Instant Pot Potato Soup Recipe (2024)

This Instant Pot Potato Soup is the perfect meal for a cold day. It is so easy to make and comes together in minutes. If you have never used your Instant Pot, this is a good recipe to start with. It is simple, delicious, and our new favorite comfort food.

At the start of last week, we asked all of you on Instagram what you wanted to see more of in 2018, and one thing that you repeatedly asked for were more Instant Pot recipes.

While we do have a few (that you can see HERE), we are going to work on getting more available to you as we test out our own. This recipe is super simple and great for the colder days ahead.

If you have an instant pot, but have been too afraid to bust it out of it’s packaging and give it a test run, this is a great one to start with.

If you haven’t made the dive and purchased one yet, it’s a great investment. We recommend THIS ONE (I used that exact one in the 6-quart size, to make this soup).

Related Recipe: Looking for another delicious Instant Pot Recipe? Check out our easy Instant Pot Creamy Macaroni and Cheese Recipe.

How to make Instant Pot Potato Soup:

Step 1:In a 6-quart instant pot (or pressure cooker), place potatoes, onion, chicken broth, garlic powder, seasoned salt, pepper, and parsley.

Step 2: Lock lid, make sure vent is closed.

Step 3: Using the manual setting, on high pressure, set time for 15 minutes. When finished cooking, quick-release pressure.

Step 4: In a small bowl, mix together 1/3 cup flour and 1/2 cup cream until smooth.

Step 5: Switch the setting on your Instant Pot to saute, and adjust the heat to low, then mix in flour and cream mixture.

Step 6: Stir in 3/4 cup cheese, bacon, and remaining cream. Stir for 6-8 minutes until the soup starts to thicken.

Step 7: Scoop a little more than 1 cup of soup into a bowl. Top each individual serving of soup, with a sprinkle of parmesan cheese and sprinkle of fresh parsley.

How would I make this Instant Pot Potato Soup in a Slow Cooker?

Step 1:In your slow cooker, add your potatoes, onion, chicken broth, garlic powder, seasoned salt, pepper, and parsley.

Step 2: Let the ingredients cook for 4 hours on low.

Step 3: After 4 hours, add your flour and cream and whisk until smooth.

Step 4: Stir in 3/4 cup cheese, bacon, and remaining cream. Stir for 6-8 minutes until the soup starts to thicken.

Step 5: Top each individual serving of soup with a sprinkle of parmesan cheese and sprinkle of fresh parsley.

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Looking for more soup recipes?

• Slow Cooker Nacho Grande Soup
• Hamburger Vegetable Soup
• Slow Cooker Chicken Noodle Soup
• Seven Can Tortilla Soup
• Disneyland’s Loaded Potato Soup
• Cheesy Ham and Potato Soup
• Wisconsin Bacon and Potato Cheese Soup Recipe

Serves: 12

Instant Pot Potato Soup Recipe

5 from 1 vote

This Instant Pot Potato Soup is the perfect meal for a cold day. It is so easy to make and comes together in minutes. If you have never used your Instant Pot, this is a good recipe to start with. It is simple, delicious, and our new favorite comfort food.

Prep Time 10 minutes mins

Cook Time 23 minutes mins

Total Time 33 minutes mins

PrintPin

Ingredients

• 3 pounds russet potatoes peeled and diced into 1/2" cubes
• 1 medium yellow onion diced
• 48 ounces chicken broth
• ½ teaspoon garlic powder
• ½ teaspoon seasoned salt
• ½ teaspoon pepper
• pinch of parsley
• ⅓ cup flour
• 2 cups heavy whipping cream divided
• 1 cup grated parmesan cheese
• 12 strips bacon cooked and crumbled
• 2 Tablespoons fresh minced parsley

Instructions

• 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.

Notes

To make this recipe in the slow cooker:

• In your slow cooker, add your potatoes, onion, chicken broth, garlic powder, seasoned salt, pepper, and parsley.
• Let the ingredients cook for 4 hours on low.
• After 4 hours, add your flour and cream and whisk until smooth.
• 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

Calories: 294 kcal · Carbohydrates: 26 g · Protein: 7 g · Fat: 18 g · Saturated Fat: 11 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Cholesterol: 63 mg · Sodium: 662 mg · Potassium: 623 mg · Fiber: 2 g · Sugar: 1 g · Vitamin A: 659 IU · Vitamin C: 15 mg · Calcium: 143 mg · Iron: 1 mg

Equipment

• Instant Pot

Recipe Details

Course: Main Course, Soup

Cuisine: American

See Also

Black Bean Flautas with Avocado Dipping Sauce RecipeVegan Pot Pie Soup RecipeA Hearty 5:2 Diet Recipe for Autumn: Butter Bean & Chorizo Stew with TomatoesAsh Reshteh (Persian Noodle Soup Recipe)

Recipe adapted from: Taste of Home

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