Creamy and Delicious Instant Pot Potato Soup Recipe

Instant pot potato soup

Few soups can compare to the filling flavours of a warm cup of potato soup when it comes to soothing and substantial soups. This Instant Pot potato soup recipe is a must-try whether you’re in the mood for a warm dinner or a filling lunch. You’ll have a wonderful supper ready in no time thanks to the Instant Pot’s ease, rich flavours, and creamy texture. Let’s get into the specifics of this simple recipe!


Instant pot potato

Instant pot potato soup

This recipe for Instant Pot Potato Soup is perfect for any occasion because to its velvety texture, rich flavours, and simplicity of preparation. This mouthwatering soup will wow everyone at the table whether you're preparing it for a weeknight supper or hosting guests. The cooking procedure is simplified by the Instant Pot, making it simple to prepare this hearty dinner. Try it out and enjoy the comfort and happiness of a hot cup of potato soup.
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 40 minutes
Course Soup
Cuisine American, spain
Servings 4 people


  • Instant Pot
  • Cutting board and knife:
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Immersion blender: (optional)
  • Ladle
  • Serving Bowls and Soup Spoons:


  • 4 medium-sized russet potatoes, peeled and diced
  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 4 cup of low-sodium chicken or vegetable broth
  • 1 cup of whole milk
  • 1 cup of shredded cheddar cheese
  • 1/2 cup of sour cream
  • 4 slices of bacon, cooked and crumbled (optional)
  • 2 tablespoon of butter
  • 1 tablespoon of all-purpose flour
  • 1 teaspoon of dried thyme
  • 1/2 teaspoon of dried rosemary
  • Salt and pepper to taste
  • Chopped fresh chives or green onions for garnish


  • Melt the butter and switch your Instant Pot to the sauté setting. For two to three minutes, add the minced onion and garlic and sauté until they are transparent and aromatic.
  • To remove the raw flour flavour, sprinkle the flour over the onion and garlic combination and stir regularly for approximately a minute.
  • To the Instant Pot, add the diced potatoes, dried thyme, dried rosemary, and a dash of salt and pepper. To thoroughly coat the potatoes with the flour mixture, stir well.
  • Make sure the potatoes are well submerged in liquid before adding the chicken or veggie broth. Select the manual or pressure cook setting, secure the Instant Pot's cover, and turn the valve to the sealing position. 8 minutes of high pressure cooking.
  • When the cooking is finished, gently flip the valve to the venting position to quickly release the pressure. Be careful around the steamy water.
  • Re-select the sauté setting after opening the Instant Pot cover. To the soup, add the milk, shredded cheddar cheese, and sour cream. Once the cheese has melted and the soup has turned creamy, stir it thoroughly. If you want the soup to have a smoother consistency, you may partially mix it using an immersion blender.
  • If necessary, add additional salt and pepper after tasting the soup. Before adding extra salt, keep in mind that the bacon may contribute more saltiness.
  • Pour the potato soup into serving dishes and garnish with shredded cheddar cheese, bacon bits, and fresh chives or green onions.
  • Enjoy the creamy richness of the Instant Pot potato soup by serving it hot!




  • 4 medium-sized russet potatoes: 600 calories
  • 1 small onion: 30 calories
  • 2 cloves of garlic: 10 calories
  • 4 cups of low-sodium chicken or vegetable broth: 40 calories
  • 1 cup of whole milk: 150 calories
  • 1 cup of shredded cheddar cheese: 450 calories
  • 1/2 cup of sour cream: 200 calories
  • 4 slices of bacon (optional): 180 calories (depending on the brand and type of bacon)
  • 2 tablespoons of butter: 200 calories
  • 1 tablespoon of all-purpose flour: 30 calories
Total estimated calories for the soup: Approximately 1,890 calories

Tips and Precautions for Making Instant Pot Potato Soup:

  • Although preparing Instant Pot Potato Soup is simple, following these advice will help you have a successful and joyful cooking session:
  • Use the correct potatoes: Russet potatoes are suggested since they have a starchy texture that aids in soup thickening. Red or fresh potatoes, which tend to maintain their shape and might not produce the necessary creamy smoothness, should not be used.
  • You may adjust the thickness by mashing part of the boiled potatoes with a fork or blending a bit of the soup with an immersion blender if you want your soup thicker. You may thin out a thick soup by adding a little additional milk or broth.
  • The milk, cheese, and sour cream should be added last, after the pressure has been released from the pot, to avoid curdling or separation. This keeps them from heating up and preserves their creamy smoothness.
  • Don’t overcook the soup: To make sure the potatoes are thoroughly cooked but not unduly mushy, simmer the soup for the specified amount of time as directed in the recipe. The texture and flavour might be lost as a result of overcooking.
  • To season, add a small bit of salt and pepper to begin, and then more as desired. Remember to taste before adding extra salt if you’re using bacon as a topping because it might bring more saltiness.
  • Safety measures when using the Instant Pot: Always read and abide by the directions provided by the manufacturer for your individual model. Before pressure cooking, make sure the sealing ring is installed correctly and that the valve is in the sealing position. Manually releasing the pressure should be done with caution since the steam may be hot. To protect your hands, use kitchen towels or oven mitts.
  • Consider adding garnishes to your Instant Pot potato soup for flavour and aesthetic appeal. Some ideas are crumbled bacon, chopped fresh chives or green onions, and shredded cheddar cheese.
  • Storage and leftovers: The soup can be kept in the fridge for up to 3–4 days in an airtight container. Reheat it slowly on the hob or in the microwave, adjusting the consistency if necessary with a splash of broth or milk.


History of Instant Pot Potato Soup

The potato originated in the Andes area of South America between 7,000 and 10,000 years ago, and potato soup has a long and illustrious history. Potatoes were initially cultivated and consumed by the Incas, and in the 16th century, Spanish adventurers brought them to Europe.

Because of its high nutritional content and capacity to grow in a variety of climates, potatoes acquired appeal in Europe and eventually became a staple crop. In Ireland, where they were a staple food for a substantial percentage of the population, potatoes were especially well-liked.

Especially in times of shortage, potato soup arose as a useful and soothing food. For families with low finances, it was a nutritious choice because to its price and simplicity. Depending on geographical and cultural influences, many potato soup recipes emerged, but the essential idea remained the same: simmer potatoes in broth or water with ingredients for flavour.

Recipes for potato soup changed over time to include new ingredients and methods. The addition of dairy ingredients like milk or cream gave the soup richness and a creamy mouthfeel. To improve the flavour and nutritional profile, additional herbs, spices, veggies, and proteins were also included.

Making potato soup has been easier and faster with the introduction of contemporary kitchen gadgets, such as the Instant Pot. The pressure cooking feature of the Instant Pot makes it possible to cook and tenderise potatoes more quickly, yielding a rich and creamy soup in a shorter amount of time.

Potato soup is still a popular comfort dish today, eaten all around the world. It is a go-to recipe for both amateur and seasoned chefs because to its flexibility and versatility. Potato soup continues to be a classic that honours the culinary possibilities of the common potato, whether it is served as a substantial main dish or a warming side.

Frequently Asked Questions –

Can I use a regular oven to prepare this recipe?
Yes, you may modify the recipe to make it for hob cooking. To make potatoes tender, just sauté the onion and garlic in a saucepan, then add the diced potatoes, stock, and spices. Then, continue by incorporating the other ingredients and making any necessary seasoning adjustments.

Can I use many potato varieties?
Since they have a starchy feel, russet potatoes are ideal, but you can also try other types. It’s important to remember that waxy potatoes could not break down as much, leading to a chunkier texture. Yukon Gold potatoes are a great substitute because of their creamy texture.

The leftovers may they be frozen?
The answer is that you can freeze the soup for later use. However, bear in mind that when frozen and thawed, dairy-based soups like this one may have texture changes. To lessen this, think about leaving out or cutting back on the dairy components, such cheese and sour cream, and adding them when the soup is heated through.

Can I increase the soup’s protein or vegetable content?
Without a doubt! During the cooking phase, you may add veggies like carrots, celery or corn to the soup to make it your own. For more protein, you might also add cooked chicken or gammon. To make sure the additional ingredients are cooked through, adjust the cooking time as necessary.

How can I spice up the soup?
You may heat the soup with a pinch of cayenne pepper or red pepper flakes if you like your food spicy. To add spice to individual bowls, you may also garnish them with spicy sauce or finely sliced jalapenos.


Who can eat Who cannot

Who can eat Instant Pot Potato Soup:

  • Vegans & vegetarians: By substituting veggie stock for the chicken broth in this soup, you may make it appropriate for vegans. Please take note that the recipe does not work for vegans because it calls for dairy products (milk, cheese, and sour cream).
  • People who must avoid gluten: The soup’s primary components, including the potatoes, onions, garlic, stock, and spices, are all naturally gluten-free. However, if using pre-shredded cheese or store-bought broth, be wary of possible gluten contamination. Make sure to read the labels carefully for any potential gluten sources.
  • Those without lactose intolerance: Those who are not lactose intolerant should note that the recipe calls for dairy products (milk, cheese, and sour cream). If you have lactose sensitivity, you might want to think about substituting lactose-free products, consuming less dairy, or avoiding it completely. Remember that leaving out the dairy may change the soup’s flavour and creaminess overall.

Who may need to avoid or make modifications:

  • individuals who are lactose intolerant or allergic to dairy products: If you have a dairy allergy or lactose intolerance, you may need to swap the recipe’s dairy ingredients (milk, cheese, and sour cream) with acceptable substitutes or avoid them altogether. The milk may be substituted with a variety of non-dairy milks, including almond, soy, and oat milk. Shredded vegan cheese or nutritional yeast can be substituted for shredded cheddar cheese in recipes that call for sour cream, and non-dairy yoghurt or a dairy-free sour cream equivalent can be used in place of shredded cheddar cheese.
  • People who are sensitive to or allergic to potatoes: If you are one of these people, Instant Pot Potato Soup is not recommended for you. Take into account soups or dishes without potatoes as an alternative.
  • Those with particular dietary needs or medical conditions: A healthcare provider or qualified nutritionist should be consulted if you have any special dietary restrictions or medical concerns, such as diabetes or high blood pressure, to ascertain whether Instant Pot Potato Soup is appropriate for your requirements. They may provide you customised advice and make suggestions for changes to accommodate your dietary needs.

It’s vital to remember that this information is generic in nature and that every person’s situation will be different. Always carefully read ingredient labels, take into account any dietary limitations you may have, and get advice from a healthcare provider or qualified dietitian if you have any particular questions or concerns about your diet.

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