When the weather cools and you crave something warm and comforting, a bowl of creamy potato soup feels like a hug in a bowl. I’m Chef Mia, and welcome to my cozy kitchen corner — I love turning simple ingredients into recipes that feel special and worth pinning. This Instant Pot Potato Soup is quick, satisfying, and perfect for busy days when you still want something homemade. Let me show you how to make it.
How To Make Instant Pot Potato Soup
Ingredients
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups (about) chicken broth (or vegetable broth)
- 2½ pounds (≈ 1.1 kg) potatoes, peeled and diced into roughly 1″ pieces (russet, Yukon gold, or mix)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ cup sour cream (or plain yogurt)
- 1 to 1½ cups shredded sharp cheddar cheese
- ½ cup heavy cream or whole milk
- Optional Garnishes: crispy bacon bits, chopped chives or green onions, extra cheese
Instructions
- Turn your Instant Pot to Sauté mode. Melt the butter and add the diced onion. Cook until softened, about 3–4 minutes. Add garlic and sauté another minute until fragrant.
- Pour in the chicken (or vegetable) broth and scrape the bottom to deglaze. Add the diced potatoes, salt, and pepper. Stir lightly.
- Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 8 minutes. Let it naturally release pressure for about 10 minutes, then carefully quick release any remaining pressure.
- Open the lid. Use an immersion blender to purée part of the soup for a creamy texture, leaving some chunks. Alternatively, you can ladle out about 2 cups, blend them, and return them to the pot.
- Stir in the sour cream, heavy cream (or milk), and shredded cheddar until melted and smooth. Taste, and adjust salt/pepper as needed.
- Serve hot, garnished with bacon bits, chives, and extra cheese as desired.
Equipment You Need
- Instant Pot (or electric pressure cooker)
- Immersion blender (or regular blender)
- Sharp knife & cutting board
- Ladle or serving spoons
- Pro Tips & Substitutions
- Use Yukon Gold for a naturally creamier texture, or mix with russet for a balance of flavor and body.
- If you want a lighter version, use low-fat milk and reduce (or skip) the sour cream.
- For vegetarian/vegan: use vegetable broth, omit the bacon, swap sour cream for coconut yogurt or cashew cream, and use dairy-free cheese.
- Don’t overblend — leave a few potato chunks for texture.
- If the soup is too thick, thin it out with a splash of broth or milk before serving.
Storage & Freezing
| Storage Method | Time | Notes |
|---|---|---|
| Refrigerator (airtight container) | 3–4 days | Reheat gently on low heat, stirring to prevent scorching. |
| Freezer | Not recommended | Dairy and potato textures may separate. Better to freeze the components separately (potatoes, broth) and add dairy when reheating. The Country Cook+1 |
Why This Soup Works (and When to Make It)
Weeknight Magic — Comfort in Under 30 Minutes
Because the Instant Pot pressure cooks potatoes in minutes, this soup feels homemade without the wait. You get rich, velvety texture without standing over the stove. Perfect for nights when you want cozy food without the fuss.
Flexible & Folder-Friendly for Meal Prepping
This recipe tolerates tweaks. Want more veggies? Add diced carrots or celery with the onions. Craving more protein? Stir in cooked ham or shredded chicken at the end. You can even make the broth-potato mix ahead and finish with dairy right before serving so leftovers stay fresher.
Serving Suggestions & Pairings
Serve with crusty bread, garlic toast, or a fresh green salad to balance the richness. Pair it with a light side like steamed green beans or sautéed greens. It’s also beautiful in a bread bowl for extra flair.
I hope this bowl of comfort finds its way to your table (and your Pinterest boards). If you loved it, please save or share it with friends — and let me know how it turned out in your kitchen!
Print
Creamy Instant Pot Potato Soup — A Cozy Bowl of Comfort
- Total Time: 25 mins
- Yield: 6 servings 1x
- Diet: Vegan
Description
A creamy, cozy Instant Pot Potato Soup recipe that’s perfect for weeknights — rich, fast, and easy to make.
Ingredients
2 tablespoons butter
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups broth
2½ lbs potatoes, diced
1 teaspoon salt
½ teaspoon pepper
½ cup sour cream
1–1½ cups shredded cheddar
½ cup heavy cream or milk
Optional: bacon bits, chives, extra cheese
Instructions
1. Turn on Sauté, cook onion and garlic
2. Add broth, potatoes, salt & pepper
3. Pressure cook 8 minutes, natural + quick release
4. Blend part of soup for texture
5. Stir in sour cream, milk, cheese until melted
Notes
Use Yukon Gold or mix potato types
For vegetarian: use vegetable broth and omit bacon
Don’t overblend — leave some chunks
Thin with broth/milk if too thick
- Prep Time: 10 mins
- Cook Time: 8 mins
- Category: Soup
- Method: Instant Pot
- Cuisine: Comfort
