NO canned soup. NO draining potatoes. SO simple and flavorful. Instant Pot Potato Soup is the best thing you’ll make in your pressure cooker!
The first time I shared this potato soup recipe, people went crazy for it. Everyone who makes it, loves it, and there are plenty of comments to support that. But turning it into Instant Pot Potato Soup makes it even better!
What makes this Instant Pot Potato Soup so great is that you don’t have to cook the potatoes then drain them. No baking, no draining, no hassle. Just toss the potatoes and broth into the pot, mash them up, add the rest of the ingredients. DONE.
I’ve made this soup more times than I can count, and it used to be made on the stovetop (which is also a simple method). Once I had an Instant Pot, however, it became even easier and now I always make it this way.
{If you want more fantastic recipes for your Instant Pot, check out my cookbook on Amazon!}
It’s also so easy to tailor it to your personal tastes. Add more or less cheese, leave out the bacon (not sure why you’d do that, but hey, it’s your choice!) or spice it up with some chipotle peppers or jalapeños.
In the followup to my cookbook, (affiliate link) Weeknight Cooking with your Instant Pot, I recreate this recipe but I add andouille sausage, too. Any kind of sausage can be used, though, and you can replace the bacon with it if you like.
But this Instant Pot Potato Soup stands on its own. It’s cheesy and creamy, just like a good potato soup should be. Just be sure to season it well, as that makes all the difference!
HOW TO MAKE POTATO SOUP IN THE INSTANT POT?
It’s so incredibly simple to make a flavorful, creamy potato soup in your Instant Pot. Crisp the bacon on the saute setting, then set it aside. Saute your onion right in the rendered bacon fat, add a little flour and add the rest of the ingredients. Cook and mash – that’s it!
Instant Pot Potato Soup
Ingredients
- 1/2 lb bacon,, cut crosswise into 1-inch pieces
- 1/2 medium onion,, chopped
- 3 tbsp flour
- 1 32-oz container low-sodium chicken broth
- 3 lb red potatoes,, quartered
- 1 1/2 cups shredded cheddar cheese
- 2 cups whole milk
Instructions
- Press “Saute” to preheat your Instant Pot. When the word “hot” appears on the display, add the bacon. Cook until the bacon is browned and crispy, then remove it with a slotted spoon and place on paper towels to drain excess grease. Add the onion to the drippings in the pot and cook until the onions are soft, about 5 minutes, stirring frequently. Add the flour and cook for 1 more minute, stirring constantly. Turn off the IP and remove the insert to stop the cooking process. Add the chicken broth, taking care to scrape any brown bits from the bottom of the pot.
- Add the potatoes to the pot. Close and lock the lid of the Instant Pot. Press “Manual” and immediately adjust the timer to 20 minutes. Check that the cooking pressure is on “high” and that the release valve is set to “Sealing”.
- When the time is up, open the IP using “Quick Pressure Release”. Using a potato masher or something similar, crush potatoes to thicken soup, leaving some chunks but allowing some to "melt" into the soup. Press “cancel” then press “saute”. Add the cheese and milk, stirring until cheese is completely melted and incorporated. Season generously with salt and pepper.
Nutrition Information:
Amount Per Serving:Calories: 497 Saturated Fat: 12g Cholesterol: 62mg Sodium: 501mg Carbohydrates: 44g Fiber: 4g Sugar: 7g Protein: 19g
Jennifer Farley says
Love this recipe! Potato soup has such great texture!
Kate says
I’m making this tonight!
Kristy Bernardo says
Awesome, Kate! Let me know how you like it :)
Suzy says
This is a must-try!
Jennifer Blake says
This sounds like the ultimate comfort soup! I am sooooo tempted to get one of these Instant Pots because I keep see all these yummy recipes I wanna try!
Taylor Kiser says
Sign me up for a bowl!
Erin says
Love how easy this is – so hearty and delicious too!
alyssa | everydaymaven says
I love how simple this is and that everyone can add their favorite toppings and personalize their bowls!
Suzy says
So quick release wasn’t a good choice for me on this because I ended up with a potato geyser, BUT I may not have properly cleaned the lid beforehand. This recipe turned out very well! I sliced the potatoes fairly thinly and only cooked them for 10 minutes– I may have been able to get away with even less than that. The flavors worked perfectly. Thank you!
Kristy says
Hey Suzy, so glad you liked it! Sorry about the geyser, that can happen and it’s not fun. I usually just pop a towel over it when that happens (I hold it just above). So it probably wasn’t your fault. Natural release is definitely an option, I just never want to wait that long :) Thanks for the great review! Hope you have a great day!
Chuck Siercks says
After you’ve sauteed the onions (etc, maybe a couple carrots) and you have cut your potatoes up, put it all into the pot and set for maybe 10 minutes (not 20). At 20 minutes you could have boiled them in a pan and they’d still not be as mushy as these coming out of the Instant pot in the same 20 minutes.
PS: Smoked pork hock is good to instead of bacon. And as the chef says: Peppers can liven it up even more. Ummm good!
Kristy says
Hi Chuck,
You can absolutely make this in a pot on the stove. The extra cooking time called for in the Instant Pot isn’t just for making sure the potatoes are soft, however. It’s also to allow for the flavors to develop, much like simmering for a longer time on the stove. It also depends on how large your potatoes are. Love the smoked pork hock suggestion, yum! Hope you enjoy! Cheers :)
Kimberly Ritchie says
I’m making this right now. The recipe doesn’t say when to add the bacon back in. I decided to not add it back in during cooking, but to add to each bowl so it retains some crispness.
Thank you for the recipe!
Kristy says
Hi Kimberly! Either will work just fine. I usually add it to each bowl as well, but both add yummy bacon flavor. :) Thanks and so glad you like the recipe! – Kristy
Wendy says
Hi can i use liquid chicken broth? If so same amount? Thanks
Kristy says
Hi Wendy, yep, the recipe uses liquid so go ahead with the 32 ounces. Hope you enjoy! – Kristy