Instant Pot Potato Soup

Instant Pot Potato Soup is exactly the comfort you crave on a cold day!  This Pressure Cooker Creamy Baked Potato Soup is easy to make, hearty and gluten-free! 

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.

Instant Pot Potato Soup

Instant Pot Potato Soup is creamy, hearty and loaded with flavor. But this soup also happens to be low in fat and gluten-free, not to mention incredibly simple to make.

While it does not fall into one of my 30 minute meals, as it does take more like 35-40 minutes to make from start to finish, it is pretty well hands off! So this soup is still perfect for busy nights, when you need a hands off dinner recipe! Paired with a side salad and some homemade bread and this is one easy Instant Pot recipe you want to have on your menu!

Ingredients

• Potatoes–Russet potatoes work best for this soup, as their high starch content helps to thicken this soup and make it really creamy!
• Stock–Chicken or vegetable stock both work!
• Milk/Cream–Milk, half and half and cream all work well. If you would like to use dairy free milk,  just be sure if it is unsweetened and unflavored for best results.
• Seasonings–salt, pepper, onion powder, garlic powder. I choose to not use minced garlic or fresh onion for this recipe to keep it that much easier to make. If you would like to use fresh onions and garlic, feel free to use 1/4 cup of chopped onion and 1 clove minced garlic.
• 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–to thicken the soup. Flour can be used in place of cornstarch if desired.

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

Step Three: Thicken Soup

• Turn Instant Pot to Saute. 
• Whisk together the milk and cornstarch until well combined and cornstarch has dissolved in milk.
  • Tip: 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

• 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

Instant Pot Potato Soup, is an easy, gluten-free version of creamy baked potato soup that your family will love!

4.73 from 11 votes

Print Pin Rate

Course: Main Course, Soup

Cuisine: American

Keyword: Instant Pot Potato Soup

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
• 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, 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 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. 
• If you would like to use fresh onions and garlic, feel free to use 1/4 cup of chopped onion and 1 clove minced garlic. 

Nutrition Facts

Instant Pot Potato Soup

Amount Per Serving

Calories 189 Calories from Fat 18

% Daily Value*

Fat 2g3%

Cholesterol 1mg0%

Sodium 672mg29%

Potassium 920mg26%

Carbohydrates 38g13%

Fiber 2g8%

Sugar 5g6%

Protein 8g16%

Vitamin A 5220IU104%

Vitamin C 10.3mg12%

Calcium 109mg11%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!