Valentina Ablaev
This instant pot potato soup recipe makes the best comfort meal and is so simple to make. Thanks to the trusted Instant Pot, this potato soup cooks in under 30 minutes. The perfect quick and easy loaded potato soup!
We love every variation of a creamy vegetable soup, from creamy broccoli soup to a simple potato soup. Our crockpot potato soup was such a hit that we had to create a quick and easy Instant Pot version! This variation boasts a rich flavor and a cheesy texture, all without the hours of slow cooking!
Why You’ll Love This Recipe
Ready in 30 minutes; do I need to say more? As a mom, nothing is better than a meal that feeds the whole family and comes together using only a few dishes!
Ingredients for Potato Soup in the Instant Pot
- Butter – the perfect base for this soup’s rich flavor.
- Onion & garlic – give this soup a remarkable flavor.
- Potatoes – peeled and cut into even chunks.
- Chicken broth – the key to a depth of flavor in this soup.
- Slurry – a simple combination of half and half and flour.
- Cheese – shredded cheese makes this soup thick and cheesy! You can use shredded cheddar cheese, Colby jack, or mexican blend!
See the recipe card below for a complete list of ingredients and quantities.
Substitutions and Variations
- Add protein: Add protein to this potato soup with crispy bacon strips, chunks of ham or even leftover chicken.
- Vegetables: Load up the soup with vegetables! Carrots, celery, and mushrooms would all make a great addition!
- Heat: Add red pepper flakes for a delicious flavor.
How to Make Instant Pot Potato Soup
- Cook onion. Turn the Instant Pot to saute mode and add butter and chopped onion. Saute for a few minutes and add minced garlic.
- Pressure cook. Add the potato chunks, chicken broth, salt, and black pepper to the Instant Pot. Close the lid, cook on high pressure for 8 minutes, and then release the pressure.
- Slurry. Whisk together half-and-half and the flour in a small bowl.
- Mash. Use a potato masher to mash the potatoes to your desired thickness. Stir in the slurry and add shredded cheese to the pot.
- Warm-up. Turn the Instant Pot to saute mode and cook for 1-2 minutes or until bubbling lightly.
Expert Tips:
- Garnish: Elevate your bowl of potato soup by loading it up! Like our loaded baked potatoes, top this soup with sliced green onion, bacon bits, sour cream, and more cheese!
- Get the perfect texture: Once cooked, mash the potatoes to your desired consistency. Some prefer a chunkier consistency, while others like a smooth and thick broth.
Serving Suggestions
- Soup and sandwich: Serve this soup as a sandwich combo! Our classic chicken cutlet sandwich makes the perfect combination.
- Salad and Soup: Serve this Instant Pot potato soup with a homemade grilled chicken salad!
Recipe FAQs
Yes, you can make the perfect potato soup in the dutch oven on the stove!
You can use Russet potatoes or Yukon Gold.
We peel the potatoes in this recipe, but that is optional.
We use half and half and flour as a thickener in this soup.
Store & Reheat
- Storage. Keep leftover soup in the refrigerator for up to 5 days. Store in an airtight container for peak freshness.
- Reheat. Warm up leftover soup over medium heat until thick and bubbly.
- Freeze. To freeze potato soup, add it to a freezer-safe container and store it in the freezer for up to 3 months. Reheat: Add the soup directly to a pot to warm up frozen soup. Heat over low to medium heat until the soup is thawed and bubbling.
More Potato Recipes
If you enjoyed this chicken recipe, be sure to try our other potato dish recipes; here are some of our favorites:
If you tried this instant pot potato soup recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Instant Pot Potato Soup Recipe (Loaded Potato)
Ingredients
- 4 Tbsp unsalted butter
- 1 large onion finely chopped
- 2 garlic cloves minced
- 2 lb potatoes peeled, cut into 1/2-inch cubes
- 4 cups chicken broth
- 1 1/2 tsp salt or to taste
- 1/4 tsp ground black pepper or to taste
slurry-
- 1 1/2 cups half and half
- 3 Tbsp all-purpose flour
- 1 1/2 cup shredded cheese
Instructions
- Turn the instant pot onto saute mode and add butter and chopped onion. Saute until the onion is tender, and add the minced garlic.
- Add the cubed potatoes, the chicken broth, salt, and black pepper into the instant pot.
- Close the lid, pressure cook for 8 minutes, and release the pressure.
- In a separate bowl, whisk together half-and-half and flour.
- Open the lid to the instant pot and mash the potatoes to your desired consistency. Add the half-and-half slurry, along with shredded cheese.
- Turn the instant pot back to saute mode and cook for 1-2 minutes or until the soup begins to bubble.
- Garnish the soup, serve, and enjoy!
Notes
- Garnish the soup: Take your soup to the next level with the toppings! We love sour cream, green onion, bacon bits, and more cheese for the perfect flavor combination.
- Store leftovers: This soup stores great in the fridge and will be fresh for up to 5 days. Keep in an airtight container and refrigerate.
- Reheat leftovers: Add the soup to a pot and heat over low-medium heat until bubbling.
