This Instant Pot Potato Soup Recipe turns three pounds of russet potatoes into a thick, spoon-coating bowl in about 35 minutes. The pressure cooker does the slow simmering for you in a fraction of the usual time.
Most versions stumble in one of two ways. They go gluey from over-blending, or they curdle when cold cream meets a boiling pot.
This method sidesteps both. The potatoes get only a light mash, and the dairy goes in with a cornstarch slurry after the pressure cooking is finished.
Russet potatoes are the quiet workhorse here. Their high starch content thickens the broth on its own, so you need very little cream to reach that velvety texture.
One batch fills six generous bowls. You finish each one the way you would a loaded baked potato, with sharp cheddar, crisp bacon, and sliced green onions.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
| Servings | 6 bowls |
| Difficulty Level | Easy |
For a hands-off version that cooks while you are out, see Slow Cooker Potato Soup.
Why You’ll Love This Instant Pot Potato Soup Recipe
This is the kind of soup that tastes like it took all afternoon, even though the active work is minimal. A few reasons it earns a spot in the regular rotation:
- It is fast. Pressure cooking softens the potatoes in a fraction of stovetop time, and the whole pot comes together in about 35 minutes.
- One pot does everything. You sauté, pressure cook, and thicken in the same insert, so cleanup is a single bowl and a cutting board.
- The texture is reliable. A cornstarch slurry plus naturally starchy russets gives you a thick, creamy base without a heavy hand on the cream.
- It is budget friendly. Potatoes, broth, and a bit of dairy feed six people for a few dollars.
- It reheats well. The flavor deepens overnight, which makes it a strong candidate for meal prep.
- It is endlessly customizable. Keep it vegetarian with vegetable broth, or load it up with bacon, ham, and extra cheese.
- Toppings do the heavy lifting. The base is simple, so a handful of cheddar and bacon turns a plain bowl into a loaded one.
Read Also: Classic Potato Soup
Ingredients
Everything here is easy to find, and most of it is probably already in your kitchen. The quantities below make six servings, and both imperial and metric measurements are listed.
- Russet potatoes – 3 lb (1.4 kg), peeled and cut into ¾-inch (2 cm) cubes
- Unsalted butter – 2 tablespoons (28 g)
- Yellow onion – 1 medium, diced
- Garlic – 3 cloves, minced
- Chicken broth – 4 cups (950 ml), low sodium preferred
- Salt – 1 teaspoon, plus more to taste
- Black pepper – ½ teaspoon
- Dried thyme – ½ teaspoon
- Cornstarch – 3 tablespoons (24 g)
- Heavy cream – 1 cup (240 ml), or whole milk for a lighter soup
- Sharp cheddar cheese – 1½ cups (170 g), shredded
- Bacon – 6 slices, cooked and crumbled
- Sour cream – ⅓ cup (80 g), optional, for extra tang
- Green onions – 2, sliced, for topping
I have made this with both russets and Yukon Golds, and russets win for a thick, classic bowl because their starch breaks down and does the thickening for you. Yukon Golds stay firmer and give you a thinner, chunkier soup, which is worth knowing if that is the texture you are after.
You might also enjoy: Loaded Baked Potato Soup
Kitchen Equipment Needed
You do not need much beyond the pressure cooker itself. Here is the full list so you can set up before you start.
- 6-quart Instant Pot or electric pressure cooker
- Immersion blender for a partially smooth finish
- Potato masher if you prefer a chunkier texture
- Vegetable peeler for the potatoes
- Chef’s knife for dicing
- Cutting board
- Soup ladle for serving
- Measuring cups and spoons
- Small bowl for whisking the cornstarch slurry
The same pot handles dinner all week, including a quick Instant Pot Mac and Cheese.
Recommended Products for This Recipe
These are the upgrades I reach for when I want this soup to come out a little better than the standard version. Each one solves a specific problem I ran into while testing.
1. Better Than Bouillon Roasted Chicken Base
Boxed broth can taste thin once it is diluted with starchy potato water, which leaves the soup flat. A concentrated base lets you dial the savory depth up or down, and it stores in the fridge for months instead of taking up shelf space in cartons.
2. Box Grater
Pre-shredded cheese is coated in anti-caking starch that keeps it from melting smoothly, so it clumps and sometimes turns grainy in hot soup. Grating a block of sharp cheddar yourself fixes that instantly and melts into the broth without a fight.
3. Instant Pot Silicone Sealing Rings
The sealing ring absorbs smells, and a soup can come out tasting faintly of last week’s curry. Keeping a spare ring dedicated to savory dishes means your potato soup tastes like potato soup and nothing else.
4. Stoneware Soup Crocks
A thin bowl lets this thick soup cool off within a few minutes. Heavy stoneware holds the heat long enough to get through a bowl at a relaxed pace, and it stands up to broiler heat if you want to melt cheese on top.
For a cheesier bowl, try: Potato Cheese Soup
Step-by-Step Instructions: How to Make Instant Pot Potato Soup
Follow these simple steps and you will have a creamy pot of potato soup ready with very little fuss.
Step 1: Sauté the Aromatics
- Press the Sauté button on the Instant Pot and let the insert heat for about a minute.
- Add the butter and let it melt fully across the bottom.
- Stir in the diced onion and cook for 3 to 4 minutes, until it turns soft and translucent.
- Add the minced garlic and stir for about 30 seconds, just until fragrant. Do not let it brown.
Step 2: Deglaze the Pot
- Pour in about ½ cup (120 ml) of the chicken broth.
- Scrape the bottom of the insert with a wooden spoon to lift any browned bits.
- This step matters more than it looks. Stuck-on bits are the most common cause of a burn warning later, so clearing them now keeps the pressure cycle running smoothly.
Step 3: Add Potatoes and Seasoning
- Turn off the Sauté function.
- Add the cubed potatoes, the remaining broth, salt, black pepper, and dried thyme.
- Stir once to distribute the seasoning, then press the potatoes down so the liquid mostly covers them.
Step 4: Pressure Cook
- Secure the lid and set the valve to the Sealing position.
- Select Pressure Cook or Manual on high pressure and set the timer to 8 minutes.
- The pot will take roughly 10 minutes to come up to pressure before the timer begins counting down.
Step 5: Release the Pressure
- When the timer beeps, let the pressure release naturally for 10 minutes.
- After that, move the valve to Venting to release any remaining pressure.
- Wait until the pin drops before opening the lid, then open it away from your face.
Step 6: Mash and Thicken
- Use a potato masher to gently break down about half the potatoes, or pulse briefly with an immersion blender for a smoother base.
- In a small bowl, whisk the cornstarch into the heavy cream until no lumps remain.
- Press Sauté again, then stir the cream slurry into the soup.
- Simmer for 3 to 4 minutes, stirring often, until the soup thickens and coats the back of a spoon.
The first time I rushed this, I dumped the cornstarch straight into the hot pot and got a pot full of tiny lumps that never dissolved. Whisking it into the cold cream first is the fix, and it has never failed since.
Step 7: Finish and Serve
- Turn off the heat so the soup stops boiling.
- Stir in the shredded cheddar a handful at a time until melted.
- Add half of the crumbled bacon and, if using, the sour cream. Stir to combine.
- Taste and adjust the salt, since potatoes soak up a lot of it.
- Ladle into bowls and top with the remaining bacon, more cheese, and sliced green onions.
Read Also: Broccoli Cheese Potato Soup
Tips for The Best Instant Pot Potato Soup
A few small habits make the difference between a good pot and a great one. These are the ones that consistently help.
- Cut the potatoes evenly. Uniform ¾-inch cubes cook at the same rate, so you avoid a mix of mushy and firm pieces.
- Salt at the end. Potatoes absorb salt as they cook, so season lightly up front and adjust after thickening.
- Go easy on the blender. Over-blending ruptures too much starch and turns the soup gluey. A few quick pulses is plenty.
- Keep the cheese off the heat. Boiling cheese can make it stringy or grainy, so stir it in only after you turn off the Sauté function.
- Warm the cream slightly if your kitchen is cold, which helps it blend in without shocking the hot soup.
- Reserve some toppings. Half the bacon stirred in and half on top gives you flavor throughout plus a crisp finish.
- Thin it if needed. A splash of warm broth loosens the soup if it thickens too much as it sits.
I keep a small container of crumbled bacon in the freezer specifically for soups like this, so a last-minute batch does not hinge on frying a fresh pan.
Cooks who keep ham on hand often turn the leftovers into Ham and Potato Soup.
What to Serve with Instant Pot Potato Soup
This soup is hearty enough to stand on its own, but the right side turns it into a full meal. Bread for dipping is the classic move, though a crisp salad balances the richness nicely.
- Homemade Biscuits for soaking up every last spoonful
- Dinner Rolls warm from the oven
- Cornbread for a slightly sweet contrast
- A crunchy Coleslaw to cut the creaminess
- Broccoli Salad for a fresh, textured side
- Roast Chicken when you want to build a larger spread
- A simple green salad with vinaigrette
- Grilled cheese sandwiches cut into dipping strips
- Oyster crackers or toasted baguette slices
Another cozy option: Chicken Potato Soup
Variations of Instant Pot Potato Soup
The base recipe is a blank canvas. Here are the swaps and add-ins worth trying once you have the original down.
- Loaded baked potato style: Double the bacon, cheddar, and sour cream, and finish with chives for the full steakhouse treatment.
- Ham and potato: Stir in 1½ cups of diced cooked ham during the final simmer and use ham broth if you have it.
- Broccoli cheddar: Add 2 cups of small broccoli florets during the last few minutes of the Sauté thickening step.
- Vegetarian: Swap the chicken broth for vegetable broth and skip the bacon or use a plant-based version.
- Spicy: Add diced jalapeño with the onion, or a dash of hot sauce at the end.
- Cheese lover: Blend in a handful of smoked gouda or pepper jack alongside the cheddar.
- Herby: Finish with fresh dill or parsley for a brighter, fresher bowl.
- Chunky: Skip the blender entirely and only mash a few potatoes against the side of the pot.
A smoother, more elegant cousin of this soup is Potato Leek Soup.
Storage and Reheating
Potato soup keeps well, with one caveat around the dairy. Follow these guidelines to keep leftovers tasting fresh.
- Refrigerate: Store cooled soup in an airtight container for up to 3 to 4 days.
- Freeze with care: Dairy-based soups can separate when frozen, so for best results freeze the soup before adding the cream and cheese, then stir those in after reheating.
- Freezer life: Properly stored, the dairy-free base keeps for up to 3 months.
- Thaw overnight in the fridge before reheating.
- Reheat gently on the stovetop over low heat, stirring often, so the dairy does not break.
- Microwave in short bursts, stirring between each, if reheating a single bowl.
- Loosen as needed with a splash of broth or milk, since the soup thickens considerably once chilled.
For a lighter twist, try: Sweet Potato Soup
Nutritional Facts
Values are estimates per serving, based on six servings and the ingredients as written. Actual numbers will vary with your specific brands and toppings.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 390 kcal |
| Total Fat | 22 g |
| Saturated Fat | 12 g |
| Cholesterol | 60 mg |
| Sodium | 720 mg |
| Total Carbohydrates | 38 g |
| Dietary Fiber | 3 g |
| Sugars | 4 g |
| Protein | 13 g |
Read Also: Potato Soup Recipes
Health Benefits of Key Ingredients
Comfort food can still bring real nutrition to the table. Here is what the main ingredients contribute.
- Potatoes: A solid source of potassium, vitamin C, and vitamin B6, and the skins add fiber if you leave some on.
- Onion and garlic: Both contain antioxidant and anti-inflammatory compounds, and garlic has long been linked to heart health.
- Cheddar cheese: Provides calcium and protein, which help balance the carbohydrates from the potatoes.
- Chicken broth: Hydrating and low in calories, and a good vehicle for flavor without much added fat.
- Green onions: Add vitamin K and a fresh hit of color with very few calories.
- Heavy cream: Delivers fat-soluble vitamins A and D, and a little goes a long way for richness.
You will find more spud-based ideas in Best Potato Recipes.
FAQs About Instant Pot Potato Soup
1. What are the best potatoes for Instant Pot potato soup?
Russet potatoes are the standard choice because their high starch content breaks down and thickens the broth naturally. Yukon Golds also work well if you prefer a chunkier soup that holds its shape.
2. Why did my potato soup turn out gluey?
Gluey soup almost always comes from over-blending, which ruptures too much starch at once. Mash only part of the potatoes, or pulse the immersion blender in short bursts rather than running it continuously.
3. How do I keep the cream from curdling?
Curdling happens when cold dairy hits soup that is actively boiling. Turn off the heat before adding cheese, and whisk the cornstarch into the cream first, which helps stabilize it against the heat.
4. Can I make this soup without dairy?
Yes, you can swap the heavy cream for unsweetened almond or oat milk and use a dairy-free cheese. The cornstarch slurry still does the thickening, so the texture stays creamy.
5. Why did my Instant Pot show a burn warning?
A burn warning usually means food is stuck to the bottom of the pot. Deglazing with broth and scraping up any browned bits before pressure cooking prevents it almost every time.
6. Can I freeze potato soup?
You can, but dairy tends to separate after freezing and thawing. For the smoothest results, freeze the base before adding cream and cheese, then stir those in fresh when you reheat.
7. How long does it keep in the fridge?
Stored in an airtight container, the soup stays good for 3 to 4 days. It thickens as it chills, so loosen it with a little broth or milk when reheating.
You might also like: Potato Side Dish Recipes
Instant Pot Potato Soup
Ingredients
- 3 lb russet potatoes - 1.4 kg, peeled and cut into ¾-inch (2 cm) cubes
- 2 tablespoons unsalted butter - 28 g
- 1 medium yellow onion - diced
- 3 cloves garlic - minced
- 4 cups chicken broth - 950 ml, low sodium preferred
- 1 teaspoon salt - plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 3 tablespoons cornstarch - 24 g
- 1 cup heavy cream - 240 ml, or whole milk for a lighter soup
- 1½ cups sharp cheddar cheese - 170 g, shredded
- 6 slices bacon - cooked and crumbled
- â…“ cup sour cream - 80 g, optional, for extra tang
- 2 green onions - sliced, for topping
Equipment
- 6-Quart Instant Pot - or electric pressure cooker
- Immersion blender - for a partially smooth finish
- Potato masher - if you prefer a chunkier texture
- Vegetable peeler - for the potatoes
- Chef’s knife - for dicing
- Soup Ladle - for serving
- Small bowl - for whisking the cornstarch slurry
Method
- Press Sauté on the Instant Pot and heat for about a minute. Melt the butter, then cook the diced onion for 3 to 4 minutes until soft and translucent. Add the minced garlic and stir for about 30 seconds, just until fragrant, without letting it brown.
- Pour in about ½ cup (120 ml) of the chicken broth and scrape the bottom of the insert with a wooden spoon to lift any browned bits. This prevents a burn warning later.
- Turn off the Sauté function. Add the cubed potatoes, remaining broth, salt, black pepper, and dried thyme. Stir once to distribute the seasoning, then press the potatoes down so the liquid mostly covers them.
- Secure the lid and set the valve to Sealing. Select Pressure Cook or Manual on high pressure and set the timer to 8 minutes. The pot will take roughly 10 minutes to come up to pressure.
- When the timer beeps, let the pressure release naturally for 10 minutes. Then move the valve to Venting to release any remaining pressure, waiting until the pin drops before opening the lid away from your face.
- Use a potato masher to gently break down about half the potatoes, or pulse briefly with an immersion blender. Whisk the cornstarch into the heavy cream until no lumps remain, then press Sauté and stir the slurry into the soup. Simmer for 3 to 4 minutes, stirring often, until thickened.
- Turn off the heat. Stir in the shredded cheddar a handful at a time until melted, then add half the crumbled bacon and the sour cream if using. Taste and adjust salt, then ladle into bowls and top with remaining bacon, more cheese, and sliced green onions.
Nutrition
Notes
- Best potatoes: Russets are the standard choice because their high starch content breaks down and thickens the broth naturally. Yukon Golds work if you prefer a chunkier soup that holds its shape.
- Avoid gluey soup: Over-blending ruptures too much starch at once. Mash only part of the potatoes, or pulse the immersion blender in short bursts rather than running it continuously.
- Prevent curdling: Cold dairy can curdle when it hits boiling soup. Turn off the heat before adding cheese, and whisk the cornstarch into the cream first to stabilize it against the heat.
- Prevent burn warnings: Deglaze with broth and scrape up any browned bits before pressure cooking. Stuck-on food is the most common cause of a burn warning.
- Make it dairy-free: Swap the heavy cream for unsweetened almond or oat milk and use a dairy-free cheese. The cornstarch slurry still does the thickening.
- Storage: Refrigerate cooled soup in an airtight container for up to 3 to 4 days. It thickens as it chills, so loosen with a splash of broth or milk when reheating.
- Freezing: Dairy-based soups can separate when frozen. For best results, freeze the base before adding cream and cheese, then stir those in after reheating. The dairy-free base keeps for up to 3 months.
- Reheating: Warm gently on the stovetop over low heat, stirring often, so the dairy does not break. Microwave single bowls in short bursts, stirring between each.
- Variations: Try loaded baked potato style with double bacon, cheddar, and sour cream; stir in diced ham; add broccoli florets; swap in vegetable broth for a vegetarian version; or add jalapeño for heat.
- Make-ahead tip: Keep a small container of crumbled bacon in the freezer so a last-minute batch does not hinge on frying a fresh pan.
Private Notes
Tried this recipe?
Let us know how it was!Final Thoughts
There is a reason potato soup shows up on so many tables when the weather turns. It is cheap, filling, and forgiving, and the Instant Pot makes it faster than ever.
Once you have the method down, it becomes a weeknight default. The base is simple enough to memorize, and the toppings let you reinvent it every time.
Give this one a try the next time you want something warm and effortless. If you make it, leave a comment to let me know how it turned out, and share it with a friend who could use an easy dinner.
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- Twice Baked Potatoes
- Mashed Potatoes
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- New England Clam Chowder
- Creamy Tomato Basil Soup
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