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Instant Pot Potato Soup

Instant Pot Potato Soup – Curl up with a warm bowl of hearty Instant Pot potato soup. Our tried and true recipe combines simple ingredients from your pantry to make creamy and delicious comfort in a bowl. Treat yourself to my all-time favorite potato soup recipe, and as they say on TikTok and the t.v. show, Girls, it’s. “GOOD SOUP.” 

Two soup bowls of potato soup served with corn muffins.

Instant Pot potato soup always hits the spot, and it’s great for when you’re in a pinch! The recipe is easy to prepare and it’s a crowd favorite. Best of all, our creamy potato soup made in the Instant Pot cooks in 30 minutes from start to finish.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Butter: Butter builds flavor and is a necessary ingredient in the roux.
  • Flour: Use flour to make a roux and thicken the soup.
  • Vegetables: I use a simple combination of onions, carrots, and garlic.
  • Better Than Bouillon: Chicken Better Than Bouillon and water work in place of stock for this recipe. It’s flavorful, easy, and something I always keep in my pantry. You can use store-bought chicken broth and use that instead.
  • Potatoes: Two pounds of golden potatoes make our classic potato soup, but you can use russet or red potatoes. Peel the skins off the potatoes before cutting them. If you prefer to leave the skins on, then be sure to wash them thoroughly.
  • Spices: Season the soup with salt, white pepper, dried parsley, and chipotle powder.
  • Dairy: Add creaminess with the addition of whole milk and heavy cream at the very end.

SUBSTITUTIONS AND VARIATIONS

  • Make it vegetarian: To make this potato soup recipe vegetarian, use Vegetable Better Than Bouillon or store-bought vegetable broth.
  • Make it vegan: Use vegetable broth or Vegetable Better Than Bouillon. Additionally, saute the vegetables in olive oil and swap the milk and heavy cream for rice, almond, or coconut milk.
  • Make it keto or low-carb: Use cauliflower florets instead of potatoes.
  • Add vegetables: Broccoli, celery, butternut squash, and cauliflower would all be a great addition to this creamy potato soup.
  • Switch up the spices: Salt and pepper are a staple, and I use white pepper for more of a peppery bite. Replace the chipotle powder with Old Bay, Taco Seasoning, Cajun Seasoning, or ancho chili powder.
  • Add protein: If you are craving something more filling, consider adding diced ham, sliced kielbasa, or andouille sausage.
  • Replace the broth: Replace Better than Bouillon with store-bought chicken stock or use bone broth for added flavor and a collagen boost.
  • Make it cheesy: I prefer to garnish the soup with freshly grated cheddar cheese, but you can also add cheddar cheese, Velveeta, or sour cream along with the milk and heavy cream for cheesy goodness.

HOW TO MAKE INSTANT POT POTATO SOUP 

Onions, carrots, and garlic sautéing in a pan.

Melt butter in Instant Pot in saute mode. Add onion, carrot, and garlic, and cook for about 8 minutes.

Build a roux with butter and flour.

Stir in the flour and build a roux.

Deglazed the pan with Better than Bouillon and water.

Deglaze the pot with water and Better Than Bouillon. Bring the mixture to a boil on saute mode.

Add the potatoes and spices to the Instant Pot.

Stir in the white pepper, salt, parsley, chipotle chili powder, and potatoes. Secure the lid and set the Instant Pot to manual high pressure for 7 minutes. Then, allow the pot to release naturally for 5 minutes.

Add cream and milk to the Instant Pot after the soup cooks.

Stir in the milk and heavy cream.

Use an immersion blender to create a smooth, silky soup.

Use an immersion blender or potato masher to break up the potatoes.

One soup bowls of potato soup served with corn muffins.

Taste with salt and pepper. Then, garnish with cheddar cheese, parsley, sour cream, or bacon bits to serve, and enjoy!

COOKING TIPS

  • Cut the potatoes the same size to ensure they cook at the same rate. No one wants to bite into a raw chunk of potato.
  • To avoid getting a burn notice on the Instant Pot, be sure to deglaze the pot with water, and Better than Bouillon- be careful to scrape up any stuck-on bits.
  • If you prefer a chunkier potato soup, skip the immersion blender step and leave it as is, or process only half of the mixture. You can also use a potato masher; the results will be a thick but still creamy potato soup.
  • This recipe works in the 8-quart and 6-quart Instant Pot, but you will need to adjust the ingredients for a 3-quart.

SEARCHING FOR MORE LIKE THIS? 

If you love this recipe, we hope you will try one of these tasty soups and stews!

One soup bowls of potato soup served with corn muffins.

HOW TO MAKE CROCKPOT POTATO SOUP

  1. Aside from the milk and heavy cream, add the remaining ingredients to a slow cooker or Crockpot.
  2. Cook on low for 8 hours or high for 6 hours.
  3. Stir in the milk and heavy cream, then use an immersion blender or potato masher to break up the potatoes.
  4. Taste with salt and pepper. Then, garnish with cheddar cheese, parsley, sour cream, or bacon bits to serve, and enjoy!

HOW CAN I GARNISH THE SOUP?

I am so glad you asked; this soup is all about the toppings!

  • Crumbled Bacon
  • Freshly Grated Cheddar Cheese
  • Parsley
  • Sour Cream
  • Chives
  • Toasted Pepitas
  • Thinly Sliced Jalapeños
  • A pinch of Chipotle Powder
  • Scallions or Green Onions

SERVING SUGGESTIONS 

Even the best potato soup deserves a delicious side to go with it; try one of these.

  • Dinner Rolls
  • Sourdough Bread
  • House Salad
  • Corn Bread
  • Bread Bowl
  • Corn Casserole

WHAT TO DO WITH THE LEFTOVERS 

  • FRIDGE – Store leftover soup in an air-tight container; it will keep for 5 days in the fridge.
  • FREEZE – You can freeze the potato soup, but it changes texture quite a bit because of the dairy. Allow the dish to cool, then add it to a freezer-safe container or bag. It will keep for 3 months.
  • REHEAT – Warm leftover stew on the stovetop or microwave, and enjoy!

FREQUENTLY ASKED QUESTIONS 

What kind of potatoes work best for Instant Pot potato soup?

Because of the high-starch content, Russet potatoes break down easily in a soup. However, I prefer the creaminess of gold potatoes. Red potatoes are also a great alternative.

Why is my soup coming out so thick?

No worries, this can happen as potatoes cook. Feel free to add more chicken broth, a little at a time, until you’re happy with the consistency.

YOU SHOULD ALSO TRY: 

One soup bowls of potato soup served with corn muffins.

Instant Pot Potato Soup

Tressa Jamil
Curl up with a warm bowl of hearty Instant Pot potato soup. Our combines simple ingredients from your pantry to make creamy and delicious comfort in a bowl.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course, Soup
Cuisine American
Servings 6 Servings
Calories 247 kcal

Equipment

Ingredients
  

  • 1 stick butter
  • 2 large carrots, peeled and diced
  • 1 small white onion, diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups water
  • 1 tablespoon Chicken Better Than Bouillon
  • 2 pounds golden potatoes, peeled and cut into 1 to 1½- inch pieces, about 5-6 potatoes
  • 1 teaspoon kosher salt
  • 1 teaspoon white pepper
  • teaspoon parsley, dried
  • teaspoon chipotle chili powder
  • ½ cup whole milk
  • ¾ cup heavy cream

Optional:

  • ½-1 cup cheddar cheese, shredded

Instructions
 

  • Melt butter in Instant Pot in saute mode. Add onion, carrot, and garlic, and cook until the onions become translucent and soften.
  • Stir in the flour and build a roux.
  • Deglaze the pot with water and Better Than Bouillon. Bring the mixture to a boil on saute mode.
  • Stir in the white pepper, salt, parsley, chipotle powder, and potatoes. Secure the lid and set the Instant Pot to manual high pressure for 7 minutes. Then, allow the pot to release naturally for 5 minutes.
  • Stir in the milk and heavy cream, then use an immersion blender or potato masher to break up the potatoes.
  • Taste with salt and pepper. Then, garnish with cheddar cheese, parsley, sour cream, or bacon bits to serve, and enjoy!

Notes

Cooking Tips: 
  • Cut the potatoes the same size to ensure they cook at the same rate. No one wants to bite into a raw chunk of potato.
  • To avoid getting a burn notice on the Instant Pot, be sure to deglaze the pot with water, and Better than Bouillon- be careful to scrape up any stuck-on bits.
  • If you prefer a chunkier potato soup, skip the immersion blender step and leave it as is, or process only half of the mixture. You can also use a potato masher; the results will be a thick but still creamy potato soup.
  • This recipe works in the 8-quart and 6-quart Instant Pot, but you will need to adjust the ingredients for a 3-quart.
 
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
 
Web Story: 
  • Check out our web story for Instant Pot potato soup!

Nutrition

Serving: 1 BowlCalories: 247kcalCarbohydrates: 40gProtein: 7gFat: 3gSodium: 414mgFiber: 4gSugar: 5g
Keyword Instant Pot Potato Soup
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating




Kristen Geyer

Sunday 11th of September 2022

This soup was so delicious with the perfect amount of heat to balance the creaminess. We will definitely repeat this recipe.

Tressa Jamil

Sunday 11th of September 2022

I am not going to lie, our family is obsessed with this soup and for the same reasons. I am so happy you liked it.