flavor to potato soup?
Some people may find this soup a little on the bland side.
So when serving the soup, you can add topping like chives and green onions.
You can also add freshly ground black pepper or season with salt.
In my family, my son loves adding hot sauce to just about everything. You can also add a pinch of pepper flakes.
How to serve potato soup
You have the option of serving this pressure cooker potato soup with toppings like:
- Shredded cheddar cheese
- Cooked crispy bacon that's chopped or crumbled
- Chopped chives or green onions
On the side, serve up a nice kale salad and slices of crispy bread.
Can I freeze this potato soup recipe for later?
It's a terrific idea to save part of the batch for later when you're too busy to cook.
I freeze my Instant Pot Vegetable Soup recipe, too, with great results.
To freeze: First, wait for the soup to cool. Pour the soup into freezer-safe food storage containers.
You can also freeze the soup in gallon Ziploc freezer bags. This can be a bit tricky to do.
However, it has the advantage that you can then stack the frozen bags in your freezer, which saves space.
To pour the soup in to the freezer bag, place the bag in a bowl. Then cuff the bag over the edge of the bowl. Ladle the vegetable soup into each bag.
(You can also have a helper hold the bag open for you.) Then carefully press out any air. Seal up the bag.
Remember to label and date the containers or bags.
The soup should remain good in your freezer for at least three months.
To thaw: Defrost the container in the fridge overnight. Or place the closed container in a large bowl full of water. The soup will thaw in a few hours.
To reheat: Warm the soup in the container in the microwave. Or pour the soup into a saucepan and heat on the stovetop.
Can I make this soup in a slow cooker?
Yes, you can make slow cooker potato soup.
1. Cook the bacon, celery, onion, and garlic in a pan on the stovetop.
2. Place cooked ingredients in your slow cooker.
3. Add salt, pepper, thyme, and chicken stock.
4. Let the ingredients cook for 4 hours on low.
4. After 4 hours, turn slow cooker up to High. Add slurry, milk, and cream. Cook until soup thickens, whisking occasionally.
More Instant Pot recipes
If you’re looking for more Instant Pot recipes, try these:
Once you've made Instant Pot Lasagna, you'll never make traditional lasagna again.
Instant Pot Pulled Pork turns out moist, tender, and incredibly delicious.
This Instant Pot Chicken and Rice recipe is super creamy and delicious.
This Instant Pot Meatballs recipe is an easy way to make homemade meatballs and spaghetti.
- 6 slices bacon
- 1 medium onion, diced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 sprigs fresh thyme or 1 teaspoon dried
- 2 pounds russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup plus 2 tablespoons whole milk
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- Cheddar cheese
- Bacon, cooked and chopped or crumbled
- Chives or green onions, chopped
- Set Instant Pot to Sauté function.
- Add bacon and cook until crispy.
- Remove bacon and place on to a paper towel to drain.
- Add onion, celery, garlic and seasoning to the Instant Pot. Stir and cook for 3-5 minutes or until onions and celery softened.
- Add chicken stock to pot and scrape down the sides and bottom to deglaze pot.
- Stir in potatoes.
- Place lid on Instant pot and set to high pressure for 8 minutes.
- When timer goes off, carefully do a quick pressure release.
- In a small bowl, whisk together 2 tablespoons milk and cornstarch to make a slurry.
- Remove lid from pot and set to sauté.
- Pour in the slurry, remaining 1 cup milk, and heavy cream.
- Stir to combine and let come to boil and cook for about 5 minutes or until desired consistency, stirring occasionally.
- Turn off Instant Pot and let the soup cool 5-10 minutes before serving.
- Garnish with shredded cheese, crumbled bacon, and chopped chives, if desired.
- Store leftovers in refrigerator.
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Amount Per Serving: Calories: 525Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 72mgSodium: 2526mgCarbohydrates: 60gFiber: 6gSugar: 6gProtein: 20g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.