There’s nothing quite like a warm bowl of soup to chase away the chill of a cold day, and this **Instant Pot Potato Soup** is the epitome of comfort. Imagine the rich, savory flavors of a perfectly loaded baked potato, transformed into a luxuriously creamy and soul-satisfying soup. This recipe brings together tender potatoes with a velvety broth, offering a wholesome meal that’s both incredibly delicious and remarkably easy to prepare. Thanks to the magic of your Instant Pot, this budget-friendly recipe comes together effortlessly using simple ingredients, without ever compromising on robust flavor. It’s a culinary hug in a bowl, perfect for busy weeknights or a relaxing weekend feast.
Inspired by classic potato soup recipes, this Instant Pot version takes convenience to a new level. While traditional stovetop methods require more hands-on time, the pressure cooker streamlines the process, allowing you to enjoy a deeply flavorful soup with minimal effort. But easy doesn’t mean sacrificing taste! This soup is wonderfully creamy, satisfyingly hearty, and utterly delightful. It’s also naturally gluten-free, making it a great option for those with dietary restrictions. Serve it alongside a slice of crusty Dutch oven bread and a crisp Caesar salad for a complete and utterly cozy meal that the whole family will adore.
Why You’ll Love This Instant Pot Potato Soup
- Effortless & Quick: The Instant Pot significantly cuts down cooking time, transforming humble potatoes into a tender, creamy soup in minutes, making it ideal for busy schedules.
- Rich, Comforting Flavor: It captures all the beloved elements of a loaded baked potato – creamy texture, savory broth, and endless topping possibilities.
- Budget-Friendly: Made with common, inexpensive ingredients like potatoes, carrots, and broth, this soup is kind to your wallet.
- Customizable: Easily adapt it to your taste preferences with various toppings and dietary modifications, from vegetarian to dairy-free.
- One-Pot Wonder: Everything cooks in a single pot, simplifying cleanup and making this recipe even more appealing.
- Naturally Gluten-Free: Using cornstarch as a thickener ensures this soup is safe and delicious for those avoiding gluten.
Key Ingredients for the Perfect Instant Pot Potato Soup
Crafting a truly exceptional potato soup relies on a few simple, yet carefully chosen ingredients. Each component plays a vital role in building the soup’s signature creamy texture and robust flavor profile. Here’s a closer look at what you’ll need and why each element is crucial:
- Potatoes: Russet potatoes are highly recommended for this recipe. Their high starch content is essential for creating a naturally thick and incredibly creamy soup as they break down during pressure cooking. While other varieties like Yukon Gold can also work for a slightly waxier texture, russets provide that classic, comforting consistency. Peel and cube them evenly for consistent cooking.
- Carrots: Shredded carrots are used here not just for a subtle hint of sweetness and beautiful color, but also because they cook rapidly and blend seamlessly into the soup. This ensures they soften fully without leaving large, crunchy pieces that might detract from the smooth potato base. They add a touch of vibrant appeal and depth of flavor without overpowering the star ingredient – the potatoes.
- Broth/Stock: You have the flexibility to use either low-sodium chicken stock or vegetable broth. Opt for vegetable broth if you want to keep this soup entirely vegetarian or vegan-friendly. Using low-sodium broth allows you to control the overall saltiness of the soup, seasoning it to your exact preference.
- Seasonings: The beauty of this soup lies in its simplicity. A blend of Kosher salt, black pepper, onion powder, and garlic powder creates a deeply savory foundation. These pantry staples provide a balanced and aromatic flavor profile that highlights the natural goodness of the potatoes without being overly complex. Feel free to adjust quantities to your personal taste.
- White Distilled Vinegar: This is the often-overlooked, **SECRET ingredient** that truly elevates this potato soup! A small amount of white distilled vinegar adds a subtle tang and a bright, zesty finish that prevents the soup from tasting heavy or one-dimensional. It cuts through the richness, creating a wonderfully balanced flavor. It’s crucial to use *regular distilled white vinegar* for the best results, as other vinegar varieties can be too strong or alter the desired flavor profile.
- Milk/Cream: This is where the soup gains its luxurious texture. You can choose between milk, half and half, or heavy cream based on your desired level of richness. Heavy cream will yield the most decadent and indulgent soup, while milk provides a lighter yet still incredibly delicious result. Half and half strikes a perfect balance, offering super creaminess with slightly fewer calories and fat than heavy cream. For a dairy-free alternative, unsweetened plain almond milk or cashew cream can also be used.
- Cornstarch: Added at the end of the pressure cooking cycle, cornstarch is crucial for thickening the soup to that perfect, velvety consistency. It creates a smooth and glossy texture. If you aren’t adhering to a gluten-free diet, you can easily substitute an equal amount of all-purpose flour for the cornstarch.
How to Make Instant Pot Baked Potato Soup: Step-by-Step Guide
Making this Instant Pot Potato Soup is incredibly straightforward, even for those new to pressure cooking. If you’re unfamiliar with your Instant Pot’s functions, we recommend consulting your appliance’s manual or a basic Instant Pot guide to ensure the best results. The full detailed recipe is available in the recipe card below, but here’s a breakdown of the simple steps:
- Prepare and Combine Ingredients in Inner Pot: The beauty of this recipe is that there’s no need for sautéing or pre-cooking. Simply add your peeled and diced potatoes, shredded carrots, vegetable or chicken broth, white distilled vinegar, salt, black pepper, garlic powder, and onion powder directly into the inner pot of your Instant Pot. Stir everything gently to ensure the seasonings are evenly distributed amongst the ingredients. This minimal prep means less time in the kitchen and a faster path to delicious soup!
- Pressure Cook with Natural Pressure Release: Secure the lid on your Instant Pot, ensuring the steam release valve is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” button and set the cooking time to 10 minutes on high pressure. Once the cooking cycle is complete, **it is crucial to allow the pressure to release naturally for at least 15 minutes.** This natural pressure release (NPR) is vital for potato-based soups. Attempting a quick release before 15 minutes could result in starchy liquid spewing from the valve and can also affect the texture of the potatoes, making them less creamy. After 15 minutes of natural release, you can carefully turn the steam release valve to “Venting” to release any remaining pressure before opening the lid.
- Thicken the Soup: After the pressure has fully released and the lid is removed, hit the “Cancel” button on your Instant Pot and then select the “Sauté” function. In a separate bowl or measuring cup, whisk together your chosen milk (or cream/half and half) with the cornstarch until a smooth slurry forms and the cornstarch is completely dissolved. Pour this mixture into the simmering soup in the inner pot. Stir continuously as the soup gently simmers. Within just a few minutes, you’ll notice the soup beginning to thicken to a rich, creamy consistency. Once it reaches your desired thickness, press “Cancel” on the Instant Pot to turn off the heat.
- Serve and Garnish: Now for the best part – serving! Ladle the hot, creamy potato soup into individual bowls. Top your soup generously, just as you would a classic Instant Pot Baked Potato. Classic toppings include freshly shredded cheddar cheese, crumbled cooked bacon, thinly sliced chives or green onions, and a dollop of cool sour cream. Don’t be afraid to experiment with other favorites like a sprinkle of red pepper flakes for heat or a swirl of hot sauce for an extra kick!
Pro Tips for the Best Instant Pot Potato Soup
- Dice Potatoes Evenly: To ensure uniform cooking, make sure your potato cubes are roughly the same size (about 1-inch pieces). This prevents some pieces from being overcooked while others remain undercooked.
- Don’t Skip the Vinegar: The white distilled vinegar is truly a game-changer, adding an essential bright note. It balances the richness of the potatoes and cream beautifully. Trust us, you won’t taste “vinegar,” just a wonderfully balanced flavor.
- Natural Pressure Release is Non-Negotiable: For creamy, perfectly cooked potatoes and to avoid any starchy mess, always allow at least 15 minutes of natural pressure release. This allows the starches to settle and the potatoes to finish cooking gently.
- Adjust Thickness to Your Liking: If you prefer a thinner soup, you can add a little more broth or milk during the thickening stage. For an even thicker soup, simmer a bit longer, or add a touch more cornstarch slurry (mixed with a small amount of liquid first).
- To Blend or Not to Blend: This recipe creates a soup with delightful chunks of tender potato. If you prefer a completely smooth and silky texture, carefully use an immersion blender directly in the pot, or transfer portions to a regular blender (blending in batches and exercising caution with hot liquids).
- Taste and Adjust Seasoning: Always taste your soup before serving and adjust salt, pepper, or other seasonings as needed. The flavors can intensify slightly as it cools, so a final taste test is crucial.
Variations and Customizations for Your Potato Soup
This Instant Pot Potato Soup recipe is wonderfully versatile, allowing for endless customization to suit your taste or dietary needs. Here are a few ideas to get you started:
- Make it Vegetarian/Vegan: Ensure you use vegetable broth instead of chicken stock. For the creamy component, opt for unsweetened plain almond milk, cashew cream, or a full-fat coconut milk (though this will slightly alter the flavor profile). Skip the bacon for toppings and use vegan cheese if desired.
- Add More Vegetables: Enhance the nutritional value and texture by adding other quick-cooking vegetables. A quarter cup of diced celery can be added with the carrots, or stir in a cup of frozen corn during the thickening stage.
- Cheesy Potato Soup: For an extra cheesy kick, stir in half a cup of shredded cheddar or Monterey Jack cheese after the soup has thickened and is off the heat. The residual warmth will melt the cheese into gooey perfection.
- Smoky Flavor: A teaspoon of smoked paprika can add a delicious depth and smoky aroma to the soup, mimicking the flavors of a campfire baked potato.
- Spice it Up: If you enjoy a bit of heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the pot along with the other seasonings.
- Herbal Freshness: Stir in fresh chopped parsley or chives at the very end for a burst of fresh flavor and vibrant color.
- Loaded Potato Soup: Go all out with your toppings! Besides cheese, bacon, and chives, consider adding a sprinkle of crispy fried onions, a few jalapeño slices, or even a dollop of Greek yogurt for a healthier alternative to sour cream.
Serving Suggestions for Your Hearty Soup
While this Instant Pot Potato Soup is a hearty meal all on its own, pairing it with the right accompaniments can elevate it to a truly unforgettable dining experience. Here are some ideas to complete your meal:
- Crusty Bread: A classic pairing, crusty bread like a French baguette, sourdough, or homemade Dutch oven bread is perfect for soaking up every last drop of creamy soup.
- Fresh Salad: A light, crisp salad, such as a simple Caesar salad or a green salad with a vinaigrette dressing, provides a refreshing contrast to the richness of the soup.
- Half Sandwich: For a more substantial meal, serve a smaller bowl of soup with half of a grilled cheese sandwich, a turkey club, or another favorite sandwich.
- Roasted Vegetables: A side of roasted broccoli, asparagus, or Brussels sprouts can add extra nutrition and a different texture to your plate.
- Cornbread: Sweet or savory cornbread makes an excellent companion, offering a delightful texture and flavor contrast.
Storage and Reheating Instructions
Proper storage ensures you can enjoy your delicious Instant Pot Potato Soup for days to come, though some considerations apply:
- Refrigerate: Allow any leftover Instant Pot Baked Potato Soup to cool completely to room temperature before storing. Once cooled, transfer the soup to an airtight container and place it in the refrigerator. It will keep fresh for 3-4 days.
- Freeze: While technically possible, this is one soup that generally **does not freeze well.** The texture of the potatoes tends to change significantly when thawed, often becoming grainy or mealy. If you absolutely must freeze it, freeze it without the milk/cream and cornstarch, adding those fresh upon reheating for the best possible outcome.
- Reheat: To reheat, portion individual servings into microwave-safe bowls and heat on high for 1-2 minutes, stirring halfway through, until warmed through. For multiple servings, gently heat the soup in a saucepan over low to medium heat on the stovetop, stirring frequently to prevent scorching. Potato soup often thickens considerably after refrigeration, so you may want to add a splash of extra broth, milk, or water during reheating to achieve your desired consistency.
Frequently Asked Questions (FAQ)
Here are answers to some common questions about making Instant Pot Potato Soup:
- Can I use other types of potatoes?
- While Russet potatoes are ideal for their high starch content which creates a creamy texture, Yukon Gold potatoes are a good second choice. They also break down nicely but retain a bit more shape. Avoid waxy potatoes like red or new potatoes, as they don’t break down as well and result in a less creamy soup.
- Is the white distilled vinegar really necessary?
- Yes, absolutely! The vinegar is our secret ingredient. It doesn’t make the soup taste sour; instead, it brightens the flavors and prevents the soup from feeling too heavy or bland. It adds a subtle tang that balances the richness beautifully. If you don’t have distilled white vinegar, it’s better to omit it than to substitute with another type of vinegar, which might have too strong a flavor.
- Why is natural pressure release important?
- For potato soups, natural pressure release (NPR) is crucial. It allows the pressure to drop slowly, which helps the starches in the potatoes to settle and thicken the soup without it becoming foamy or spewing from the valve. It also ensures the potatoes cook more evenly and retain a pleasant texture.
- How can I make the soup thicker or thinner?
- If your soup is too thin, you can make a small additional cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water or milk) and whisk it into the simmering soup until it reaches your desired thickness. If it’s too thick, simply stir in a splash more broth or milk until it’s just right.
- Can I make this soup dairy-free?
- Yes! To make it dairy-free, use vegetable broth and substitute the milk/cream with unsweetened plain almond milk, cashew milk, or full-fat coconut milk (note that coconut milk may impart a slight flavor). Ensure your toppings are also dairy-free.
- Can I double or halve the recipe?
- You can easily double this recipe if you have an 8-quart Instant Pot. If using a 6-quart Instant Pot, you can also double the recipe, but be careful not to exceed the max fill line. Keep the cooking time the same, though the Instant Pot will take longer to come to pressure. Halving the recipe is best done with a 3-quart Instant Pot to ensure proper pressure building; if halving, also keep the cooking time the same.
More Instant Pot Soup Recipes to Savor
If you’ve fallen in love with the ease and deliciousness of making soup in your Instant Pot, explore more of our favorite Instant Pot soup recipes. Here are a few reader favorites:
- Instant Pot Chicken Noodle Soup
- Instant Pot Lasagna Soup
- Instant Pot Butternut Squash Soup
- Instant Pot Chicken Tortilla Soup
- Instant Pot Lentil Soup
- Instant Pot Tomato Soup
- Instant Pot Potato Corn Chowder
4.91 from 32 votes
Instant Pot Potato Soup
By: Kristen Chidsey
Servings: 4
Prep: 5 minutes mins
Cook: 15 minutes mins
Pressure Time: 15 minutes mins
Total: 35 minutes mins
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Made with tender potatoes and a rich, creamy broth, this budget-friendly recipe comes together effortlessly using simple ingredients–without skimping on flavor.
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Ingredients
- 4 cups peeled, cubed russet potatoes, about 4 large potatoes
- ¼ cup shredded carrots
- 2 cups low-sodium vegetable broth or chicken stock, see note about thickness of soup
- 1 teaspoon white distilled vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- ½ teaspoon garlic powder, optional
- 1 cup milk, cream, or half and half
- 2 tablespoons cornstarch, or all-purpose flour
US Customary – Metric
Instructions
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Combine 4 cups peeled, cubed russet potatoes, ¼ cup shredded carrots, 2 cups low-sodium vegetable broth or chicken stock, 1 teaspoon white distilled vinegar, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon onion powder and ½ teaspoon garlic powder together in the inner pot of your pressure cooker, stirring gently to combine.
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Place the lid on the Instant Pot and be sure the vent knob is sealed. Set the cooking time to 10 minutes on high pressure by hitting manual or pressure cook and adjusting it to read “10” by using the +/- buttons.
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Once the cooking time has elapsed, let the pressure release naturally for at least 15 minutes.
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Once the pressure has been released, remove the lid, hit cancel on the Instant Pot, and then turn to the sauté function to bring the soup up to a bubble. Meanwhile, whisk together 1 cup milk, cream, or half and half with 2 tablespoons cornstarch until very well combined in a glass measuring cup. Pour the milk mixture into the inner pot, stirring well to combine. Let potato soup simmer, stirring constantly, until the soup thickens. This will only take a few minutes. Once thickened, hit cancel on the Instant Pot.
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If desired, you can use an immersion blender to blend the soup right in the inner pot until smooth and creamy. We personally prefer the texture of the potato chunks in the soup.
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Ladle out the soup into individual bowls and top as desired with shredded cheese, crumbled cooked bacon, and/or chives.
Equipment
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Electric Pressure Cooker (6 or 8 quart)
Notes
Potatoes: Russet potatoes work best for this soup, as they break down and get super creamy.
Broth: Use either low-sodium chicken stock or vegetable broth. If you like your soup on the thinner side, increase the broth to 3 cups. For thicker soup, use 2 cups of broth.
Cornstarch: Cornstarch is used to help thicken the soup; you can use all-purpose flour in place of the cornstarch.
Vinegar: Use white distilled vinegar; do not substitute with other types. If you don’t have distilled vinegar, omit it.
Doubling the Recipe: Feel free to double this recipe if using an 8-quart or 6-quart Instant Pot. Double all ingredients, but keep the cooking time the same (it will just take longer to come to pressure).
Halving the Recipe: This recipe should not be cut in half unless you are using a 3-quart Instant Pot. To half the recipe, simply divide all ingredients by two and leave the cooking time the same.
Storage: Store the cooled soup in an airtight container in the refrigerator for 3-4 days. This soup does not freeze well due to texture changes in the potatoes. You may want to add a splash of stock or milk before reheating, as potato soup tends to thicken after refrigeration.
Broth: Use either low-sodium chicken stock or vegetable broth. If you like your soup on the thinner side, increase the broth to 3 cups. For thicker soup, use 2 cups of broth.
Cornstarch: Cornstarch is used to help thicken the soup; you can use all-purpose flour in place of the cornstarch.
Vinegar: Use white distilled vinegar; do not substitute with other types. If you don’t have distilled vinegar, omit it.
Doubling the Recipe: Feel free to double this recipe if using an 8-quart or 6-quart Instant Pot. Double all ingredients, but keep the cooking time the same (it will just take longer to come to pressure).
Halving the Recipe: This recipe should not be cut in half unless you are using a 3-quart Instant Pot. To half the recipe, simply divide all ingredients by two and leave the cooking time the same.
Storage: Store the cooled soup in an airtight container in the refrigerator for 3-4 days. This soup does not freeze well due to texture changes in the potatoes. You may want to add a splash of stock or milk before reheating, as potato soup tends to thicken after refrigeration.
Nutrition
Calories: 181kcal
Carbohydrates: 37g
Protein: 8g
Fat: 1g
Saturated Fat: 0.3g
Polyunsaturated Fat: 0.2g
Monounsaturated Fat: 0.3g
Cholesterol: 2mg
Sodium: 456mg
Potassium: 868mg
Fiber: 2g
Sugar: 5g
Vitamin A: 1464IU
Vitamin C: 9mg
Calcium: 112mg
Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Whether you’re looking for a quick weeknight dinner, a comforting meal on a chilly evening, or a satisfying soup to share with loved ones, this Instant Pot Potato Soup delivers every time. Its simplicity, combined with its rich and customizable flavors, makes it an absolute winner in any kitchen. Give it a try and experience the effortless magic of your Instant Pot transforming everyday ingredients into an extraordinary dish!
This recipe was originally shared in 2019 and updated in 2025.