Instant Pot Potato Soup

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Thick creamy Instant Pot Potato Soup tastes like it cooked all day on the stove but takes only 30 minutes in the Instant Pot. The enticing aroma and taste is sinfully good. 
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Instant Pot Potato Soup in a clear bowl topped with bacon and herbs

Thick creamy Instant Pot Potato Soup tastes like it cooked all day on the stove but takes only 30 minutes in the Instant Pot. The enticing aroma and taste is sinfully good. 

Instant Pot Potato Soup in a clear bowl topped with bacon and herbs

Soup does not have to come out of a can, this Instant Pot Potato Soup is super quick and sensational for a warm satisfying meal.

Why Instant Pot Potato Soup Works

The Instant Pot Potato Soup is so satisfying and comes together in 30 minutes. Perfect for any night of the week.

How to Make Instant Pot Potato Soup Recipe

  • Sauté: First, Set your instant pot to sauté mode then add in your butter, next your onion and sauté for 3 to 4 minutes until it begins to soften.
  • Garlic: Second, once your onion has softened, add in your garlic. Sauté for about a minute to release the flavors of the garlic. Press cancel on your instant pot. Then add in your potatoes, thyme, nutmeg, broth, salt and pepper.
  • Cook: Select pressure cook on high for 4 minutes. Once the time is done cooking, naturally release 25 minutes, then do a manual release by opening the valve.
  • Thicken: Select cancel on your instant pot, then sauté mode. In a separate bowl mix together your milk and corn starch. Completely mixed together, add to your instant pot. Carefully stir the corn starch mixture allow it to sauté for about three minutes to thicken up. Finally, mix your sour cream Serve.
Instant Pot Potato Soup ingredients and process to make

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Recommendations for Making Potato Soup in Instant Pot

This soup is so delicious and hearty but can be topped with so many delicious toppings. For Example:

  • Cheese- any that you love.
  • Bacon or toasted prosciutto
  • Croutons
  • Crispy Shallots
  • Fresh Herbs
  • Grilled Shrimp
Close up on Instant Pot Potato Soup

What can you Serve with this Easy Instant Pot Soup Recipe

This soup would be great as a starter or as a compliment to any sandwich, here are a few of my favorites.

Of Course, you really can not go wrong with any sandwich to accompany this creamy soup.

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Instant Pot Potato Soup on a white table cloth with blue and white check napkin

Expert Tips for Making the Best Potato Soup in Instant Pot

  • This Recipe Can be Doubled: This is a great recipe for a crowd.  Simply increase the ingredients proportionately or freeze for future meals.
  • Load it UP: Top with everything and make a Loaded potato soup
  • Crisps: Make your Own Parmesan Crisps to float on top

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Instant Pot Potato Soup in a clear bowl topped with bacon and herbs

Instant Pot Potato Soup

No ratings yet
Thick creamy Instant Pot Potato Soup tastes like it cooked all day on the stove but takes only 30 minutes in the Instant Pot. The enticing aroma and taste is sinfully good. 
Print Pin Rate
Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Equipment

Ingredients

  • 1 tablespoon butter or cooking spray
  • 1/2 large onion chopped
  • 1 tbsp garlic minced
  • 2 lbs. potatoes peeled and diced (into about 1/2-inch cubes)
  • 3 sprigs dried thyme remove leaves from stem
  • 1/8 teaspoon ground nutmeg
  • 28 oz chicken broth
  • Salt & pepper to taste
  • 1 cup milk
  • 2 tablespoons cornstarch
  • 1/2 cup sour cream
  • Shredded cheddar for garnish, optional
  • Cooked bacon chopped (for garnish, optional)
  • Green onions chopped (for garnish, optional)

Instructions

  • Set your instant pot to sauté mode. Once hot add in your butter (for healthier alternative, cooking spray will suffice.). Add your onion and sauté for 3 to 4 minutes until it begins to soften.
  • Once your onion has softened, add in your garlic. Sauté for about a minute to release the flavors of the garlic.
  • Press cancel on your instant pot. Add in your potatoes, thyme, nutmeg, broth, salt and pepper.
  • Close and seal the lid on your instant pot. Close the valve. Select pressure cook on high for 4 minutes. Once the time is done cooking, naturally release 45 minutes, then do a manual release by opening the valve.
  • Press cancel on your instant pot, then sauté mode. In a separate bowl mix together your milk and corn starch. Once completely mixed together, add to your instant pot. Carefully stir the corn starch mixture making sure not to mash any potatoes. Keeping it chunky. Allow it to sauté for about three minutes to thicken up.
  • Mix your sour cream. Once fully incorporated, press cancel on your instant pot.

Expert Tips

 
  • This Recipe Can be Doubled: This is a great recipe for a crowd.  Simply increase the ingredients proportionately or freeze for future meals.
  • Load it UP: Top with everything and make a Loaded potato soup
  • Crisps: Make your Own Parmesan Crisps to float on top

Estimated Nutritional Information

Calories: 218kcal | Carbohydrates: 33g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 544mg | Potassium: 836mg | Fiber: 4g | Sugar: 4g | Vitamin A: 267IU | Vitamin C: 41mg | Calcium: 100mg | Iron: 2mg

The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/

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