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Pressure Cooker Potato Soup

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How to make the best pressure cooker potato soup

There are few dishes that are more comforting than a big bowl of potato soup! It’s pretty incredible how many different ways you can make it, too. Potato soup also happens to be one of the easiest soups you can make in your pressure cooker or Instant Pot. All it takes is some chopping, dicing, and stirring at the end.

Perfect on a cold winter day or as a starter dish during a three course meal, this chunky potato soup recipe is sure to hit the spot.

pressure cooker potato soup

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What type of potatoes are best for soup?

The best potatoes for soup are those that will fall apart easily when cooked. This includes Russet, White, and Red Potatoes . You can also use sweet potatoes as well if you fancy.

Should you peel potatoes for potato soup?

It is definitely preferred to peel potatoes, however if you do not have time then you can just scrub them really well instead of peeling. One of the benefits of leaving the skin on is that it adds extra fiber to the soup. In this recipe we peel and cube the potato. It makes the pressure cooker potato soup delicious!

pressure cooker potato soup

Can You Peel And Cut Potatoes Ahead Of Time?

Yes, you can peel and cut your potatoes ahead of time, however it is best not to cut up the potatoes until right before you plan on adding them. Either way be sure to keep them fully submerged in water to prevent browning.

What Do You Do When Your Soup Comes Out Too Thin?

This recipe has cornstarch and should not come out too thin, however if you find your soup too thin then you can add in another spoon of cornstarch just to thicken it up a little more to your liking.

RELATED POST: INSTANT POT GARLIC MONKEY BREAD

Cooking Times For Pressure Cooker Potato Soup

This Instant Pot Chunky Potato Soup (makes 6 servings or bowls)

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Ingredients needed for CHUNKY INSTANT POT POTATO SOUP

  • 1 tablespoon butter (or cooking spray). I prefer cooking spray as it’s less messy.
  • 1/2 large onion (chopped). This is best finely diced if you like a smoother soup.
  • 1 tbsp garlic (minced). You can use garlic powder or crushed garlic for this recipe.
  • 2 lbs or 200g potatoes. Peeled and diced into about 1/2-inch cubes.
  • 3 sprigs dried thyme. Remove leaves from the stem
  • 1/8 teaspoon ground nutmeg. Nutmeg is a great spice but it becomes very strong when cooked. For a flavourful soup, use a light dusting of it
  • 28 oz 3.5 Cups chicken broth. You can use either chicken broth or chicken stock for this recipe.
  • Salt & pepper (to taste)
  • 1 cup milk. Milk makes the soup more creamy. I use non-fat milk but you can use whole milk if you like!
  • 2 tablespoons cornstarch. Cornstarch is a great thickener for this soup.
  • 1/2 cup sour cream. The sour cream enhances the flavor and creaminess of this potato soup dish.
  • Shredded cheddar (for garnish, optional) Add’s a little cheesy goodness to the soup.
  • Cooked bacon, chopped (for garnish, optional) Adding extra decadence with some crispy bacon bits is always a great idea!
  • Green onions, chopped (for garnish, optional. This adds a little extra flavor and looks great as a topping for your chunky potato soup.
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How To Make Instant Pot Potato Soup

STEP ONE: SET TO SAUTE

Set your instant pot to sauté mode. Once hot add in your butter (for healthier alternative, cooking spray will suffice.). Add your onion and sauté for 3 to 4 minutes until it begins to soften.

STEP TWO: SOFTEN ONION AND ADD GARLIC TO INSTANT POT

Once your onion has softened, add in your garlic. Sauté for about a minute to release the flavors of the garlic.

STEP THREE: Add Potatoes and Seasonings

Press cancel on your instant pot. Add in your potatoes, thyme, nutmeg, broth, salt and pepper.

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step Four: Pressure Cook Your Potato Soup

Clothes and seal the lid on your instant pot. Close the valve. Select pressure cook on high for 4 minutes. Once the time is done cooking, naturally release 45 minutes, then do a manual release by opening the valve.

step five: Add milk and corn starch

Press cancel on your instant pot, then sauté mode. In a separate bowl mix together your milk and corn starch. Once completely mixed together, add to your instant pot. Carefully stir the corn starch mixture making sure not to mash any potatoes to keep it second chunky. Allow it to sauté for about three minutes to thicken up.

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step six: Add SOur Cream to potato soup

Mix your sour cream. Once fully incorporated, press cancel on your instant pot.

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step seven: Serve With Your Choice Of Toppings

Serve your potato soup with fun toppings such as bacon, cheese, and green onions! Enjoy!

instant pot potato soup ingredients

Can I freeze this potato soup?

If you prefer to make a big batch and freeze the soup, go for it! Just allow the potato soup to fully cool down in the refrigerator first. Place the soup into an airtight container or place it in a freezer bag before freezing.

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How Long Can Potato Soup Store In The Freezer?

You can store your frozen potato soup in the freezer for up to 3 months. I recommend checking it every month or so just to make sure it’s still good.

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Can I cook this potato soup in the slow cooker?

Yes you sure can. Simply add the ingredients you would pressure cook into the slow cooker instead and switch on for 6 hours. You can then add the starch, milk and sour cream at the end!

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Busy Now? Why Not Pin This Instant Pot Potato Soup For Later!

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pressure cooker potato soup
Yield: 6

The Best Pressure Cooker Potato Soup

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 20 minutes

Make sure to try this Instant Pot Potato Soup if you are looking for a comfort food on a cold weather.

Ingredients

  • 1 tablespoon butter (or cooking spray)
  • 1/2 large onion (chopped)
  • 1 tbsp garlic (minced)
  • 2 lbs. potatoes (peeled and diced (into about 1/2-inch cubes))
  • 3 sprigs dried thyme, remove leaves from stem
  • 1/8 teaspoon ground nutmeg
  • 28 oz chicken broth
  • Salt & pepper (to taste)
  • 1 cup milk 
  • 2 tablespoons cornstarch
  • 1/2 cup sour cream
  • Shredded cheddar (for garnish, optional) 
  • Cooked bacon, chopped (for garnish, optional) 
  • Green onions, chopped (for garnish, optional)

Instructions

    Set your instant pot to sauté mode. Once hot add in your butter (for healthier alternative, cooking spray will suffice.). Add your onion and sauté for 3 to 4 minutes until it begins to soften.

    Once your onion has softened, add in your garlic. Sauté for about a minute to release the flavors of the garlic.

    Press cancel on your instant pot. Add in your potatoes, thyme, nutmeg, broth, salt and pepper.

    Clothes and seal the lid on your instant pot. Close the valve. Select pressure cook on high for 4 minutes. Once the time is done cooking, naturally release 45 minutes, then do a manual release by opening the valve.

    Press cancel on your instant pot, then sauté mode. In a separate bowl mix together your milk and corn starch. Once completely mixed together, add to your instant pot. Carefully stir the corn starch mixture making sure not to mash any potatoes to keep it second chunky. Allow it to sauté for about three minutes to thicken up.

    Mix your sour cream. Once fully incorporated, press cancel on your instant pot.
    Serve your potato soup with fun toppings such as bacon, cheese, and green onions! Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 151Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 758mgCarbohydrates: 9gFiber: 1gSugar: 4gProtein: 6g

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About Angela Milnes

Angela Milnes is a Qualified Teacher who has specialised in Preschool and Kindergarten teaching. She has studied nutrition for children and has also taught cooking skills to adults. Angela loves to share family meals and easy instant pot recipes here on The Inspiration Edit. Follow her on Pinterest!

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