By: Jill Mills Updated: May 2, 2026

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With a creamy base and tender chunks of potato in every bite, this Instant Pot Potato Soup only takes 15-minutes of prep and 20-minutes to cook. Top with crispy bacon, shredded cheese, and sour cream for a quick, cozy dinner the entire family will love.

A bowl of potato soup in front of the Instant Pot

Recreating my favorite soups in the Instant Pot is one of my favorite things to do, whether we’re talking about chicken noodle soup or this Instant Pot potato soup. It’s my go-to method when I didn’t think to start a slow cooker recipe in the morning and I’m hungry now (or, even more likely, the boys are asking when dinner will be ready). The Instant Pot cuts the cook time down significantly, to just 45 minutes, and yet the soup tastes as flavorful as if it had been simmering or slow cooking for hours.

This Instant Pot potato soup recipe is very similar to my favorite stovetop potato soup recipe, with a creamy broth and tender chunks of potatoes in every bite. We love to top it with some crumbled bacon, shredded cheese, chives, and sour cream for a loaded baked potato twist.

Why This Instant Pot Potato Soup Recipe Is My Favorite

Ready in 45 minutes. The Instant Pot speeds up the overall cooking time of potato soup, cooking the potatoes in just 8 minutes. There’s a bit more hands-on time than a slow cooker or stovetop version as the steps move quickly but it’s worth it to have soup on the table so quickly.
Creamy but not heavy. This Instant Pot potato soup has a thick, creamy broth. Part of that is from the heavy cream but much of it comes from blending the potatoes. I still like to leave chunks of potatoes, so it’s just partially blended, but it makes the soup feel luscious without extra dairy to weigh it down.
Minimal dishes to wash. Any recipe that doesn’t require a lot of clean-up is a win in my book. Every step of this recipe happens in the Instant Pot, so the only dishes are usually a bowl or two and a cutting board. Yet another reason this soup is great for busy weekdays!

Overhead view of ingredients needed to make potato soup in the instant pot

Ingredient Notes

Here’s a look at everything needed to make this Instant Pot soup. Most ingredients are probably already in your kitchen! Be sure to scroll down to the recipe card at the end of the post for the exact measurements.

Butter – For sauteing the veggies.
Veggies – Onion, celery, and carrots add flavor and texture to the soup.
Garlic – Adds earthy flavor to the veggies and soup.
Potatoes – I always use russet potatoes for soup, as they hold up well to the slow cooking and have a soft texture. They should be peeled and diced into bite-sized pieces.
Spices – Salt, pepper, and dried oregano.
Vegetable broth – If you don’t need a vegetarian soup, chicken broth can also be used here.
Heavy cream – Adds the rich, creamy texture to the broth. Some people use half-and-half or whole milk but it doesn’t make the broth as rich and creamy.
Cornstarch – To thicken the broth.
Toppings – These are optional but I like to top my bowl of soup with shredded cheddar cheese, crumbled bacon (or bacon bits), chopped chives (or green onions), and a dollop of sour cream.

How To Make Potato Soup in the Instant Pot

Using the Instant Pot is the fastest method I’ve found for making a creamy, flavorful potato soup. The printable instructions can be found in the recipe card below.

Carrots, celery, and onion in an Instant Pot

Diced potatoes and broth in an instant pot

Saute the veggies. Turn the Instant Pot on and select saute. Melt the butter then add the onion, celery and carrots. Cook until softened, about 3-4 minutes, stirring occasionally, then add the garlic and stir constantly for 30 seconds. Turn off saute.
Add the ingredients. Add the potatoes and spices then pour in the vegetable broth. Give it a stir.
Cook. Close the lid, set the steam release valve to sealing, and press the manual/pressure cook setting. Set the timer for 8 minutes on high pressure.
Release. Let the pressure release naturally for 10 minutes then move the steam release valve to venting. Once the steam is fully released, open the lid.

Heavy cream added to soup in the instant pot

Potato soup in the instant pot before being blended

Add the cream. Whisk together the heavy cream and cornstarch. Stir into the soup.
Mash the potatoes. Blend or mash some of the potatoes with a potato masher or an immersion blender. Leave some chunks for texture.
Simmer. Turn the Instant Pot back to saute. Simmer for 3-5 minutes until it thickens, stirring occasionally.
Enjoy. Ladle the soup into bowls and add any desired toppings. Enjoy!

Overhead view of potato soup in the instant pot

Recipe Tips & Variations

Here are a few things to keep in mind when making this Instant Pot potato soup recipe, including a few ways to customize the soup.

Dice the potatoes evenly. Dicing the potatoes into equal bite-sized pieces is important to ensure they all cook fully. Larger pieces may take more time and not soften fully during the short cook time.
Mix-in ideas. Add-ins like cooked ham, corn, or shredded chicken can make the soup heartier.
Add some heat. For a spicier version, add a pinch of cayenne pepper or red pepper flakes.
Adjust the texture. If you prefer a completely smooth soup, blend it entirely with an immersion blender. For a chunkier soup, blend less. I do recommend blending or mashing some potatoes for the best texture in the soup.
Thicken the soup. To make the soup thicker, add an extra tablespoon of cornstarch mixed with a little water or cream.

Can I Make This On The Stovetop?

Absolutely. If you don’t have an Instant Pot, this recipe can be made on the stovetop by simmering the soup until the potatoes are tender, then following the same steps to thicken and mash.

You can also check out my stovetop potato soup recipe for more specific stovetop instructions.

A spoon in a bowl of Instant Pot potato soup

Serving Suggestions

This Instant Pot potato soup is filling enough that I don’t often feel the need to make any side dishes. We just top our bowls with a bit of crumbled bacon, cheddar cheese, chives, and sour cream and enjoy.

That said, breadsticks or a slice of crusty French bread are always nice with a bowl of soup. Or, to lighten it up a bit and add some more veggies, start dinner with an Olive Garden salad.

How To Store & Reheat Leftovers

Fridge: Store leftover Instant Pot potato soup in an airtight container in the fridge. It’s best enjoyed within 3 days.
Freezer: Due to the heavy cream, potato soup is not the best option for freezing. The texture tends to change when it thaws.
Reheat: Reheat the soup on the stovetop over low heat or in the microwave, adding a splash of broth or cream if it’s too thick.