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 hands off--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 richest and luxurious potato soup, but low-fat milk can be used. I do not recommend skim milk as it 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 the 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.

Step-By-Step Instructions

• Add potatoes and carrots to the inner pot of the 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 toppings as desired.

How to Serve

While this soup is delicious served with no adornments, just like a baked potato, the toppings make this soup really sing!

My favorite toppings include shredded cheddar cheese, diced cooked bacon, chives, green onions, and even a dash of sour cream. Load it up just as you would a loaded baked potato.

Storing Potato Soup

Cooled Potato Soup can be stored in the refrigerator for up to 3 days. This is one soup I do not recommend freezing as the texture of the potatoes changes when thawed.

To reheat the soup, add a splash of stock or milk before reheating to thin out the soup, as it thickens as it sits.

More Instant Pot Hearty Soups and Stews

• 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!

4.8 from 15 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
• ▢ ½ teaspoon pepper
• ▢ 1 teaspoon onion powder
• ▢ ½ teaspoon garlic powder optional
• ▢ 1 cup milk
• ▢ 2 tablespoons cornstarch

Cook ModePrevents your screen from going dark while preparing the recipe.

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

• Feel free to use peeled or unpeeled russet potatoes.
• If you like your soup on the thinner side, use 3 cups of stock.
• Feel free to use flour in place of cornstarch.
• I recommend adding in 1 teaspoon plain vinegar before cook time to help heighten the flavors of this Instant Pot Potato Soup. 
• If you would like to use fresh onions and garlic, feel free to use ¼ cup of chopped onion and 1 clove of minced garlic. 

Nutrition

Calories: 189kcal | Carbohydrates: 38g | Protein: 8g | Fat: 2g | Cholesterol: 1mg | Sodium: 672mg | Potassium: 920mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5220IU | Vitamin C: 10.3mg | Calcium: 109mg | Iron: 1.6mg

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