Instant Pot Potato Soup is creamy, comforting, and loaded with potatoes and veggies. It is the ULTIMATE comfort food and my favorite soup!
Table of Contents
It’s no secret that I’m a big soup lover.
Even though I’m not a big veggie eater, I will eat just about anything in a hearty soup.
The way the flavors blend together just makes everything taste amazing!
Some of my favorite soup recipes are my Olive Garden Chicken Gnocchi Soup, Chicken Rice Soup, Sausage Tortellini Soup, and this Easy Roasted Tomato Soup Recipe.
They’re all delicious, comforting, and filled with nutrients.
But potato soup? It’s my #1.
Potatoes are my love language because they’re creamy, chunky, and hearty too!
They sometimes get a bad rep, but these tender potatoes are healthy and filled with tons of good things, too, like fibre, vitamin C and potassium.
Some people go all out with their loaded potato soups, adding in cream cheese, a bucket of sour cream, or a package of bacon.
I like to keep mine on the healthier side and add in toppings as needed — this way everyone gets their perfect bowl of potato soup!
Looking for more cozy, easy Instant Pot recipes? Try my Instant Pot Chicken Alfredo Pasta, this Instant Pot White Chicken Chili Recipe, Instant Pot Chicken Tortellini Soup, or my Sausage Potato Soup with Kale!
Ingredients Needed:
- Oil: I use canola oil because it has a high smoke point and is full of good fats. Any cooking oil with a high smoke point will work fine, though.
- Onion: use whatever onions you have on hand! Sweet onions are great, and red onions have a nice flavor, but any onion will taste great.
- Seasoning: use a combination of salt, freshly minced garlic, dried parsley, dried thyme, and freshly ground black pepper to season this soup with lovely savory flavors.
- Chicken broth: I use low-sodium chicken broth in pretty much everything because that way I can control the amount of salt added and adjust the seasonings to my tastes.
- Red potatoes: any kind of potatoes will work for this recipe, but I use red potatoes for this recipe because I prefer not to peel them. Potato skins are a great source of fiber, and peeling potatoes will also add more prep time. Russet potatoes and Yukon Gold potatoes also work well in this recipe, peeled or with the skin on.
- Carrots and celery: Carrots, celery, and onion form the basis for many soup recipes! It’s the classic savory trifecta. You can definitely add to these, but I wouldn’t omit them unless you absolutely have to. See my tips below on how to make this soup your own!
- Evaporated milk: I like to use evaporated milk because it’s a little lighter, and I can keep some cans stashed in the cupboard to use when I don’t have cream on hand. You can substitute with light or heavy cream (I recommend half and half or higher, 10% to 30% fat).
- Cornstarch: this will help thicken the soup.
- Garnish: use your favorite toppings. Some great ideas include cheese, green onions, and bacon!
How to Make Instant Pot Potato Soup
This recipe is quick and easy to make. Full instructions are included in the recipe card below.
- Sauté onions: Sauté the onions in oil on the Sauté setting, until they start to brown. Add the seasonings to toast.
- Deglaze: Turn the Instant Pot off, add the broth, and deglaze the pot, scraping with a wooden spoon.
- Add potatoes and vegetables and pressure cook until tender.
- Thicken the soup: Stir in the evaporated milk with cornstarch, and sauté to thicken.
Instant Pot Potato Soup FAQs
I add a few veggies for flavor and added nutrients. Because potatoes are the perfect base but don’t add a lot of flavors by themselves. The other veggies really add something special, though.
I like to keep my soup simple, with chicken broth, milk, and seasonings, but I like to get a little more interesting with my toppings.
This way, you can have your sour cream, bacon, or buckets of cheese, but it’s still quite a bit lighter than if you just dumped them all right in the soup (and this way, everyone can customize their own meal).
Store Instant Pot Potato Soup in an airtight container in the refrigerator for 3-4 days. Allow it to cool to room temperature before putting it in the fridge.
This soup can be frozen but I don’t recommend it. The potatoes and the dairy will both change in texture after freezing and may not be as appetizing.
Instant Pot Potato Soup Variations
- Bacon. Everything tastes better with bacon. I’m sure that’s been scientifically proven… Simply add some bacon in with your onions and sauté until crispy.
- Bump up the seasonings. Add in a bit of cayenne pepper or red chili flakes for some heat if you like it that way!
- Mix up the veggies. I use onion, carrots, celery, and potatoes — a classic soup combo! But you can add in sauteed mushrooms, bell peppers, and sundried tomatoes, or stir in some fresh green beans or broccoli florets after pressure cooking.
- Make it creamier! Use just ¾ cup of evaporated milk and add in ¼ cup of sour cream for a rich and tangy flavor.
- Add some cheese. Melt 1 cup of shredded cheddar cheese into the soup with the evaporated milk, then top with more cheese for the cheese lovers in your life!
- Make it thicker. To make the soup thicker, remove ⅓ to ½ of the soup and puree it with an immersion blender until smooth, then stir it back into the soup.
Serving Suggestions
Of course, this meal calls for some bread on the side to soak up the delicious soup in the bottom of the bowl!
Try my No Knead Artisan Bread, this Cheesy Garlic Bread, or some slices of this Whole Wheat Bread with butter. We also love this soup with Homemade Breadsticks or a buttery Brioche Bun as they’re great for dunking!
You can also serve this creamy potato soup with some veggies on the side to add nutrients and make it a fuller meal. Try my Air Fryer Green Beans, Roasted Carrots, or this Cheesy Baked Asparagus!
More Delicious Instant Pot Soup Recipes To Try
Instant Pot Potato Soup
written by Ashley Fehr
Ingredients
- 1 tablespoon canola oil
- 1 small onion finely diced
- 2 teaspoons salt reduce if using salted broth
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 3 cups low-sodium chicken broth
- 2 lbs red potatoes about 6 medium
- 2 large carrots peeled and sliced
- 1 rib celery chopped
- 1 cup evaporated milk or cream
- 2 tablespoons cornstarch
- For garnish cheese, green onions, and bacon
Instructions
- Turn the Instant Pot to sauté and add the oil. Add the onions and cook, stirring often, until they start to brown.*
- Add the salt, garlic, parsley, thyme, and pepper. Stir and cook for one minute. Turn the Instant Pot off and add the broth, scraping the bottom with a wooden spoon to remove any browned bits.
- Slice and cut potatoes into 1 cm cubes and add to the Instant Pot.
- Add carrots and celery. Put the lid on, turn the valve to sealing, and select Manual, high pressure, for 3 minutes.
- It will take about 20 minutes in total, including the time it takes to build pressure. Once the cooking time is over, do a gradual quick release by slowly opening the valve to release the pressure. You don’t want to let it all release at once, or it could sputter and foam.
- When the lid is off, turn the Instant Pot to sauté.
- Make cornstarch slurry by whisking together the evaporated milk and cornstarch, then stir it into the soup. Cook and stir until thickened.
- Now it’s time to season and serve. We use cooked, crumbled bacon, shredded cheddar cheese, and chopped chives or green onions for garnish. If you like, you can add extras right into the soup for more flavor!
Notes
- Store: Store Instant Pot Potato Soup in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
- Freeze: Freeze this soup without the cream in it if you use cream (cream can tend to separate weirdly when you defrost it). Make the soup as instructed but without the cream. Cool it completely, then store it in the freezer for up to 3 months. Thaw it completely in the fridge, warm it on the stove or in the microwave, add the cream, and then serve with your toppings.
Nutrition Information
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Mary says
This was simple, delicious and came out perfect just as it is. I have made it twice already and will be making it a lot more this fall and winter. It’s a keeper!
Heather H says
This soup is amazing! My whole family loved it. It’s filling and full of flavour. I am grateful for your instant pot knowledge. Every time I use one of your instant pot recipes it’s a success!
The Recipe Rebel says
Hi Heather! So glad you enjoyed the recipe! Thank you for this kind review!
Thomas says
Really happy with this recipe. Very simple and quirky ingredients.
Thomas says
And no quirky ingredients*
Ashley Fehr says
Thanks Thomas!
Becky says
I think this is a slightly updated version of an Instant Pot potato soup recipe that I got from you before. I like that it uses onions instead of onion powder. Thanks. It’s delicious!
Becky says
Forgot to rate it! 5 stars!
The Recipe Rebel says
Thanks Becky!
The Recipe Rebel says
Hi Becky! So glad you enjoyed the recipe! Thank you for this review!
Marsha says
Made exactly per recipe. Too salty and strong celery and thyme flavor.
The Recipe Rebel says
Hi Marsha, I’m sorry this didn’t turn out as you hoped. Myself (and others) have enjoyed it, so I wished it would of been a hit with you, but I know we all have different taste. You could always try adjusting the seasonings based on what you like.
Stacey Bowser says
I tweaked this recipe a little and used half and half at the end then added about 10 oz of velveeta cheese. My family loved it.
Sydnie says
Overall great recipe! I took the note to pure half the soup and it helped to achieve the texture I wanted. I followed the recipe (used russets instead) and added 2 dashes of Tabasco when cooking because instant pots have a way of removing flavor when cooking. After I added the evaporated milk I also added some Trader Joe’s chili seasoning and red pepper flakes to get some more flavor depth but it still isn’t spicy just flavorful. Ate with cheese. Will definitely make again and probably add broccoli
Ashley Fehr says
THanks for sharing Sydnie!
Gina says
Super basic and very bland, even adding cheese. There are far better potato soup recipes, I’m really pretty shocked at the high reviews. There’s just no flavour.
Ashley Fehr says
Thanks for your feedback Gina! The high reviews are likely due to the fact that everyone has different tastes 😀 This is a healthier potato soup, so if you wanted to add in a tub of sour cream or something like that like a lot of potato soup recipes have, you are welcome to.
Tori says
What a delicious recipe! I made the following changes:
Used 3 strips of bacon and a handful of ham cubes
Used bacon and ham grease to cook veggies
I added more celery, garlic, and carrots than called for
Used heavy whipping cream
Cut salt in half
Only used 1 tsp of corn starch
This was absolutely so tasty!! I am IN LOVE with this recipe! I loved the suggestion of putting in cheese to met together!Tastes delightful with garlic breadsticks dipped in too. Will absolutely make again!
Ashley Fehr says
Thanks Tori!
Kelly says
This is so good! I used bacon grease in place of the canola oil, used frozen diced onion for the ease and used a little garlic powder in place of minced (not a huge garlic fan.) This is by far the best potato soup I have ever made. We will be having this often. Thanks so much for sharing
Ashley Fehr says
Thanks Kelly!
Matthew Scott says
Ashley. With both the Instant pot recipe and the one for the Slow Cooker, can you remove a few ladles of soup and put into a blender, then add it back to the soup to make it creamier?
Ashley Fehr says
You definitely can!
Beth says
I first made this in November 2019 and still love this great recipe, especially during the winter, so made it again today.
I always wonder about prep time. Gathering, washing, peeling, slicing, dicing, measuring All the Things ; ) takes me more well over 30 minutes. Even taking away the gathering, it would take about 30.
So many recipes – everywhere – say 10 minutes, 15 minutes. I never, ever hit that target except for one simple spaghetti recipe that has no chopping/slicing, and uses a prepared sauce. I’m a turtle?
Ashley Fehr says
Thanks Beth! I’m so glad you liked it! I also think you are right, and that the prep time was originally on the low side. I think 20 minutes is more accurate and I have updated the recipe.
Tammy Roller says
Sooo good! Only complaint from husband and three grown children is that I apparently didn’t make enough.
Ashley Fehr says
I’m so glad they liked it!
Tuula says
It was easy ,fast and delicious!
I had it exactly as written and I added a pinch of Chili for hubby and excellent either way !
I saved it and also printed it cause- oh yeah it’s gonna be a favourite
Ashley Fehr says
I”m so glad you loved it!
Laura says
This recipe is unreal! Huge hit. Any substitutes for the milk that is non-dairy?
Ashley Fehr says
I am not an expert on dairy free substitutions and they will change the flavor, but I think any mild tasting non dairy milk would work fine
Liz Povar says
Love this recipe! Googled ‘potato soup with carrots” and this was one of three that came up. So happy I chose this. I used half & half, otherwise followed the recipe exactly. It’s such an amazing flavor. Thanks for the guidance!
Ashley Fehr says
Thanks Liz! So glad you liked it!
Jamie Taylor says
My husband and I LOVE this recipe, we make it so often! I’m trying to share the recipe with a family member that doesn’t have an instant pot, or a crockpot…do you have recommendations for the cooking time in just a normal large pot on the stove? Thanks so much for the delicious recipe!
Ashley Fehr says
Of course, no problem! I would probably make it much the same way in either — your broth, vegetables and spices in to cook first, then combine the milk and corn starch and simmer at the end until thickened. In the crockpot, you’ll probably want to add this for the last hour.
Liz Povar says
Side note: I only used 1/2 of the salt….
Rochelle says
I tried this recipe last week and my family loved it. Even my kid that usually hates potatoes was eating it and went for a bowl of leftovers the next day! I made it as written except for the evaporated milk(I didn’t have any on hand- so I used some heavy cream slightly diluted with milk). Definitely plan to make it again. Thanks for the recipe Ashley!
Ashley Fehr says
thanks Rochelle! I’m so glad you enjoyed it!
Kari says
My family loved this. My three-year-old boy wanted “MORE BACON!” Lots of “Mmmm… Yum!” all around. Thank you! Have you tried this with cauliflower instead of potatoes? I may try it next time for a low-carb spin. I just love how it’s all from scratch ingredients I have on hand! I don’t like cream-of-something cans, so I was excited to find your recipe.
Ashley Fehr says
Thank you Kari! I don’t like those either! I haven’t tried with cauliflower as we are not big fans, but I think it should work fine!
Jenn says
I have not made this but plan to make it for a family with a very sick child. I need recipes that work for children (young teenagers) but most importantly, CAN THIS BE FROZEN?
Ashley Fehr says
Hi Jenn! There’s not an easy answer to that question unfortunately. It can be frozen, but not well. Potatoes in general do not freeze great and sometimes have a mushy texture afterwards. Milk also does not freeze very well. Higher fat creams freeze better than milk, so if you want to try freezing it I would recommend swapping the milk for cream.
Lana N says
WOW.
Added broccoli at the end, and used flour instead of corn starch, only because I didn’t have any.
My husband and son LOVED it. Will be making this again for SURE.
Ashley Fehr says
Thank you Lana!