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–+ servings
Two bowls of Instant Pot potato soup.

Instant Pot Potato Soup

Tressa Jamil
Curl up with a warm and filling bowl of Instant Pot potato soup! The hearty soup recipe combines simple ingredients for comfort in a bowl.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine American
Servings 6 Servings
Calories 398 kcal
Equipment
Ingredients
  
  • 1 stick butter
  • ¼ cup all purpose flour
  • 2 large carrots, peeled and diced
  • 1 medium white onion, diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 2 pounds golden potatoes, peeled and cut into 1- inch pieces, about 5-6 potatoes
  • 1 teaspoon kosher salt
  • 1 teaspoon white pepper
  • 1½ teaspoons dried parsley
  • 1½ teaspoons chipotle chili powder
  • ½ cup whole milk
  • ¾ cup heavy cream
  • 1 cup shredded cheddar cheese
Instructions
 
  • Melt butter in Instant Pot using the sauté function. Then, stir in the all-purpose flour until a blonde roux forms, for 10-15 minutes. 
  • Add the onions, carrots, and garlic. Saute until the onions become translucent and soften for about 10 minutes.
  • Deglaze the pot with chicken broth and bring the mixture to a boil on saute mode.
  • Stir in the white pepper, kosher salt, dried parsley, chipotle powder, and potatoes. Secure the lid and set the Instant Pot to manual high pressure for 7 minutes. Then, let the pot naturally release for 10 minutes, followed by a quick release.
  • Remove the lid, and stir in the milk and heavy cream. Use an immersion blender to process the soup until smooth or chunky, depending on your preference. 
  • Taste and season with salt and pepper. Garnish with shredded cheddar cheese, and enjoy.
Notes
Expert Tips:
  • Cut the potatoes into 1-2 inch pieces to ensure they cook at the same rate.
  • Avoid a burn notice by deglazing the Instant Pot with chicken broth, and be careful to scrape up any stuck-on bits from the bottom before securing the dish and pressure cooking. 
  • If you prefer chunky potato soup, skip the immersion blender step or only process half of the mixture. You can also use a potato masher instead, resulting in thicker potato soup.
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.
Nutrition
Serving: 1 Bowl | Calories: 398 kcal | Carbohydrates: 49 g | Protein: 12 g | Fat: 15 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Cholesterol: 53 mg | Sodium: 449 mg | Potassium: 1114 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 478 IU | Vitamin C: 56 mg | Calcium: 15 mg | Iron: 9 mg
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!