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Creamy Potato Soup in the Instant Pot: Easy Dinner Recipe

Creamy Potato Soup in the Instant Pot

This easy Instant Pot potato soup combines tender potatoes, onion, garlic, broth, and cream in one comforting dinner. Partially mash it for a rustic texture or blend briefly for a smoother soup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup
  • 2 tablespoons Unsalted butter or olive oil
  • 1 medium Medium yellow onion, diced
  • 2-3 cloves Garlic, minced
  • 2 pounds Yukon Gold or russet potatoes, peeled and cut into roughly 1-inch cubes
  • 4 cups Low-sodium chicken broth or vegetable broth
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Dried thyme, optional
Finishing
  • 1 cup Heavy cream or whole milk
  • 2 tablespoons each cornstarch and water Cornstarch mixed with cold water, optional
  • 1 cup Shredded sharp cheddar cheese, optional
  • 1/2 cup Sour cream, optional
Toppings
  • to taste Chopped chives or green onions
  • to taste Cooked crumbled bacon, optional

Method
 

Step-by-Step
  1. Set the Instant Pot to Sauté. Melt the butter or warm the olive oil, then cook the diced onion for 3 to 4 minutes until softened. Add the minced garlic and cook for about 30 seconds.
  2. Add the cubed potatoes, broth, kosher salt, black pepper, and dried thyme, if using. Stir well and scrape the bottom of the pot to loosen any browned bits.
  3. Secure the lid and cook on high pressure for 8 to 10 minutes. Allow a 10-minute natural pressure release, then carefully release the remaining pressure.
  4. For a chunky soup, mash some potatoes directly in the pot with a potato masher. For a smoother soup, use an immersion blender briefly, taking care not to overblend.
  5. Stir in the cream or whole milk. If you want a thicker soup, add the cornstarch slurry and use the Sauté setting for 2 to 4 minutes, stirring until thickened.
  6. Turn off the Instant Pot and stir in cheddar or sour cream, if using. Taste and adjust the salt and pepper before serving with chives, bacon, extra cheese, or sour cream.

Notes

Add dairy after pressure cooking to help prevent scorching or separation. Store cooled leftovers in the refrigerator and reheat gently, stirring often. Avoid extended blending because potatoes can become gummy.