If you are looking for one of the BEST Instant Pot Potato Soup recipes, then keep reading (or jump to the recipe). This Instant Pot Soup is made in a flash in your pressure cooker (you will only be setting your IP for 4 minutes) and it is full of flavor. It has a thick and creamy broth combined with tender chunks of potatoes.
This potato soup recipe is made without using cream cheese. Instead, it is thickened with a combo of Greek yogurt and instant potato flakes. I know, I know… instant potato flakes, ewwww! But stick with me, I would never use them to make mashed potatoes, but they are a perfect thickener in potato soup!!
RELATED: You might also like this recipe for Red Potato Soup, Creamy Potato Leek Soup, or Instant Pot Zuppa Toscana.
Recommended Instant Pot
I use the Instant Pot Duo 60 6 quart 9-in-1, it is big enough to make larger recipes, yet small enough to store. However, I don’t know that I will ever use all 9 functions, but they are there if I need them. I also recommend the Instant Pot Duo 6 quart 7-in-1.
Making a Creamy Recipe in the Instant Pot
Creamy recipes are kind of a no-no when it comes to your Instant Pot. The heating element and the pressure can creates a burn environment for anything creamy or cheesy.
However, in this recipe the main items that “cook” in the pressure cooker are just onions, potatoes, seasonings and broth. All the delicious creamy ingredients are added after the potatoes are cooked.
Ingredients
This recipe is full of simple ingredients, but combined they pack a punch of flavor!
Onion & Garlic – don’t all good dinner recipes start with onions and garlic?! These two ingredients start the flavor base for this potato soup.
Russet Potatoes – these are a good choice for potato soup (unless you are making red potato soup). They are starchy and hold up to the pressure of the Instant Pot. They make the creamiest potato soup.
Chicken Base – this is one of the secret ingredients of REALLY REALLY good soup (just like this Five Star Chicken Noodle Soup). It is like the grown up version of bouillon. You will find it in the soup aisle at the grocery store and it comes in a paste form, in a tub or jar.
Our preferred brand of chicken base is Better Than Bouillon brand.
Chicken Stock or Broth – this is the cooking liquid for your Instant Pot Potato Soup. Choosing a stock will be more flavorful than a broth. If you have a leftover chicken, you can make your own stock in the Instant Pot!
Potato Flakes (Instant Mashed Potatoes)- stay with me…don’t turn your nose up at the potato flakes!! Of course we are not making mashed potatoes with them. But I have found that they definitely have a place in my kitchen to thicken potato soup to perfection!
Potato Flakes Pro Tip: I do find there is a quality difference in Potato Flakes, so if you can, buy a better brand, like Idahoan. I like to buy the original or butter flavor potato flakes. You can experiment with fun flavors like garlic or applewood smoked bacon, but I have not tried those so I cannot give any advice on using them.
Seasonings – a mix of bay leaf, onion powder, garlic powder, Lawry’s and black pepper add to the layers of flavor.
Half & Half and Greek Yogurt- add this at the end to perfectly thicken your potato soup and make it nice and creamy.
How to Make Instant Pot Creamy Potato Soup
This is a super easy Creamy Potato Soup recipe. It will be ready in a flash. Let’s get started:
- Prep Potatoes, Onions and Garlic
- Sauté Veggies
- Add Potatoes
- Pressure Cook
- Add potato flakes and creamy ingredients.
- Time to eat!
Peel your russet potatoes and cut them into large chunks (about 1 ½ – 2 inch). Chop the onion into a small dice, and mince the garlic.
With your Instant Pot on sauté mode, soften the onions and garlic in the olive oil for about 5 minutes. Then stir in the spices, seasonings, chicken base, and broth. Now turn off the sauté mode.
Time to add the cubed potatoes. Give it a little stir.
Pop the lid on, and lock the pressure vent to the seal position. Set the pot to manual mode (pressure cooker), on high, for 4 minutes. I know, 4 minutes! It’s crazy!
Do a quick release of pressure. Remove the bay leaf so nobody has to crunch thru it (I’ve also heard they are poison if you actually eat the leaf, that can’t be true, can it???).
Using the back of a spoon (or an immersion blender) lightly break up some of the larger pieces of potato to give the soup good texture. Now, slowly stir in the potato flakes.
Finally, stir in the half & half and the Greek yogurt. Let the soup cool for about 5 minutes. This will give the potato flakes time to absorb the liquid and thicken slightly.
Taste the Instant Pot Potato Soup for additional seasoning, then serve!
Toppings For Instant Pot Potato Soup
This Creamy Instant Pot Potato Soup is amazing on it’s own, but I know everyone LOVES to load their potato soup with extra flavors and toppings.
Here are a few ideas on what toppings to serve with your potato soup:
- green onions
- crispy bacon
- shredded cheese
- sour cream
- Greek yogurt
- crackers
- seasoned oyster crackers
- Tabasco or hot sauce
- parsley
More Potato Soup Recipes
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Instant Pot Creamy Potato Soup Recipe
Ingredients
- 1 yellow onion, diced
- 3 plump garlic cloves, minced
- 1 tablespoon olive oil
- ½ teaspoon each- garlic powder & onion powder
- ½ teaspoon seasoning salt (I use Lawry’s)
- black pepper to taste
- 1 dried bay leaf
- 1 tablespoon chicken base
- 4 cups chicken broth
- 3 cups russet potatoes, peeled and diced (about 1 ½ inch dice) 2-3 russet potatoes
- ¾ cup Instant Potato Flakes I use Idahoan original or butter flavor
- 1 cup half & half
- ½ cup plain Greek yogurt
Toppings- optional
- sour cream, Greek yogurt, green onions, shredded cheese, Tabasco, bacon, seasoned crackers
Instructions
- Set your Instant Pot to sauté mode and soften the onions and garlic in the olive oil for about 5 minutes.1 yellow onion, diced, 3 plump garlic cloves, minced, 1 tablespoon olive oil
- Add the onion powder, garlic powder, season salt, pepper, bay leaf, chicken base, and chicken broth, and potatoes. Give it a stir.Turn off sauté mode.½ teaspoon each- garlic powder & onion powder, ½ teaspoon seasoning salt (I use Lawry’s), black pepper to taste, 1 dried bay leaf, 1 tablespoon chicken base, 4 cups chicken broth, 3 cups russet potatoes, peeled and diced (about 1 ½ inch dice)
- Put the lid on and lock the top pressure vent to seal. Set the pot to manual/pressure mode, on high, for 4 minutes. Do a quick release of pressure.
- With the back of a wooden spoon (or immersion blender) smash some of the larger potato chunks against the side of the pot, giving the soup great texture.
- Slowly stir in the potato flakes.Mix in the half & half and Greek yogurt.¾ cup Instant Potato Flakes, 1 cup half & half, ½ cup plain Greek yogurt
- Let the soup sit for about 5 minutes before serving. This will give the potato flakes a chance to absorb the liquid fully.
- Serve with optional toppings.sour cream, Greek yogurt, green onions, shredded cheese, Tabasco, bacon, seasoned crackers
Notes:
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
Emily Bruno
I never thought to use instant potatoes to thicken – GENIUS!!!
nicole (thespicetrain.com)
This soup looks wonderfully inviting! I haven’t heard the poison story but I do actually know someone who nearly choked to death on a hidden bay leaf once (he ended up being fine though). Thanks for sharing! 🙂
Susie
Holy Moly! I swear they could cut your throat, they can be super sharp. But they are so good in soup! I hope you enjoy the recipe.
Andrea Howe
Give me all the soup recipes right now!! this one is fantastic, thank you so much for sharing! My family loves it
Tawnie
I love how easy and delish this was!!
Danielle Wolter
Love how quick and simple this is. The instant pot really is a game changer, makes things so easy!!