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This Instant Pot Potato Soup recipe delivers the comforting flavors of a baked potato in a soul-satisfying soup. Made with tender potatoes and a rich, creamy broth, this budget-friendly recipe comes together effortlessly using simple ingredients, without skimping on flavor.
Inspired by my popular potato soup recipe, this Instant Pot potato soup is dare I say even easier than the original recipe. But just because it is easy, does not mean we are skimping anything in terms of flavor! It is creamy, hearty, and absolutely delicious! Pair it with crusty whole wheat Dutch oven bread and a homemade caesar salad for the ultimate cozy meal.
Ingredients for Instant Pot Potato Soup
- Potatoes: Russet potatoes are best for potato soup, as their high starch content helps to thicken the soup and make it incredibly creamy.
- Carrots: Use shredded carrots, which cook quickly and won't overwhelm the star of this soup--the potatoes. Shredded carrots will soften easily into the soup, adding a bit of flavor and pop into the color, without overwhelming t
- Broth/Stock: Either low-sodium store-bought or homemade chicken stock or homemade vegetable broth--opt for vegetable broth to keep this soup vegetarian-friendly. Instant Pot chicken stock works here too.
- Seasonings: Kosher salt, black pepper, onion powder, and garlic powder--super simple, yet perfect.
- 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 in this recipe. Use cream for the richest and most luxurious potato soup, milk for lighter (yet still delicious) results, or half and half which is super creamy, yet lower in fat and calories than cream.
- Cornstarch: Added after pressure cooking to thicken the soup. If you aren't gluten-free, feel free to use all-purpose flour in place of the cornstarch.
How to Make Instant Pot Baked Potato Soup
If you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with my guide for using an Instant Pot for the best results on this and future recipes. You will find the full recipe in detail in the recipe card below.
- Combine Ingredients in Inner Pot. There is no need to sauté anything to make this potato soup. Simply combine the diced potatoes, shredded carrots, broth, vinegar, salt, pepper, garlic powder, and onion powder together in the inner pot. Talk about easy!
- Pressure Cook with Natural Pressure Release. Use the pressure cook or manual button to 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.
- Thicken. After the pressure has been released, remove the lid and turn the Instant Pot to the sauté function. Whisk together the milk/cream with cornstarch until dissolved, whisk into the inner pot, and let simmer until slightly thickened.
- Serve. Top this soup just as you would an Instant Pot Baked Potato--shredded cheese, diced baked bacon, chives/green onions, and/or a dollop of sour cream.
Storage Instructions
- Refrigerate: 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.
- Freeze: This is one soup I do not recommend freezing as the texture of the potatoes changes when thawed.
- Reheat: 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
Browse all of my Instant Pot soup recipes or check out a few favorites below:
Instant Pot Potato Soup
Made with tender potatoes and a rich, creamy broth, this budget-friendly recipe comes together effortlessly using simple ingredients--without skimping on flavor.
Video
Ingredients
- 4 cups peeled, cubed russet potatoes, about 4 large potatoes
- ¼ cup shredded carrots
- 2 cups low-sodium vegetable broth or chicken stock, see note about thickness of soup
- 1 teaspoon white distilled vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- ½ teaspoon garlic powder, optional
- 1 cup milk, cream, or half and half
- 2 tablespoons cornstarch, or all-purpose flour
Instructions
- Combine 4 cups peeled, cubed russet potatoes, ¼ cup shredded carrots, 2 cups low-sodium vegetable broth or chicken stock, 1 teaspoon white distilled vinegar, 1 teaspoon kosher salt , ½ teaspoon black pepper, 1 teaspoon onion powder and ½ teaspoon garlic powder together in the inner pot of your pressure cooker, stirring gently 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, remove the lid, hit cancel on the Instant Pot, and then turn to the sauté on to bring the soup up to a bubble. Meanwhile, whisk together 1 cup milk, cream, or half and half with 2 tablespoons cornstarch until very well combined in a glass measuring cup. 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.
- If desired, you can use an immersion blender to blend the soup right in the inner pot until smooth and creamy. I personally prefer the texture of the potato chunks in the soup.
- Ladle out the soup into individual bowls and top as desired with shredded cheese, crumbled cooked bacon, and/or chives.
Notes
Potatoes: Russet potatoes work best for this soup, as they break down and get super creamy.
Broth: Use either low-sodium chicken stock or vegetable broth. If you like your soup on the thinner side, increase the broth to 3 cups. For thicker soup, use 2 cups of broth.
Cornstarch: Cornstarch is used to help thicken the soup, you can use all-purpose flour in place of the cornstarch. Feel free to use flour in place of cornstarch.
Vinegar: Use white distilled vinegar, do not sub! If you don't have distilled vinegar, omit it.
Doubling the Recipe: Feel free to double this recipe if using an 8-quart instant pot or 6-quart Instant Pot. Double the ingredients, but keep the cooking time the same. Keep in mind it will take a bit longer to come to pressure.
Halving the Recipe: The recipe should not be cut in half unless you are using a 3-quart Instant Pot. To cut the recipe in half, cut the recipes in half and leave the cooking time the same.
Storage: Store the cooled soup in an airtight container in the refrigerator for 3-4 days. This soup does not freeze well. You may want to add a splash of stock or milk before reheating, as potato soup tends to thicken after refrigeration.
Nutrition
Calories: 181kcalCarbohydrates: 37gProtein: 8gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 2mgSodium: 456mgPotassium: 868mgFiber: 2gSugar: 5gVitamin A: 1464IUVitamin C: 9mgCalcium: 112mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally shared in 2019 and updated in 2025.
Hi, I love this recipe! I make it atleast 5 times a year and it never seems to be enough. Can this recipe be doubled in the instant pot?
I love hearing that you enjoyed this soup so much, Shannon! This recipe can easily 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.
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!
Thanks for sharing, Tara! It is always a keeper when the kids and mom are happy 🙂
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.
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.
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.
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!
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.
Turned or perfectly. We will be making it again!
Wonderful! So happy to hear you enjoyed the soup, Suzanne!
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.