Made with simple ingredients, this recipe for Instant Pot Baked Potato Soup results in a creamy, hearty, delicious soup that tastes like a loaded baked potato.
4cupspeeled, cubed russet potatoesabout 4 large potatoes
¼cupshredded carrots
2cupslow-sodium chicken stock or vegetable broth
1teaspoonwhite distilled vinegar
1teaspoonkosher salt
½ teaspoon pepper
1teaspoononion powder
½teaspoongarlic powderoptional
1cupmilk or cream
2tablespoonscornstarch
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.
Video
Notes
Potatoes: Russet potatoes work best for this soup. 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.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: 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 ⅔rd 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. Storage: Store the cooled soup in an airtight container in the refrigerator for 3-4 days. You may want to add a splash of stock or milk before reheating, as potato soup tends to thicken after refrigeration.