Instant Pot Potato Soup

Instant Pot Potato Soup | Pressure Cooker Potato Soup | Easy Potato Soup | Loaded Potato Soup | Instant Pot Soup | Instant Pot Potatoes | Instant Pot Recipes | Pressure Cooker Recipes

Make Easy Creamy Instant Pot Potato Soup with a few simple ingredients! Enjoy this delicious cheesy umami pressure cooker potato soup topped with crisp bacon bits – a comforting hug that warms your heart. 🙂

Jump to: Recipe | Step by Step Cooking Guide

Tried the Recipe? Rate it here
4.93 from 14 votes

I’ve been loving all the beautiful colors of Fall – the stunning beauty of falling red, orange, yellow leaves matched with a clear blue sky, and a mild breezy cool weather. 🙂

And we’ve been eager to experiment with more Hearty Instant Pot Soup Recipes & Instant Pot Stews to welcome this comfort food season.

As a love-all-things-potatoes geek 😛 , homemade potato soup in Instant Pot Pressure Cooker is a must!

The creamy rich, cheesy umami potato soup, topped with heavenly crisp bacon bits, refreshing green onions, and melted parmesan cheese. ohh yaass!

Spoonful after spoonful of satisfaction.

What are your favorite Instant Pot Soups? Tell us in the comments! 🙂

Instant Pot Potato Soup | Pressure Cooker Potato Soup | Easy Potato Soup | Loaded Potato Soup | Instant Pot Soup | Instant Pot Potatoes | Instant Pot Recipes | Pressure Cooker Recipes

GET FREE TRIED & TRUE RECIPES + TIPS

Delicious Tested Recipes Sent To Your Inbox Weekly. 100% Free!

We respect your privacy and take protecting it seriously. Please read our privacy policy here


Instant Pot Potato Soup | Pressure Cooker Potato Soup | Easy Potato Soup | Loaded Potato Soup | Instant Pot Soup | Instant Pot Potatoes | Instant Pot Recipes | Pressure Cooker Recipes

Instant Pot Potato Soup

Make Easy Creamy Instant Pot Potato Soup with a few simple ingredients! Deliciously umami pressure cooker potato soup is like a comforting hug that warms your heart.
4.93 from 14 votes
Print Rate This Recipe
Total: 45 minutes
Servings: 6 -8
Calories: 320kcal
Author: Amy + Jacky

Ingredients

  • 1 ½ pound (680g) Yukon gold potatoes , chunked
  • ½ pound (226g) small red potatoes , chunked
  • 4 cups (1L) unsalted chicken stock
  • 6 cloves (30g) garlic , minced
  • 6 slices (215g) bacon , chopped
  • 1 (232g) medium onion , diced
  • 1 cup (250ml) heavy cream
  • 2 bay leaves
  • 2 stalks green onions , chopped
  • 2 tablespoons (30ml) fish sauce (optional)
  • Optional: freshly grated Parmesan cheese/Cheddar cheese for garnish
  • Salt & ground black pepper to taste

Instructions

  • Crisp Bacon: Crisp 6 slices of bacon or chopped bacon in Instant Pot - add bacon and heat up Instant Pot using Sauté More function. Stir occasionally and allow the bacon to crisp. Remove bacon from Instant Pot and place them on a paper towel to absorb the excess fat.
    *Pro Tip: You don't need to add oil as bacon has a lot of fat.
  • Saute Onions and Garlic: Add diced onion in the bacon fat. Saute until soften (~2 mins). Add in minced garlic, 2 bay leaves, then saute for another minute.
  • Deglaze: Pour ½ cup (125ml) unsalted chicken stock. Scrub all the brown bits off the bottom of the pot with a wooden spoon. 
    *Pro Tip: Keep the brown bits as they are very flavorful.
  • Pressure Cook Potato Soup: Add in potato chunks, 2 tbsp (30ml) fish sauce, and 3½ cups (875ml) unsalted chicken stock. Give it a quick mix. Pressure cook at High Pressure for 3 minutes + 15 minutes Natural Release.
  • Blend & Season: Discard bay leaves. Blend potato soup into desired consistency with an immersion hand blender. Add 1 cup (250ml) heavy cream. Taste the potato soup and season with more salt. For reference, we added 3 large pinches of kosher salt.
  • Garnish & Serve Potato Soup: Garnish with crisp bacon bits, freshly grated parmesan cheese, and chopped green onions. Serve immediately. You can also season with some black pepper and Cheddar cheese. Enjoy~ 🙂
Subscribe for Free Recipes & Tips
Tried & True Recipes Weekly. 100% Free

Spread the Love by sharing this recipe, so others can enjoy it too!  Thank you 🙂

Recipe Notes:

Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! ?
1. Crispy Bacon:
  • In order to cook the meat and fat evenly, crispy and not burnt, place them in the cold pot before turning on the heat. Then, let the heat slowly render out the pork fat.
  • It’s also important to absorb the bacon’s excess fat with paper towel after sauteing – this helps crisp up the umami bacon bits!
2. Fish Sauce: fish sauce is an optional ingredient, but it adds a kick of irresistible umami-ness to the hearty soup. Don’t worry! It won’t taste fishy. ?

Nutrition:

Calories: 320kcal | Carbohydrates: 21g | Protein: 9g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 240mg | Potassium: 722mg | Fiber: 3g | Sugar: 1g | Vitamin A: 9.5% | Vitamin C: 19.6% | Calcium: 6.9% | Iron: 19.4%
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: easy potato soup, instant pot potato soup, instant pot potatoes, instant pot recipes, instant pot soup, pressure cooker potato soup, pressure cooker recipes, pressure cooker soup
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Step-by-Step Instant Pot Potato Soup Guide

Here are the ingredients for Creamy Instant Pot Potato Soup:

Instant Pot Potato Soup | Pressure Cooker Potato Soup Recipe Ingredients

We are using both red potatoes and Yukon gold potatoes for more complexity. 🙂 You can simply use one kind of potatoes if that’s what you have on hand.

1

Crisp Bacon


Crisp 6 slices of bacon or chopped bacon in Instant Pot.

Add the bacon and heat up Instant Pot using Sauté More function.

*Pro Tip: You don’t need to add oil as bacon has a lot of fat.

Instant Pot Potato Soup: crisp bacon in Instant Pot Pressure Cooker

Stir occasionally and allow the bacon to crisp.

Remove bacon from Instant Pot and place on paper towel to absorb the excess fat.

*Pro Tip – Crispy Bacon:

  • In order to cook the meat and fat evenly, crispy and not burnt, place them in the cold pot before turning on the heat. Then, let the heat slowly render out the pork fat.
  • It’s also important to absorb the bacon’s excess fat with paper towel after sauteing – this helps crisp up the umami bacon bits!

2

Saute Onions and Garlic


Add diced onion in the bacon fat. Saute until soften (roughly 2 minutes).

Instant Pot Potato Soup: saute onions and garlic in Instant Pot Pressure Cooker

Add in minced garlic, 2 bay leaves, then saute for another minute.

3

Deglaze


Pour ½ cup (125ml) unsalted chicken stock.

Scrub all the brown bits off the bottom of the pot with a wooden spoon.

*Pro Tip: Keep the brown bits as they are very flavorful! 😀

Instant Pot Potato Soup: add chicken stock and deglaze Instant Pot Pressure Cooker inner pot

4

Pressure Cook Potato Soup


Add in potato chunks, 2 tbsp (30ml) fish sauce, and 3 ½ cups (875ml) unsalted chicken stock. Give it a quick mix.

*Pro Tip – Fish Sauce: fish sauce is an optional ingredient, but it adds a kick of irresistible umami-ness to the hearty soup. Don’t worry! It won’t taste fishy. 😉

Instant Pot Potato Soup: add potatoes and unsalted chicken stock in Instant Pot Pressure Cooker

Close lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 3 minutes + 15 minutes Natural Release

Instant Pot Pressure Cooker High Pressure Cooking Program

After 15 minutes of Natural Release, carefully turn Venting Knob to the Venting position to release the remaining pressure.

Once the floating valve drops, remove the lid.

5

Blend & Season


Discard the bay leaves if your blender is not powerful enough.

Instant Pot Potato Soup: blend potato soup in Instant Pot Pressure Cooker with immersion hand blender

Blend potato soup into your desired consistency with an immersion hand blender.

Add 1 cup (250ml) heavy cream, then stir to combine with the potato soup.

Instant Pot Potato Soup: add heavy cream in potato soup in Instant Pot Pressure Cooker

Taste the potato soup and season with more salt (for reference, we added 3 large pinches of kosher salt).

6

Garnish & Serve Instant Pot Potato Soup


Garnish potato soup with crisp bacon bits, freshly grated parmesan cheese, and green onions.

You can also season the potato soup with some black pepper. Cheddar cheese goes well with this soup too!

Serve immediately! 🙂

Instant Pot Potato Soup | Pressure Cooker Potato Soup | Easy Potato Soup | Loaded Potato Soup | Instant Pot Soup | Instant Pot Potatoes | Instant Pot Recipes | Pressure Cooker Recipes

Enjoy your Creamy Instant Pot Potato Soup!~ 🙂

Instant Pot Potato Soup | Pressure Cooker Potato Soup | Easy Potato Soup | Loaded Potato Soup | Instant Pot Soup | Instant Pot Potatoes | Instant Pot Recipes | Pressure Cooker Recipes #instantpot #pressurecooker #soup #recipes #potatoes
Instant Pot Potato Soup | Pressure Cooker Potato Soup | Easy Potato Soup | Loaded Potato Soup | Instant Pot Soup | Instant Pot Potatoes | Instant Pot Recipes | Pressure Cooker Recipes #instantpot #pressurecooker #soup #recipes #potatoes
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Hi Amy & Jacky!
    Love this recipe! Quick question: I have an 8 quart IP and I want to double this. Will I need to double the liquids as well? Do I still cook it the same amount of time as well?
    Thank you!

    1. Hi Andrea,

      thank you for your kind words and question 🙂

      Same cooking time and you will want to double the liquid as well.

      Please take care!
      Jacky

  2. made this for my inlaws as they don’t cook for themselves much anymore was a huge hit and very simple to make

    1. Hi Robyn,

      Happy to hear your in-laws enjoyed it as well!
      Thank you so much for your kind words on the recipe 🙂

      Please take care & have fun cooking
      Jacky

  3. Since the recipe says to use small potatoes I was wondering if they should be peeled or just chunked. I was thinking it would be difficult to peel small potatoes.

    1. Hi Becky,

      Late Reply (We were on a trip to Asia)! Thank you for your question 🙂

      We are using smaller size potatoes. Not the mini fingerling potatoes.

      Please take care & have fun cooking
      Jacky

  4. We loved this soup. It was easy to make. It took 1 hour 10 minutes start to finish. I bought brown sugar bacon. I think you could change the flavor with different bacon ( pepper crusted, hickory, plain). Will make again.

    1. Hi Workevader,

      Late Reply! (We were on a trip to Asia) Thank you so much for your kind words on the recipe 🙂

      Have fun cooking & please take care
      Jacky

    1. Hi Joanne,

      Late Reply! (We were on a trip to Asia) Thank you so much for your kind words on the recipe 🙂

      Have fun cooking & please take care
      Jacky

  5. I tried the butter chicken and it was really tasty, will definitely make it again.
    Today I made the creamy potato soup, with coconut milk instead of cream and it was absolutely delicious. Definitely can’t eat only one serving.

  6. This was so good!! Another keeper. Flavor was so strong and natural. Substituted coconut milk for heavy cream. You guys are making me look good in the kitchen.

  7. This was delicious and the family loved it. I think the fish sauce added a wonderful dimension, but I might add just a little less next time. Thanks for the recipe!

    1. Hi Gary,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Happy New Year & please take care
      Jacky

  8. Evening I’ve made from your blog is incredible. Thanks for putting in the work. Instructions are always very clear. The potato soup was fire. I’ve made your chili recipe maybe 20 times.

  9. In a word… delicious! and comforting! ok, that’s two!
    thank you for both your delicious recipes ( i’ve tried several already with great success!) and also for the kind words and stories you share each week with your readers. Keep those recipes coming, and spreading your kindness! 🙂

  10. So delicious!! The flavor was great! I followed the recipe except I was about 1/2 cup short on the chicken broth so filled the rest with water and still turned out amazing! Great flavor, especially when you add in the cheese, green onions and bacon in the end. I used the extra sharp cheddar cheese on top and this tasted great! I can’t wait to try your other recipes.

  11. I feel really dumb asking but here goes! What is fish sauce? Does it have a proper name or is it marketed as fish sauce and where do I buy it? Thanks in advance. Lynne

  12. The soup was a little thinner than I like, but the taste was delicious. Next time, and there will be a next time, I plan to reduce the amount of stock by 3/4 cup. If it is too thick after cooking, I can always add more.

  13. Ok. Let me preface this by saying I drank nearly a whole bottle of $5 California Roots Chardonnay while I was making this and didn’t have an immersion blender so had to throw it in the food processor in batches and it still turned out AMAZING. Although I’m gonna be so sad tomorrow when I realize what a mess I made in the kitchen in my nearly drunken state. I paired it with a sourdough and Tillamook cheddar grilled cheese and it was perfect. Thanks for the wonderful drunk-proof recipe. I will be making again ina. More efficient sober state soon!

  14. Will it ruin the Integrity of the soup if I leave it slightly chunky? BTW, my self-proclaimed hillbilly husband is absolutely loving all the recipes, even the ones that he’s unfamiliar with the type of recipe that it is.

Your email address will not be published. Required fields are marked *

Send this to a friend