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Time for a bowl of the yummiest and coziest soup! This Instant Pot Potato Soup is super simple and chock-full of flavor. By using the Instant Pot you save so much time instead babysitting it on the stove top or waiting for it to cook all day in the slow cooker. This method makes it an easy weeknight recipe that the whole family will absolutely love!
File this Instant Pot Creamy Potato Soup officially under things that I can’t live without. When the weather starts to turn cooler and I notice a few leaves falling off the trees, my brain is like: alert! alert! It’s soup season! I’m pretty sure I need soup just as much as I need air. There’s only a few things in life that are better than a cozy bowl of creamy potato soup.
If you happen to love soup season as much as I do check out these VERY popular soups: Crockpot Chicken and Dumplings, Sausage and Gnocchi Soup, Loaded Sweet Potato Cauliflower Soup or Creamy Chicken Noodle Soup.
Table of Contents
Why we are loving this recipe
- No babysitting and waiting for potatoes to become tender on the stove top or waiting for it all day in the slow cooker. It’s basically potato soup on demand.
- Quick to make when at the creamy potato soup craving hits!
- Healthy without being obvious or cutting out ANY yummy flavor.
- Ultra comforting and cozy.
- Perfect for meal prep cause it reheats so well!
Ingredients
The list of ingredients for Instant Pot Potato Soup is easy and basic!
- 4 lbs of russet potatoes- washed and peeled then cut into small chunks (about 1-1/4 inch)
- 3 slices diced center cut bacon
- 1/2 cup diced celery- about 3 stalks
- 1 diced yellow sweet onion
- 4-5 cloves of garlic minced (or about 1 tsp garlic powder)
- 1 tsp kosher salt (plus salt and pepper to taste at the end)
- 1/2 tsp smoked paprika
- 6 cups low sodium chicken or vegetable broth
- 4 ounces of cream cheese- I use the 1/3 less fat cream cheese to keep things a little lighter
- 1/2 cup half and half- you can use milk too
- 1/2 cup light sour cream
How to make Instant Pot Potato Soup
Prep the ingredients!
- Wash and peel potatoes. Unfortunately I don’t have any tricks up my sleeve to get potatoes peeled quickly other than to have someone else do it for you. Peeling potatoes is my LEAST favorite kitchen job, but a lot of my favorite foods include peeling potatoes so I just do it. The extra prep time is worth it.
- Cut Potatoes into chunks that about 1-1/4 inch big.
- Mince 4-5 cloves of garlic and dice up center cut bacon, one onion, and a few stalks of celery.
Turn on the Instant Pot sauté mode. Add diced bacon, onions, and celery. Continue to cook until the onions are translucent and the vegetables are softened. The bacon won’t become crisp so don’t expect that. It’s purely for flavor. Add in the garlic and let that cook until fragrant.
Instant pot tip!
If you notice the bottom of the pot getting a little too brown during or after you sauté the onions, bacon, and celery. Be sure to add a little chicken broth to deglaze (aka make the brown bits loosen up a ton) the pan. Use a wooden spoon or spatula to scrape it around too. This happens every so often and you want to make sure you scrape all those brown bits off the pan otherwise you will most likely get the burn error while the soup is under pressure even though nothing is technically burning.
After the veggies are softened add in potato chunks, chicken broth, smoked paprika, and salt and pepper. Give it a good stir. Cancel the sauté setting and put the lid on the Instant Pot to sealing position. Press manual high pressure and set it for 10 minutes. Keep in mind it will take 8-10 minutes to come to pressure.
When the timer beeps do a quick release on the pot and release the pressure. I put a towel over the nozzle to protect myself and the cabinets from the steam.
If you’ve never used your instant pot- definitely read the instruction manual before doing this!
Use an Immersion blender (preferred method) or a counter top stationary blender (be sure to blend in small batches!!) to blend the soup up.
I love using the immersion blender so much. It’s become one of my must have kitchen tools. Blending hot soup or sauce this way is effortless and makes it silky smooth perfection.
After you’ve blended the soup, turn the sauté setting on the Instant Pot back on then stir in the cream cheese, sour cream, and half and half. Frequently stir until the cream cheese is melted throughout the soup. This should just take a few minutes. Then, its ready to go!
Extra tip for the best potato soup
- If you want more of a chunky potato soup recipe simply remove a 2-3 cups of just the potatoes with a slotted spoon before blending the remaining soup. Roughly chop into slightly smaller pieces. Add back in after you blend the soup and add the cream cheese, sour cream, and half and half.
- Use russet potatoes for best results, but I have done half russet and half Yukon gold potatoes or even red potatoes before.
- Cut potatoes about the same size so they cook evenly.
- Be sure to salt and pepper to taste!
How to serve
Instant Pot Potato Soup is delicious without toppings, but in this house, we like toppings! Adding them makes it more of a baked potato soup which I absolutely love! Just one or two tablespoons of each goody per bowl is the perfect amount to put the bowl of soup over the top.
We also like to serve with a small salad or sandwich to round out the meal with some veggies or add some nice protein in.
- cheddar cheese
- chopped or crumbled bacon
- diced green onions
- minced parsley
- hot sauce!
How to store and reheat
Store Instant Pot Potato Soup in an air tight container for 4-5 days. Reheat in the microwave heating in 30 second intervals, stirring in between, until warm. You can also reheat in a pan on the stove top over medium heat stirring frequently.
Other Instant Pot Recipes You’ll love:
- Instant Pot White Chicken Chili
- Instant Pot Buffalo Chicken Tacos
- Instant Pot Mexican Rice
- Instant Pot Spaghetti
FAQ
How do you make Potato Soup thicker?
In this recipe, I blend the potatoes together and it naturally thickens the soup.
Is it better to pressure cook or slow cooker soup?
It really depends on the recipe and how much time you have. The Instant Pot cuts down on cook time drastically and the flavor is usually very close if not the same.
Can I use flour to thicken my potato soup?
Yes you can make a slurry with flour or cornstarch to add to hot potato soup for thickening, but this recipe doesn’t need it since your blending it.
5 from 19 votes
Instant Pot Potato Soup
A easy weeknight short cut to creamy potato soup!
Prep Time25 minutes mins
Active Time20 minutes mins
Course: Main Course, Side Dish, Soup
Cuisine: American
Keyword: instant pot, instant pot potato soup
Yield: 8
Author: Star @ the skinny-ish dish
Materials
- 4 lbs potatoes, washed, peeled, and cut into small chunks
- 4 slices center cut bacon
- 1/2 cup diced celery (about 3-4 ribs depending on size)
- 1 medium yellow sweet onion
- 5-6 cloves minced garlic or about 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp smoked paprika
- 1/4 tsp pepper
- 6 cups low sodium chicken or vegetable broth
- 4 oz 1/3 less fat cream cheese
- 1/2 cup half and half milk will work too
- 1/2 cup light sour cream
Optional Toppings
- shredded cheese, green onions, extra crispy crumbled bacon, hot sauce, sour cream
Instructions
Add diced bacon, onions, and celery to the Instant Pot and turn on the sauté setting. Once the bacon is cooked and veggies are softened add in garlic and cook until fragrant (about 3 seconds).
note: if you get a lot of browning at the bottom of the instant pot add a little chicken broth and scrape up the brown bits and stir.
Add the chicken broth, potatoes, smoked paprika, salt, and pepper to the pot, and stir together. Place the lid on the Instant Pot and turn the vent valve to “sealing.” Cook over manual high pressure for 10 minutes, then quick release the pressure.
be sure not to add and of the dairy into the pot before you pressure cook!
Once the steam has completely released and the pin has dropped on the lid, open the lid. Use an immersion blender to blend the soup together well and create a velvety smooth soup.
note: if using a counter top stationary blender please blend hot soup in small batches!
After the soup is blended, turn the saute function back on and add in cream cheese, sour cream, and half and half. Stir frequently until everything is melted together well. You will need to salt and pepper to taste!
Serve hot and with optional toppings.
Store in an airtight container in the fridge for up to 4-5 days and reheat on the stove top in a pan over low heat or in the microwave.
Notes
MAKES 14 CUPS
Suggested Serving size: 1 cup for a side dish or two cups for a meal, depending on appetite
1 cup (without toppings): 141 calories, 3.5g fat, 2g saturated fat, 100g sodium, 23g carbohydrates, 2g dietary fiber, 1g sugar (0g added sugar, 0g sugar alcohol), 22g net carbs, 4g protein
WW Points: 5 Points
- If you want more of a chunky potato soup recipe simply remove a 2-3 cups of just the potatoes with a slotted spoon before blending the remaining soup. Roughly chop into slightly smaller pieces. Add back in after you blend the soup and add the cream cheese, sour cream, and half and half.
- Use russet potatoes for best results, but I have done half russet and half Yukon gold potatoes or. red potatoes before.
- Cut potatoes about the same size so they cook evenly.
- Be sure to salt and pepper to taste!
