Instant Pot potato soup is warm, creamy, and easy to make. It’s the kind of meal that feels comforting after a long day. With just a few simple ingredients, you get a rich and filling soup that’s perfect for busy nights or cozy weekends.
Why We Love This Instant Pot Potato Soup
There’s something special about a bowl of Instant Pot potato soup—it’s warm, creamy, and it fills your kitchen with the kind of aroma that makes everyone want to gather around the table. What I love most is how this recipe brings big comfort with little effort. Whether you’re a seasoned cook or new to pressure cooking, this soup delivers every time.
Here’s why it’s a favorite:
- Quick and easy: The Instant Pot does all the heavy lifting, turning simple ingredients into a rich, flavorful meal in under 30 minutes.
- Comfort food made simple: Creamy potatoes, savory broth, and just the right amount of seasoning make this soup a go-to on busy nights.
- One-pot convenience: Fewer dishes mean less cleanup—always a win.
- Perfect for meal prep: It stores well and tastes even better the next day.
- Family-friendly: Kids love the creamy texture, and you can add toppings like shredded cheese or green onions to make it even more fun.
If you’re looking for a no-fuss, hearty dinner that feels like a warm hug, this Instant Pot potato soup checks every box.
Ingredients for instant pot potato soup
Butter – Adds richness and flavor. Use unsalted butter for better control over salt.
Onion – Gives the soup a savory base.
Garlic – Adds aromatic flavor.
Potatoes – Yukon Gold or Russets are best for a creamy texture.
Chicken broth – Acts as the soup’s flavorful liquid base.
Salt – Enhances the soup’s flavor.
Black pepper – Adds a mild heat and depth.
Heavy cream – This makes the soup rich and creamy.
Shredded cheddar cheese – This adds cheesy richness.
Sour cream – Adds tangy creaminess.
Instructions
Making Instant Pot potato soup is as easy as it gets, and with the pressure cooker doing all the hard work, you’ll be enjoying a comforting bowl in no time. Follow these simple steps:
Sauté the onions and garlic
Set your Instant Pot to “Sauté.” Melt the butter, cook the diced onion for 2-3 minutes, then add garlic for 30 seconds.
Add the potatoes and broth
Add diced potatoes, chicken broth, salt, and pepper. Stir everything together.
Pressure cook
Close the lid, set the valve to “Sealing,” and cook on high pressure for 8 minutes.
Release pressure and blend
Do a quick release, then mash or blend the soup to your desired texture.
Stir in the cream and cheese
Add heavy cream and shredded cheddar cheese. Stir until melted.
Finish with sour cream
Stir in sour cream for creaminess and adjust seasoning to taste.
Your Instant Pot potato soup is now ready to serve! Enjoy it as-is or with your favorite toppings for a fully personalized meal.
Pro Tips
To make your Instant Pot potato soup even better, here are a few pro tips that will elevate your dish and ensure it turns out perfectly every time:
Use the right potatoes: For the creamiest texture, go for Yukon Gold potatoes or Russets. These potatoes break down beautifully and help create a smooth, velvety soup. Avoid waxy potatoes like red potatoes, as they don’t mash as well.
Don’t skip the sauté step: Sautéing the onions and garlic in butter before adding the other ingredients brings out their natural sweetness and deepens the flavor of the soup. It’s a quick step that makes a big difference in taste!
Blend to your preferred consistency: For a smoother soup, use an immersion blender right in the Instant Pot. If you like some chunks of potato for texture, just mash it with a potato masher instead. You can also blend only half of the soup and leave the rest for added body.
Add cheese slowly: When adding the shredded cheddar cheese, do it gradually and stir continuously to avoid clumping. This will help it melt evenly and create that perfect creamy, cheesy finish.
Don’t overcook the potatoes: The Instant Pot works quickly, so be careful not to overcook the potatoes. If they’re too soft, they can turn into mush. Stick to the 8-minute cook time for the perfect balance of tender potatoes without losing texture.
Customize the seasoning: Taste the soup before serving, and feel free to adjust the salt and pepper to suit your preferences. If you like a bit of extra flavor, try adding a pinch of garlic powder or paprika for some subtle heat.
Variations
One of the best things about Instant Pot potato soup is how easy it is to customize. Whether you’re looking to add more flavor, switch things up, or make it your own, there are plenty of delicious variations to try. Here are some ideas to make this soup even more exciting:
Add bacon for extra flavor: Crispy bacon adds a savory, smoky crunch that pairs perfectly with the creamy soup. Simply cook bacon in a pan and crumble it on top as a garnish, or stir it in at the end for an even richer taste.
Go loaded: For a “loaded potato soup” version, top your soup with shredded cheddar cheese, crispy bacon, sour cream, and chopped green onions. It’s a fun and indulgent way to elevate the dish.
Make it lighter: Swap the heavy cream for half-and-half or even milk if you want a lighter version of the soup. You can also use low-fat sour cream for a healthier option without sacrificing flavor.
Serving Suggestions
Once your Instant Pot potato soup is ready, it’s time to make it even more delightful by serving it just right. Here are some ideas to turn this creamy, comforting dish into a complete meal or elevate it with delicious sides:
Pair with crusty bread: A thick slice of crusty sourdough or garlic bread is perfect for dipping into your soup. The bread soaks up the creamy broth, making every bite more satisfying.
Top with fresh herbs: Garnish your soup with chopped green onions, parsley, or a sprinkle of chives. These fresh herbs add a pop of color and a burst of flavor that enhances the creamy texture of the soup.
Serve as a side: This potato soup is a fantastic side dish to complement your main course. It goes great alongside grilled chicken, salads, or even a roast for a comforting, balanced meal.
Add a protein boost: If you’re looking for a heartier meal, top the soup with some shredded rotisserie chicken, crispy bacon, or even grilled sausage. This adds a protein punch and makes the soup even more filling.
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FAQs about instant pot potato soup
Here are some frequently asked questions to help you make the most of your Instant Pot potato soup and answer any cooking dilemmas you might have:
Can I make this soup ahead of time?
Yes! This soup actually tastes even better the next day as the flavors have more time to develop. To make it ahead, let the soup cool completely and store it in an airtight container in the fridge for up to 3-4 days. Reheat it on the stovetop or in the microwave, adding a little extra broth or milk if it thickens too much.
How can I thicken my potato soup?
If your soup is a bit too thin, you can easily thicken it by either mashing more of the potatoes with a potato masher or using an immersion blender to blend part of the soup. Alternatively, you can stir in a small slurry made of cornstarch and water or flour and water to help thicken it up.
Can I make this soup vegan?
Yes! To make a vegan version, simply swap the butter and cream for plant-based alternatives, such as vegan butter and coconut milk or cashew cream. You can also omit the cheese or use a dairy-free cheese alternative.
What can I serve with potato soup?
Potato soup pairs wonderfully with crusty bread, a side salad, or grilled cheese for a comforting meal. For something heartier, try adding crispy bacon or grilled chicken to the soup for extra flavor and protein.
instant pot potato soup
Ingredients
- 2 tablespoons butter
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups peeled and diced potatoes
- 3 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup sour cream
Instructions
Sauté the onions and garlic
- Set your Instant Pot to the “Sauté” function. Add the butter and let it melt. Once melted, toss in the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and sauté for another 30 seconds until fragrant.
Add the potatoes and broth
- Stir in the diced potatoes, making sure they’re well coated with the butter and onions. Pour in the chicken broth and add the salt and pepper. Stir everything together to combine.
Pressure cook
- Close the Instant Pot lid and set the valve to “Sealing.” Select the “Manual” or “Pressure Cook” function and cook on high pressure for 8 minutes. It will take a few minutes to come to pressure, but once it does, the Instant Pot will work its magic.
Release pressure and blend
- After the cooking time is up, carefully perform a quick release by turning the valve to “Venting.” Open the lid once the pressure has fully released. Use a potato masher or immersion blender to mash or blend the soup to your desired consistency—smooth or chunky, it’s up to you!
Stir in the cream and cheese
- Stir in the heavy cream and shredded cheddar cheese until both are fully melted and the soup is creamy and rich.
Finish with sour cream
- Finally, stir in the sour cream for added creaminess and a slight tang. Taste and adjust the seasoning with more salt and pepper if needed.
- Your Instant Pot potato soup is now ready to serve! Enjoy it as-is or with your favorite toppings for a fully personalized meal.