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You are here: Home / Recipes by Category / Soups/Stews/Chili / Instant Pot Potato Soup

Instant Pot Potato Soup

November 9, 2017

Last modified on November 23rd, 2021

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This post may contain affiliate links, which means I get a small percentage of the sale at no extra cost to you. I only recommend items I love and have had a positive experience with. Thank you!

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Instant Pot Potato Soup is the easiest soup you'll make all season and is loaded with creamy veggie goodness.  It's a silky blank canvas just waiting for you to decorate!


A bowl of Pressure cooker baked potato soup on a white cloth

We've had stomach flu around my house this week and I am officially blaming Halloween.  I don't yet have scientific proof, but the fact that my kids get some kind of virus the first week of November every single year leads me to believe that TOO MUCH CANDY is the culprit!

I had every intention of writing up all my Thanksgiving posts this week, but sick kids = plans crushed.

Plan B: Survive, make easy meals, and avoid driving anywhere.

So with few ingredients in my home, this Instant Pot Potato Soup was born!

Top down shot of Pressure Cooker Baked Potato Soup

Into the Pressure Cooker went potatoes, cauliflower, and scallions.  Out came a silky, creamy, blank canvas kind of soup just begging for ALLLLLLLL the toppings.

It is perfect for healing bellies and perfect for my tired soul.  (However if you're feeding this to healing bellies, avoid the dairy!  You can totally leave the milk out of this recipe and use extra chicken broth, or use a dairy free alternative)

A bowl of baked potato soup with toppings

This recipe could not get any easier!  The pressure cooker does all the work and all you're left to do is puree the soup until it's smooth with an immersion blender or countertop blender, top, then eat.

Speaking of toppings, the sky is the limit!  I suggest taking a moment to think about all your favorite baked potato garnishes and then evaluate your mood.

Are you feeling excited, giggly, and loud?  Then go with color, crunch, and overload.

Top down shot of baked potato soup with toppings

Or are you feeling glamorous, calm, and quiet?  Then better go with silky, sexy, and luscious.

Pressure cooker baked potato soup topped with sour cream

Or if you're feelin' like my poor kiddos, a nice hot bowl with some saltines is just what the mommy doctor ordered.

I should become a food therapist.

Whatever your mood is, this soup is ready for it!

Kick it up a notch by whipping up this Instant Pot Whole Wheat Crusty Bread, no soup spoon required.

Enjoy!

Quick Note!

See that Browned Butter glistening over the sexy bowl of soup?  I made that in my Instant Pot, and it's amazing, it's easy, and it can be found in Cami and I's cookbook, Master the Electric Pressure Cooker.  GET IT!

A bowl of baked potato soup next to a container of browned butter


MORE INSTANT POT SOUP INSPIRATION:

  • 20+ Healthy Instant Pot Soup Recipes
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  • Instant Pot Easy French Onion Soup
  • Instant Pot Cauliflower Soup
  • All our Instant Pot Soup and Stew Recipes

Tools used for Pressure Cooker Potato Soup

Instant Pot

Immersion Blender (if you love pressure cooking, you need one of these babies!) or

High Powered Blender

Red Pepper Crunchies – a must for me when it comes to toppings!  These babies are insanely yummy and there is a jalapeño version as well.  My daughter thinks she likes red bell peppers because she likes these.

Print

Pressure Cooker Baked Potato Soup

A bowl of Pressure cooker baked potato soup on a white cloth
Print Recipe

★★★★★

5 from 2 reviews

Thick, creamy, Pressure Cooker Potato Soup is insanely healthy and simple to make.  Perfect for any day of the week!

  • Author: Marci
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Pressure cooker
  • Cuisine: American

Ingredients

Scale
  • 2 1/2 – 3 pounds baking potatoes peeled and cut into quarters
  • 1 medium head of cauliflower, cored and coarsely chopped
  • 1 bunch scallions – white part for soup, green for garnish
  • 2–3 teaspoons salt
  • black pepper
  • 4 cups chicken or vegetable broth
  • 1–2 cups milk (skim, 1%, 2%, whole, or cream)
  • Toppings – bacon, shredded cheese, peas, sour cream, butter, ham, green part of scallions, etc.

Instructions

  1. Place potatoes, cauliflower, scallion whites, salt, pepper, and broth to the pressure cooker pot.  Cook at high pressure for 15 minutes.
  2. When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
  3. Carefully puree the soup with an immersion blender directly in the pot or ladle into a blender and blend until smooth.  May have to blend in 2 batches in the blender – be careful not to overfill and cover with a hand towel to prevent being burned.
  4. Add 1-2 cups of milk and blend to combine.  Add extra salt and pepper to taste.
  5. Serve hot with all the toppings your heart desires!
  6. Store in the refrigerator for up to a week.

Notes

  • I've never tried freezing this soup before, but I suspect with the milk, it may not freeze very well.

Keywords: instant pot soup, comfort food, creamy soup

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Marci at Tidbits
Marci

Welcome! I’m Marci, wife to my motorcycle dream man and mother of 3. I have a passion for creating and cooking delicious masterpieces in my kitchen and am ecstatic to share my discoveries on TIDBITS! I like my food tasty, wholesome, memorable, and always, ALWAYS followed by dark, salty chocolate.

I love to see what you're cooking from my blog! Show me your creations on Instagram using hashtag #MARCITIDBITS
For more TIDBITS food talk, join me on Instagram, Facebook, Pinterest, and YouTube

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Tags: cauliflower, cheese, chicken broth, green onion, ham, milk, peas, russet potatoes, sour cream
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Reader Interactions

Comments

  1. Linda Dochter says

    January 2, 2022

    I made this full recipe except for the milk. Set aside half to freeze (without milk) and added 1 cup of milk to the remainder to eat now. When I take the other half out of the freezer and defrost it, I will add 1 cup of milk to it. There you have it – a solution to freeze this soup without freezing the milk.

    ★★★★★

    Reply
    • Marci says

      January 5, 2022

      Linda, you are so smart, I love your milk idea. Thank you for sharing it with me!

      Reply
  2. Sudan says

    August 14, 2018

    Hi! So it says to add black pepper but not how much! I’m making it now so I’m going to guess, haha, but for future me it would be great to know how much to use! Thanks!

    Reply
    • Marci says

      August 15, 2018

      Sudan, I add pepper with my grinder so when I add pepper to dishes I typically do 3-4 cracks of it.

      Reply
      • Susan says

        August 16, 2018

        Thanks! It turned out perfect adding pepper to taste so no worries there.
        Also, another great recipe! We ate it out of bread bowls but it’s so hearty that we didn’t really need them. Thanks for another amazing recipe!

        ★★★★★

      • Marci says

        August 16, 2018

        Susan, yum, that would soak into a bread bowl so perfectly!

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