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4.96 from 22 votes

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.
Servings 6 -8
Total Time 45 mins


  • 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
  • Salt & ground black pepper to taste
  • Optional: 2 tablespoons (30ml) fish sauce
  • Optional: freshly grated Parmesan cheese/Cheddar cheese for garnish


  • 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~ :)


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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.
Author: Amy + Jacky
Calories: 320kcal


Calories: 320kcal | Carbohydrates: 21g | Protein: 9g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 240mg | Potassium: 722mg | Fiber: 3g | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 16.2mg | Calcium: 69mg | Iron: 3.5mg