7 Instant Pot Potato Soup Recipes to Satisfy Your Cravings

If you’re a fan of creamy, comforting, and hearty soups, the Instant Pot is about to become your new best friend. This versatile kitchen gadget has taken the cooking world by storm, and for good reason. It’s quick, convenient, and delivers consistent results. In this article, we’ll explore 7 delightful Instant Pot potato soup recipes that are sure to satisfy your cravings. So, grab your Instant Pot, some potatoes, and get ready to embark on a delicious journey.

Benefits of Using Instant Pot for Potato Soup:Before we dive into the recipes, let’s talk about why the Instant Pot is the perfect tool for making potato soup. If you haven’t used one before, you’re in for a treat.

Time-Saving Wonder:Instant Pot lives up to its name. It’s incredibly fast compared to traditional cooking methods. In the hustle and bustle of daily life, who has time to wait for a pot of potatoes to boil? With the Instant Pot, your potato soup will be ready in a fraction of the time.

Convenience and Consistency:The Instant Pot is known for its set-it-and-forget-it convenience. You can trust that your soup will turn out perfectly each time. No more worrying about overcooking or undercooking your potatoes.

Personal Experience:I have personally fallen in love with the Instant Pot. It has made my cooking life so much easier, and I can’t imagine making potato soup without it. It’s like having a sous-chef in my kitchen, ensuring my soup is always just right.

Classic Instant Pot Potato Soup Recipe

Ingredients

• 6 medium potatoes, peeled and diced
• 1 onion, chopped
• 3 cloves of garlic, minced
• 4 cups of chicken or vegetable broth
• 1 cup of heavy cream
• Salt and pepper to taste

Chopped chives for garnish

Directions

Prepare the Ingredients:Peel and dice the potatoes into small cubes.
Chop the onion and garlic.
Cut the bacon into small pieces.

Sauté the Bacon:Turn on your Instant Pot and select the “Sauté” function.
Add the bacon pieces and cook until they’re crispy.
Remove the bacon and set it aside.

Sauté Onion and Garlic:In the same pot with bacon drippings, add the chopped onion and garlic.
Sauté for a few minutes until they become fragrant and slightly browned.

Add Potatoes:Put the diced potatoes into the pot and stir them for a few minutes.

Pour Chicken Broth:Add the chicken broth to the Instant Pot.
Season with salt and pepper according to your taste.

Pressure Cook:Close the Instant Pot lid and set it to cook on high pressure for 10 minutes.

Natural Release:After the cooking cycle is done, allow for a natural release for about 10 minutes.

Blend the Soup:Open the Instant Pot and use an immersion blender to blend the soup until it’s smooth and creamy.

Add Cream and Butter:Stir in the heavy cream and butter, allowing them to melt and incorporate into the soup.

Crispy Bacon and Cheddar:Sprinkle the crispy bacon bits and cheddar cheese into the soup. Stir until the cheese is melted and the bacon is well-distributed.

Serve and Garnish:Ladle the hot potato soup into bowls.
If desired, garnish with green onions for a pop of color and freshness.

Enjoy Your Classic Instant Pot Potato Soup:This creamy, hearty soup is ready to serve. Dive in and savor the comforting goodness.

Instructions

Place the diced potatoes, chopped onion, and minced garlic in the Instant Pot.

Pour in the broth and season with salt and pepper.

Close the lid, set the Instant Pot to manual high pressure for 8 minutes.

Once done, allow a natural pressure release for 10 minutes.

Open the lid, stir in the heavy cream, and use an immersion blender to blend until smooth.

Serve hot, garnished with chopped chives.

This classic potato soup recipe is a comfort food staple. Creamy, satisfying, and packed with potato goodness, it’s perfect for a chilly day or when you need a little pick-me-up.

Loaded Baked Potato Soup with a Twist

Ingredients

• 4 large russet potatoes, peeled and cubed
• 1 onion, finely chopped
• 6 slices of bacon, cooked and crumbled
• 2 cups of shredded cheddar cheese
• 4 cups of chicken broth
• 1 cup of sour cream
• Salt and pepper to taste

Chopped green onions for garnish

Directions

Prepare the Ingredients:Peel and dice the potatoes into small cubes.
Cut the bacon into small pieces.
Clean and chop the leeks.
Chop the garlic.

Cook the Bacon:In a large pot, cook the bacon until it’s crispy.
Remove the bacon and set it aside.

Sauté Leeks and Garlic:In the same pot, add the chopped leeks and garlic.
Sauté until they become fragrant and slightly browned.

Add Potatoes:Put the diced potatoes into the pot with the leeks and garlic.
Stir for a few minutes to combine the flavors.

Pour Chicken Broth:Add the chicken broth to the pot.
Season with salt and pepper to your taste.

Pressure Cook:Put a lid on the pot and let it cook on high pressure for 10 minutes.

Natural Release:Allow for a natural release for about 10 minutes.

Blend the Soup:Open the pot and use an immersion blender to puree the soup until it’s smooth and creamy.

Add Cream and Butter:Stir in the heavy cream and butter until they’re fully incorporated.

Crispy Bacon and Cheese:Sprinkle the crispy bacon bits and cheddar cheese into the soup.
Stir until the cheese is melted and the bacon is distributed.

Sour Cream Twist:Here comes the twist! Add the sour cream to the soup for extra creaminess and a delightful tang.

Serve and Garnish:Ladle the loaded baked potato soup into bowls.
If desired, garnish with chopped green onions to add a burst of freshness.

Enjoy Your Twist on Loaded Baked Potato Soup:Your uniquely creamy and flavorful potato soup is ready to be savored. The twist of sour cream takes this classic to a whole new level. Enjoy every spoonful!

Instructions

Place the cubed potatoes and chopped onion in the Instant Pot.

Add the chicken broth, salt, and pepper.

Close the lid and set to manual high pressure for 6 minutes.

After cooking, allow a quick pressure release.

Open the lid, stir in sour cream and cheddar cheese until melted.

Serve hot, topped with crumbled bacon and chopped green onions.

This loaded baked potato soup adds a delicious twist to the classic recipe. It’s indulgent, cheesy, and the crispy bacon bits provide a satisfying crunch. Trust me; you won’t be able to resist a second helping.

Creamy Potato Leek Soup – A Gourmet Delight

Ingredients

• 4 large russet potatoes, peeled and sliced
• 2 leeks, cleaned and sliced
• 4 cups of chicken or vegetable broth
• 1 cup of heavy cream
• Salt and white pepper to taste
• Fresh chives for garnish

Directions

Prepare the Ingredients:Peel and dice the potatoes into small cubes.
Clean the leeks and slice the white and light green parts.
Chop the garlic.

Sauté Leeks and Garlic:In a large pot, melt the butter and add the sliced leeks and garlic.
Sauté until they become tender and fragrant, but not browned.

Add Potatoes and Thyme:Put the diced potatoes into the pot with the sautéed leeks and garlic.
Add the thyme, salt, and pepper.

Pour Chicken Broth:Add the chicken broth to the pot.
Bring the mixture to a gentle boil.

Simmer and Blend:Reduce the heat to a simmer and let the soup cook until the potatoes are tender.
Use an immersion blender to puree the soup until it’s silky smooth.

Add Heavy Cream:Stir in the heavy cream to create that luxurious, creamy texture.

Adjust Seasoning:Taste the soup and adjust the salt and pepper as needed to suit your preference.

Serve and Garnish:Ladle the creamy potato leek soup into bowls.
Garnish with freshly chopped chives for a touch of freshness.

Enjoy Your Gourmet Delight:Your gourmet creamy potato leek soup is ready to impress your taste buds. Savor every spoonful of this velvety delight.

Instructions

Place the sliced potatoes and sliced leeks in the Instant Pot.

Pour in the broth, add salt and white pepper.

Close the lid, set to manual high pressure for 8 minutes.

After cooking, perform a quick pressure release.

Open the lid, stir in the heavy cream.

Use an immersion blender to blend the soup until smooth.

Serve hot, garnished with fresh chives.

This potato leek soup is a gourmet delight that’s deceptively simple to make. The leeks add a subtle, elegant flavor, making it the perfect choice for a special dinner.

Spicy Potato and Chorizo Soup

Ingredients

• 1 pound of chorizo sausage, crumbled
• 4 large russet potatoes, peeled and diced
• 1 onion, chopped
• 4 cups of chicken broth
• 1 can of diced tomatoes
• 1 teaspoon of smoked paprika
• Salt and pepper to taste
• Chopped fresh cilantro for garnish

Directions

Prepare the Ingredients:Remove the casing from the chorizo and crumble it.
Peel and dice the potatoes into bite-sized pieces.
Chop the onion and garlic.

Sauté Chorizo and Aromatics:In a large pot, heat the olive oil over medium heat.
Add the crumbled chorizo and cook until it’s browned.
Remove the chorizo from the pot and set it aside.
In the same pot, sauté the chopped onion and garlic until they become fragrant and translucent.

Add Potatoes and Spices:Put the diced potatoes into the pot with the sautéed onions and garlic.
Sprinkle paprika and cayenne pepper to infuse the spicy flavor.

Pour Chicken Broth and Tomatoes:Add the chicken broth and the can of diced tomatoes with their juice.
Season with salt and pepper according to your preference.

Simmer to Perfection:Let the soup simmer until the potatoes are tender, which should take around 20-25 minutes.

Return Chorizo:Once the potatoes are cooked, return the browned chorizo to the pot.

Serve and Garnish:Ladle the spicy potato and chorizo soup into bowls.
For a burst of freshness, garnish with chopped cilantro.

Enjoy Your Spicy Delight:Your Spicy Potato and Chorizo Soup is ready to serve. It’s a bold and zesty bowl of comfort that’s sure to satisfy your cravings.

Instructions

In sauté mode, cook the crumbled chorizo until browned.

Add the diced potatoes and chopped onion. Sauté for a few minutes.

Stir in the diced tomatoes and smoked paprika.

Pour in the chicken broth and season with salt and pepper.

Close the lid, set to manual high pressure for 5 minutes.

After cooking, allow a natural pressure release.

Open the lid, serve hot, and garnish with chopped fresh cilantro.

This spicy potato and chorizo soup packs a flavorful punch. The chorizo adds a delightful kick, and it’s the perfect option for those who like their soups with a bit of heat.

Vegan and Dairy-Free Potato Soup

Ingredients

• 6 medium potatoes, peeled and diced
• 1 onion, chopped
• 4 cups of vegetable broth
• 1 can of coconut milk
• 2 teaspoons of curry powder
• Salt and pepper to taste

Chopped fresh parsley for garnish

Directions

Prepare the Ingredients:Peel and dice the potatoes into small cubes.
Chop the onion and garlic.

Sauté Onion and Garlic:In a large pot, heat the olive oil over medium heat.
Add the chopped onion and garlic, sautéing until they become translucent and fragrant.

Add Potatoes:Put the diced potatoes into the pot with the sautéed onions and garlic.
Season with salt and pepper to your preference.

Pour Vegetable Broth:Add the vegetable broth to the pot, covering the potatoes.

Simmer Until Tender:Let the soup simmer until the potatoes are tender and easily pierced with a fork, typically taking 20-25 minutes.

Blend the Soup:Use an immersion blender to puree the soup until it’s smooth and creamy.

Incorporate Coconut Milk:Stir in the canned coconut milk, which will add creaminess without the need for dairy.

Adjust Seasoning:Taste the soup and adjust the salt and pepper as needed.

Serve and Garnish:Ladle the dairy-free potato soup into bowls.
If desired, garnish with fresh parsley for a pop of color and freshness.

Enjoy Your Dairy-Free Delight:Your Vegan and Dairy-Free Potato Soup is ready to be savored. It’s a comforting, creamy bowl of goodness that’s perfect for any occasion.

Instructions

Place the diced potatoes and chopped onion in the Instant Pot.

Add the vegetable broth, curry powder, salt, and pepper.

Close the lid, set to manual high pressure for 8 minutes.

After cooking, perform a quick pressure release.

Open the lid, stir in the coconut milk.

Use an immersion blender to blend the soup until smooth.

Serve hot, garnished with chopped fresh parsley.

This vegan and dairy-free potato soup is a creamy delight without a drop of cream. The coconut milk and curry powder give it a unique and exotic twist.

Instant Pot Loaded Mashed Potato Soup

Ingredients

• 6 large russet potatoes, peeled and cubed
• 4 cups of chicken or vegetable broth
• 1 cup of sour cream
• 1 cup of shredded cheddar cheese
• 1/4 cup of butter
• Salt and pepper to taste

Crispy fried shallots for garnish

Directions

Prepare the Ingredients:Peel and dice the potatoes into small cubes.
Cut the bacon into small pieces.
Chop the onion and garlic.

Cook the Bacon:Turn on your Instant Pot and select the “Sauté” function.
Add the bacon pieces and cook until they’re crispy.
Remove the bacon and set it aside.

Sauté Onion and Garlic:In the same pot with bacon drippings, add the chopped onion and garlic.
Sauté for a few minutes until they become fragrant and slightly browned.

Add Potatoes:Put the diced potatoes into the pot and stir them for a few minutes.

Pour Chicken Broth:Add the chicken broth to the Instant Pot.
Season with salt and pepper according to your taste.

Pressure Cook:Close the Instant Pot lid and set it to cook on high pressure for 10 minutes.

Natural Release:After the cooking cycle is done, allow for a natural release for about 10 minutes.

Blend the Soup:Open the Instant Pot and use an immersion blender to blend the soup until it’s smooth and creamy.

Add Cream and Butter:Stir in the heavy cream and butter, allowing them to melt and incorporate into the soup.

Crispy Bacon and Cheddar:Sprinkle the crispy bacon bits and cheddar cheese into the soup. Stir until the cheese is melted and the bacon is well-distributed.

Serve and Garnish:Ladle the hot mashed potato soup into bowls.
If desired, garnish with green onions for a pop of color and freshness.

Enjoy Your Loaded Comfort:This Instant Pot Loaded Mashed Potato Soup is ready to serve. Dive in and savor the comforting goodness.

Instructions

Place the cubed potatoes in the Instant Pot.
2

. Pour in the broth, add salt, and pepper.

Close the lid and set to manual high pressure for 5 minutes.

After cooking, allow a quick pressure release.

Open the lid, stir in sour cream, cheddar cheese, and butter.

Use a potato masher to achieve a mashed potato soup consistency.

Serve hot, topped with crispy fried shallots.

This loaded mashed potato soup is a delightful twist on the traditional mashed potatoes. It’s creamy, cheesy, and the crispy fried shallots provide a delicious crunch.

Cheesy Broccoli and Potato Soup

Ingredients:

• 4 large russet potatoes, peeled and cubed
• 2 cups of broccoli florets
• 1 onion, chopped
• 4 cups of chicken or vegetable broth
• 1 cup of shredded cheddar cheese
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions

Prepare the Ingredients:Peel and dice the potatoes into small cubes.
Cut the broccoli into small florets.
Chop the onion and garlic.

Sauté Onion and Garlic:In a large pot, melt the butter over medium heat.
Add the chopped onion and garlic, sautéing until they become fragrant and translucent.

Add Potatoes and Broccoli:Put the diced potatoes and broccoli florets into the pot with the sautéed onions and garlic.
Season with salt and pepper to your taste.

Pour Vegetable Broth:Add the vegetable broth to the pot, covering the potatoes and broccoli.

Simmer Until Tender:Let the soup simmer until the potatoes and broccoli are tender, typically taking 20-25 minutes.

Blend the Soup:Use an immersion blender to puree the soup until it’s smooth and creamy.

Incorporate Cheese and Cream:Stir in the cheddar cheese and heavy cream, allowing them to melt and create a luscious texture.
If desired, add a pinch of nutmeg for an extra layer of flavor.

Adjust Seasoning:Taste the soup and adjust the salt and pepper as needed.

Serve and Garnish:Ladle the cheesy broccoli and potato soup into bowls.
If desired, garnish with fresh chives for a touch of freshness.

Enjoy Your Cheesy Creation:Your Cheesy Broccoli and Potato Soup is ready to be savored. It’s a creamy, flavorful bowl of comfort that’s sure to satisfy your cravings.

Instructions

Place the cubed potatoes, chopped onion, and broccoli florets in the Instant Pot.

Pour in the broth, add salt, and pepper.

Close the lid and set to manual high pressure for 6 minutes.

After cooking, allow a quick pressure release.

Open the lid, stir in the cheddar cheese until melted.

Serve hot, garnished with chopped fresh parsley.

This cheesy broccoli and potato soup is a marriage of two fantastic ingredients. The cheddar cheese adds a layer of creamy indulgence to this already delicious soup.

Conclusion

There you have it – 7 mouthwatering Instant Pot potato soup recipes that cater to a variety of tastes. From the classic to the creative, there’s something for everyone. So, don’t hesitate to give these recipes a try. Your taste buds will thank you, and your Instant Pot will become your kitchen’s star player.

Remember, the Instant Pot isn’t just a time-saver; it’s a game-changer. It brings out the best in your soups, making them creamy, flavorful, and consistently delicious. Plus, the ease of use means you’ll be spending less time in the kitchen and more time enjoying your meals.

Now, it’s your turn to create some potato soup magic. Grab your Instant Pot and get cooking. Bon appétit! And if you have any funny cooking mishaps along the way, just remember, they make for great stories to share with friends. Happy cooking!

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