Instant Pot Potato Soup Recipe (2024)

This Instant Pot Potato Soup is the perfect meal for a cold day. It is so easy to make and comes together in minutes. If you have never used your Instant Pot, this is a good recipe to start with. It is simple, delicious, and our new favorite comfort food.

Instant Pot Potato Soup Recipe (1)

At the start of last week, we asked all of you on Instagram what you wanted to see more of in 2018, and one thing that you repeatedly asked for were more Instant Pot recipes.

While we do have a few (that you can see HERE), we are going to work on getting more available to you as we test out our own. This recipe is super simple and great for the colder days ahead.

If you have an instant pot, but have been too afraid to bust it out of it’s packaging and give it a test run, this is a great one to start with.

If you haven’t made the dive and purchased one yet, it’s a great investment. We recommend THIS ONE (I used that exact one in the 6-quart size, to make this soup).

Related Recipe: Looking for another delicious Instant Pot Recipe? Check out our easy Instant Pot Creamy Macaroni and Cheese Recipe.

How to make Instant Pot Potato Soup:

Step 1:In a 6-quart instant pot (or pressure cooker), place potatoes, onion, chicken broth, garlic powder, seasoned salt, pepper, and parsley.

Step 2: Lock lid, make sure vent is closed.

Step 3: Using the manual setting, on high pressure, set time for 15 minutes. When finished cooking, quick-release pressure.

Step 4: In a small bowl, mix together 1/3 cup flour and 1/2 cup cream until smooth.

Step 5: Switch the setting on your Instant Pot to saute, and adjust the heat to low, then mix in flour and cream mixture.

Step 6: Stir in 3/4 cup cheese, bacon, and remaining cream. Stir for 6-8 minutes until the soup starts to thicken.

Step 7: Scoop a little more than 1 cup of soup into a bowl. Top each individual serving of soup, with a sprinkle of parmesan cheese and sprinkle of fresh parsley.

How would I make this Instant Pot Potato Soup in a Slow Cooker?

Step 1:In your slow cooker, add your potatoes, onion, chicken broth, garlic powder, seasoned salt, pepper, and parsley.

Step 2: Let the ingredients cook for 4 hours on low.

Step 3: After 4 hours, add your flour and cream and whisk until smooth.

Step 4: Stir in 3/4 cup cheese, bacon, and remaining cream. Stir for 6-8 minutes until the soup starts to thicken.

Step 5: Top each individual serving of soup with a sprinkle of parmesan cheese and sprinkle of fresh parsley.

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Instant Pot Potato Soup Recipe (2)

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Looking for more soup recipes?

  • Slow Cooker Nacho Grande Soup
  • Hamburger Vegetable Soup
  • Slow Cooker Chicken Noodle Soup
  • Seven Can Tortilla Soup
  • Disneyland’s Loaded Potato Soup
  • Cheesy Ham and Potato Soup
  • Wisconsin Bacon and Potato Cheese Soup Recipe

Instant Pot Potato Soup Recipe (3)

Serves: 12

Instant Pot Potato Soup Recipe

5 from 1 vote

This Instant Pot Potato Soup is the perfect meal for a cold day. It is so easy to make and comes together in minutes. If you have never used your Instant Pot, this is a good recipe to start with. It is simple, delicious, and our new favorite comfort food.

Prep Time 10 minutes mins

Cook Time 23 minutes mins

Total Time 33 minutes mins

PrintPin

Ingredients

  • 3 pounds russet potatoes peeled and diced into 1/2" cubes
  • 1 medium yellow onion diced
  • 48 ounces chicken broth
  • ½ teaspoon garlic powder
  • ½ teaspoon seasoned salt
  • ½ teaspoon pepper
  • pinch of parsley
  • cup flour
  • 2 cups heavy whipping cream divided
  • 1 cup grated parmesan cheese
  • 12 strips bacon cooked and crumbled
  • 2 Tablespoons fresh minced parsley

Instructions

  • 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.

Notes

To make this recipe in the slow cooker:

  • In your slow cooker, add your potatoes, onion, chicken broth, garlic powder, seasoned salt, pepper, and parsley.
  • Let the ingredients cook for 4 hours on low.
  • After 4 hours, add your flour and cream and whisk until smooth.
  • 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.

Nutrition

Calories: 294 kcal · Carbohydrates: 26 g · Protein: 7 g · Fat: 18 g · Saturated Fat: 11 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Cholesterol: 63 mg · Sodium: 662 mg · Potassium: 623 mg · Fiber: 2 g · Sugar: 1 g · Vitamin A: 659 IU · Vitamin C: 15 mg · Calcium: 143 mg · Iron: 1 mg

Equipment

  • Instant Pot

Recipe Details

Course: Main Course, Soup

Cuisine: American

Recipe adapted from: Taste of Home

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Instant Pot Potato Soup Recipe (4)

Join The Discussion

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  1. Tamsen Filley says:

    I made this tonight and my family loved it! This was the first time using my Insta pot. It was so easy! I only had about 3/4 cup of heavy whipping cream so I used evaporated can milk with the cream and it was delicious! I will definitely be making again. I'm looking forward to other recipes you come up with for the Insta pot.

  2. Chris says:

    I just made this for lunch. Did not have Parmesan cheese so just used cheddar. The soup was delicious! Thanks for the recipe!

  3. Stephannee Schwinger says:

    Soooo yummy. I will be making this again.

  4. Sara says:

    Could you sub milk for the heavy whipping cream or do half milk and half cream to make a lighter version?

  5. Sara says:

    Never mind! Made it as listed. Soooooo good! Every last drop was eaten by my family from toddlers on up.

  6. Kel says:

    What would cooking instructions be if I don’t have an InstaPot? This looks delicious!

  7. Cyd says:

    You could adapt this for a slow cooker. Add the first 7 ingredients and cook in slow cooker until potatoes are tender. That might be a few hours on high or even longer on low temp. Combine the flour and whipping cream and add that to the soup until it starts to thicken. Then add the remaining ingredients.

  8. Natalie says:

    I made this tonight for dinner and it was awesome! I sautéed the bacon in the pot first, then spooned out the bacon bits and left the bacon grease in to add flavor to the soup. Delicious! I also only had 1 cup of heavy cream so I used whole milk for the other cup. It definitely took longer than the mentioned prep and cook time, probably 5 minutes to prep bacon, 20 minutes sauté (with cooking bacon while prepping other veggies and then at the end) and then 37 minutes with pressurizing and cooking so about an hour total. But this was the first time using my Instant Pot and it was definitely a success!!

  9. Becky says:

    Most IP recipes I've seen are for the 6 qt. IP. I have an 8 qt. IP and am unsure about the amount of water to add for different recipes. Can you help?

  10. DelRae Bodine says:

    do you lady's make vegan recipes for the Instant Pot ?

  11. Ronda says:

    I love this receipe. I made it twice. I also bought the cookbook for the instant pot.❤️

    Instant Pot Potato Soup Recipe (5)

  12. Momma Cyd says:

    Hi Ronda,We are so happy to hear that you love the IP Potato Soup. It's one of our favorites. Enjoy the cookbook!!

Instant Pot Potato Soup Recipe (6)

About The Author:

Steph Loaiza

Steph lives in Southern California with her husband, Andrew, and her five kids: twin girls and 3 boys. She going to Disneyland with her family and reading in her spare time.

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Instant Pot Potato Soup Recipe (2024)

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