This Instant Pot Potato Soup recipe came into my life on a particularly cold Tuesday in January, and it has not left my weekly rotation since. I had a bag of russet potatoes sitting on the counter, some chicken broth in the pantry, and exactly zero patience for a soup that would take all afternoon.

What I ended up with was thick, creamy, loaded-up potato soup in under 30 minutes, start to finish. My husband had two bowls, and my youngest daughter asked if we could have it “every single day,” which felt like the highest compliment I could receive.

The Instant Pot really does change the way you make potato soup. It softens the potatoes perfectly under pressure, develops the flavors fast, and gives you that rich, velvety texture without standing over the stove and stirring for an hour. Once you make it this way, you’ll have a hard time going back to the stovetop version.

I’ve made this soup probably thirty times now, and I’ve learned a thing or two along the way. I burned the bottom of a batch once by skipping the deglazing step (more on that later), and I’ve discovered exactly which toppings take it from “really good” to “absolutely irresistible.” I’m sharing everything I know so your very first batch turns out perfect.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes (plus pressure build and release time)
Servings	6 servings
Difficulty Level	Easy

If you love cozy potato dishes, you might also enjoy my Loaded Baked Potato Soup for another hearty, comforting option that checks all the same boxes.

Table of Contents

Why You’ll Love This Instant Pot Potato Soup Recipe

This soup hits every comfort food note you’re looking for on a cold evening. It’s rich, creamy, cheesy, and completely filling without requiring any fancy technique or hard-to-find ingredients.

Incredibly fast: Thanks to the pressure cooker, the potatoes go from raw to perfectly tender in just 8 minutes. Even with prep time and pressure build-up, you’re sitting down to a full bowl well within the hour.
One-pot cleanup: Everything happens in the Instant Pot insert, which means you’re washing one pot instead of multiple pans. On a weeknight, that matters more than most people admit.
Endlessly customizable: Sour cream, shredded cheddar, crumbled bacon, sliced green onions — pile on whatever you love. The base soup is perfectly suited to just about any topping you can dream up.
Budget-friendly: Russet potatoes, onion, garlic, broth, and cream — this is a pantry-staple soup that costs very little to make and feeds a crowd comfortably.
Crowd-pleasing flavor: Kids go crazy for it, adults want seconds, and picky eaters almost always clean their bowls. It’s a reliable win at the dinner table.
Great for meal prep: The soup keeps beautifully in the fridge for several days and reheats like a dream. I’ll often make a double batch on Sunday so we have lunches ready through Wednesday.
Adjustable thickness: You can blend more or less of the soup depending on whether you like it super creamy and smooth or chunky and rustic. The control is entirely in your hands.

Another potato soup you might want to bookmark is my Slow Cooker Potato Soup — it uses the same cozy flavors but comes together in the Crockpot if you prefer a hands-off approach.

Ingredients

These are simple, honest ingredients that you likely already have on hand. I’ve noted the ones that make the biggest difference in the final dish so you know where to invest a little extra attention.

Russet potatoes — 3 lbs / 1.4 kg, peeled and cut into 1-inch / 2.5 cm cubes. Russets are the classic choice here because they’re starchy and break down beautifully under pressure, creating a naturally thick, creamy soup.
Unsalted butter — 3 tablespoons / 42 g. Used for sautéing the aromatics. Unsalted lets you control the overall salt level.
Yellow onion — 1 medium, finely diced (about 1 cup / 150 g). Yellow onion adds a gentle sweetness and savory depth to the base.
Garlic — 4 cloves, minced. Fresh garlic is strongly preferred here over garlic powder for its fuller flavor.
Chicken broth — 4 cups / 960 ml. Low-sodium is ideal so you can season to taste. You can substitute vegetable broth to keep it vegetarian.
Heavy cream — ½ cup / 120 ml, added after pressure cooking. This is what gives the soup that luxurious, velvety texture.
Cream cheese — 4 oz / 115 g, softened and cut into chunks. This is my secret for making the soup extra creamy and rich with a subtle tang.
Sharp cheddar cheese — 1 ½ cups / 170 g, freshly shredded. Block cheese that you shred yourself melts far more smoothly than pre-shredded bags, which contain anti-caking agents.
All-purpose flour — 2 tablespoons / 16 g. Stirred into the butter with the onion to create a light roux that helps thicken the soup.
Salt — 1 teaspoon / 5 g, plus more to taste.
Black pepper — ½ teaspoon / 1 g, freshly ground.
Garlic powder — ½ teaspoon / 1.5 g. An extra layer of garlic flavor layered on top of the fresh garlic.
Onion powder — ½ teaspoon / 1.5 g. Deepens the savory notes throughout.
Smoked paprika — ¼ teaspoon / 0.6 g. Adds warmth and a subtle smoky undertone that plays beautifully with the cheddar.
Bacon — 6 strips, cooked and crumbled (for topping). I cook mine in the Instant Pot on sauté mode first, then set it aside before building the soup.
Green onions — 3 stalks, thinly sliced (for topping).
Sour cream — for serving, as desired.

You might also love exploring more ways to use potatoes in my roundup of the Best Potato Recipes — it’s full of inspiration for when you’ve got extra spuds on hand.

Kitchen Equipment Needed

You don’t need much for this recipe beyond the Instant Pot itself, but a few specific tools will make the process noticeably smoother.

Instant Pot (6-quart) — The 6-quart is the perfect size for this recipe. An 8-quart also works. Do not use a 3-quart for this full batch; it will be too full to safely pressurize.
Immersion blender — Also called a stick blender, this tool lets you blend part of the soup directly in the pot for a creamy texture without transferring hot liquid to a countertop blender. It’s a game-changer for soups.
Cutting board and sharp chef’s knife — You’ll be peeling and cubing 3 pounds of potatoes, so a sturdy cutting board and a good knife make the prep go much faster.
Box grater — For shredding your block cheddar cheese fresh. A box grater is the easiest way to get fluffy, freshly-shredded cheese that melts evenly.
Wooden spoon or heat-safe spatula — Essential for deglazing the pot and stirring the roux without scratching the Instant Pot insert.
Ladle — For serving the soup into bowls without making a mess.
Measuring cups and spoons — For accurate amounts of broth, cream, and spices.
Potato peeler — Makes peeling the russets quick and easy.

For more soups that pair beautifully with a warm, crusty roll, check out my classic stovetop Potato Soup Recipe as well — a great reference if you ever want to skip the pressure cooker.

Recommended Products for This Recipe

These are products I actually use in my own kitchen and reach for every time I make this soup. They genuinely make a difference in the result and the experience.

1. Instant Pot Duo 7-in-1 Electric Pressure Cooker

This is the workhorse behind the entire recipe. The Duo 7-in-1 is consistently reliable for pressure cooking, and the 6-quart size is absolutely perfect for this batch of soup. I’ve had mine for three years and it has never let me down.

Get it on Amazon

2. KitchenAid Immersion Blender

Blending directly in the pot without transferring hot liquid is one of the safest and easiest things you can do with a soup recipe, and the KitchenAid stick blender handles it beautifully. It’s powerful enough to get a silky-smooth consistency in just a few passes.

Get it on Amazon

3. Tillamook Sharp Cheddar Block Cheese

I’ve tested this soup with several brands of cheddar, and Tillamook consistently melts smoothest and delivers the sharpest, most satisfying flavor. Buying it in block form and shredding it yourself makes a real difference in how the cheese incorporates into the soup.

Get it on Amazon

4. Philadelphia Full-Fat Cream Cheese

Not all cream cheese is created equal when it comes to blending into hot soup. Philadelphia’s full-fat brick-style cream cheese melts in smoothly without any lumps or graininess, and it adds a subtle richness that takes the soup to another level.

Get it on Amazon

5. Swanson Low-Sodium Chicken Broth

The broth is the liquid base of this whole soup, so its quality matters. Swanson’s low-sodium chicken broth has a clean, savory flavor that doesn’t overpower the potatoes, and the low-sodium version means you’re in full control of the seasoning.

Get it on Amazon

If you enjoy making comforting soups, you’ll also love my Ham and Potato Soup — another rich, hearty bowl that comes together without much fuss.

Step-by-Step Instructions: How to Make Instant Pot Potato Soup

1. Cook the Bacon (Optional But Recommended)

Press the Sauté button on your Instant Pot and allow it to heat up for 2 minutes until the display reads “Hot.”
Add the 6 strips of bacon to the pot in a single layer. If your strips are too long, cut them in half with kitchen scissors.
Cook the bacon for 4 to 5 minutes, flipping once, until it is crispy and browned to your liking.
Use tongs to transfer the bacon to a paper-towel-lined plate and set it aside. Leave approximately 1 tablespoon of the rendered bacon fat in the pot — this adds a tremendous amount of savory flavor to the soup base.
If you prefer not to use the bacon drippings, use a paper towel held with tongs to wipe most of the fat out, then add your butter.

2. Sauté the Aromatics and Build the Roux

With the Instant Pot still on the Sauté setting, add the 3 tablespoons / 42 g of unsalted butter to the pot (on top of or instead of the bacon drippings).
Once the butter is fully melted and beginning to bubble, add the diced yellow onion. Spread it out evenly in the pot.
Cook the onion for 3 to 4 minutes, stirring occasionally with a wooden spoon, until it turns translucent and slightly soft. You’ll notice it starts to smell sweet and savory — that’s exactly what you want.
Add the 4 minced garlic cloves and stir everything together. Cook for 1 minute, stirring constantly so the garlic does not burn. Burned garlic will give the soup a bitter edge, so stay attentive here.
Sprinkle the 2 tablespoons / 16 g of all-purpose flour over the onion and garlic. Stir vigorously to coat everything in the flour, creating a light roux that will help thicken the soup. Cook this mixture for 1 full minute while stirring — you want to cook out the raw flour taste.

3. Deglaze the Pot

Slowly pour in about ½ cup / 120 ml of the chicken broth and stir immediately, scraping up any browned bits from the bottom of the pot with your wooden spoon. This step is critical — any stuck bits left on the bottom can trigger a “burn” notice from the Instant Pot during pressure cooking.
Scrape thoroughly, running the spoon across the entire bottom surface of the pot until it feels clean. The browned bits are packed with flavor, so this deglazing step is both a safety measure and a flavor enhancer.
Once the bottom is clean, pour in the remaining 3 ½ cups / 840 ml of chicken broth and stir everything together.

4. Add the Potatoes and Seasonings

Add the 3 lbs / 1.4 kg of peeled, cubed russet potatoes to the pot. Make sure all of the potato cubes are mostly submerged in the broth — if a few are slightly above the liquid level, that’s okay since the steam will cook them through.
Add the 1 teaspoon / 5 g of salt, ½ teaspoon / 1 g of black pepper, ½ teaspoon / 1.5 g of garlic powder, ½ teaspoon / 1.5 g of onion powder, and ¼ teaspoon / 0.6 g of smoked paprika. Stir gently to distribute the seasonings throughout the liquid.
Give the pot one final gentle stir to make sure nothing is stuck to the bottom.

5. Pressure Cook

Place the lid on your Instant Pot and lock it into the closed and sealed position. Ensure the pressure valve (steam release handle) is turned to the Sealing position — this is essential for the pot to come to pressure.
Press the Manual or Pressure Cook button and set the time to 8 minutes at high pressure.
The Instant Pot will take approximately 10 to 15 minutes to build up enough pressure before the countdown timer begins. You’ll see steam release from the valve initially, and then it will seal and the timer will start. This is completely normal.
Once the 8-minute cook time is complete, carefully switch the pressure valve to the Venting position to perform a Quick Release. Use a kitchen towel or pot holder to protect your hand from the hot steam — the steam releases forcefully. Stand back and to the side of the pot.
Wait until all the steam has fully escaped and the float valve (the small pin on the lid) has dropped down completely before attempting to open the lid. This usually takes about 2 to 3 minutes.
Carefully open the lid, tilting it away from you so any remaining condensation drips back into the pot and not onto you.

6. Blend and Add the Dairy

At this point, the potatoes will be very tender and the broth will look thin. Don’t worry — the soup comes together in this next step.
Using your immersion blender, insert it into the soup and blend approximately half of the soup, moving the blender around the pot. You want to leave a good amount of potato chunks intact for texture — I typically blend about 40 to 50% of the soup. If you prefer it fully smooth, blend the whole thing.
Add the 4 oz / 115 g of softened cream cheese, cut into chunks. Stir vigorously until the cream cheese is fully melted and incorporated into the soup, with no lumps remaining. If needed, you can use the immersion blender to help blend it in.
Pour in the ½ cup / 120 ml of heavy cream and stir until it is evenly distributed throughout the soup.
Add the 1 ½ cups / 170 g of freshly shredded sharp cheddar cheese in two or three batches, stirring well after each addition so it melts smoothly without clumping. Adding cheese in batches is the key to a smooth, non-grainy result.

7. Taste and Adjust Seasoning

Taste the soup carefully — it will be very hot, so use a spoon and blow on it first.
Adjust the salt and black pepper to your preference. Depending on the sodium level of your broth and whether you used bacon drippings, you may need more or less salt than the recipe calls for.
If the soup is thicker than you’d like, stir in a splash more chicken broth, a quarter cup at a time, until it reaches your preferred consistency. If you’d like it even thicker, you can press the Sauté button and let it simmer uncovered for 3 to 5 minutes, stirring frequently.

8. Serve with Toppings

Ladle the soup into bowls using a large ladle.
Top each bowl generously with crumbled bacon, additional shredded cheddar cheese, sliced green onions, and a dollop of sour cream.
Serve immediately while the soup is hot. Enjoy it alongside crusty bread, dinner rolls, or a simple side salad for a complete meal.

For another cozy Instant Pot recipe, my Instant Pot Chicken Noodle Soup is equally fast and satisfying — a perfect weeknight companion to this potato soup.

Tips for The Best Instant Pot Potato Soup

I’ve made enough batches of this soup to know what works and what doesn’t. These tips will save you from the mistakes I already made so your soup turns out perfectly every time.

Always deglaze before pressure cooking. Skipping the deglazing step is the number one cause of a “burn” notice on the Instant Pot. Scrape every bit of the browned bits off the bottom before sealing the lid. A clean bottom means smooth pressure cooking every single time.
Use room-temperature cream cheese. Cold cream cheese does not melt smoothly into hot soup. Leave it on the counter for 20 to 30 minutes before starting, and it will incorporate seamlessly without leaving lumps.
Shred your own cheese. Pre-shredded cheddar is coated with cellulose or potato starch to prevent clumping in the bag, but those coatings also prevent it from melting smoothly. Shredding a block of cheese yourself takes just 2 extra minutes and makes a noticeable difference in the texture of the soup.
Cut your potatoes uniformly. Try to keep all your potato cubes roughly the same size — about 1 inch / 2.5 cm. Uneven pieces mean some will be undercooked and some will be mushy, which throws off the texture of the whole soup.
Don’t skip the roux step. Cooking the flour with the butter and onion for a full minute before adding the broth is what builds the thickening base for the soup. If you rush it, you’ll taste raw flour in the finished dish.
Blend in stages for perfect texture. I strongly recommend blending only about half the soup rather than all of it. Leaving some intact potato chunks gives the soup a hearty, homestyle texture rather than a pureed consistency.
Add cheese off heat or on low. After the pressure cooking is done and you’ve switched to Sauté mode, let the pot cool slightly before adding the shredded cheddar. Too much heat causes cheese to break and turn grainy. Medium or low sauté is your friend here.
Season at the end. The broth reduces during pressure cooking and the overall salt level concentrates. Always taste and season after pressure cooking rather than trying to perfectly salt the soup before cooking.

Read Also: Cheeseburger Soup Recipe

What to Serve with Instant Pot Potato Soup

This soup is hearty enough to stand alone as a meal, but the right accompaniment can turn it into something truly special. Here are my favorite pairings that complement the rich, creamy flavors perfectly.

Homemade Biscuits — Warm, fluffy, buttery biscuits are the ultimate dunking companion for this creamy soup. They soak up the broth beautifully and make the meal feel extra indulgent.
Dinner Rolls — Soft and pillowy dinner rolls are perfect for mopping up every last drop of the soup from the bowl. They’re quick to pull together and kids adore them.
Broccoli Salad — The crisp, tangy, sweet flavors of a classic broccoli salad provide a great contrast to the warm, rich soup. It adds color and freshness to the plate.
Deviled Eggs — Creamy, protein-packed deviled eggs make a fantastic starter or side for this soup, especially if you’re serving it to a crowd.
Coleslaw — A tangy coleslaw cuts through the richness of the potato soup and provides a bright, crunchy counterpoint that keeps each bite feeling fresh.
Biscuits and Gravy — For a truly Southern-style comfort meal, serving the soup alongside mini biscuits and a small bowl of sausage gravy for dipping is an absolute crowd-pleaser.
A simple green salad — Even just a handful of mixed greens with a light vinaigrette gives you something fresh and crisp to balance the richness of the soup.

Another favorite: Potato Leek Soup — elegant, silky, and equally satisfying if you’re in the mood for a slightly more refined potato soup experience.

Variations of Instant Pot Potato Soup

The base recipe is endlessly versatile. Here are some of my favorite variations that I’ve personally made and loved, each bringing something a little different to the bowl.

Ham and Potato Soup: Stir in 1 ½ cups / 210 g of diced cooked ham after pressure cooking. The salty, smoky ham complements the creamy potatoes perfectly and makes the soup even heartier. Visit my dedicated Ham and Potato Soup Recipe for a full guide.
Loaded Baked Potato Soup: Double down on all the classic loaded potato toppings — extra bacon, sour cream, chives, and a generous blanket of shredded cheese — stirred directly into the soup rather than just placed on top. My Loaded Baked Potato Soup has all the details.
Broccoli Cheddar Potato Soup: Add 2 cups / 200 g of small broccoli florets to the pot after pressure cooking. Press Sauté and simmer the broccoli in the soup for 5 to 7 minutes until tender. The broccoli and cheddar combination with potato is an absolute classic.
Vegetarian Version: Simply swap the chicken broth for vegetable broth and omit the bacon. Use an extra tablespoon of smoked paprika and a dash of liquid smoke to replicate some of the smoky depth. It’s just as satisfying.
Spicy Potato Soup: Add 1 to 2 teaspoons of hot sauce or a diced jalapeño (seeds removed for mild, seeds included for spicy) to the pot with the onion. A sprinkle of cayenne over the finished bowls also does the trick for heat lovers.
Potato Corn Chowder: Add 1 cup / 155 g of frozen or canned corn kernels to the pot along with the potatoes before pressure cooking. The corn adds natural sweetness and a chowder-like character that’s incredibly satisfying. My Corn Chowder Recipe is a great reference too.
Sausage Potato Soup: Brown ½ lb / 225 g of Italian sausage on Sauté mode before you cook the bacon, drain the excess fat, then proceed with the recipe. The sausage brings spiced, meaty depth to every spoonful.

You might also enjoy: Zuppa Toscana — the beloved Olive Garden-style soup with sausage, potatoes, and kale that has all the same cozy flavors with an Italian twist.

Storage and Reheating

This soup stores wonderfully and often tastes even better the next day as the flavors continue to develop. Here’s everything you need to know about keeping it fresh and reheating it properly.

Refrigerator storage: Allow the soup to cool completely to room temperature before transferring to an airtight container. Store in the refrigerator for up to 4 days. The soup will thicken significantly as it chills, which is totally normal.
Freezer storage: Dairy-based soups can be frozen, but the cream and cheese may cause some separation upon thawing. If you plan to freeze this soup, hold off on adding the heavy cream and cream cheese before freezing. Add them fresh when reheating. Store in a freezer-safe container for up to 2 months.
Thawing: Transfer frozen soup to the refrigerator the night before you plan to serve it and allow it to thaw overnight. Avoid thawing at room temperature, as this creates a food safety risk.
Reheating on the stovetop: Pour the desired amount of soup into a saucepan over medium-low heat. Stir frequently to prevent scorching on the bottom. Add a splash of chicken broth or milk if the soup has thickened too much during refrigeration. Heat until steaming hot throughout.
Reheating in the microwave: Transfer a single serving to a microwave-safe bowl. Cover loosely with a microwave-safe plate or lid to prevent splattering. Heat on full power for 90 seconds, stir, then continue heating in 30-second intervals until fully hot.
Reheating in the Instant Pot: Pour the soup back into the Instant Pot insert and press Sauté. Stir frequently until the soup is heated through. This is the best method for a large batch.
Do not boil when reheating: Bringing the soup to a rolling boil after the dairy has been added can cause the cheese to break and turn grainy. Always reheat gently over medium-low heat.

Read Also: Instant Pot Pork Stew Recipe

Nutritional Facts

The nutritional information below is an estimate per serving, based on 6 servings. Actual values may vary depending on specific brands, ingredient substitutions, and topping amounts used.

Nutritional Facts (Per Serving)
Calories	Approximately 420 kcal
Total Fat	22 g
Saturated Fat	13 g
Cholesterol	68 mg
Sodium	720 mg
Total Carbohydrates	40 g
Dietary Fiber	3 g
Sugars	4 g
Protein	15 g
Potassium	820 mg
Vitamin C	18 mg
Calcium	250 mg
Iron	2.1 mg

You might also enjoy: Cheeseburger Chowder Soup — another creamy, indulgent soup that hits similar comfort notes with a fun burger-inspired twist.

Health Benefits of Key Ingredients

Even though this is a rich, comforting bowl of soup, several of its key ingredients pack a meaningful nutritional punch that makes it more than just an indulgence.

Russet Potatoes: Potatoes are a surprisingly excellent source of potassium, containing more per serving than a banana. They also provide Vitamin C, B6, and dietary fiber when prepared with the skin on. The resistant starch in cooked and cooled potatoes may also support gut health.
Garlic: Fresh garlic is one of the most studied foods in nutrition research. It contains allicin, a compound shown to have antimicrobial and anti-inflammatory properties. Regular garlic consumption has been linked to cardiovascular health and immune support.
Yellow Onion: Onions are rich in quercetin, a flavonoid antioxidant that may help reduce inflammation. They also provide prebiotic fiber that feeds beneficial gut bacteria and supports digestive health.
Chicken Broth: A good quality chicken broth provides trace minerals including phosphorus, magnesium, and potassium. Bone-based broths also contain collagen and amino acids like glycine, which support joint and skin health.
Sharp Cheddar Cheese: Cheddar is a meaningful source of calcium and protein. Full-fat dairy cheese also contains Vitamin K2, which plays an important role in bone health by directing calcium to bones rather than soft tissue.
Cream Cheese: While cream cheese is a treat ingredient, it provides fat-soluble vitamins including Vitamins A and D, which are important for immune function and bone health. Using it in moderation as part of this recipe keeps it balanced.
Heavy Cream: Heavy cream contributes fat-soluble vitamins and provides the fat that helps your body absorb other fat-soluble nutrients in the soup. It also makes the soup incredibly satisfying, which can help prevent overeating later.

For even more nutrient-rich soups, check out my Kale and Sweet Potato Soup — a vibrant, healthy alternative when you want a vegetable-forward option that’s still deeply satisfying.

FAQs About Instant Pot Potato Soup

1. Can I use Yukon Gold potatoes instead of russets?

Absolutely, and some people actually prefer them. Yukon Gold potatoes have a naturally buttery, creamy texture and a slightly richer flavor than russets. They hold their shape a bit better under pressure, so you’ll get more intact chunks in the final soup rather than the starchy breakdown you get with russets. Both work beautifully — it really comes down to your texture preference.

2. Why did my Instant Pot give a “burn” notice?

This almost always happens when there is something stuck to the bottom of the pot before pressurizing. The most common culprit is the roux or the sautéed onion and garlic. Make sure you deglaze the pot thoroughly with broth after sautéing, scraping every bit off the bottom, before sealing the lid. A clean pot bottom prevents burn notices every time.

3. Can I make this soup vegetarian?

Yes, and it turns out beautifully. Simply replace the chicken broth with a good quality vegetable broth and omit the bacon. To add some of the smoky depth that bacon provides, use a quarter teaspoon of smoked paprika (which is already in the recipe) plus a small pinch of liquid smoke or a few drops of coconut aminos. The soup will still be rich, creamy, and deeply satisfying.

4. Can I make this without heavy cream?

You can use half-and-half as a substitute for heavy cream with minimal difference in the final texture. Whole milk also works but will produce a slightly thinner soup. If you want to keep it dairy-light, you can skip the cream entirely — the cream cheese and cheddar provide enough richness on their own. Just expect a slightly less velvety consistency.

5. How do I make this soup even thicker?

If after blending and adding all the dairy the soup still isn’t as thick as you like, press the Sauté button and simmer the soup uncovered for 5 to 10 minutes, stirring often. The extra simmering time will reduce the liquid and concentrate the starch from the blended potatoes, creating a noticeably thicker texture. You can also whisk a tablespoon of cornstarch into 2 tablespoons of cold water and stir that slurry into the simmering soup as a quick-fix thickener.

For another pressure cooker soup to add to your rotation, try: Crack Chicken Soup — creamy, cheesy, and totally addictive in the very best way.

Final Thoughts

This Instant Pot Potato Soup has become one of those recipes I return to again and again, especially when the weather turns cold and I want something warm and filling without spending my entire evening in the kitchen.

It’s the kind of soup that makes the whole house smell incredible while it’s cooking, and it never fails to get enthusiastic reactions at the table. Even my hardest-to-please eater asks for it by name.

I hope you give it a try and make it your own — pile on all your favorite toppings, tweak the seasonings to match your taste, and don’t be afraid to experiment with the variations.

When you make it, I’d love to hear how it went! Drop a comment below with your experience, any tweaks you made, or a photo of your bowl. Sharing your results makes my day.

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