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. It is a cheap, hearty soup that will deliver a comforting family meal any night of the week.
If you love loaded baked potatoes, Instant Pot Baked Potato Soup is about to become one of your favorite soup recipes ever!
This recipe for Instant Pot Baked Potato Soup comes together in just over 30 minutes. It is made with basic pantry staples with minimal effort to deliver a soup that is creamy, hearty, warming, and loaded with flavor.
While not any faster than my recipe for stovetop Baked Potato Soup, this Instant Pot version is hands-off, leaving you time to bake bacon and prep a Caesar salad, making for one out-of-this-world family meal.
Notes on Ingredients
- 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.
- 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 will end up with a starchy mess spewing out of your pressure cooker.
- 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 stir constantly, until thickened. It will take 3-5 minutes.
- Once thickened, hit cancel on the instant pot to turn off the saute function and ladel out the soup.
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.
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
- Instant Pot Chicken Noodle Soup
- Instant Pot Lasagna Soup
- Instant Pot Butternut Squash Soup
- Instant Pot Chicken Tortilla Soup
Need more inspiration for planning meals that your family will love? Sign up for my FREE Meal Plans and each week you will get a meal plan with a shopping list.
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 Baked Potato Soup
Ingredients
- 4 cups peeled, cubed russet potatoes about 4 large potatoes
- ¼ cup shredded carrots
- 2 cups low-sodium chicken stock or vegetable broth
- 1 teaspoon white distilled vinegar
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 teaspoon onion powder
- ½ teaspoon garlic powder optional
- 1 cup milk or cream
- 2 tablespoons cornstarch
Instructions
- Wash and peel the potatoes. Cube them into 1-inch chunks and measure out 4 cups of cubed potatoes and place them inside the inner pot of the pressure cooker.
- Wash and peel one carrot. Shred the carrot on a box grater. Measure ¼ cup of the carrots and add to the inner pot.
- Add the broth, vinegar, salt, pepper, garlic powder, and onion powder to the inner pot and stir to combine.
- Place the lid on the Instant Pot and be sure the vent knob is sealed. Set the cooking time to 10 minutes on high pressure by hitting manual or pressure cook and adjusting it to read "10" by using the +/- buttons.
- Once the cooking time has elapsed, let the pressure release naturally for at least 15 minutes.
- Once the pressure has been released, hit cancel on the Instant Pot and then turn to the saute function to bring the soup up to a bubble. Meanwhile, whisk together the milk/cream and cornstarch until very well combined in a glass measuring cup.
- Once the potato soup is bubbling slightly, pour the milk mixture into the inner pot, stirring well to combine.
- Let potato soup simmer, stirring constantly, until the soup thickens. This will only take a few minutes. Once thickened, hit cancel on the Instant Pot.
- Ladle out the soup into individual bowls and top as desired with shredded cheese, crumbled cooked bacon, and/or chives.
Equipment Needed
Notes
Nutrition
This recipe was originally shared in 2019 and updated in 2022 with new photos and a new video.
Tara G
This is my favorite soup and this recipe is such a huge time saver! LOVE this so much, and all of my kids did too!
Kristen Chidsey
Thanks for sharing, Tara! It is always a keeper when the kids and mom are happy 🙂
Christine
Thank you! I love your site so much. I only recently discovered it and have found some amazing recipes. My favourites right now are the cold-start yogurt and dried beans.
Christine
I'm making this tonight - yum! I'm wondering if I can double the recipe? I don't see that in the notes anywhere. I have a 6 qt IP.
Kristen Chidsey
Hi Christine! This recipe can be doubled in an 8-quart instant pot easily. Keep in mind that for a 6-quart instant pot, while you can double the recipe, never fill more than 2/3rd of the way full when pressure cooking a soup (this is below the max fill line). And be sure to use a full-pressure release after the cooking time has elapsed.
Angela Howland
I would love to make this recipe, however, I only have a crockpot at the moment. How would you alter the cooking instructions for a crockpot? For any recipe, really. Thanks!
Kristen Chidsey
Hi Angela! I have not tried making this recipe in a crockpot, but I am sure it would work. That said, I do have a recipe for Stovetop Potato Soup that is ready in 30 minutes and produces the same results as this instant pot recipe.
Suzanne
Turned or perfectly. We will be making it again!
Kristen Chidsey
Wonderful! So happy to hear you enjoyed the soup, Suzanne!