Made with tender potatoes and a rich and creamy broth, this Instant Pot Baked Potato Soup is not only absolutely delicious, but it is incredibly easy to make.

Bowl of instant pot baked potato soup topped with cheese, bacon and chives.

Instant Pot Baked Potato Soup is one of the easiest, cheapest, most satisfying soups recipes ever.

Inspired by my recipe for Stovetop Baked Potato Soup, this recipe for Instant Pot Potato is made with basic pantry staples, is ready in just over 30 minutes, and is just as delicious as the original recipe.

From the tender potatoes to the rich, creamy broth, this soup tastes like a cross between an Instant Pot Baked Potato and classic mashed potatoes. It is creamy, hearty, warming, and loaded with flavor! Talk about comfort food!

And this Instant Pot Soup recipe is incredibly easy to make! Just like my recipe for Instant Pot Taco Chili, there is no need to saute anything, just dump and cook, making this cozy potato soup the perfect meal to enjoy any night of the week.

Notes on Ingredients

Ingredients for instant pot potato soup labeled on counter.

Potatoes: Russet potatoes work best for this soup, as their high starch content helps to thicken this soup and make it really creamy.
Carrots: Feel free to omit the carrot for picky eaters, but they add a nice flavor and color to the potato soup.
Broth: Use either low-sodium chicken stock or vegetable broth.
White Distilled Vinegar: This is the SECRET ingredient to really good potato soup! The vinegar gives the soup tang and finishes it with almost a bright note. Use regular distilled vinegar for best results, as other vinegar varieties can overwhelm the flavor of the soup.
Milk/Cream: Milk, half and half, or cream all work well. Obviously cream will make the richest and most luxurious potato soup, but low-fat milk can be used.
Cornstarch: To thicken up the potato soup, I add cornstarch to the milk and add that combination to the soup after pressure cooking. This makes the soup thick and creamy, while still being gluten-free.

How to Make Instant Pot Baked Potato Soup

This is such an easy soup recipe to make. The most time-consuming part of making the soup is peeling and dicing the potatoes. Beyond that, it is almost completely hands-off.

Wash and peel the potatoes.
Cube the potatoes into 1-inch cubes. Be sure to cut the potatoes into evenly sized cubes. This will ensure your potatoes cook evenly.
Add the diced potatoes, shredded carrots, broth, vinegar, salt, pepper, garlic powder, and onion powder to the inner pot. Give everything a good stir to evenly combine all the ingredients.

Carrots, broth, potatoes, and seasonings inside inner pot.

Place the lid on Instant Pot and be sure the vent knob is pushed towards sealed. Set the cooking time to 10 minutes on high pressure.
Once cook time has elapsed, let the pressure release naturally for at least 15 minutes. If you tried to do a quick release of pressure before 15 minutes has elapsed, you would end up with a starchy mess spewing out of your pressure cooker.

Pressure Cooked Baked Potato Soup inside instant pot.

To thicken the potato soup and finish it with a creamy, rich finish, we want to turn our instant pot to saute after it has pressure cooked.
While the soup is coming to a bubble, mix together the milk or cream with the cornstarch until the cornstarch is fully dissolved.
Add that mixture to the bubbling soup and constantly stir, until thickened. It will take 3-5 minutes.
Once thickened, hit cancel on the instant pot to turn off the saute function and ladle out the soup.

Ladle of Instant Pot Potato Soup coming out of instant pot.

Serving Suggestions

Just like baked potatoes, the toppings take this soup from good to spectacularly good.

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

Pair this Instant Pot Loaded Baked Potato Soup with Crusty Dutch Oven Bread and a Caesar salad for one out-of-this-world family meal.

Instructions for Storage and Reheating

Allow any leftover Instant Pot Baked Potato Soup to cool slightly. Once cooled, store the soup in an airtight container in the refrigerator for 3-4 days. This is one soup I do not recommend freezing as the texture of the potatoes changes when thawed.

Reheat the soup in individual servings in the microwave or for multiple servings, heat in a saucepan over low heat on the stove. You may want to add a splash of stock or milk before reheating, as potato soup tends to thicken after refrigeration.

More Instant Pot Soup Recipes

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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!

This recipe was originally shared in 2019 and updated in 2022 with new photos and a new video.

Instant Pot Baked Potato Soup

Notes on Ingredients

How to Make Instant Pot Baked Potato Soup

Serving Suggestions

Instructions for Storage and Reheating

More Instant Pot Soup Recipes