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Instant Pot Creamy Potato Soup

The Best Instant Pot Creamy Potato Soup : Warm And Satisfying

This Instant Pot Creamy Potato Soup is rich, hearty, and ready in under 30 minutes! Made with tender potatoes, cream, and flavorful seasonings, it's the ultimate cozy comfort food.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Soup
Cuisine American
Servings 6
Calories 310 kcal

Ingredients
  

  • 6 medium russet potatoes peeled and diced
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 3 cups chicken broth or vegetable broth
  • 1 cup milk
  • 1 cup heavy cream or half and half
  • 1 tablespoon olive oil or butter
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 cup shredded cheddar cheese optional
  • 4 slices cooked bacon crumbled (optional topping)
  • 2 green onions chopped (optional topping)
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Instructions
 

  • Sauté Aromatics:
  • Turn the Instant Pot to sauté mode. Add olive oil or butter, then sauté onion and garlic until soft (about 3–4 minutes).
  • Add Potatoes & Broth:
  • Turn off sauté mode. Add diced potatoes, salt, pepper, thyme, and broth. Stir to combine.
  • Pressure Cook:
  • Seal the lid and set to High Pressure for 8 minutes. Quick release the pressure when done.
  • Blend:
  • Use an immersion blender to blend until smooth, or leave it chunky for more texture. You can also blend half in a regular blender and return to the pot.
  • Add Dairy:
  • Stir in milk and cream. If desired, mix in shredded cheddar for extra richness. Turn on sauté mode briefly to heat through (do not boil).
  • Serve:
  • Ladle into bowls and top with crumbled bacon, green onions, and extra cheese if desired.

Notes

  • For a vegetarian version, use vegetable broth and skip the bacon.
  • For extra depth, add a splash of Worcestershire sauce or smoked paprika.
  • Store leftovers in an airtight container for up to 3 days. Reheat gently.

Nutrition

Calories: 310kcalCarbohydrates: 35gProtein: 8gFat: 17gSodium: 600mgFiber: 3gSugar: 4g