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.
6large russet potatoescut into ½ inch cubes (about 3 pounds)
4cupsbone broth or low-sodium chicken broth
2cupsshredded cheddar cheese
Kosher salt and freshly ground black pepperto taste
Cooked and crumbled bacon
Shredded cheddar cheese
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.
For smoother soup, use an immersion blender before adding in the cornstarch slurry and milk.