Instant Pot Potato Soup, is an easy, gluten-free version of creamy baked potato soup that your family will love!
If you don’t have an Instant Pot, you may be interested in my 30 Minute Baked Potato Soup made on the stove. Or if you are looking for more Instant Pot Soups, check out Instant Pot Chicken Noodle Soup or Instant Pot Butternut Squash Soup. If you are looking for more Instant Pot Recipes, please check out all Instant Pot Recipes.
I love potato soup, and have been making stove-top Loaded Baked Potato Soup for decades.
But my friends, AKA YOU, have been asking for an potato soup for the Instant Pot.
I am happy to say, I am here to deliver one delicious recipe for Instant Pot Potato Soup.
Instant Pot Potato Soup
This Instant Pot potato soup is SIMPLE to make. It does take a bit longer than 30 minutes–more like 35 to 40 minutes, but it is pretty well hands off, so this soup is still incredibly easy to make and perfect for busy nights.
Instant Pot Potato Soup is creamy, hearty and loaded with flavor. But it also happens to be low in fat and gluten-free. Paired with a side salad and some homemade bread and this is one easy Instant Pot recipe you want to have on your menu!
How To Make Instant Pot Potato Soup
Step One: Prepare Potatoes and Carrots
- Scrub potatoes and carrots well.
- Cut potatoes (peeled or unpeeled) into 1 inch cubes.
- Grate carrot on box grater or in food processor.
Step Two: Pressure Cook Potato Soup
- Place potatoes and carrots in pressure cooker.
- Add in stock, 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 any remaining pressure.
Step Three: Thicken Potato Soup
- Turn Instant Pot to Saute.
- Whisk together the milk and cornstarch until well combined and cornstarch has dissolved in milk.
- It helps to warm milk before adding cornstarch to fully dissolve cornstarch.
- 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.
Step Four: Serve Instant Pot Potato Soup
- Serve potato soup with cheese, bacon, chives and Homemade Dutch Oven Bread.
Tips on Pressure Cooker Potato Soup
- Feel free to use peeled or unpeeled russet potatoes.
- If you like your Potato Soup thin, use 3 cups stock.
- Any variety milk or cream will work in this potato soup recipe.
- Feel free to use flour in place of cornstarch, but this Instant Pot Potato Soup will no longer be gluten free.
- I recommend adding in 1 teaspoon plain vinegar before cook time to help heighten flavors of this Instant Pot Potato Soup.
- If you need to reheat this Instant Pot Potato Soup, you may want to thin out with a few tablespoons of stock, as potato soup will thicken after being refrigerated.
Instant Pot Soup and Stew Recipes
- Instant Pot Chicken Noodle Soup
- Instant Pot Lasagna Soup
- Instant Pot Chicken Chili
- Instant Pot White Chicken Chili
- Instant Pot Beef Stew
- Instant Pot Chili
Instant Pot Potato Soup
Ingredients
- 4 cups russet potatoes cubed into 1 inch chunks
- 2 carrots shredded
- 2 cups chicken or vegetable stock
- 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, 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 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.
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 thin, 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.
To Make Instant Pot Potato Soup, You May Need
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Kristen Chidsey
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