Instant Pot Potato Soup Recipes

INSTANT POT POTATO SOUP

Steps:

• Turn a 6QT Instant Pot onto the saute setting. Add bacon and cook until crispy. Remove bacon leaving the drippings in the pot.
• Add onion, garlic, thyme, and black pepper. Stir and saute for 5 minutes to soften the onions.
• Add chicken stock and scrape any brown bits from the bottom of the Instant Pot (this will avoid a burn notice). Add the potatoes to the pot.
• Place the lid on the Instant Pot and set to high pressure for 8 minutes. When the timer goes off turn the steam valve to quick release. Remove the lid and stir the soup.
• Pour in 1 cup of the half and half and stir to combine.
• In a small bowl whisk together cold milk and cornstarch. Pour into the soup pot and stir to combine.
• Set the Instant Pot to the saute setting and cook the soup until it starts to thicken.
• If the soup is thicker than you like add the reserved ½ cup half and half. Some of the potatoes can be slightly mashed for a thicker consistency.
• Stir in the shredded cheese and serve topped with crispy bacon and sliced green onions.

INSTANT POT® LOADED BAKED POTATO SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bacon, and butter to the hot pot and saute until bacon is crispy, 5 to 8 minutes. Turn off Saute function and transfer contents to a small bowl.
• Add potatoes, water, and garlic base to pot and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Mash potatoes against the side of the pot, leaving some chunks if desired. Add onion-bacon mixture and half-and-half; stir to combine.
• Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.

INSTANT POT POTATO SOUP

Steps:

• Turn the Instant Pot to saute and add the oil. Add the onions and cook, stirring often, until starting to brown.
• Add the salt, garlic, parsley, thyme and pepper. Stir and cook 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 1cm 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 total, including the time it takes to build pressure. Once the cook time is over, do a gradual quick release by slowly open 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 saute.
• Whisk together the evaporated milk and corn starch and stir into the soup. Cook and stir until thickened. Season with salt and pepper to taste. Serve.

INSTANT POT POTATO SOUP

Steps:

• In a 6-quart instant pot (or pressure cooker), place potatoes, onion, chicken broth, garlic powder, seasoned salt, pepper, and parsley. Lock lid, make sure vent is closed. Using the manual setting, on high pressure, set time for 15 minutes. When finished cooking, quick-release pressure.
• In a small bowl, mix together 1/3 cup flour and 1/2 cup cream until smooth. Switch the setting on your Instant Pot to saute, and adjust the heat to low, then mix in flour and cream mixture. Stir in 3/4 cup cheese, bacon, and remaining cream. Stir for 6-8 minutes until the soup starts to thicken. Top each individual serving of soup with a sprinkle of parmesan cheese and sprinkle of fresh parsley.

LOADED BAKED POTATO SOUP

Steps:

• Set Instant Pot to Sauté, and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute.
• Add potatoes and broth, and secure lid. Set to Pressure Cook/Manual on High for 8 minutes. Follow manufacturer's instructions to quick release, then remove lid.
• In a small bowl, whisk together 2 tablespoons milk and cornstarch to make a slurry.
• Set Instant Pot to Sauté. Pour in slurry, remaining 1 cup of milk, and heavy cream. Let boil about 5 minutes, stirring constantly.
• Season with salt and pepper to taste. Garnish with cheddar, bacon, and chives before serving.

POTATO SOUP

Steps:

• On a 6 quart Instant Pot®, select the Saute setting. Add the bacon and cook until crisp, stirring often. Remove the bacon to a paper towel. Pour off the fat. Add the yellow onion and cook for 2 minutes, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Press Cancel.
• Add the potatoes and broth. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 6 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
• Stir in the sour cream. Using an immersion blender, blend the soup in the pot until desired consistency. Season to taste. Serve topped with the cheese, bacon and green onion. Top with additional sour cream, if desired.

INSTANT POT CREAMY POTATO SOUP

Steps:

• Select the "saute" setting on the Instant Pot.
• Once it reads "hot" add butter and let melt.
• Add in onions and celery and saute 2 minutes then press "cancel."
• Add in potatoes, carrots and broth and season with salt and pepper to taste. Submerge veggies down into broth.
• Seal lid on Instant Pot, make sure valve is set to "sealing position," then select "manual" mode and 9 minutes.
• Once time is up let pressure come down naturally for 5 minutes then use quick release method to release any remaining pressure.
• In a medium bowl whisk a few tablespoons of milk with the cornstarch then add in remaining milk and whisk.
• Press "cancel" on Instant Pot then select the "saute" setting.
• Pour milk mixture into soup in Instant Pot along with cream cheese.
• Bring mixture to a boil, whisking frequently, and let boil about 1 minute (you can also mash up the potatoes a little if desired).
• Serve warm with cheddar, bacon, and green onions or parsley. Note that soup will thicken as it rests (especially overnight with all those starches, so thin with more milk as desired).
• Recipe source: Cooking Classy

INSTANT POT LOADED POTATO SOUP (WITH A SLOW COOKER VERSION)

Steps:

• Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn.
• Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 10 minutes, then quick release the pressure.
• Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.
• Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with chopped bacon, green onions, and more cheese. Enjoy!

INSTANT POT 8-MINUTE CHEESY POTATO SOUP

Steps:

• Set the Instant Pot to "Sauté" and add butter to the pot. Once butter has melted, add onion and cook until soft and translucent, 3-5 minutes. Add garlic and cook 1 minute more.
• Add potatoes, Worcestershire sauce, and paprika to the pot. Add broth just to cover the potatoes, and stir to combine.
• Press "Cancel" to quite the "Sauté" mode and place the lid on the Instant Pot. Make sure the valve on top is set to "Sealing." Press the "Manual" button and set the time to 8 minutes.
• When the timer goes off, let it sit for 2 minutes, and then turn the valve from "Sealing" to "Venting" to release the pressure. When pressure is released (it will stop steaming and you'll hear a little pop when it's done), remove the lid.
• Stir in the cream cheese and cheddar cheese until melted. (It helps to break the cream cheese up in to chunks first.) Season to taste with salt and pepper and serve with bacon and green onion on top, if desired. Enjoy!