This post may contain affiliate links. Please read our disclosure policy.
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
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
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Pin This Recipe
I did add sour cream, shredded cheddar cheese, garlic and smoked paprika and it turned out perfect!
I add carrots, garlic, and a little parsley. Best potato soup! Any nutritional information on your base recipe?
Very delicious!! Great for comfy food on a cool fall evening!
Made it as written but it just wasn’t as creamy as we’re used to. Could be the absence of cream cheese. I used 3 russets and 2 reds. I really liked the hunky potatoes. The flavor was very good.
I definetly follow you and your recipes and I’m most always very happy with all of them!
I understand. Cream cheese is a “newer” addition to potato soup. I tend to see it more in the loaded versions. As kids we never had it in soup. I’m glad you could make it work for you!
Super easy, very flavorful. We will make it again…Instant Pot wins again
Great recipe! I used ham instead of bacon and added garlic and carrots plus one extra celery stalk because I like the taste! Easy to make and turned out delicious!
The timing to cook the soup was perfect. I would NOT add the bacon in with the soup, but cook it separately and sprinkle on top when the soup is done. The grease and nitrates gave it a funk. (I didn’t have nitrate free)
Delicious recipe, added white corn into and a dash of garlic! I will continue to use this recipe whenever the weather gets chilly. <3
Great recipe and the timing was perfect. The bacon and onion lent wonderful flavor (no need for garlic). Husband loved it and along with a green salad, it was a perfect weeknight meal.
Thank you for your comment!
Whoever wrote this recipe, come out with your big red nose where I can see it. Where’s the garlic? We’re not cooking shark fin soup here ‘Sandy’; it needs to have some flavor. And where on god’s green earth did you come up with the ass-backwards idea of pressure cooking for 7 minutes then letting it “slow release” for 10. You don’t need to reinvent the wheel. My grandson can cook a better pot of soup than this and he can’t even grasp a ladle with his broken little hands (Huntington’s disease). Shame on you!
Hi, it’s me! I left my big red nose on my dresser. This is my recipe for a simple potato soup. It’s good. You want some garlic, you can add it. The slow release isn’t for the cook time, but for the safety as it is not safe to quick release a pot of soup. It could spray out of the vent and make a mess or burn someone. I don’t feel any shame, and would never use my ill grandson as an example when insulting someone. Who should be ashamed? BTW, if you want a really flavorful potato soup that does have garlic, here it is: Instant Pot Potato Ham Soup
Love the response. And the soup..👍
Let me just state that I am not Sandy but must let you know that it takes a miserable, small minded person to make the mean remarks that you made in your “review.” So sorry that you felt the need to try to downgrade and humiliate this lovely lady. If you derived pleasure from this outburst, may you seek the help that you need.
Why be so unpleasant? If you don’t like the recipe, don’t make it. I did and it was lovely.