Why You’ll Love This Recipe

Instant Pot Potato Soup is the ultimate comfort food that’s creamy, hearty, and made in a fraction of the time compared to traditional stovetop methods. This soup is rich, velvety, and packed with flavor from tender potatoes, onions, and a touch of garlic. Using the Instant Pot not only speeds up the cooking process but also intensifies the flavors, making it perfect for busy weeknights or a cozy weekend meal. It’s easy to customize with toppings like cheese, or green onions for a family-friendly dinner everyone will love.

Instant Pot Potato Soup

Ingredients

4 large russet potatoes, peeled and diced (about 4 cups)
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup milk (or heavy cream for extra richness)
2 tablespoons butter
Salt and pepper, to taste
1/2 teaspoon dried thyme (optional)
1/2 cup shredded cheddar cheese (optional, for garnish)
3 slices cooked beef, crumbled (optional, for garnish)
2 tablespoons fresh chives or green onions, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Ingredients:
- Peel and dice the potatoes into roughly 1-inch cubes. Dice the onion and mince the garlic.
Sauté Aromatics:
- Set the Instant Pot to “Sauté” mode. Add the butter, then the diced onion and garlic. Cook for 2-3 minutes, stirring occasionally, until softened and fragrant.
Add Potatoes and Broth:
- Add the diced potatoes, chicken or vegetable broth, and dried thyme (if using). Stir to combine.
Pressure Cook:
- Close the lid and set the Instant Pot to “Manual” or “Pressure Cook” on high for 8 minutes. Ensure the valve is set to “Sealing.”
Release Pressure:
- Once the cooking time is complete, carefully perform a quick release by turning the valve to “Venting.”
Blend the Soup:
- Use an immersion blender to puree the soup until smooth and creamy. For a chunkier texture, blend only half of the soup and leave the rest as-is.
Add Milk and Season:
- Stir in the milk (or cream) and season with salt and pepper to taste. Switch the Instant Pot to “Sauté” mode and heat for 2-3 minutes until warmed through.
Serve:
- Ladle the soup into bowls and top with shredded cheddar cheese, crumbled beef, and chopped chives or green onions, if desired.

Servings and Timing

Servings: 4-6
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 15 minutes (including pressure cooking)

Variations

Loaded Potato Soup: Add cooked beef, shredded cheese, and green onions for a loaded baked potato flavor.
Vegan Version: Use vegetable broth, coconut milk or almond milk, and skip the cheese and beef.
Chunky Potato Soup: Blend only half of the soup for a combination of creamy and chunky texture.
Spicy Potato Soup: Add a pinch of cayenne pepper or smoked paprika for a subtle heat.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat on the stovetop over low heat, stirring occasionally, or in the microwave. Add a splash of milk or broth if the soup has thickened too much.

FAQs

1. Can I use red or Yukon gold potatoes?

Yes, though russet potatoes provide the fluffiest texture and create the creamiest soup.

2. Can I make this soup ahead of time?

Yes, you can prepare the soup and store it in the fridge. Reheat gently before serving and add milk if needed.

3. Can I freeze Instant Pot potato soup?

Yes, you can freeze the soup for up to 2 months. Thaw in the refrigerator and reheat gently on the stovetop.

4. Can I use an alternative to milk or cream?

Yes, you can use plant-based milk like almond, oat, or soy milk. Heavy cream can also be used for extra richness.

5. Can I add other vegetables?

Absolutely! Carrots, celery, or leeks can be added for extra flavor and nutrition.

6. Can I make this soup in a slow cooker instead?

Yes, cook the vegetables in a slow cooker on low for 6-8 hours or high for 3-4 hours, then blend and add milk before serving.

7. How can I make the soup thicker?

Mash some of the potatoes after pressure cooking or blend a portion of the soup to achieve a thicker consistency.

8. Can I make this soup spicy?

Yes, add cayenne pepper, smoked paprika, or a few dashes of hot sauce to taste.

9. Can I use chicken pieces instead of broth only?

Yes, you can add diced or shredded cooked chicken for a heartier soup.

10. How do I prevent the soup from sticking to the Instant Pot?

Use the “Sauté” mode to cook the aromatics first and add sufficient liquid. Stir occasionally to avoid sticking.

Conclusion

Instant Pot Potato Soup is a creamy, comforting, and versatile meal that’s ready in under 30 minutes. With tender potatoes, flavorful broth, and customizable toppings, this soup is perfect for a quick weeknight dinner or cozy weekend meal. Easy to make, healthy, and endlessly adaptable, it’s sure to become a favorite in your recipe rotation.

Jane