Instant Pot Potato Soup is the epitome of comfort food – a rich, creamy, and incredibly flavorful soup that comes together quickly in your pressure cooker. Loaded with tender potatoes, savory cheddar cheese, and crispy bacon, this recipe promises a hearty meal that will warm you from the inside out, perfect for any day of the week.
The Instant Pot has become an indispensable tool in countless kitchens, revolutionizing how we prepare our favorite dishes. From quick weeknight dinners to elaborate comfort meals, its efficiency and ability to infuse deep flavors make it a true culinary marvel. For soup lovers, especially, the Instant Pot is a game-changer. It allows you to create rich, complex broths and perfectly cooked ingredients in a fraction of the time compared to traditional stovetop methods. If you’re looking for more delicious pressure cooker meals, be sure to explore my extensive collection of Instant Pot recipes, including popular options like the comforting Instant Pot Chicken Noodle Soup and the vibrant Instant Pot Chicken Tortilla Soup. These recipes showcase the versatility and speed of pressure cooking, making homemade meals more accessible than ever.
My collection of Instant Pot soup recipes continues to grow, and today, I am thrilled to share what has quickly become a new family favorite: this sensational potato soup. It’s an exceptionally creamy and flavorful soup, packed with wholesome vegetables and guaranteed to satisfy. This soup is wonderfully versatile, serving as a satisfying lunch or a comforting light dinner. What truly sets this Instant Pot potato soup apart is the foundational step of sautéing onion and carrots with aromatic dried herbs. This crucial initial phase builds a deep, savory base that prevents the soup from tasting bland, a common pitfall in simpler recipes. I cannot stress enough the importance of this flavor-building step for a truly delicious result. While you can certainly skip it if you are in an extreme rush, taking those few extra minutes will elevate your soup from good to absolutely outstanding.
Why You’ll Love This Instant Pot Potato Soup Recipe
There are countless reasons why this Instant Pot Potato Soup will earn a permanent spot in your recipe rotation. First and foremost is its incredible speed and ease of preparation. The Instant Pot dramatically cuts down cooking time, allowing you to enjoy a piping hot, homemade meal even on the busiest weeknights. Beyond convenience, this recipe is a masterclass in flavor development. Unlike many quick soup recipes that can fall flat, we take the extra (but quick!) step of sautéing aromatics directly in the Instant Pot. This technique infuses the base with layers of savory depth, ensuring every spoonful is rich and satisfying.
Furthermore, this isn’t just any potato soup; it’s a luxuriously creamy and hearty concoction. We use classic russet potatoes, which break down beautifully to create a naturally thick and velvety texture, without needing excessive heavy cream. The addition of evaporated milk or half-and-half further enhances the silkiness, while a touch of cornstarch ensures the perfect consistency. And let’s not forget the star toppings: sharp cheddar cheese and crispy, smoky bacon that transform each bowl into a comforting masterpiece. This soup strikes the perfect balance between wholesome ingredients and indulgent flavors, making it a true crowd-pleaser for the whole family.
Mastering the Art of Flavor: The Sauté Step
The secret to any truly exceptional soup lies in its foundational flavors, and this Instant Pot Potato Soup is no exception. While the Instant Pot is celebrated for its ability to cook ingredients quickly, it also excels at building robust flavors right from the start using its “Sauté” function. Many novice pressure cooker users might be tempted to simply dump all ingredients into the pot and hit “start,” but for a deeply flavorful potato soup, the initial sauté step is non-negotiable.
By first heating olive oil and gently sautéing chopped sweet onion and carrots, you begin to caramelize these vegetables, releasing their natural sugars and creating a sweet, aromatic base. Adding dried herbs like thyme or oregano at this stage allows their essential oils to bloom in the warm oil, intensifying their fragrance and integrating them seamlessly into the soup’s profile. This process creates a depth of flavor that a simple boil could never achieve. It adds an earthy, herbaceous undertone that complements the creamy potatoes and rich toppings beautifully. Skipping this step would result in a lighter, perhaps even bland, soup. Think of it as laying the groundwork for a culinary masterpiece; those few minutes of sautéing are an investment that pays off immensely in the final taste. It’s this careful attention to initial flavor development that transforms a basic potato soup into an unforgettable comfort dish.
Ingredients for the Ultimate Instant Pot Potato Soup:
- Olive Oil: Essential for sautéing the aromatics and adding a touch of richness. Any good quality cooking oil will work.
- Russet Potatoes (2 lbs): The star of the show! Russet potatoes are high in starch, which breaks down wonderfully during pressure cooking to create a naturally thick and creamy soup base. Peel and chop them into 1-inch pieces for even cooking. You can also use Yukon Gold potatoes for a slightly waxier texture, but russets provide the ideal creaminess.
- Sweet Onion (½ medium): Sautéing sweet onion provides a crucial aromatic base, adding a subtle sweetness and depth of flavor. Chop it finely to ensure it softens and blends into the soup. Yellow or white onion can be substituted if sweet onion isn’t available.
- Carrots (2 medium or 8 baby carrots): Finely chopped carrots add natural sweetness, color, and a boost of nutrients. They soften beautifully in the Instant Pot and contribute to the overall savory flavor profile.
- Dried Thyme or Oregano (½ teaspoon): These classic herbs impart an earthy, aromatic quality that pairs perfectly with potatoes and cheese. You can use a single herb or a blend. Fresh herbs can also be used, add them towards the end of cooking.
- Vegetable Stock (2 cups): Forms the liquid base of the soup, adding savory flavor. Choose a good quality vegetable stock, or chicken stock if you’re not keeping it vegetarian. Opt for low-sodium if you want more control over the salt content.
- Water (1 ½ cups): Balances the richness of the stock and helps achieve the right consistency without overpowering the other flavors.
- Salt (½ teaspoon) and Black Pepper (¼ teaspoon): Fundamental seasonings to enhance all the other ingredients. Always taste and adjust to your preference after the soup is cooked.
- Evaporated Milk (12 oz can) or Half and Half (1.5 cups): This is key for achieving that luxurious, creamy texture without making the soup too heavy. Evaporated milk is often favored for its rich, concentrated flavor and stability, but half and half works wonderfully for a slightly lighter creaminess.
- Cornstarch (2 teaspoons): Whisked with the milk, cornstarch acts as a thickener, ensuring your soup has that perfect velvety consistency. Make sure to create a slurry with cold liquid before adding it to the hot soup to prevent lumps.
- Shredded Cheddar Cheese (¾ cup): Melts into the soup, adding a sharp, tangy, and undeniably comforting cheesy element. Medium or sharp cheddar works best for flavor.
- Bacon (4 slices, cooked crispy): The ultimate savory topping! Crispy, crumbled bacon adds a salty, smoky crunch that beautifully contrasts the creamy soup.
Optional Toppings for Extra Flair:
- Fresh Parsley or Green Onions: Chopped for a burst of fresh flavor and vibrant color.
- Sour Cream or Greek Yogurt: A dollop adds a cool, tangy counterpoint.
- Extra Shredded Cheese: Because you can never have too much cheese!
- Croutons: For an additional crunchy texture.
- Smoked Paprika: A sprinkle adds a lovely depth and smoky aroma.
How to Make Creamy Instant Pot Potato Soup: A Step-by-Step Guide
- Prepare the Instant Pot: Ensure the stainless steel insert is properly placed in your Instant Pot. Select the “Sauté” function. Allow the pot to heat for about 2 minutes; this ensures it’s hot enough to properly sauté your vegetables.
- Sauté Aromatics: Add the olive oil to the hot pot. Once shimmering, add the chopped sweet onion and sauté for 2 minutes, stirring occasionally until it starts to soften and become translucent. Next, add the chopped carrots and dried herbs (thyme or oregano). Stir everything well and continue to sauté for another minute. This step is crucial for building a deep, aromatic flavor base for your soup.
- Deglaze (if needed) & Add Potatoes: Press the “Cancel/Off” button to end the sauté function. If there are any browned bits stuck to the bottom of the pot, add a splash of vegetable stock or water and scrape them up with a wooden spoon (this prevents a “burn” notice). Then, add the peeled and chopped russet potatoes to the pot and stir them gently to combine with the sautéed aromatics.
- Add Liquids and Seasoning: Pour in the vegetable stock and water. Stir everything thoroughly to ensure the potatoes are well-distributed and immersed in the liquid. Season with salt and black pepper. Give it another good stir.
- Pressure Cook: Secure the lid on your Instant Pot, ensuring it’s properly sealed. Set the steam release valve to the “Sealing” position (note that newer Instant Pot models often do this automatically). Select the “Manual” or “Pressure Cook” button and set the cooking time to 7 minutes on high pressure. The Instant Pot will take approximately 8 to 10 minutes to come to full pressure before the 7-minute countdown begins.
- Natural Release & Quick Release: Once the 7 minutes of pressure cooking are complete, the Instant Pot will beep. Press the “Cancel/Off” button. Allow the pressure to naturally release for 2 minutes (this is known as a 2-minute Natural Pressure Release or NPR). After 2 minutes, carefully switch the steam release valve to the “Venting” position to perform a Quick Release (QR) of any remaining pressure. Stand clear of the valve to avoid steam burns.
- Thicken the Soup: Once all pressure has been released and the float valve has dropped, carefully open the lid, tilting it away from your face to release any residual steam. In a separate glass measuring cup or small bowl, whisk together the evaporated milk (or half and half) with the cornstarch until a smooth slurry forms. Pour this mixture into the hot soup in the Instant Pot and stir continuously. Let the soup sit for about 5 minutes; it will visibly thicken as it cools slightly and the cornstarch activates.
- For Extra Creaminess (Optional): If you desire an ultra-smooth and thick soup, you can remove about 2 cups of the potato mixture from the Instant Pot. Blend this portion in a high-speed blender until perfectly smooth, then stir it back into the soup. Alternatively, you can use an immersion blender directly in the pot, blending just a portion of the potatoes to achieve your desired consistency while leaving some chunks for texture.
- Add Cheese: Add the shredded cheddar cheese to the soup and stir gently until it has completely melted and is fully incorporated, creating a rich, cheesy base.
- Serve and Garnish: Ladle the hot Instant Pot Potato Soup into individual bowls. Garnish generously with more shredded cheddar cheese, crumbled crispy bacon, and a sprinkle of fresh chopped parsley or green onions for a pop of color and freshness. Serve immediately and enjoy this ultimate comfort food!
Customization and Variations for Your Potato Soup
One of the best things about this Instant Pot Potato Soup recipe is its adaptability. You can easily tweak it to suit your dietary preferences or simply to experiment with new flavors.
- Make it Vegetarian or Vegan: For a completely vegetarian soup, simply ensure you use vegetable stock. To make it vegan, replace the evaporated milk with a creamy plant-based milk like full-fat coconut milk or cashew cream (blend soaked cashews with water until smooth). Skip the cheddar cheese or use a high-quality vegan cheese substitute, and opt for plant-based bacon bits or smoked paprika for a smoky flavor.
- Dairy-Free Option: As mentioned, full-fat coconut milk or cashew cream are excellent substitutes for evaporated milk. Ensure your vegetable stock is also dairy-free.
- Add More Vegetables: Feel free to incorporate other quick-cooking vegetables. Adding a cup of frozen corn, diced celery, or a handful of fresh spinach during the last few minutes of cooking will add more nutrients and texture. Stir in leafy greens like spinach or kale after pressure cooking, allowing them to wilt in the hot soup.
- Spice it Up: For those who enjoy a little heat, a pinch of cayenne pepper, a dash of hot sauce, or a sprinkle of red pepper flakes can be added along with the initial seasonings. Smoked paprika also adds a wonderful depth without too much heat.
- Different Cheeses: While cheddar is classic, don’t hesitate to experiment with other cheeses. Monterey Jack, Gouda, Gruyère, or even a sprinkle of Parmesan can offer different flavor profiles.
- Herb Variations: If you’re not a fan of thyme or oregano, consider rosemary or a touch of sage for a different aromatic twist.
- Loaded Baked Potato Style: Go all out with toppings! Besides bacon and cheddar, consider adding chives, extra sour cream, and a drizzle of melted butter for a truly indulgent “loaded baked potato” experience in a bowl.
Leftovers and Reheating Your Potato Soup
This creamy Instant Pot Potato Soup makes fantastic leftovers, making it ideal for meal prepping or enjoying a comforting meal throughout the week. You can store any leftover soup in an airtight container in the refrigerator for up to 3 days.
As the soup cools, it will naturally thicken quite a bit due to the starch from the potatoes and the cornstarch. When reheating, you’ll likely need to add a splash of vegetable stock or water to achieve your desired consistency. Reheat gently on the stovetop over medium-low heat, stirring frequently, until warmed through. Alternatively, you can reheat individual portions in the microwave, stirring halfway through the cooking time. Avoid boiling the soup vigorously, especially if using dairy, as it can sometimes separate or become grainy. If reheating from frozen, allow it to thaw in the refrigerator overnight before reheating on the stove, adding liquid as needed.
Frequently Asked Questions (FAQ) About Instant Pot Potato Soup
Here are some common questions and helpful answers to ensure your Instant Pot Potato Soup turns out perfect every time:
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Can I use different types of potatoes for this soup?
While russet potatoes are highly recommended for their high starch content, which yields a wonderfully creamy and naturally thick soup, you can certainly experiment. Yukon Gold potatoes are another excellent choice; they offer a slightly waxier texture but still contribute to a creamy consistency. Red potatoes or new potatoes tend to hold their shape more, resulting in a chunkier soup rather than a smooth one. For the creamiest result, stick with russets or Yukon Golds.
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How do I make my potato soup thicker or thinner?
If your soup is too thin after adding the cornstarch slurry, you can create another small slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water or milk) and slowly stir it into the simmering soup, letting it cook for a few minutes until it thickens. If it’s too thick, simply stir in additional vegetable stock or water, a quarter cup at a time, until you reach your desired consistency.
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Can I freeze Instant Pot potato soup?
Yes, but with a caveat! Soups with a high dairy content can sometimes separate or become grainy when frozen and thawed. To minimize this, you can freeze the soup base (potatoes, vegetables, stock, and seasonings) without the evaporated milk and cheese. Once thawed and reheated, then stir in the evaporated milk, cheese, and cornstarch slurry. If you do freeze the finished soup, stir it well during reheating and consider adding a splash of fresh milk or cream to restore its texture.
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Is this soup healthy?
This potato soup is hearty and comforting, packed with vegetables and potatoes that offer fiber and essential nutrients. However, it is also quite rich due to the cheese, bacon, and evaporated milk. To make it lighter, you can use skim milk instead of evaporated milk or half-and-half, reduce the amount of cheese, and use turkey bacon or skip the bacon altogether. Increase the vegetable content for an even healthier option.
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What if I get a “burn” notice on my Instant Pot?
A “burn” notice usually indicates that food is sticking to the bottom of the pot. This can happen if you don’t deglaze the pot properly after sautéing, or if there isn’t enough liquid. If you get this notice, immediately turn off the Instant Pot, let the pressure release, and carefully remove the food. Scrape the bottom of the pot, add more liquid, and ensure no food bits are stuck before restarting. Always make sure to scrape any browned bits after sautéing and before adding liquids and pressure cooking.
More Delicious Instant Pot Soup Recipes to Explore:
If you loved the ease and flavor of this Instant Pot Potato Soup, you’re in for a treat! The Instant Pot makes crafting incredible soups effortless. Don’t stop here; expand your culinary horizons with these other fantastic pressure cooker soup recipes from my kitchen:
- Instant Pot Chicken and Rice Soup: A wholesome and comforting classic, perfect for chilly days.
- Instant Pot Weight Loss Vegetable Soup: A light, flavorful, and nutrient-packed option for healthier eating.
- Instant Pot Broccoli Cheddar Soup: Rich, creamy, and cheesy, a beloved restaurant favorite made easy at home.
- Instant Pot Hamburger Soup: A hearty and satisfying soup, loaded with ground beef and vegetables.
For even more quick, delicious, and diverse soup ideas, be sure to check out my comprehensive Instant Pot Soup Recipes roundup. You’ll find a treasure trove of inspiration to keep your Instant Pot busy!
If you try this delightful Instant Pot Potato Soup recipe and love it as much as my family does, please take a moment to snap a photo and share it on INSTAGRAM! Don’t forget to tag me @crunchycreamysweet so I can admire your delicious creation and leave a comment! Your feedback and shares truly brighten my day and inspire more recipes. Enjoy your cooking!
Instant Pot Potato Soup
Anna
Pin Recipe
10 minutes
12 minutes
8 minutes
30 minutes
Main Course
American
4
servings
538
kcal
Ingredients
- 1 tablespoon olive oil
- 2 lbs russet potatoes peeled and chopped
- ½ sweet onion chopped
- 2 medium carrots or 8 baby carrots chopped
- ½ teaspoon dried thyme or oregano
- 2 cups vegetable stock
- 1 ½ cups water
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 12 ounce can evaporated milk (or 1.5 cups half and half)
- 2 teaspoons cornstarch
- ¾ cup shredded cheddar cheese
- 4 slices of bacon cooked to crispy
Instructions
- Make sure the Instant Pot stainless steel insert is inside your cooker.
- Press “saute” setting and wait 2 minutes. Add 1 tablespoon olive oil and heat up.
- Add ½ sweet onion and saute for 2 minutes. Add 2 medium carrots or 8 baby carrots and ½ teaspoon dried thyme or oregano and stir well. Saute for 1 minute.
- Press “cancel/off” button. Add 2 lbs russet potatoes and stir well.
- Add 2 cups vegetable stock and 1 ½ cups water. Stir well.
- Add ½ teaspoon salt and ¼ teaspoon black pepper.
- Close the lid, set valve to sealing position (the newer IP models do it on their own). Press “manual” or “pressure cook” button and set the timer to 7 minutes. The IP will beep shortly and it will start to come to pressure. This can take 8 to 10 minutes.
- Once the timer is done, press the “cancel/off” button. Wait for 2 minutes, then flip the valve to venting position to release the pressure.
- Carefully open the lid away from your face. Whisk 12 ounce can evaporated milk with 2 teaspoons cornstarch in a glass measuring cup and add to the soup. Stir in. Let the soup sit for 5 minutes, it will thicken.
- Add ¾ cup shredded cheddar cheese and stir in to melt.
- Serve soup with more cheddar, 4 slices of crispy bacon and chopped fresh parsley or green onions.
Notes
- You can use 1.5 cups of half and half in place of the evaporated milk.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Nutrition
Calories:
538
kcal
|
Carbohydrates:
59
g
|
Protein:
19
g
|
Fat:
26
g
|
Saturated Fat:
12
g
|
Cholesterol:
61
mg
|
Sodium:
1169
mg
|
Potassium:
1415
mg
|
Fiber:
4
g
|
Sugar:
15
g
|
Vitamin A:
5760
IU
|
Vitamin C:
18.3
mg
|
Calcium:
425
mg
|
Iron:
2.7
mg
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