Pressure Cooker Baked Potato Soup

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

5 from 2 reviews

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


  • 2 1/23 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
  • 23 teaspoons salt
  • black pepper
  • 4 cups chicken or vegetable broth
  • 12 cups milk (skim, 1%, 2%, whole, or cream)
  • Toppings – bacon, shredded cheese, peas, sour cream, butter, ham, green part of scallions, etc.


  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.


  • 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