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Instant Pot Simple Potato Soup is a delicious, easy potato soup recipe. This pressure cooker potato soup recipe is simple, but it has a lot of flavor, and we love it. It’s a little rustic, and a lot delicious!
Originally published 3/18/2018
Instant Pot Simple Potato Soup
Today I’m sharing a flavorful version of a simple, classic potato soup that you can easily make in your Instant Pot.
This pressure cooker Potato Soup is really tasty, and is made with potatoes, onion, bacon, and some other yummy ingredients.
Making this potato soup recipe in the pressure cooker infuses the flavors much faster than cooking on the stove top. It is also very easy!
The thing I like best about potato soup is that it is so versatile. You can make it with or without bacon, or use ham instead. You can leave out the celery, or add carrots.
It always comes out as a comforting and tasty bowl of soup!
Which potatoes work best?
Use what you have. I have made this soup with russets, gold, and red. It is delicious every time. The russets are a little starchier, and break down a little more.
I think this soup has a good balance of flavors (the bacon makes it even better), and the potatoes really shine through.
Instant Pot Creamy Tortellini Soup
Instant Pot Easy Tomato Soup
Instant Pot Mulligatawny Soup
Instant Pot Creamy Chicken Gnocchi Soup
If you make this delicious pressure cooker potato soup recipe, please leave a comment below with a star rating. I’d love to know how you liked it!
Instant Pot Simple Potato Soup
Equipment
- 6-quart Electric Pressure Cooker
Ingredients
- 6 slices Thick Bacon, chopped
- 1 small Onion, diced
- 2 stalks Celery, diced
- 5 medium Potatoes, peeled and diced
- 5 cups Chicken Broth, low sodium
- 1 teaspoon Salt (more to taste)
- ½ teaspoon Pepper
- ¼ cup Flour
- 4 Tablespoons Butter, softened
- ½ cup Heavy Cream
Instructions
- Turn on the pot's sauté function and add the chopped bacon and onion. Cook until bacon is done and onions are translucent, stirring occasionally.
- Add the celery. Stir, and scrape up any brown bits from the bottom of the pot (deglaze).
- Add the potatoes, broth, salt, and pepper. Put the lid on and lock in place. Set the steam release knob to the Sealing position, if applicable.
- Cancel the sauté setting and push the Pressure Cook/Manual button, or dial. Use the +/- button, or dial to select 7 minutes. High Pressure
- When the cook cycle ends, let the pot sit undisturbed for 10 minutes (10 minute natural release). Then do a controlled quick release of the remaining steam/pressure (release steam in short bursts until you are sure no soup will spew out with the steam).
- While the pot is naturally releasing, combine the softened butter and flour in a small dish, using a fork. If the butter isn't soft enough, warm it in the microwave for 10 seconds. Mix thoroughly until all lumps are gone.
- When all of the pressure is out of the pot, carefully open the lid, and turn on the sauté setting. Let the soup come to a simmer (don't let the soup scorch on the bottom), then stir in the flour mixture and stir until thickened.
- Cancel the sauté setting and stir well. Then Add the heavy cream. Taste and adjust salt if desired.
- If you like, you can use a potato masher to mash some of the potatoes to help it thicken a little more. I do not do this as I like some potato chunks.
- Serve with some crusty bread.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
RESOURCES TO MAKE Instant Pot Potato Soup recipe and more
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Excellent! added a little onion and garlic powder plus salt since my bacon wasn’t very salty. Went easy on the red onion since it was a little strong
Sounds great! Thank you for your comment and 5 star rating!
I made this with smoked bacon and it came out beautiful – wonderful recipe thank you 😀.
At first I wasn’t so sure about this recipe. It was a little bland to me. HOWEVER…it ended up being the very best potato soup I have ever made that left my family wishing the leftovers never ended! Now, 1 week later and I am making another pot:) The first time I made this I did exactly as the recipe said, except I cooked the bacon in the oven separately and added it afterwards. My husband loved this soup very much and he is used to “less salty” foods. Myself, I add salt to everything and I think that’s why I found it bland. It’s very east to add your own salt to the bowl after it’s prepared which made this soup divine! Even better with some extra bacon and shredded cheddar on top. And even better with a side of crusty Italian bread. We love the one from Aldi’s. Thanks so much for this recipe!
This recipe is great as it is! But its also very versatile.
Wanna add some hamburger or chicken, it works.
I didn’t have bacon so I added some beef bouillon and I wanted another
vegetable so I added 1/2 lb of carrots. I also like my soup a little spicy
sometimes so I added some red pepper flakes.
It was awesome and my kids loved it!
Win Win / Thanks for the recipe!
Potatoes were mush. Not creamy at all.
I think you cut the potatoes too small.
The cook time was not long enough. I had to add another ten minutes, (but I’m new to using Instapot and I may have done it wrong) then I quick released the steam and added half and half since it has less fat.
I also browned a half a pound of hamburger with the bacon and onion.
It was delicious!! I put into baked bread bowls that had cheddar cheese melted on the bottom to contain any leaks and topped it off with a sprinkling of shredded cheddar!
Yummy! Thank you for your recipes I will be signing up for your emails and look for your book!
You may just need to cut the potatoes a little smaller, or just let it naturally release a few more minutes and they will continue to cook.
We loved this recipe! Quick, easy and tasty 😋! Can this soup be frozen? There are just two of us and I’d love to save the leftovers for another chilly day!😊
Made this last night. I was getting my granddaughter ready for her dance class and wanted something easy and quick. This was it. Put everything together while she was eating her snack. Cooked the potatoes while I got her dressed, only needed 7 minutes for this. Left it on natural release while we went to dance. Dropped her off and came home and quickly made the slurry, added it in along with a little bit of cheddar cheese. I needed to add some more chicken stock to thin it out to my preference. I also cut up some leftover ham into cubes that I had in the freezer from Thanksgiving and added it in. It was so good. My husband and I thoroughly enjoyed it!
Made this for an early winter meal. Simple yet perfectly delicious. I’ll add 2 things on my next run, some Dill and some shredded cheddar at the end.
Sandy, your book Simply Happy Electric Pressure Cooking is such an easy recipe book to cook from. I’m so glad Amazon carries it, and it is one of my favorites. Just made the chicken orzo soup, and was so delicious. This potato soup sounds so yummy, and cold here in California, so I think I’ll make this up today, sounds so comforting. Are you coming out with any more books in the near future? Love my I.P.,,use it probably four times a week, and I’m a widow. Also have the 3 quart.
I’m so happy you are enjoying my book! I was sad that I couldn’t print the color photos, it was just too expensive for a self-publisher like me. But the recipes are sound, and meant to be easy.