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Instant Pot Potato Soup

Best Instant Pot Potato Soup Recipe

Instant Pot Potato Soup is a variation of classic potatosoup made using an electric pressure cooker. It combines potatoes, broth, heavycream, butter, and cheese for a smooth, velvety texture. The pressure cookingmethod enhances flavors and significantly reduces cooking time, making it idealfor those who are short on time but still want a homemade meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6 People
Course: Soup
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 6 medium potatoes
  • 1 medium onion
  • 2 garlic cloves
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 2 tbsp butter
  • Salt and pepper
  • 1 tsp dried thyme
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked bacon bits
  • Chopped green onions

Equipment

  • Instant Pot
  • Cutting Board and Knife
  • Measuring Cups and Spoons
  • Wooden Spoon or Silicone Stirring Spoon
  • Soup Ladle
  • Blender or Immersion Blender

Method
 

  1. Sauté the Vegetables: Start by turning the Instant Pot to the “Sauté” setting. Add the butter and let it melt. Once melted, add the diced onions and garlic. Sauté them for about 2-3 minutes until they’re soft and fragrant.
  2. Add the Potatoes and Broth: Add the diced potatoes to the Instant Pot, followed by the chicken or vegetable broth. Stir to combine everything. Make sure the potatoes are submerged in the broth for even cooking.
  3. Set the Instant Pot: Close the Instant Pot lid and set it to "Manual" or "Pressure Cook" mode for 10 minutes on high pressure. Once the timer goes off, carefully quick-release the pressure to stop the cooking process.
  4. Mash the Potatoes: Open the lid and give the soup a quick stir. For a creamier texture, use an immersion blender to blend some of the potatoes right in the Instant Pot, leaving some chunks for texture. If you don’t have an immersion blender, you can use a regular blender. Be sure to blend in batches to avoid splattering.
  5. Add the Cream and Seasonings: Stir in the heavy cream, salt, pepper, and thyme (if using). Let the soup simmer for another 2-3 minutes to allow the flavors to meld together.
  6. Serve and Garnish: Ladle the soup into bowls and garnish with shredded cheddar cheese, cooked bacon bits, and chopped green onions if desired.

Notes

I cooked this Instant Pot Potato Soup as an easy, family-friendly meal that everyone can enjoy. You can customize it with different toppings like sour cream or crispy croutons for added texture and flavor. The soup is perfect for leftovers, and it freezes well too!