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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.
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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
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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If anyone wants some delicious potato soup fry up some Jimmy dean ground sausage, I use 1 lb. each. 1 hot and one sage. Drain it good and add to the soup once it’s cooked. It’s delicious
I just made potato soup with your recipe almost the exact same ingredients but I did add some turkey smoked sausage and garlic. Thank you best potato soup I’ve ever made!
Awesome!
Quick question if I double the recipe do I need to change how I cook it? Sounds delicious!
Cook time stays the same.
My 11 year old has a fascination with soup and since it is getting chilly here in the Mojave Desert we made this for lunch. Due to issues with lactose we substituted Almond Milk (worried about sweetness) and it worked great. It didn’t looks as creamy as we’re used to so I used the immersion blender and broke up the potatoes. We didn’t have celery so I used celery seed. It is quite delicious and he is on his third bowl and cannot stop praising me for the great job I did! lol Thanks for sharing this with us!
I have been looking for a good potato soup recipe, but not found the one that tasted like I wanted. This soup is awesome and will be my new go-to recipe. My whole family loved it. My 11 yo even said, “Mom, you really outdid yourself tonight.” LOL
Hi Angela, how precious that your kiddo said that! High praise! I’m thrilled that your family liked this soup! Thank you for your nice review!
This is super delicious and easy-to-prepare soup! Thanks for the recipe.
FYI: instead of making the roux to thicken the soup, I tossed in some instant mashed potato flakes. It worked like a champ!
That’s great, Stephanie! Thanks for the tip!
Oh good tip! We’re gluten free and I was trying to think of a good alternative thickener.
I USED TAPIOCA FLOUR SINCE I HAVE CELIAC. WORKED PERFECTLY. BEST SOUP EVER! AND MY FIRST TIME USING MY INSTANT POT
TRIED TO RATE IT 5 STARS
Turned out Awesome! I used beef instead of chicken broth and red pepper instead of the celery. I also added some spinach, just for more veggies! I will definitely make again.
Nice! Thanks for your review!
What if you dont have heavy cream on hand can you use milk?
Yes, if you add it after pressure cooking.
My daughter is vegetarian so I made 2 substitutes. Swapped chicken broth for vegan protein broth & the bacon for McCormick Bac’n Pieces. It was really good! This one will be a regular for sure!
That’s great, Heather! Thanks for the review!
Have you ever made it without the bacon?
Yes, you can make it without.
Why would you?? LOL!
This potato soup was perfect! It is one of my favorite soups. Lots of flavor, and thick! I will double the recipe next time I make it.
I’m really happy that you liked this recipe! Thank you for your review!
Delicious! We used sausage instead of bacon and half and half instead of heavy cream. Wonderful receipe!