Instant Pot Potato Soup

Instant Pot Potato Soup is exactly the comfort you crave on a cold day! Made with tender potatoes, a rich and creamy broth, and topped with all your favorite Baked Potato toppings, this soup is not only is easy to make it is also hearty and gluten-free! 

Instant Pot Potato Soup is ready from start to finish in just over 30 minutes. While not any faster than my Baked Potato Soup, the Instant Pot version is less hands on–meaning you can prep a simple Spinach Avocado Salad or prepare Oven Baked Bacon to top your soup, without standing over the stove.

Instant Pot Potato Soup is creamy, hearty, warming, and loaded with flavor.

It is made with basic pantry staples and with minimal effort, which makes this Potato Soup a great recipe to make on any night of the week.

Key Ingredients

• Potatoes–Russet potatoes work best for this soup, as their high starch content helps to thicken this soup and make it really creamy. You can choose to peel your potatoes or leave the peels on. I often leave the peels on for a boost of fiber–not to mention it cuts down on the preparation time.
• Stock— Either chicken stock or vegetable broth both work. If you are not using homemade broth, be sure to select a low-sodium version.
• Milk/Cream–Milk, half and half,or cream all work well. Obviously cream will make the most rich and luxurious potato soup, but low-fat milk can be used. I do not recommend skim milk as it is does not make this soup as creamy as the other options, but you can use it in a bind. If you would like to use dairy free milk,  just be sure if it is unsweetened and unflavored for best results.
• Distilled Vinegar–this is the SECRET to really good potato soup! The vinegar gives the soup tang and finishes it with almost a bright note. White distilled vinegar works best!
• Cornstarch–Instead of flour, I use a cornstarch slurry to thicken up this soup after it has been pressure cooked. This makes the soup thick and hearty, while still being gluten free.

How To Make Instant Pot Potato Soup

• Cut potatoes into 1 inch cubes.
• Grate carrot on box grater or in food processor.
• Add potatoes and carrots to inner pot in pressure cooker.

• Add milk mixture to pressure cooker, whisking to incorporate into soup.
• Let potato soup come to a boil, stirring occasionally while soup thickens.
• Cook until thickened to desired consistency–this should take about 5 minutes.
• Serve potato soup with cheese, bacon, chives to load it up for a loaded baked potato soup!

More Instant Pot Soup and Stew Recipes

• Instant Pot Chicken Noodle Soup
• Instant Pot Lasagna Soup
• Instant Pot Butternut Squash Soup
• Instant Pot White Chicken Chili
• Instant Pot Beef Stew
• Instant Pot Chili

Grab the humble pantry staples needed  and whip up this potato soup for a bowl of creamy comfort food! And be sure to leave a comment or review, telling me how much you enjoyed this recipe–I love to hear from you!

Instant Pot Potato Soup

Instant Pot Potato Soup, is an easy, gluten-free version of creamy baked potato soup that your family will love!

4.73 from 11 votes

Print Pin Rate

Course: Main Course, Soup

Cuisine: American

Prep Time: 5 minutes

Cook Time: 15 minutes

Pressure Time: 15 minutes

Total Time: 35 minutes

Servings: 4

Calories: 189kcal

Author: Kristen Chidsey

Ingredients

• 4 cups russet potatoes cubed into 1 inch chunks
• 2 carrots shredded
• 2 cups chicken or vegetable stock
• 1 teaspoon white vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder optional
• 1 cup milk
• 2 tablespoons cornstarch

Instructions

• Place potatoes and carrots in pressure cooker. Add in stock, vinegar salt, pepper, garlic and onion powder. 
• Place lid on Instant Pot and be sure vent knob is pushed towards sealed. 
• Set cook time for 10 minutes on high pressure. 
• Once cook time has elapsed, let pressure release naturally for 10-15 minutes. Then do a quick release of pressure. 
• While the Instant Pot Potato Soup cooks, whisk together milk and cornstarch until very well combined. 
• Turn Instant Pot "Off" then hit "Saute." Add in milk mixture and whisk into the soup to combine. 
• Let potato soup come to boil, whisking occasionally, while soup thickens--this takes about 5 minutes. 
• Serve potato soup with cheese, bacon, chives, etc. 

Equipment Needed

• Electric Pressure Cooker (6 or 8 quart)

Notes

• It helps to warm milk before adding cornstarch to fully dissolve cornstarch. 
• Feel free to use peeled or unpeeled russet potatoes.
• If you like your soup on the thinner side, use 3 cups stock.
• Feel free to use flour in place of cornstarch.
• I recommend adding in 1 teaspoon plain vinegar before cook time to help heighten flavors of this Instant Pot Potato Soup. 
• If you would like to use fresh onions and garlic, feel free to use 1/4 cup of chopped onion and 1 clove minced garlic. 

Nutrition Facts

Instant Pot Potato Soup

Amount Per Serving

Calories 189 Calories from Fat 18

% Daily Value*

Fat 2g3%

Cholesterol 1mg0%

Sodium 672mg29%

Potassium 920mg26%

Carbohydrates 38g13%

Fiber 2g8%

Sugar 5g6%

Protein 8g16%

Vitamin A 5220IU104%

Vitamin C 10.3mg12%

Calcium 109mg11%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!