Instant Pot Potato Soup will help you prepare a delicious and filling meal in less than 30 minutes!
Any busy mom knows that the quicker and easier you can get dinner on the table, the more time you have for other things. That’s one of the reasons I love this Instant Pot potato soup recipe. It delivers big flavor in every filling bowl, and it does it in less than 30 minutes.
I was at Walt Disney World’s Magic Kingdom the other day and went into one of my favorite attractions – the Carousel of Progress. If you’ve never been, it’s easy to explain. It is a rotating theater featuring audio-animatronics that guide you on a journey from the 1900s through the 1920s and 1940s and the imagined view of the 21st century. I say imagined because the attraction has not been updated since 1994.
I mention this because as we view each subsequent “act,” we see the “new, modern-day marvels.” We learn about phonographs, snap-on lights, electrical appliances, and automatic dishwashers. It makes me think about growing up without the kitchen gadgets we take for granted today. I’ve had a slow cooker (Crock-Pot) for decades, but only recently got on the Instant Pot and air fryer bandwagon.
Although no one knows yet what the next life-transforming kitchen appliance will be, it is safe to say that Instant Pots and air fryers are simplifying our lives. That’s another reason I love sharing recipes like this potato soup. It’s never been easier to get a tasty and filling meal on the table than it is today.
Why I love using the Instant Pot for potato soup
Unlike slow cookers, the Instant Pot has a ‘Sauté’ feature that eliminates the need to use a skillet for the onions and garlic. You can cook everything in one pot, which not only saves time and simplifies your life but also reduces the number of things you need to wash. Also, I’m always surprised at how much flavor the Instant Pot infuses into a meal in such a short time. The potato soup tastes like it has been simmering for hours. We don’t have to tell anyone how easy this was. It can be our secret.
How do I store leftovers?
I often make soup a day before serving it to give the flavors time to meld. Soup always tastes better on the second day. Let the soup cool before storing it in an airtight container in the refrigerator. When properly stored, it will last for up to 4 days. Freezing potato soup is not typically recommended because the potatoes and dairy change consistency when frozen and thawed.
Serving suggestions
Potato soup can be the primary focus of a meal or the first course. I like to serve a lighter vegetable on the side, such as Air-Fryer Asparagus or Green Beans Almondine. Air-Fryer Salmon Bites make a perfect protein alongside this soup. You’ll notice that I gave you two quick and easy air fryer recipes to go along with your quick and easy Instant Pot soup. Whatever you decide, you and your family will love this soup.
Instant Pot Potato Soup
Ingredients
- 1 tablespoon unsalted butter
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 1/2 pounds russet potatoes peeled and diced into 1-inch cubes
- 4 cups low-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1 tablespoon cornstarch
- 2 cups shredded cheddar cheese
- 5 strips bacon cooked and crumbled, for garnish
- Sliced green onions for garnish
Instructions
- Set the Instant Pot to the 'Sauté' setting and add the butter. Once melted, add the onion and cook for 4-5 minutes until softened. Add the garlic and cook for an additional 2-3 minutes until fragrant.
- Add the diced potatoes, chicken broth, salt, and pepper to the pot. Stir to combine.
- Secure the lid on the Instant Pot, set the valve to 'Sealing', and cook on high pressure for 10 minutes. After cooking, allow for a natural release for 10 minutes, then perform a quick release.
- In a small bowl, whisk together the heavy cream and cornstarch to create a slurry. Set the Instant Pot to 'Sauté' mode, add the slurry to the pot, and cook for 1-2 minutes until the soup thickens.
- Stir in the shredded cheddar cheese until melted. Season the soup with additional salt and pepper if needed. Serve hot, garnished with crumbled bacon and sliced green onions.
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