This Instant Pot Potato Soup recipe is easy and very flavorful. With very few ingredients and very little prep time, you can have this instant pot loaded potato soup on the table in under 30 minutes.
Instant Pot Potato Soup
Lately, it has been so cold in Texas which means I have been pulling out all my favorite soup recipes like broccoli cheddar soup and chicken corn chowder. To me, there is nothing better than enjoying a nice warm bowl of soup when it is cold outside!
Recently I have been feeling like something a little bit heartier that was simple to make, so I turned to my love for my Instant Pot to create this Instant Pot Potato Soup.
Let me tell you this soup is hearty, delicious and filling. It is also easily adaptable to instant pot loaded potato soup by mixing in all kinds of toppings and garnishes.
I also love this potato soup recipe because it is ready in about 30 minutes and to be honest, the hardest thing is getting your Instant Pot to come to pressure!
So, if you have been intimidated with your Instant Pot, this is the recipe you need to try because you will discover why everyone is so in love with their Instant Pot!
Loaded Baked Potato Soup
Instant Pot Potato Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 6
Ingredients Needed:
1 Tablespoon Oil or Butter
1 small sweet onion, chopped
2 garlic cloves, minced
1 32 ounce container chicken broth
1 can cream of chicken soup
2 lbs potatoes, peeled and chopped
1 ½ teaspoons salt
½ teaspoon black pepper
½ cup milk
1 Tablespoon flour
Garnishes for Instant pot loaded potato soup:
Shredded cheese
chopped green onion
chopped bacon
Sour cream
- Instant Pot
- Potato peeler
- Potato masher
- Measuring Spoons
- liquid measuring cup
- good knife
- Garlic press
- Cheese grater
- Can opener
- wooden spoon
How to make Instant Pot Potato Soup
- First, turn your Instant Pot on to the Saute setting and place the oil or butter whichever one you have on hand in the pot and let it heat up.
- While it is heating up wash, peel, and cut your potatoes. When cutting your potatoes, be sure you cut them in ½” size pieces. This helps them all cook the same consistency.
- Next, add the onions and garlic and cook until they are tender and soft. This shouldn’t take more than 5 minutes.
- Now that your onions are tender pour in chicken broth, cream of chicken soup, and your chopped potatoes right into the inner pot.
- Finally, you are ready to place the lid on the instant pot and set it to manual high pressure for 12 minutes. Make sure the valve is closed so that the pot can come to pressure.
- After the 12 minutes are complete you pot will begin beeping indicating that it is done. Use the quick release on your pot by turning the valve to vent.
- If you prefer smoother soup take a potato masher or a big wooden spoon and mash the potatoes down.
- If you like your potato soup chunkier then just leave them whole. To make this soup into a loaded baked potato soup this is where you can add in cheese, green onions, and bacon.
- I prefer to add these toppings on top!
- Now grab a whisk and mix the flour and milk in a small bowl. Once it is thoroughly combined gently pour it into the soup.
- Turn your Instant Pot back to the Saute setting until the soup begins to simmer. It only needs to simmer for 3 minutes.
- Once it has simmered for 3 minutes it is now ready to serve, but first a taste test!
- You can always add salt and pepper if your taste buds are in need of a little more flavors.
- Don’t forget to have some garnishes on hand as well.
- My favorite thing about Potato Soup is the extra toppings to add on top. I love adding chopped bacon, cheese, and green onions, and sometimes a dab of sour cream. These toppings can add so much more flavor to this already flavorful Instant Pot Potato Soup.
Tips and Tricks for Instant Pot Potato Soup Recipe
- You can make this soup cheesy by adding a cup of cheese after pressure cooking. Try cheddar or cream cheese!
- You can make this “loaded baked potato soup” by leaving the soup chunky, and stir in cheese, green onions, and bacon.
- You can make this in the crockpot by cooking on low for 8 hours or until potatoes are tender.
- When making this recipe you do not have to peel the potatoes. Some people like the skins in their loaded potato soup.
- Size matters! Be sure you cut your potatoes all the same size, that way they all cook evenly.
- Try different potatoes! With this potato soup recipe, you can use russets, Yukon gold, or even reds! I love using red potatoes and leaving the skins on! So get creative with your potato choices!
How to Make Potato Soup in a Crock-Pot
To cook this recipe in a crockpot place all the ingredients together and set on low for 8 hours or until potatoes are tender.
How to Store Instant Pot Baked Potato Soup
To store your Instant pot loaded baked potato soup, just place it in a Tupperware container and store it in the fridge for no longer than 3 days.
Can you Freeze Potato Soup?
I wouldn’t suggest freezing Instant Pot Baked Potato Soup. Potatoes have a different texture when defrosted and will have a strange texture.
Love what you see? Leave a comment and don’t forget to rate it below! We always love knowing how your recipe turns out! Don’t forget to tag me on Instagram @micheletripple to show me your finished product!
Looking for other Instant Pot Recipes? Check these out!
The Best Instant Pot Pressure Cooker Recipes
The Best Instant Pot Pumpkin Cheesecake
Instant Pot Creme Brulee Cheesecake
Instant Pot Potato Soup
This Instant Pot Potato Soup recipe is easy and very flavorful. With very few ingredients and very little prep time, you can have this instant pot loaded potato soup on the table in under 30 minutes.
Ingredients
- 1 Tablespoon Oil or Butter
- 1 small sweet onion, chopped
- 2 garlic cloves, minced
- 1 32 ounce container chicken broth
- 1 can cream of chicken soup
- 2 lbs potatoes, peeled and chopped
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ½ cup milk
- 1 Tablespoon flour
- GARNISHES
- Shredded cheese
- chopped green onion
- chopped bacon
- Sour cream
Instructions
- Turn your Instant Pot on to the Saute setting and place the oil or butter, whichever one you have on hand, in the pot and let it heat up.
- While it is heating up wash, peel, and cut your potatoes.
- Next, add the onions and garlic and cook until they are tender and soft. About 5 minutes.
- Once onions are tender pour in chicken broth, cream of chicken soup and your chopped potatoes right into the inner pot.
- Place the lid on the instant pot and set it to manual high pressure for 12 minutes. Make sure the valve is closed so that the pot can come to pressure.
- After the 12 minutes are complete you pot will begin beeping indicating that it is done. Use the quick release on your pot by turning the valve to vent.
- If you prefer smoother soup take a potato masher or a big wooden spoon and mash the potatoes down.
- If you like your potato soup chunkier then just leave them whole. To make this soup into a loaded baked potato soup this is where you can add in cheese, green onions, and bacon.
- Whisk and mix the flour and milk in a small bowl. Once it is thoroughly combined gently pour it into the soup.
- Turn your Instant Pot back to the Saute setting until the soup begins to simmer. Simmer for 3 minutes.
- Once it has simmered for 3 minutes it is now ready to serve.
- Add salt and pepper to taste.
- Add garnish.
Notes
1. You can make this soup cheesy by adding a cup of cheese after pressure cooking. Try cheddar or cream cheese!
2. You can make this “loaded baked potato soup” by leaving the soup chunky, and stir in cheese, green onions and bacon.
3. You can make this in the crockpot by cooking on low for 8 hours or until potatoes are tender.
Michele Tripple is a renowned author and expert in the fields of parenting, relationships, and personal development. With her degree in marriage and family studies, her experience as a Family Life Educator, and over a decade of experience as a professional writer, Michele has authored books that provide practical advice and insights into improving family dynamics and personal growth. Her work is celebrated for its blend of research-driven information and relatable, real-world applications. Michele has been a keynote speaker at conferences and has contributed to numerous publications and media outlets, solidifying her reputation as an authoritative voice in her field and helping families build relationships.
Perfect for fall weather coming!
Instant Pot Potato Soup is so easy and yummy!
Instant Pot Potato Soup is so easy and perfect for cold days!
Would never even occur to make to make soup out of potato . Something always present .Going to try this , coming weekend.
Wow! This looks delicious. Very timely since I am thinking on what soup to prepare so, this potato soup is just perfect. Thank you for sharing recipe.
My instant pot is seriously my new favorite kitchen appliance! I use it every week, and I love Potato Soup. I can’t wait to try this recipe!
Aren’t Instant Pots the best?! I love mine too! And making this Instant Pot Potato Soup is so simple and quick to make for cold winter and fall nights. 🙂
That potato soup looks delirious. Thank you for sharing your recipe. Love how it’s an instant pot recipe.
I love my instant pot! This potato soup recipe looks so delicious – I’ll have to try it soon!
-Jennifer
https://jennifermaune.com
This looks really yummy. I will have to change a few ingredients for a lower calorie soup but looks awesome.
Yes! That’s what is so wonderful about this Instant Pot Potato Soup. You can totally tweak it to what your needs are. 🙂
We just got a instapot and I can not wait to try this. Potato soup is one of my favorites!!
You will love making this Instant Pot Potato Soup in your new Instant Pot! So easy and so delicious!
I have been holding off on getting an instant pot but this might be the recipe that convinces me I need one. I love potato soup. Yum!
I love my Instant Pot and making soup in it is so amazing!