Instant Pot Potato Soup Recipe With Cream And Herbs

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As I sit here looking out my window at a snow-covered landscape, the only thing that sounds good is Instant Pot Potato Soup. Of course, this recipe is good whether it’s snowing or not. But when the weather gets cooler, I find that soup is one of the most satisfying meals I can eat.

I used to make my creamy potato soup in my crockpot or on the stovetop, but since I bought an Instant Pot, I can’t even describe how succulent it has become. If you haven’t tried out your Instant Pot, this is definitely a good recipe to try!

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Which Potatoes Are Best For Soup? 

Potatoes are the ultimate comfort food whether you are making soup, french fries, or tater tots. But, what is better than a steaming bowl of potato soup on a cool day? Having the best potatoes in your soup!

This recipe calls for any type of potato, but there are a few types that actually work better than the rest. This is because not all potatoes are created equal. Different varieties have different starch content, different skin thickness, and react to heat differently. To make this dish more delectable than others, consider using Red potatoes or Purple Majesty potatoes. Russet potatoes will also make the soup creamier, but make the soup thicken quickly.

Ingredients for instant pot potato soup

• 2 pounds peeled and cubed baking potatoes, but any type will work great
• 3 pats of butter or 2 tablespoons oil
• 1 small diced yellow onion
• 2 tablespoons minced garlic
•  1 cup diced ham (we used smoked ham) or cooked and chopped bacon (or both!)
• 3 cups chicken or vegetable broth
• 1.5 cups heavy cream
• 1 small can of cream of chicken or celery soup
• 1 tablespoon flour
• 2 cups shredded cheese (we used Colby Jack)

How To Cook Instant Pot Potato Soup

Steps 1-5: Set Instant Pot to sauté. Add butter or oil, onion, and garlic. Sauté for 2 minutes or until garlic is fragrant.

Add ham and cook for an additional minute, stirring and scraping regularly.

Turn off Instant Pot.

Steps 6-8: Add broth and potatoes to the instant pot.

Stir the potatoes and mix.

Step 9: Set Instant Pot to high pressure and set for 10 minutes.

Lock the lid and be sure the vent is closed.

Allow to vent naturally for 5 minutes and then vent remaining pressure.

Turn off Instant Pot.

Steps 10-13: Add flour and can of cream soup together and add to Instant Pot.

Steps 14-15: Add cheese and cream and mix everything together.

Step 16: Set Instant Pot to high pressure and set for 5 minutes.

Lock the lid and be sure the vent is closed.

Release pressure once the timer goes off.

Garnish with green onion, sour cream, cheese and bacon and enjoy!

Other Instant Pot Soup Recipes

If you enjoyed this delicious Instant Pot Potato Soup, you will love these other soup recipes you can make in your Instant Pot! Check them out below.

• The Best Instant Pot Asparagus Soup
• Easy Instant Pot Soup Recipes
• Instant Pot Soup that is Bariatric Friendly
• Easy Instant Pot Soup Recipes
• Instant Pot Peruvian Soup
• Weight Watchers Instant Pot Steak Soup
• The Best Instant Pot Asparagus Soup
• Instant Pot Ham And White Bean Soup
• Instant Pot Cauliflower Soup
• Instant Pot Chili with Ground Beef
• Buffalo Chicken Soup

Continue to Content

Yield: 3

Instant Pot Potato Soup Recipe

Print

Easy, Delicious Potato Soup

Prep Time 3 minutes

Cook Time 20 minutes

Total Time 23 minutes

Ingredients

• • 2 pounds peeled and cubed baking potatoes, but any type will work great
• • 3 pats of butter or 2 tablespoons oil
• • 1 small diced yellow onion
• • 2 tablespoons minced garlic
• • 1 cup diced ham (we used smoked ham) or cooked and chopped bacon (or both!)
• • 3 cups chicken or vegetable broth
• • 1.5 cups heavy cream
• • 1 small can of cream of chicken or celery soup
• • 1 tablespoon flour
• • 2 cups shredded cheese (we used Colby Jack)

Instructions

Steps
1-5: Set Instant Pot to sauté. Add butter or oil, onion, and garlic. Sauté for
2 minutes or until garlic is fragrant.

Add ham
and cook for an additional minute, stirring and scraping regularly.

Turn off Instant Pot.

Steps 6-8: Add broth and potatoes to the instant
pot.

Stir the
potatoes and mix.

Step 9: Set Instant Pot to high pressure and set for 10 minutes.

Lock the lid and be sure the vent is closed.

Allow to vent naturally for 5 minutes and then
vent remaining pressure.

Turn off Instant Pot.

Steps 10-13: Add flour and can of cream soup together and add to Instant Pot.

Steps
14-15: Add cheese and cream and mix everything together.

Step 16:
Set Instant Pot to high pressure and set for 5 minutes.

Lock
the lid and be sure the vent is closed.

Release
pressure once the timer goes off.

Garnish
with green onion, sour cream, cheese and bacon and enjoy!

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 1622Total Fat: 124gSaturated Fat: 60gTrans Fat: 3gUnsaturated Fat: 54gCholesterol: 403mgSodium: 2021mgCarbohydrates: 55gFiber: 5gSugar: 9gProtein: 72g

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About Angela Milnes

Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!