Instant Pot Potato Soup Recipe

Side view of bowl of potato soup topped with cheese, bacon and sour cream.

This easy Instant Pot Potato Soup is creamy, flavorful, and quick! Russet potatoes and aromatic ingredients come together in a pressure cooker to create a velvety soup you can load with toppings and serve for a weeknight meal.

Making soups in my Instant Pot has quickly become one of the easiest and quickest ways to get dinner on the table. I love whipping together classics like Chicken Noodle Soup or even a large batch of Weight Loss Soup when I’m looking for a healthy boost. 

Cooking potatoes in a pressure cooker has also been a complete game-changer. I’ve said goodbye to babysitting the stove and, instead, end up with perfectly cooked potatoes every time. It’s why I love this Instant Pot Potato Soup so much!

This easy soup recipe is made with russet potatoes, a few classic soup vegetables, and a handful of other aromatic and creamy ingredients. When all is said and done in the Instant Pot, the potatoes are mashed (or blended with an immersion blender) and the soup is thickened with a cornstarch slurry, cream, and shredded cheese.

Your loaded potato soup can be topped with all of your favorite baked potato toppings. I love adding handfuls of crispy bacon, chives, cheese, and sour cream to my bowl but you can’t go wrong, no matter what you choose!

What kind of potatoes are best in potato soup?

Not all potatoes are created equal! With so many varieties out there, it may be hard to choose the best ones for soup. 

For this recipe, you’ll want to choose a potato that has thin skin but is also starchy enough to naturally thicken the soup itself. The best potatoes for this are russet or Yukon Gold potatoes.

Other varieties, like red potatoes, are better when you want the potato to hold its shape in the soup. They contain less starch and will not break down as easily or turn out as creamy when mashed. Instead, save your red potatoes for cold potato salad.

How to make loaded baked potato soup in the Instant Pot

Turn the Instant Pot to SAUTE mode and saute the garlic, onion, and celery in butter until they begin to soften. Then add the potatoes and broth. 

Seal the lid and cook the soup on MANUAL high pressure. While it cooks, whisk together the cornstarch and milk to make a thickening slurry.

Do a quick release when the potatoes are finished cooking and set it back on SAUTE mode. Stir in the slurry and remaining milk while you mash the potatoes.

Stir in the cream and cheese to make the soup creamy then serve hot and top with desired toppings. 

Can it be made on the stovetop?

To make potato soup on the stovetop, saute the soup veggies with butter in a soup pot and then add the potatoes and broth. Bring it up to a boil and let it simmer until the potatoes are fork tender.

Make the milk and cornstarch slurry and then pour it into the soup when it’s time to mash the potatoes. Mix in the cheese and cream, serve with toppings, and enjoy!

Soup in instant pot topped with bacon crumbles.

Can it be made in a slow cooker?

To make potato soup in a crockpot, saute the soup veggies on the stove before adding them to the bowl of a slow cooker. Add in the potatoes and broth, then cook on Low for 7 to 8 hours or High for 3 to 4 hours or until the potatoes are fork tender. 

Mix in the slurry while you mash the potatoes, then stir in the cheese and cream. Spoon the soup into bowls, add toppings, and enjoy!

Instant Pot Potato Soup toppings:

The beauty of this potato soup is that the flavors and toppings you can add are endless! Try using these fun soup toppings to make your own customized loaded potato soup:

  • Cooked and crumbled bacon
  • Leftover diced ham
  • Chives
  • Shredded cheese
  • Toasted pumpkin seeds
  • Caramelized onions
  • Pickled jalapenos
  • Sour cream
  • Greek yogurt (instead of sour cream)
  • Crushed potato chips
  • Chopped pecans
  • Fresh dill
Side view close up of potato soup.

Wine pairings for potato soup:

  • Look for a wine that tastes rich, bright, and acidic to complement the creamy flavor and texture of the soup. Riesling or Pinot Gris would both be great options

If you loved this Instant Pot Potato Soup recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished stew and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

Overhead closeup of potato soup with toppings in white bowl.

More vegetable soups:

More Instant Pot recipes:

Instant Pot Potato Soup

Instant Pot Potato Soup

This easy Instant Pot Potato Soup is creamy, flavorful, and quick! Russet potatoes and aromatic ingredients come together in a pressure cooker to create a velvety soup you can load with toppings and serve for a weeknight meal.
No ratings yet
Print Pin
Prep Time: 15 minutes
Cook Time: 15 minutes
Time for pressure to build: 15 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

  • 2 Tablespoons butter
  • 1 large onion (diced)
  • 2 stalks celery (diced)
  • 3 cloves garlic (minced)
  • 6 large russet potatoes (cut into ½ inch cubes (about 3 pounds) )
  • 4 cups bone broth or low-sodium chicken broth

To Finish:

  • 1 cup milk (divided)
  • 2 Tablespoons cornstarch
  • cup heavy cream
  • 2 cups shredded cheddar cheese
  • Kosher salt and freshly ground black pepper (to taste)

Toppings:

  • Cooked and crumbled bacon
  • Chives
  • Shredded cheddar cheese
  • Sour Cream

Instructions

  • Set Instant Pot to SAUTE and add butter.
  • Once melted, add onion and celery and cook until softened, 2-3 minutes. Add garlic and cook 30 seconds longer.
  • Add potatoes and chicken broth.
  • Place lid on pot and set to seal. Press MANUAL high pressure and cook for 8 minutes. It will take about 15 minutes for the pressure to build, then the countdown timer will begin.
  • When time is up, do a quick pressure release and remove the lid.
  • In a small bowl whisk together ¼ cup milk and cornstarch to make a slurry.
  • Hit CANCEL on the instant pot and then press SAUTE. Add the slurry and the remaining ¾ cup milk and simmer the soup for about 5 minutes, stirring often and smashing the potatoes with the back of a spoon, until thickened, 2-3 minutes.
  • Stir in the cheese and heavy cream. Season with salt and pepper, to taste.
  • Serve with desired toppings.

Notes

For smoother soup, use an immersion blender before adding in the cornstarch slurry and milk.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Pressure cooker

Nutrition

Calories: 513kcal | Carbohydrates: 47g | Protein: 22g | Fat: 28g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 377mg | Potassium: 1067mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1011IU | Vitamin C: 15mg | Calcium: 376mg | Iron: 2mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.