Make this rich and creamy Instant Pot Potato Soup to keep you warm and toasty during those cold and frosty days. This hearty and delicious comfort soup is very simple to prepare and make and can be customized to suit your preference.
This heartwarming Instant Pot Potato Soup has a rich and creamy flavor with chunks of melt-in-your-mouth potatoes topped with cheese, bacon, and green onions. It is so easy to make and makes an awesome one-pot meal for the whole family.
You can enjoy this healthy and hearty potato soup in just about 30 minutes. It requires minimal effort from your side as you can easily sauté, pressure cook, simmer, and thicken the soup with just your Instant Pot.
Every spoonful of this potato soup is a burst of textures and flavors that would definitely tantalize your taste buds. So warm, thick, and hearty- it is the ultimate comfort food!
What You'll Need
- Potatoes- We used Yukon gold potatoes in this recipe as they are low in starch and high in moisture. They are also waxy and buttery that giving the soup a smooth and creamy texture. You may also red potatoes as a substitute.
- Chicken Stock - provides the perfect savory base for the soup.
- Dried Thyme - adds a layer of flavor and aroma.
- Cornstarch +milk - this slurry is added to make the soup thicker.
- Milk and Cream gives the soup that irresistible creamy and rich flavor.
- Bacon Bits – these savory bits of meat add as smoky flavor and some crunch.
- Cheese – makes it even richer, yummier and comforting! You can use medium to sharp cheddar cheese.
- Chives or Green Onions - add a fresh sharp bite!
Tips in cooking Instant Pot Potato Soup
- Cut your potatoes into about ½-inch size pieces, so that they will cook evenly and have that soft texture in the time given in the recipe.
- This soup has chunks of potatoes for some texture, if you want a smoother soup you can use a potato masher or an immersion blender at the end of the cooking.
- If you want a thicker potato soup, let it rest for a few minutes before serving. Note that the more the soup rests the more it thickens.
To Serve and Store
Serve this Instant Pot Potato Soup while hot and enjoy with a slice of toast bread or garlic bread. Aside from cheese, bacon, and green onion, you can also add a dollop of sour cream to your soup.
Allow the soup to cool to room temperature before storing. Store leftovers in an airtight container and keep them in the refrigerator for up to 3-4 days.
When reheating the soup, place in a saucepot over medium-low heat, add stock or milk to thin it out.
FAQs for Instant Pot Potato Soup
Potato soups usually turn out grainy or gritty because of the potato variety. You may have used floury potatoes instead of waxy potatoes. Other reasons may also be unpeeled or overcooked potatoes or curdled dairy.
Just substitute the whole milk with unsweetened almond milk and use vegan butter.
Absolutely! To make a vegetarian potato soup, use vegetable broth instead of chicken broth and garnish with vegetarian toppings.
Try this Instant Pot Potato Soup recipe now and let us know how it turns out!
Instant Pot Potato Soup
- Instant Pot
- 2 tablespoons butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 5 medium-sized gold potatoes peeled and diced
- 4 cups chicken stock
- 1 tsp dried thyme
- 2 tablespoons cornstarch
- 2 tablespoons milk for slurry
- 1 cup milk
- ½ cup heavy or all-purpose cream
- Cheddar cheese shredded
- Chives or green onions chopped
- Bacon bits
- Set Instant Pot to Sauté, Once HOT is indicated on the display, heat butter until melted. Sauté onion until soft. Add garlic and thyme and sauté for about 1 minute.
- Add potatoes and chicken stock. Close the lid and turn the valve into SEALING position. Select Manual or Pressure Cook, set to HIGH level and set the timer to 10-15 minutes
- Once the timer is done, do a quick release.
- While pressure is being released, combine 2 tablespoons milk and cornstarch in a small bowl, whisk together to make a slurry.
- Carefully remove lid and set Instant Pot to Sauté function. Pour in cornstarch slurry, 1 cup of milk, and heavy cream. Let boil about 5 minutes, stirring continuously.
- Season with salt and pepper to taste. Turn off the Instant Pot.
- Transfer into a serving bowl. Garnish with cheddar cheese, bacon bits, and green onion. Serve hot.