Instant Pot Potato Soup: Creamy Comfort in Every Bowl

Experience the comforting delight of Instant Pot Potato Soup, a creamy and customizable dish perfect for busy nights.

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Prep Time 15

Cook Time 30

Natural Pressure Release 5

Total Time 45

Servings: 6 bowls

Course: Soups

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Butter Substitute with olive oil for a lighter option.
1 cup Chopped Yellow Onion Can use white onion if preferred.
1 cup Diced Celery Substitute with bell pepper for a different flavor.
4 cups Low-sodium Chicken Broth Substitute with vegetable broth for a vegetarian version.
4 cups Russet Potatoes Use Yukon gold for a buttery flavor.
1 cup Diced Carrots Skip if not preferred.
to taste Salt
to taste Freshly Ground Black Pepper

For Creaminess

2 cups Whole Milk Can use half-and-half for a richer soup.
2 tablespoons Cornstarch Substitute with flour for a different thickening agent.
4 ounces Cream Cheese Use sour cream for a lighter option.

For Flavor Boosting

1 cup Shredded Cheddar Cheese Substitute with any melting cheese like Monterey Jack.
1 cup Chopped Cooked Bacon Omit for a vegetarian version or use tempeh bacon.
to taste Chopped Green Onions or Parsley Optional garnish; adds freshness.

Equipment

Instant Pot

Method

Step‑by‑Step Instructions

Select the 'sauté' setting on your Instant Pot. Add 2 tablespoons of butter and let it melt until bubbles form, about 1 minute. Toss in the chopped yellow onion and diced celery, sautéing for 2 minutes until the onion becomes translucent and fragrant. Press 'cancel' to stop the sautéing process.
Stir in the diced russet potatoes and carrots, ensuring they are well distributed. Pour in 4 cups of low-sodium chicken broth, seasoning with salt and pepper to taste.
Secure the Instant Pot lid, set the steam valve to 'sealing.' Select 'manual' mode and set the cooking time for 9 minutes on high pressure.
After cooking, allow the pot to release pressure naturally for 5 minutes, then switch to 'venting' for a quick release of any remaining pressure.
Whisk together 2 tablespoons of cornstarch with a few tablespoons of whole milk until smooth. Gradually mix in the remaining milk.
With the pressure released, press 'cancel,' then select 'sauté' again. Pour in the milk mixture along with 4 ounces of cream cheese. Stir continuously until incorporated, bringing it to a gentle boil while thickening for about 1 minute.
Ladle into bowls and top with cheddar cheese, bacon, and green onions or parsley.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 3gVitamin A: 1200IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Add milk when reheating if needed.

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