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A bow of potato soup topped with shredded cheddar and sliced green onion, on a wooden table with an Instant Pot in the background.

Simple Instant Pot Potato Soup Recipe (With and Without Bacon)


  • Author: Mike Vrobel
  • Total Time: 50 minutes
  • Yield: 8 cups of soup 1x

Description

Instant Pot Potato Soup. A simple potato soup, ready in under an hour thanks to pressure cooking.


Ingredients

Scale
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 1 clove garlic, crushed
  • ½ teaspoon dried thyme
  • ½ teaspoon fine sea salt
  • 4 cups chicken broth (homemade or low-sodium store bought)
  • 1 ½ teaspoons fine sea salt (if using homemade broth)
  • 3 pounds of russet potatoes, peeled (about 6 medium potatoes), peeled and cut into 1-inch chunks
  • 2 tablespoons corn starch
  • 1 cup whole milk

Garnishes (optional)

  • Shredded cheddar
  • Chopped green onion
  • Chopped cooked bacon (or bacon bits), optional

Instructions

  1. Sauté the onion, garlic, and thyme in butter: Melt the butter in an Instant Pot set to sauté mode - medium. (Use medium heat in other pressure cookers.) Add the onion and garlic, and sprinkle with the thyme and ½ teaspoon sea salt. Sauté until the onion softens, about 5 minutes, stirring and scraping often with a flat edged wooden spoon to make sure nothing sticks to the bottom of the pot.
  2. Potatoes and broth in the pot: Pour the chicken broth into the pot, then stir in the teaspoon of fine sea salt (if using homemade chicken broth) and the potatoes.
  3. Pressure cook for 5 minutes with a Quick Release: Lock the lid and cook at high pressure for 5 minutes. (Use “manual” or “pressure cook” mode in an Instant Pot.) Quick release the pressure from the pot. After quick-releasing the pressure, open the lid away from you – be careful, the steam is scalding hot.
  4. Simmer the cornstarch and milk slurry: Set the Instant Pot to sauté mode - medium again (medium-high heat on a stovetop), and bring the soup to a simmer. While the soup is heating, put the cornstarch in a small bowl, and slowly whisk in ¼ cup of the milk to make a cornstarch slurry. Once the soup is simmering, slowly stir the cornstarch slurry and the rest of the milk into the soup. Simmer the soup for 3 minutes to thicken the cornstarch.
  5. Serve: Ladle into bowls, sprinkle with the shredded cheddar, green onion, and (optional) bacon. Serve and enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Weeknight Dinner
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Instant Pot Potato Soup, Pressure Cooker Potato Soup