Instant Pot Potato Soup | Tested by Amy + Jacky

Step-by-Step Guide on how to make Instant Pot Potato Soup. Easy to make silky smooth and creamy potato soup in Instant Pot with few pantry ingredients. Packed with tasty flavors top with crisp bacon bits. A comforting loaded baked potato soup that warms your heart.

Yay for soup season! We’ve been eager to experiment and develop more hearty comfort food recipes for you.

As a potato-holic geek, a tasty yet easy baked potato soup instant pot recipe is a must!

potato soup in Instant Pot

Instant Pot Potato Soup

Potato Soup is a classic thick hot soup made of potatoes, onions, cream, and chicken stock. This creamy, rich, and silky smooth soup is comforting, satisfying, and delicious to eat.

We’re amping up the layers of flavors by combining all the deliciousness from a loaded baked potato into this cozy Instant Pot baked potato soup.

Loaded Baked Potato Soup sprinkled with crisp umami bacon bits, refreshing green onions, freshly grated medium cheddar cheese and melted parmesan cheese.

Other Potato Soup Recipes You’ll Enjoy:

If this Instant Pot loaded potato soup is right up your alley, try our Instant Pot Twice Baked Potatoes.

How to Make Instant Pot Potato Soup

potato soup instant pot

Simple Techniques to Take Your Potato Soup to the Next Level

  • Sauté the aromatics and veggies to add depths and layers of flavors
  • Use 2 types of potatoes to add complexity to the soup’s flavor profile, texture, and aroma
  • Use high-quality fish sauce to balance the soup’s flavor profile & add a dimension of flavors

Here are the ingredients for making Potato Soup in Instant Pot.

potato soup ingredients

What Potatoes are Best for Potato Soup?

We crafted this potato soup Instant Pot recipe with red potatoes and Yukon gold potatoes. This combination adds more complexity to the soup’s flavor profile, texture, and aroma.

If you only have one type of potato, it’ll still work with this Instant Pot baked potato soup recipe.

Keep in mind different types of potatoes have different starch and moisture content. So if you’re substituting with other types of potatoes, the thickness and textures of the soup will vary, be sure to adjust accordingly.

Fish Sauce: Fish sauce is not a traditional ingredient in loaded baked potato soup. So we’re keeping it optional for this recipe. But it’ll add a kick of tasty umami to this soup.

Don’t worry! A high-quality fish sauce won’t make your soup tastes fishy! This Red Boat 40N Fish Sauce is still our favorite. Three Crabs Brand Fish Sauce is another solid choice.

Unsalted Chicken Stock: We develop recipes with unsalted ingredients because we can better control the flavors of the dish. If you’re substituting with salted chicken stock, keep in mind that the sodium level can vary a lot between different brands. Always taste and adjust accordingly.

Heavy Cream: It enriches the potato soup’s flavor and adds a silky mouthfeel to the soup. If you don’t have heavy cream, you can substitute it with half and half or whole milk.

potato soup recipe

Tools for Potato Soup Instant Pot Recipe

Step 1

Crisp Bacon

First, we’re going to crisp 6 slices of bacon or chopped bacon in an Instant Pot.

Add the bacon, then heat up your Instant Pot by using the Sauté More function.

Amy + Jacky’s Tips! We’re using Instant Pot’s preheating heat to render and crisp the bacon. No need to add oil because bacon has a lot of fat.

Stir occasionally and allow the bacon to crisp.

crisp bacon

When the bacon is crisped, remove them from the Instant Pot, and place them on a paper towel to absorb the excess fat.

Amy + Jacky’s Crispy Bacon Tips!

  • To cook the meat and fat evenly, crispy and not burnt, place the bacon in the cold pot before turning on the heat. Then, let the heat slowly render out the pork fat.
  • It’s also important to absorb the bacon’s excess fat with a paper towel after sauteing. This helps crisp up the umami bacon bits!

Step 2

Saute Onions and Garlic

Add the diced onion to the bacon fat in Instant Pot, then saute until soften (roughly 2 minutes).

Add minced garlic and 2 bay leaves in Instant Pot, then saute for another minute.

saute onions garlic

Step 3

Deglaze Instant Pot

Pour ½ cup (125ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.

deglaze

Step 4

Pressure Cook Potato Soup

Add potato chunks, 2 tbsp (30ml) fish sauce (optional), and 3½ cups (875ml) unsalted chicken stock in Instant Pot. Give it a quick mix.

Amy + Jacky’s Fish Sauce Tips! Fish sauce is an optional ingredient, but it adds a kick of tasty umami-ness to the potato soup. Use a high quality brand (ie Red Boat 40N Fish Sauce) for the best results and no fishy taste.

pressure cook potato soup

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.

Pressure Cooking Method: Pressure Cook at High Pressure for 3 minutes, then Natural Release for 15 minutes.

Instant Pot High Pressure for 3 minutes

After 15 minutes of Natural Release, carefully turn Venting Knob to the Venting position to release the remaining pressure.

Once the floating valve drops, carefully remove the lid.

Step 5

Blend & Season Potato Soup in Instant Pot

If your blender is not powerful enough, find and discard the bay leaves.

discard bay leaves

Amy + Jacky’s Chunky Potato Soup Tips! If you prefer a chunky potato soup, remove and set aside some potato chunks from Instant Pot before blending the soup. Then, add the potato chunks back into the soup after blending.

With an Immersion Hand Blender, blending the potato soup in Instant Pot to your desired consistency.

Add 1 cup (250ml) of heavy cream, then stir to combine it with the potato soup in Instant Pot.

pressure cooker potato soup

Taste the creamy potato soup, then season it with more salt. For reference, we added 3 large pinches of kosher salt.

How to Thicken Potato Soup?

If you substituted with other types of potatoes, the potato soup’s thickness may vary. You can thicken the potato soup further by using Instant Pot’s Saute function or add your preferred thickener to the soup.

Step 6

Garnish & Serve Instant Pot Potato Soup

Garnish your baked potato soup with crisp bacon bits, freshly grated medium cheddar cheese, freshly grated parmesan cheese, and green onions.

You can also season the pressure cooker potato soup with some black pepper.

Serve Instant Pot baked potato soup immediately.

instant pot baked potato soup

What to Serve with Potato Soup

You can serve this creamy potato soup with many delicious side dishes. This soup goes well with lighter main dishes or side dishes, bread to soak up the rich flavors, or refreshing salads and veggies.

Bread, Sandwiches, Crackers: Serve this loaded baked potato soup with bread like Artisan No Knead Bread, French baguettes, sourdough, toasted garlic bread, dinner rolls, biscuits, simple sandwiches like Grilled Cheese Sandwich, or saltine crackers.

Meet

Vegetables

Enjoy your Creamy Instant Pot Potato Soup!~

instant pot potato soup |  potato soup instant pot |  instant pot baked potato soup |  instant pot loaded potato soup |  loaded baked potato soup instant pot |  pressure cooker potato soup

Share this Recipe so We can create more yummy recipes for you. Thank you 🙂

  • Crisp Bacon: Add 6 slices of bacon or chopped bacon in Instant Pot, then heat up Instant Pot using Sauté More function. Stir occasionally and allow the bacon to crisp. Remove bacon from Instant Pot, then place them on a paper towel to absorb the excess fat.Amy + Jacky’s Tips! We’re using Instant Pot’s preheating heat to render and crisp the bacon. No need to add oil because bacon has a lot of fat.
  • Saute Onions and Garlic: Add diced onion in the bacon fat, then saute until soften (~2 mins). Add in minced garlic and 2 bay leaves, then saute for another minute.

  • Deglaze: Pour ½ cup (125ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.

  • Pressure Cook Potato Soup: Add in potato chunks, 2 tbsp (30ml) fish sauce, and 3½ cups (875ml) unsalted chicken stock. Give it a quick mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 3 minutes, then Natural Release for 15 minutes. Carefully open the lid.
  • Blend & Season: Find and discard the bay leaves. Chunky Potato Soup Tips: If you want a chunky potato soup, remove and set aside some potato chunks from Instant Pot before blending the soup. Then, add the potato chunks back into the soup after blending.Blend potato soup into desired consistency with an immersion hand blender. Add 1 cup (250ml) of heavy cream, then stir to combine it with potato soup. Taste the soup and season with more salt. For reference, we added 3 large pinches of kosher salt.
  • Garnish & Serve Potato Soup: Garnish soup with crisp bacon bits, freshly grated medium cheddar cheese, freshly grated parmesan cheese, and green onions. You can season soup with some black pepper. Enjoy~

1. Types of Potatoes: Different types of potatoes have different starch and moisture content. So if you’re substituting with other types of potatoes, it’ll affect the thickness and textures of the soup, remember to adjust accordingly.
2. How to Thicken Potato Soup? You can thicken the potato soup further by using Instant Pot’s Saute function or add your preferred thickener to the soup.
3. Crispy Bacon:

  • In order to cook the meat and fat evenly, crispy and not burnt, place them in the cold pot before turning on the heat. Then, let the heat slowly render out the pork fat.
  • It’s important to absorb the bacon’s excess fat with paper towel after sauteing. This helps crisp up the umami bacon bits!

4. Fish Sauce: Fish sauce is not a traditional potato soup ingredient. So we’re keeping it optional for this recipe. But it’ll add a kick of tasty umami to this soup. Don’t worry! A high-quality fish sauce won’t make your soup tastes fishy! This Red Boat 40N Fish Sauce is still our favorite. Three Crabs Brand Fish Sauce is another solid choice.
5. Heavy Cream: It enriches the soup’s flavor and adds a silky mouthfeel to the soup. You can substitute it with half and half or whole milk.
6. Unsalted Chicken Stock: If you’re substituting with salted chicken stock, keep in mind that the sodium level can vary a lot between different brands. Always taste and adjust accordingly.
Rate Amy + Jacky’s Recipe: If you’ve tried our recipe, rate the recipe in the Comments section. Thank you!

Calories: 320kcal | Carbohydrates: 21g | Protein: 9g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 240mg | Potassium: 722mg | Fiber: 3g | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 16.2mg | Calcium: 69mg | Iron: 3.5mg

Other Tasty Instant Pot Soup Recipes

instant pot potato soup |  potato soup instant pot |  instant pot baked potato soup |  instant pot loaded potato soup |  loaded baked potato soup instant pot |  pressure cooker potato soup

Leave a Comment