Instant Pot Potato Soup is the perfect remedy for chilly evenings, and it’s like a little hug in a bowl. And it is even better tasting than what you get in a restaurant!
This hearty soup, rich with creamy potatoes and flavorful chicken broth, is not just a meal but a bowl of comfort.
Quick to prepare in your electric pressure cooker, it promises a delicious, satisfying dinner with minimal effort. Ideal for busy weeknights or a cozy meal in, this soup is sure to become a favorite soup for your whole family.
Speaking of easy, delicious soups. You’ve got to add our Asparagus Soup to your recipe rotation!
Note: This post may contain Amazon affiliate links. See my full affiliate disclosure policy here.
Whether you’re a novice or experienced in pressure cooking, this easy Instant Pot Potato Soup recipe is a great addition to your comfort food repertoire, proving that a delicious, comforting meal can be made quickly and easily.
Side note: If you are looking for more pressure cooker recipes, you will definitely want to check out my other Instant Pot recipes.
If you need a great salad to serve with this soup, try our Southwest Chicken Salad!
How to Make Instant Pot Potato Soup
First, gather your ingredients. And your Instant Pot, of course! (Amazon affiliate link)
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this Instant Pot potato soup recipe, you will need the following ingredients:
- Avocado oil
- Yellow onion
- Celery
- Garlic cloves
- Russet potatoes
- Chicken broth (or vegetable broth)
- Kosher salt
- Ground black pepper
- All-purpose flour
- Unsalted butter
- Heavy whipping cream
In this recipe, we use russet potatoes for their high starch content, which contributes to the soup’s creamy texture. I definitely recommend Russets for this recipe.
However, you can also use red potatoes, Yukon gold potatoes, or a mix depending on what’s available or your preference. Add-ins like green onions, sour cream, shredded cheese, or cream cheese can enhance the flavor and make it similar to a loaded baked potato soup.
Additionally, you can sub the heavy cream with something lighter if you prefer, such as low fat milk or unsweetened plant-based milk of choice.
Cooking Instant Pot Potato Soup
Instant Pot Potato Soup is a simple recipe that can be made with just a few steps. Prepare all the chopped ingredients in advance to ensure that the cooking process goes smoothly in your electric pressure cooker.
Turn on the sauté setting on the Instant Pot and wait until it reads “Hot”. Add the avocado oil, onion, and celery, and cook, stirring often.
Then, add the garlic, potatoes, broth, salt, and pepper and mix together.
Cover the Instant Pot and set it to high pressure cooking setting for seven minutes. After cooking, allow the pot to release the pressure naturally or use the “Quick Release” feature.
In a small bowl, mix softened butter with flour to form a smooth paste.
Then whisk some of the hot soup into it before adding back to the pot.
This thickens the soup beautifully, giving it that creamy consistency. Finally, stir in the heavy cream.
Then blend part of the soup to achieve that perfect creamy texture. I like to partially blend to leave some texture (potato pieces) in there. You can blend to the level of your personal preference.
I highly recommend an immersion blender. Well worth the investment, in my opinion, and it saved you the trouble and risk of transferring hot liquid. And fewer dirty dishes!
Adjust seasonings as needed, and serve hot, garnished with your favorite toppings like sharp cheddar cheese, fresh herbs, or bacon bits.
I hope y’all enjoy the Instant Pot potato soup. Let me know if you try it!
Leftovers
How long is potato soup good in the fridge? Store leftovers in an airtight container in the refrigerator for up to 5 days.
Always use common sense and good judgement when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
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Instant Pot Potato Soup
Instant Pot Potato Soup is the perfect remedy for chilly evenings, and it's like a little hug in a bowl. Better than a restaurant!
Ingredients
- 2 teaspoons avocado oil
- 1 medium yellow onion diced small
- 3 ribs celery diced small
- 3 garlic cloves diced small
- 4 russet potatoes large, peeled and diced (2 1/2 to 3 pounds)
- 6 cups chicken broth
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 Tablespoons all purpose flour
- 2 tablespoons unsalted butter softened at room temperature
- 1/2 cup heavy whipping cream
Instructions
- Prepare all the chopped ingredients in advance to ensure that the cooking process goes smoothly in the Instant Pot. Place the butter on the counter to soften while making the recipe. Place diced potatoes in a bowl of cold water so they don’t turn brown.
- Turn on the “Saute” setting on the Instant Pot and wait until it reads “Hot”.
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Add the avocado oil, onion and celery. Cook on “High” for 3-5 minutes, stirring often. Add the garlic and cook for 1 more minute.
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Add the potatoes (discarding any water from the bowl), broth, salt and pepper. Mix together.
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Cover the Instant Pot and set the Instant Pot to “Pressure Cook” on “High Heat” for 7 minutes. The instant pot can take nearly 10-15 minutes before it comes up to pressure and begins cooking, so be patient and make sure to keep the lid secured on the pot.
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Once the cooking ends, leave the pot and allow it to instantly release the pressure (still covered) for 10 minutes. Or very carefully use the “Quick Release” feature using a long wooden spoon, so as not to get steam on your arm. Be sure to review your Instant Pot’s directions for optimal safety.
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Meanwhile, mix the softened butter in a medium bowl with the flour until it forms a smooth paste.
- Once all the pressure has released from the pot, carefully remove the top with an oven mitt.
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Take 1⁄2 cup of the soup and whisk it into the softened butter bowl to help loosen the flour mixture.
- Add the loosened butter-flour mixture and stir into the soup. Turn the pressure cooker to the “Saute” setting on “High” heat and allow the soup to come to a simmer. Reduce to “Medium” heat (still on the “Saute” setting). Mix often and simmer for 3 minutes.
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Turn off the pressure cooker by pressing “Cancel”. Stir in the heavy cream. Allow the soup to cool for 15 minutes.
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In 2 batches (since the blender isn’t usually big enough), blend half of the soup in a high speed blender. Pour both batches of blended soup back into the other half of non-blended soup. (Alternatively, use an immersion blender!) Mix together.
- Taste and adjust salt to taste (if needed).
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator. (Note: Toppings not included in nutrition.)
You can use vegetable broth to make this recipe vegetarian.
The potato cubes were cut to just under 1-inch cubes.
Feel free to use more garlic if you prefer! I’d easily use 6 cloves since I love garlic so
much.
Make it gluten free: This recipe would definitely work well with a gluten free flour blend.
I’ve done it before in other soup recipes!
Make it dairy free: I tested this recipe with all dairy ingredients, but you can let readers
know it would work just as well with using a vegan butter and vegan heavy cream substitute (or canned full fat coconut milk instead of the heavy cream).
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