If you’re craving a warm, comforting bowl of soup that practically makes itself, let me introduce you to my Instant Pot Potato Soup Recipe. This is the kind of dish I turn to when I want cozy flavors with minimal fuss—the Instant Pot does all the heavy lifting, giving you creamy, flavorful potato soup in a fraction of the time it normally takes. Trust me, once you make this, it’ll become your go-to on chilly evenings or anytime you want a hug in a bowl.
Why You’ll Love This Recipe
- Effortless cooking: The Instant Pot speeds up cooking, letting you whip this up in under an hour from start to bowl.
- Comfort food magic: Creamy, hearty, and super flavorful—each spoonful feels like a warm hug.
- Customizable: Whether you want to keep it classic or mix in your favorite toppings, this recipe adapts to your tastes.
- Kitchen-friendly tips: I share my personal secrets to avoid common pitfalls so your soup always turns out perfect.
Ingredients & Why They Work
Each ingredient in this Instant Pot Potato Soup Recipe has a job—together they create that perfect creamy texture and deep flavor you want from a good potato soup. I find that peeling and cutting your russet potatoes into even pieces really helps them cook evenly in the pressure cooker, saving you from lumpy or undercooked bites.
- Bacon: Adds smoky depth and a satisfying crunch as a topping; cook crisp for best texture.
- Extra-virgin olive oil: Used to sauté the onions and garlic, layering in subtle fruitiness.
- Yellow onion: Gives natural sweetness and body after it softens in the pot.
- Garlic: Brings aromatic warmth, cooking just long enough so it doesn’t burn.
- Fresh thyme leaves: Offers an herbaceous note that brightens the soup.
- Russet potatoes: Their high starch content helps create a naturally creamy texture.
- Low-sodium chicken broth: The flavorful base—low sodium lets you control saltiness.
- Kosher salt: Enhances all the flavors without overpowering.
- All-purpose flour: Thickens the soup without clumping when mixed into half-and-half.
- Half-and-half: Adds rich creaminess that’s lighter than heavy cream but still indulgent.
- Sour cream: Provides tang and silkiness, balancing the potatoes’ earthiness.
- Freshly ground black pepper: For a touch of subtle heat and seasoning.
- Shredded cheddar and sliced chives: Classic garnishes that bring color, sharpness, and freshness.
Note: Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
I always enjoy mixing up this Instant Pot Potato Soup Recipe a bit depending on what I have on hand and the season. Sometimes I keep it traditional, and other times I like to punch up the flavors or add extra veggies. You should definitely play around too—this soup welcomes your personal spin!
- Variation: I once added some cooked, crumbled sausage with the bacon for a meaty twist that my family loved.
- Dairy-free option: Swap half-and-half and sour cream for coconut milk and dairy-free yogurt to make this vegan-friendly.
- Extra veggies: Toss in some chopped celery or carrots during the sauté step for added nutrition and texture.
- Cheese swap: Try sharp white cheddar, gouda, or even a sprinkle of parmesan instead of classic cheddar.
Step-by-Step: How I Make Instant Pot Potato Soup Recipe
Step 1: Sauté bacon and aromatics
First, I set my Instant Pot to the “Sauté” setting and cook the bacon pieces until they’re nice and crisp—about 8 minutes. The smell is amazing, and the rendered fat left behind is pure gold for flavor. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Then, toss in the olive oil if the bacon didn’t produce quite enough fat, and sauté the onions until translucent and softened—about 7 minutes. Toss in garlic and thyme and keep stirring for another minute or so until fragrant. This build-up of layers really makes a difference.
Step 2: Pressure cook potatoes with broth
Next, add those cubed russet potatoes, chicken broth, and kosher salt right into the pot. Give everything a quick stir, secure your lid, and set the Instant Pot to “Pressure Cook” on high for 8 minutes. When the timer goes off, I always do a slow release to avoid overcooking or sputtering. The potatoes come out perfectly tender, ready for blending.
Step 3: Blend and enrich the soup
While the soup’s still in the pot, mix the flour and half-and-half in a small bowl until smooth to create a slurry—that helps thicken the soup without any lumps. Stir this slurry into the pot, then add sour cream and black pepper. I use an immersion blender right in the pot to blend the soup but always leave some chunks for texture; it just wouldn’t be the same creamy-chunky potato soup without them. If you don’t have an immersion blender, blending half of the soup in batches is a perfect alternative.
Step 4: Finish thickening and season
Finally, turn the Instant Pot back to “Sauté” mode and let the soup cook for 3 to 4 minutes while stirring frequently. This step thickens your soup to that luscious consistency we all crave. Give it a taste and adjust salt or pepper if you need to. At this point, your kitchen smells like heaven!
Step 5: Serve with your favorite toppings
Ladle the soup into bowls and sprinkle generously with that crisp bacon you set aside, some extra sour cream, shredded cheddar, and fresh chives. This is the moment where the simple soup becomes something special and restaurant-quality delicious.
Pro Tips for Making Instant Pot Potato Soup Recipe
- Bacon prep: Cook bacon first to render fat and reserve it for sautéing onion and garlic—this layers flavor beautifully.
- Potato size matters: Cutting potatoes into uniform 1/2″ cubes ensures even cooking under pressure without mushiness.
- Thickening shortcut: Mixing flour with half-and-half before adding avoids lumps and gives a silky finish. Don’t skip the sour cream—it adds the perfect tang.
- Blending technique: I always blend just part of the soup, leaving some chunks for texture—you don’t want baby food texture here!
How to Serve Instant Pot Potato Soup Recipe
Garnishes
My favorite garnishes are crispy bacon, shredded sharp cheddar, a dollop of sour cream, and fresh green chives. These toppings add pops of texture, flavor, and that lovely color contrast. Sometimes I throw on a little crushed black pepper or smoked paprika for an extra kick. If you’re feeling indulgent, a sprinkle of crumbled blue cheese can be a fantastic twist.
Side Dishes
This potato soup pairs wonderfully with crusty bread or warm garlic rolls that you can dip right in. I also love serving it alongside a simple green salad or steamed broccoli to balance the richness. On colder days, nothing beats this combo for a hearty, filling meal.
Creative Ways to Present
For a cozy dinner party, I’ve served this soup in mini hollowed-out bread bowls—talk about a showstopper! You can also present it in rustic ceramic mugs for a casual gathering or add a drizzle of chili oil on top for a spicy flair. Little touches like garnishing with fresh herbs or edible flowers make all the difference when entertaining.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover potato soup in airtight containers and keep it in the fridge for up to 3 days. The soup thickens as it sits, so before reheating, I add a splash of broth or water to loosen it back up for that perfect creamy texture.
Freezing
I’ve frozen this Instant Pot Potato Soup Recipe a few times with decent results. Use freezer-safe containers and leave some headroom for expansion. When thawing, defrost overnight in the fridge, then stir well and gently reheat on the stove—adding a touch of liquid as needed to avoid graininess.
Reheating
Reheat gently over medium-low heat on the stove, stirring frequently. Using the microwave works in a pinch but tends to separate the dairy, so slow stove heating is best for preserving that smooth, creamy texture.
FAQs
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Can I make this Instant Pot Potato Soup Recipe vegetarian?
Absolutely! Simply skip the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika or liquid smoke to mimic that smoky flavor, and swap sour cream for a plant-based alternative to keep it creamy.
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What’s the best potato to use for this soup?
Russet potatoes are ideal because they’re starchy and break down nicely, giving the soup that creamy, velvety texture. Avoid waxy potatoes like red or new potatoes since they hold their shape more and won’t yield the same cozy mouthfeel.
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Can I make this Instant Pot Potato Soup Recipe dairy-free?
Yes! Replace half-and-half with unsweetened coconut milk or almond milk and use a dairy-free sour cream substitute. Be mindful that the texture might be slightly different but the flavor will still shine.
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How do I prevent the soup from becoming too thick after refrigeration?
Potato soup naturally thickens when chilled. Simply stir in a bit of broth, milk, or water when reheating until you reach your desired consistency. Heating gently helps keep it smooth.
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Can I double or half the recipe in the Instant Pot?
Definitely. Just keep the potatoes cut to similar sizes for even cooking and make sure not to exceed your Instant Pot’s max fill line. Adjust seasoning to taste since larger or smaller batches might need tweaks.
Final Thoughts
I’ve come back to this Instant Pot Potato Soup Recipe time and again because it gives me that unbeatable combo of simplicity, speed, and old-fashioned comfort. There’s something truly satisfying about ladling out a creamy, chunky bowl full of flavors that remind me of home. I hope you’ll enjoy making it as much as I do—and don’t forget, the best soup is the one you make your own with your favorite twists. So grab your Instant Pot, and let’s get cooking!
PrintInstant Pot Potato Soup Recipe
This Instant Pot Potato Soup recipe is a creamy, comforting dish perfect for any cold day. Made with russet potatoes, bacon, fresh thyme, and a blend of half-and-half and sour cream, this soup is easy to prepare in the Instant Pot, saving time while maximizing flavor. Topped with crispy bacon, cheddar cheese, and chives, this hearty soup makes a perfect main course for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Ingredients
Soup Base
- 6 slices bacon, cut into 1/2″ pieces
- 1 Tbsp. extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 tsp. fresh thyme leaves
- 2 1/2 lb. russet potatoes (about 5 medium), peeled, cut into 1/2″ cubes
- 5 cups low-sodium chicken broth
- 2 tsp. kosher salt
Thickener and Cream
- 1/4 cup (30 g.) all-purpose flour
- 1 1/4 cups half-and-half
- 3/4 cup sour cream, plus more for serving
- 1/4 tsp. freshly ground black pepper
Toppings
- Shredded cheddar cheese, for serving
- Sliced chives, for serving
Instructions
- Cook Bacon: Set Instant Pot to “Sauté” setting. Cook bacon and olive oil, stirring occasionally, until bacon is crisp, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate, leaving the bacon fat in the pot.
- Sauté Aromatics: Add chopped onion to the pot and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and fresh thyme leaves and cook, stirring occasionally, until fragrant, about 1 more minute.
- Add Potatoes and Broth: Add peeled and cubed potatoes, low-sodium chicken broth, and kosher salt to the pot. Secure the lid, set the Instant Pot to “Pressure Cook” on high, and set the timer for 8 minutes. When cooking finishes, perform a slow pressure release.
- Make Creamy Slurry and Blend: In a small bowl, whisk together the flour and half-and-half to create a slurry. Uncover the Instant Pot and stir in the slurry, sour cream, and black pepper. Using an immersion blender, blend the soup until mostly smooth but retaining some chunky potato pieces. Alternatively, blend half the soup in a standard blender and return to the pot.
- Thicken Soup: Set Instant Pot to “Sauté” setting and cook the soup, stirring frequently, until slightly thickened, about 3 to 4 minutes.
- Serve: Ladle the soup into bowls and top with the crispy bacon, additional sour cream, shredded cheddar cheese, and sliced chives. Serve warm.
Notes
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- To make the soup gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- If you prefer a thinner soup, add more broth or half-and-half to adjust consistency after blending.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
- You can prepare the bacon in advance and store it separately to keep it crispy when serving.
