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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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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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I tried your recipe and loved it! I doubled the recipe, mashed some of the potatoes and used sour cream. It was so delicious! I will be making this again for sure!😊💗
My husband had been craving potato soup. It’s something I had never tried before but we found this recipe. It turned out perfectly! He said it was the closest he’s ever had to traditional german potato soup. He now requests it often.
I love potato soup and this recipe did not disappoint. It is full of flavor and quick too!!
Me, again😀. Will a 3 quart Mini hold it all or should I halve everything?
I would cut it by 1/3.
The best potato soup ever. I used ham broth instead of chicken. I also used corn starch to thicken instead of flour.
The recipe was excellent as is but do you think clams could be added to make it clam chowder?
I think so, however I have an excellent IP Clam Chowder recipe!
Absolutely fab little recipe.
My 25 rears in SF food land made me kick it up a notch.
Added 1 cup chopped Crimini mushrooms with the celery.
Then 1 cup canned lump crabmeat!
Simply decadant!
Jimmy
Oops crabmeat goes in with flour mixture.
Hope you can edit these two comments into one that is actually coherent!
Jimmy
I have made this probably a dozen times and it’s always popular! This time I added bacon and cooked my veggies in the grease! Oh my goodness! Makes it less of a “frugal” meal but YUM!
I make potato soup all the time but never in an instant pot. I used this recipe but i washed the potatoes(did not peel them), and fid not have any celery on hand so i skipped it. I did add some chives. The recipe turned out great. And I’m thinking its a great chowder base. Corn, chicken, ham, mushroom, use your imagination.
Thanks for the recipe.
Loved this soup! Thank you!!
Only difference is we added shredded carrots and used chicken base with 5 Cups of water since I didn’t have any broth. ? Omitted the bacon