Go Back
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

Recipe developed by Amy + Jacky

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.
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
Total Time 45 minutes
Servings 6 -8
Calories 320kcal


  • 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


  • 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~ :)


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. ?


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

For more yummy recipes, visit https://www.pressurecookrecipes.com/