Best 9 Instant Pot Potato Soup Recipes

Indulge in the comforting warmth of our creamy and flavorful Instant Pot potato soup, a culinary delight that combines the richness of potatoes, the savory notes of bacon, the subtle sweetness of onion and celery, and the aromatic embrace of fresh herbs. This soup is not just any ordinary dish; it's an orchestra of flavors that dance on your palate, leaving you craving more with each spoonful. Our collection of recipes caters to various dietary preferences, including a classic version, a vegan delight, and a slow cooker alternative for those who prefer a leisurely cooking experience. Dive into the creamy goodness of our potato soup and embark on a culinary journey that will leave you feeling satisfied and nourished.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT® POTATO AND BACON SOUP

Instant Pot® Potato and Bacon Soup image

Comforting homemade potato soup in the Instant Pot®. While peeling potatoes is not hard, it is a task I very much dislike, so I chose to use red potatoes in my recipe. No peeling necessary and they stay a pretty bright red for added color. Wobbly bacon is another dislike of mine and with this treatment of the bacon, you get all of the flavor throughout the soup and still get to keep the crispy goodness to use on top for garnish.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
6 slices bacon, chopped
1 large onion, chopped
2 ribs celery, sliced
1 tablespoon minced garlic
1 teaspoon ground thyme
2 ½ pounds red potatoes, diced
4 cups chicken broth
2 tablespoons milk
2 tablespoons cornstarch
1 cup milk
salt and ground black pepper to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add bacon and cook until bacon is crispy and fat has rendered out, about 8 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon.
Add onion and celery to the bacon drippings and cook for 2 minutes. Add garlic and thyme and cook for 1 minute. Cancel Saute mode. Add potatoes and broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
Whisk together 2 tablespoons of milk and cornstarch in a small bowl to make a slurry. Open the pot and stir in cornstarch slurry and 1 cup of milk. Season with salt and pepper. Let soup sit, stirring several times, until thickened, about 10 minutes. Ladle into bowls and sprinkle with bacon.

Nutrition Facts : Calories 263.3 calories, Carbohydrate 39.2 g, Cholesterol 17.8 mg, Fat 7.7 g, Fiber 4.1 g, Protein 9.8 g, SaturatedFat 2.2 g, Sodium 1062.2 mg, Sugar 6.3 g

CABBAGE, SAUSAGE AND POTATO SOUP - INSTANT POT

Cabbage, Sausage and Potato Soup - Instant Pot image

This is a very satisfying soup. My son has never cared for cabbage but he loves this soup. He ate 2 bowls of it the first time I made it and requests it quite often now.

Provided by Jeanne Benavidez

Categories Other Soups

Time 23m

Number Of Ingredients 10

Ingredients

1 medium head cabbage (roughly cut)
1 c water or chicken broth (the cabbage will produce more liquid as it cooks)
1 pkg your favorite smoked sausage, cut into 1-inch pieces
4 - 5 medium potatoes (peeling optional) cut into 1 1/2-inch cubes
1 medium onion, halved and then cut into 1/2" slices
1 Tbsp minced garlic
1 stick butter or margarine
1/8 tsp cayenne pepper (or to taste, optional)
2 tsp garlic salt with parsley (or to taste)
2 tsp black pepper (or to taste)

Steps:

1. ALWAYS BE SURE THE POT IS PLACED INTO THE BASE BEFORE ADDING ANYTHING!!!
2. Mix the cayenne pepper, garlic salt and black pepper together in a small bowl and set aside.
3. Add the water and cabbage to the bottom of your pressure cooker pot liner.
4. Cut 4 tablespoons of butter and place it on top of the cabbage. Sprinkle with 1 teaspoon spice mixture.
5. Add the smoked sausage.
6. Add the potatoes, onion and minced garlic. Sprinkle with remaining spice mixture. Place the remaining 4 tablespoons of butter on top.
7. Close and lock the lid and set the vent to 'sealing'.
8. Press the Manual/Pressure Cook button and set the timer for 8 minutes .
9. When it is finished, do quick release.

INSTANT POT® POTATO-LEEK SOUP

Instant Pot® Potato-Leek Soup image

This is a basic Americanized version of potato-leek soup. If you want it "fully loaded," add some shredded cheese, chopped cooked bacon, and chives

Provided by thedailygourmet

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 30m

Yield 3

Number Of Ingredients 7

Ingredients

1 tablespoon butter
¼ cup chopped leeks, white part only
½ teaspoon salt
3 large russet potatoes, peeled and cubed
2 cups chicken broth
1 cup fat free half-and-half
1 tablespoon seasoned salt blend (such as Savory Spice® Capitol Hill Seasoning)

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter, leeks, and salt and saute until tender, 3 to 5 minutes.
Reserve 1/4 cup cubed potatoes. Add remaining potatoes to the pot with the leeks. Place reserved potatoes in a steamer basket and add basket to the pot. Pour in chicken broth.
Close and lock the lid. Set timer for 10 minutes. Allow 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Remove steamer basket and set steamed potatoes aside. Add half-and-half. Blend soup using a stick blender and stir steamed potatoes and seasoned salt into the soup. Serve immediately.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 74.7 g, Cholesterol 18.3 mg, Fat 5.8 g, Fiber 8.4 g, Protein 10.6 g, SaturatedFat 3.2 g, Sodium 2249.3 mg, Sugar 8.1 g

INSTANT POT® POTATO, LEEK, AND CARROT SOUP

Instant Pot® Potato, Leek, and Carrot Soup image

This lovely soup is simple, satisfying, and nutritious!

Provided by Diana71

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 medium onion, chopped
2 medium leeks, washed well and chopped
3 medium carrots, sliced
¾ pound small golden potatoes, scrubbed and quartered
1 teaspoon curry powder
2 cups chicken broth
1 cup half-and-half
salt and ground black pepper to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and oil and heat until butter is melted. Stir in onion and leeks. Saute until onions are very soft and translucent, about 5 minutes. Add carrots and potatoes. Sprinkle curry powder over vegetables and stir to combine well. Pour in chicken broth.
Close and lock the lid, and set vent to sealing. Select Soup mode according to manufacturer's instructions and 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. Unlock and remove lid. Stir in half-and-half and season with salt and pepper.

Nutrition Facts : Calories 267.1 calories, Carbohydrate 31.6 g, Cholesterol 33 mg, Fat 13.9 g, Fiber 4.6 g, Protein 5.6 g, SaturatedFat 6.7 g, Sodium 712.8 mg, Sugar 6.5 g

INSTANT POT FRENCH ONION BAKED POTATO SOUP

Instant Pot French Onion Baked Potato Soup image

Make and share this Instant Pot French Onion Baked Potato Soup recipe from Food.com.

Provided by norasingley

Categories < 60 Mins

Time 35m

Yield 10 Cups

Number Of Ingredients 13

Ingredients

3 lbs yukon gold potatoes, scrubbed (unpeeled)
4 cups low sodium chicken broth
kosher salt & freshly ground black pepper
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
3 large yellow onions, peeled and cut into 1/4-inch slices
6 ounces bacon, preferably slab, cut into 1/4-inch cubes
1 1/4 cups milk, plus additional as necessary
1/2 cup heavy cream
2 1/2 cups coarsely grated cheese, such as cheddar, gruyere
2 tablespoons coarsely chopped thyme leaves
finely chopped chives, for serving
sour cream, for serving

Steps:

Place potatoes, broth, and 1 tablespoon salt into Instant Pot. Close lid, set pressure to high, and cook 20 minutes. Allow Instant Pot to remain on warm setting.
Meanwhile, in a large skillet over medium-high heat, warm olive oil and 1 tablespoon butter until melted. Add onions, season generously with salt, and cook, stirring occasionally, until deeply golden and caramelized, about 25 minutes. If necessary, add 1-2 tablespoons water to skillet to prevent burning, scraping bottom of pan to incorporate caramelization. Adjust heat as necessary to prevent burning.
In a small skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove with a slotted spoon to a paper towel-lined plate.
If necessary, release pressure manually on Instant Pot. Using an immersion blender, blend potatoes and broth until nearly smooth. Add milk, cream, and remaining 2 tablespoons butter. Blend to combine. Fold in half of cheese, half of caramelized onions, and thyme. Season to taste with salt and pepper. If soup is too thick, thin to desired consistency with additional milk.
Serve, garnished with reserved cheese, reserved onions, chives, sour cream, and bacon.

Nutrition Facts : Calories 438.7, Fat 27, SaturatedFat 13.1, Cholesterol 59.4, Sodium 470.7, Carbohydrate 37.1, Fiber 3.3, Sugar 3.2, Protein 13.8

INSTANT POT® SWEET POTATO CHIPOTLE SOUP

Instant Pot® Sweet Potato Chipotle Soup image

Smoky-sweet flavors are plentiful in this quick and easy soup that brings the heat! I like to double the chipotle for an extra kick. Drizzle with a little extra cream before serving and top with garlic croutons.

Provided by France C

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 ½ pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces
1 teaspoon smoked paprika
1 teaspoon ground chipotle pepper, or more to taste
salt to taste
3 teaspoons vegetable bouillon base (such as Better Than Bouillon®)
3 cups hot water
½ cup fresh orange juice
⅓ cup heavy cream

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; heat olive oil. Saute onion and garlic for 1 to 2 minutes. Add sweet potatoes, smoked paprika, chipotle pepper, and salt. Stir for 1 minute then turn cooker off.
Dissolve vegetable bouillon in hot water. Pour into the pot with orange juice and scrape up any browned bits from the bottom of the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Blend soup using an immersion blender until smooth. Stir in heavy cream. Taste and adjust salt if needed.

Nutrition Facts : Calories 299.5 calories, Carbohydrate 40.5 g, Cholesterol 27.2 mg, Fat 14.3 g, Fiber 5.7 g, Protein 3.7 g, SaturatedFat 5.6 g, Sodium 150.9 mg, Sugar 10.8 g

INSTANT POT® CHUNKY SWEET POTATO SOUP

Instant Pot® Chunky Sweet Potato Soup image

This amazing chunky sweet potato soup is on the table in about 30 minutes, and has a simple yet robust fall flavor! Serves 2 to 3 depending on serving size.

Provided by thedailygourmet

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 35m

Yield 3

Number Of Ingredients 8

Ingredients

1 tablespoon salted butter
½ cup chopped onion
2 cloves garlic, minced
1 (10 ounce) bag Sweet potato, raw
1 ½ cups chicken broth
2 tablespoons heavy cream
salt and ground black pepper to taste
1 teaspoon chopped fresh thyme

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and onion once the pot is hot. Saute until onion is soft and translucent, about 5 minutes. Add minced garlic during the last 30 seconds and cook until fragrant. Add in sweet potato cubes. Pour in chicken broth. Cancel Saute function.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour in heavy cream and season soup with salt and pepper. Stir to combine. Serve garnished with fresh thyme.

Nutrition Facts : Calories 172.4 calories, Carbohydrate 23.1 g, Cholesterol 26.8 mg, Fat 7.9 g, Fiber 3.4 g, Protein 2.8 g, SaturatedFat 4.7 g, Sodium 666.3 mg, Sugar 5.7 g

INSTANT POT POTATO SOUP

Instant Pot Potato Soup image

Number Of Ingredients 12

Ingredients

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

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.

Nutrition Facts : Servingsize 10 serving, Calories 326 kcal, Fat 20 g, SaturatedFat 12 g, Cholesterol 65 mg, Sodium 949 mg, Carbohydrate 31 g, Sugar 3 g, Protein 8 mg

INSTANT POT® BROCCOLI-POTATO-CHEESE SOUP

Instant Pot® Broccoli-Potato-Cheese Soup image

This Instant Pot® broccoli, potato, and cheese soup is easy-peasy.

Provided by peloquinswife

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

1 teaspoon vegetable oil
1 medium onion, chopped
2 (14 ounce) cans chicken broth
1 (16 ounce) package frozen shredded potatoes
1 pound broccoli, cut into florets
1 clove garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
1 cup shredded Cheddar cheese
½ cup half-and-half

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and onion and saute until soft, about 5 minutes. Add chicken broth, potatoes, broccoli, garlic, salt, and pepper. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Puree soup as desired with an immersion blender. Stir in Cheddar cheese, 1/4 cup at a time. Stir in half-and-half. Serve.

Nutrition Facts : Calories 319 calories, Carbohydrate 33 g, Cholesterol 45.7 mg, Fat 21.9 g, Fiber 5.1 g, Protein 14.7 g, SaturatedFat 11.1 g, Sodium 1491.2 mg, Sugar 4.3 g

Tips:

Select the right potatoes: Yukon Gold or Russet potatoes are ideal for this soup as they break down easily and create a creamy texture. Avoid using waxy potatoes like Red Potatoes, as they tend to hold their shape and won't blend well.
Don't overcook the potatoes: Cook the potatoes just until they are tender, about 10-12 minutes on high pressure. Overcooking will make the potatoes mushy and ruin the texture of the soup.
Use a good quality vegetable broth: The broth forms the base of the soup, so it's important to use a good quality one. Look for a low-sodium broth or make your own using fresh vegetables.
Don't blend the soup completely: For a more rustic texture, leave some chunks of potatoes and vegetables in the soup. This will give it a more interesting texture and make it more satisfying to eat.
Garnish the soup: Before serving, garnish the soup with chopped chives, parsley, or bacon bits for extra flavor and color.

Conclusion:

This Instant Pot Potato Soup is an easy and delicious weeknight meal that can be enjoyed by the whole family. It's creamy, flavorful, and packed with vegetables. Plus, it's made in just 30 minutes in the Instant Pot! So next time you're looking for a quick and easy soup recipe, give this one a try. You won't be disappointed.