Description
This Instant Pot potato soup is creamy, comforting, and quick—ready in under 30 minutes. A perfect weeknight dinner made easier with pressure cooking.
Ingredients
4 cups potatoes, peeled and cubed
1 medium onion, diced
2–3 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup milk or cream
Salt & pepper, to taste
Bacon bits or crispy garnish, optional
Fresh parsley or chives, for garnish
Instructions
1. Set Instant Pot to “Sauté” mode. Sauté onion and garlic in oil until softened, about 2–3 minutes.
2. Add potatoes and broth. Stir and deglaze any stuck bits.
3. Seal the lid and cook on “Soup” or “Manual” mode for 8 minutes on high pressure.
4. Quick release pressure when done. Ensure potatoes are tender.
5. Blend with an immersion blender or standard blender until smooth.
6. Stir in milk or cream until fully combined.
7. Season with salt and pepper. Add optional bacon or garnishes.
8. Serve hot with fresh herbs or toppings.
Notes
Use non-dairy milk for a dairy-free option.
Add thyme, paprika, or nutmeg for extra flavor.
Blend fully or leave a few chunks for varied texture.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 295
- Sugar: 3g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
Keywords: instant pot potato soup, pressure cooker potato soup, quick creamy soup