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This recipe of Easy Instant Pot Potato Soup has been in the works for years. I’m a huge soup person and happen to love a big bowl of potato soup topped with crispy bacon. It is creamy, delicious and so comforting. And thanks to the Instant Pot it’s super easy to prepare. I hope you enjoy!
Make This Easy Instant Pot Potato Soup
I always start by gathering all of the ingredients needed in a recipe and weighing and measuring everything before I start to cook or bake. This part is really important and key in keeping everything organized.
You can find the full printable version of this recipe at the bottom of this post.
To make this recipe you will need the following ingredients:
- Russet potatoes
- Butter (either salted or unsalted)
- Onion, finely chopped
- Garlic, minced
- Chicken stock
- Fine sea salt
- Ground pepper
- Milk, of choice
- All purpose flour
- Bacon, for garnish
- Green onions, for garnish
You start by peeling and roughly dicing the potatoes. Then you add the butter to the Instant Pot and turn on the sauté button for 5 minutes. Once the butter is melted, add in the onion and cook for 3-4 minutes until soft. Then you add in the garlic and cook for 1 minute until fragrant.
Add the chicken broth, potatoes, salt and pepper to the pot. Place the lid on the Instant Pot and make sure the vent valve is turned to sealing. Cook on manual high pressure for 10 minutes. Once done, quick release the pressure.
Stir together the milk and flour in a small bowl until combined and lump free.
Turn on the sauté button and cook the soup for 5 minutes until it has thickened.
At this point, I like to stir the soup rather well until the potatoes start to break down a little bit which helps make the soup thick and creamy. Make sure not to break them down too much so that you have lots of potato chunks left.
If you prefer a less chunky potato soup, you can use an immersion blender to smooth out your soup. If it gets too thick, just add more milk or chicken stock until it reaches the consistency you like.
Serve and garnish with cooked bacon and sliced green onions.
Store This Easy Instant Pot Potato Soup
Store any leftovers of the soup in an airtight container in the refrigerator for up to 3-4 days.
To reheat: Place in a saucepan and thin out with any liquid (chicken stock, milk or water) to reach your desired consistency.
Notes & Substitutions
Potatoes – For this recipe you want to use potatoes that have a high starch content such as: Russet, Yukon Gold, Maris Piper or King Edward in the UK. Tip: Dice your potatoes roughly the same size to ensure even cooking.
Butter – Either salted or unsalted butter works great here. If you want to skip the butter that’s fine also. You can use any type of oil instead.
Onion – I only add ½ large or medium onion. Or 1 whole small onion. You can add more onion if you want OR if you want more vegetables you can add a even mix of onions/carrots/celery = mirepoix.
Chicken Stock – Chicken stock/chicken broth can be substituted for vegetable stock or same amount of water and 2x chicken/vegetable bouillon.
Milk – I use whole fat milk here but you can use any milk you want. The amount needed depends on the consistency you want. I usually think 480 ml / 2 cups of milk is perfect. But you can also add less or more milk.
Can I Add In Cheese?
Yes. Absolutely! I chose to have my potato soup without cheese but if you want to make it even heartier feel free to add in grated cheese such as cheddar (either white or red), mozzarella or maybe even parmesan?
You can add in about 100 gr / 1 cup of grated cheese into the soup and then you can serve the soup with extra grated cheese for topping the soup. It goes great with the bacon and green onions!
Other Recipes You Might Like
Chicken Tortellini Tomato Soup
I hope you enjoy this easy instant pot potato soup as much as I do. And if you make it be sure to leave a comment and/or give it a rating! I’d also love to hear from you on Instagram and see pictures of what you make. So if you do, don’t forget to tag @alaingablog
Products I Recommend
PrintEasy Instant Pot Potato Soup
This recipe of Easy Instant Pot Potato Soup has been in the works for years. I’m a huge soup person and happen to love a big bowl of potato soup topped with crispy bacon. It is creamy, delicious and so comforting. And thanks to the Instant Pot it’s super easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 1x
- Category: Main Course
Ingredients
4 medium/large russet potatoes
2 tablespoons butter
½ onion, finely chopped
3 cloves garlic, minced
907 ml / 32 oz chicken stock
1 teaspoon fine sea salt
¼ teaspoon ground pepper
480 ml / 2 cups milk, of choice
2 tablespoons all purpose flour
Garnish:
6 slices bacon, chopped and cooked
Green onions, sliced
Instructions
Peel and roughly dice the potatoes (not too small). Place them in a bowl of water.
Add the butter to the Instant Pot and turn on the sauté button for 5 minutes.
Once the butter is melted, add in the onion and cook for 3-4 minutes until soft.
Add in garlic and cook for 1 minute until fragrant.
Add the chicken broth, diced potatoes (not the water), salt and pepper to the pot. Stir it a little until combined.
Place the lid on the Instant Pot and make sure the vent valve is turned to sealing.
Cook on manual high pressure for 10 minutes. Once done, quick release the pressure.
Stir together the milk and flour in a small bowl until combined and lump free.
Once the steam has released, open the lid and stir in the milk and flour mixture until the potatoes start to break down a little bit but still leaving all of the chunks left.
Turn on the sauté button and cook the soup for 5 minutes until it has thickened.
Serve and garnish with cooked bacon and sliced green onions.
Store the soup in an airtight container in the refrigerator for up to 3-4 days. To reheat: Place in a saucepan and thin out with any liquid (chicken stock, milk or water) to reach your desired consistency.
Notes
If you prefer a less chunky potato soup, you can use an immersion blender to smooth out your soup. If it gets too thick, just add more milk or chicken stock until it reaches the consistency you like.
