Name: Instant Pot Potato Soup
Prep time: 5 min
Cook time: 15 min
Total time: 35 min
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

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.

Ingredients for Potato Soup: Potatoes, carrot, stock, milk, cornstarch, seasonings

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 in stock, salt, pepper, garlic and onion powder and give everything a good stir.
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.
Turn Instant Pot to Saute. Whisk together the milk and cornstarch until well combined and cornstarch has dissolved in milk. Pro-Tip: It helps to warm milk before adding cornstarch to fully dissolve cornstarch.

Ingredients for Cornstarch slurry next to instant pot

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

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

Key Ingredients

How To Make Instant Pot Potato Soup

More Instant Pot Soup and Stew Recipes