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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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So great! Thanks for sharing!
This is everyone in my house’s favorite soup and I’m constantly requested to make it. I use this recipe as a base- sometimes I follow the recipe (loosely), sometimes I add ingredients such as a can of cream of chicken soup or a few red pepper flakes and a dash of hot sauce. We all love this recipe and so do all my friends and family. Thank you for a simple bacon potato soup recipe!
This is an excellent recipe. Made it and loved it. Added three more potatoes to make less soupy. Adde 1 carrot, and 2 small peppers. ued evaporated milk due to lack of cream. Loved the creamyness of the soup. Definite Keeper.
Tastes just like Mama’s 🙂 Thank you so much for the recipe! Where can I find more of your IP recipes?
This recipe is delicious! We really loved it!
Didn’t think it was possible, but this is better than my mom’s potato soup! It was so creamy and savory. I added some cheddar cheese just before serving and it was a delicious addition.
Delicious! I substituted Steakhouse Maple Seasoning for Bacon as my husband doesn’t eat pork. He absolutely loved it. He was impressed as I don’t cook much. Although, lately my instant pot has totally transformed me into a cook, something I could never say. I can’t wait for my boys to try my potato soup. This recipe goes into my file for family receipe. Thank you so much for sharing and especially for the detailed steps to take for my instant pot.
This was amazing 🙂 My 2 and 4 year olds loved it as did my husband who ate 5 cups of it!! I made generally as instructed but with some plain coconut milk, and “fake butter” because we are dairy free. I also doubled the celery, and added carrots. I had gold potatoes and had no clue what a “medium” potato would be (russet vs red, vs gold) so I did 8 fairy large ones which ended up being around 8 cups of diced potatoes. Will definitely make this again and again and again
Truly outstanding recipe. Easy to make and tastes awesome. I ended up thickening more with a little extra flour and whisking it in. Side effect of whisking was that a lot of the potato chunks broke down as I was mixing and it became a smoother soup but it was really good. Thanks for a great recipe that I’m looking forward to making again.
THE BEST SOUP EVER!!
Until today I didn’t think anything could top my mom’s potato soup. This is outstanding. I couldn’t stop eating it! I had to make a few changes to use what as on hand (it’sCOVID quarantine time), I have celiac disease, and I’m also allergic to celery. I replaced the celery with a large carrot. Used Bob’s Red Mill 1 to 1 gluten free flour (blue bag). Used 1 cup whole milk instead of the cream. Can’t wait to eat the leftovers! Can’t wait to serve this to friends!!