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.
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
- 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 would 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 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.
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
- Instant Pot Chicken Noodle Soup
- Instant Pot Lasagna Soup
- Instant Pot Butternut Squash Soup
- Instant Pot Chicken Tortilla Soup
- Instant Pot Lentil Soup
- Instant Pot Tomato 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
- 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
- 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.
This recipe was originally shared in 2019 and updated in 2022 with new photos and a new video.
Sooo yummy!! One of our favorite soup recipes we’ve had this season! Love it!
I love hearing that! Thanks for sharing, Jen!
This soup was amazing!
Does this end up being chunky or totally smooth? I’m so excited to have this recipe-these are affordable groceries that I almost always have!!!
This yields a soup with chunks of potatoes left intact and some creamy. I hope you enjoy it! If you wanted it smooth, you could use a potato masher to achieve that consistency.
Just got an instant pot and this was my first recipe! Love it! Potatoes are just right! Thank you!
So happy to hear you enjoyed Jennifer! I hope you find many more delicious Instant Pot recipes here to enjoy and reach out any time with questions.
I used red potatoes. I didn't grate the carrots, just didn't want to take the time. I also used 1 can fat free evaporated milk. So good. I think next time while I am whisking the milk solution I will put in some frozen corn. This is definitely a keeper.
I love hearing you enjoyed Bev! Thanks so much for sharing your review and modifications.
Smooth and creamy. Nice taste. Thanks!
So glad you enjoyed!
I needed something quick for dinner tonight and didn’t have much on hand. Since it was a perfect evening for soup I was confident I could find a good Instant Pot recipe here. I did have potatoes and carrots so this was just what I needed. We loved it. My potatoes were Yukon Golds and they worked just fine. I grated fresh nutmeg on my serving! Delicious! I’ll make my potato soup this way from now on.
Hi Jean! I am so glad you enjoyed this soup and thank you for taking the time to leave a review! We actually had this last night ourselves 🙂
I used vegetable stock, added about 2 tablespoons of bacon grease (I didn't have bacon on hand) and about 1/3c Colby shredded cheese towards the end. It turned out fantastic! I've been sick recently with sinuses and a cold. This was super easy to make, quick and simple.
I am so glad you enjoyed Ashlee and I hope you feel better!
School is about to start and we need all of the easy meals! This is on top of my list! Love it!
I am so glad you find this meal so easy and love it Suzy!
Made this for dinner and now I have leftovers! It's so good. We will definitely be making this again.
Yay for leftovers! I am so glad you enjoyed Ashley 🙂