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Instant Pot Potato Soup in two bowls
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Instant Pot Potato Soup in two bowls
Instant Pot Potato Soup in two bowls
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You are here: Home / Recipes / Instant Pot Soup

Instant Pot Creamy Potato Soup

By Susie Weinrich · Date Sep 5, 2023· 7 Comments · May contain affiliate links.

Instant Pot Potato Soup in two bowls
Instant Pot Potato Soup in two bowls
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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.

Potato Soup in two bowls with a spoon

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.

Table of Contents hide
1 Recommended Instant Pot
2 Making a Creamy Recipe in the Instant Pot
3 Ingredients
4 How to Make Instant Pot Creamy Potato Soup
5 Toppings For Instant Pot Potato Soup
6 More Potato Soup Recipes
7 Did you make this recipe?
8 Instant Pot Creamy Potato Soup Recipe + Video

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 base, 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.

a box of Idahoan potato flakes

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:

  1. Prep Potatoes, Onions and Garlic
  2. 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.

    peeled and chopped russet potatoes on a cutting board
  3. Sauté Veggies
  4. 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.

  5. Add Potatoes
  6. Time to add the cubed potatoes. Give it a little stir.

  7. Pressure Cook
  8. 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???).

  9. Add potato flakes and creamy ingredients.
  10. 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.

    Instant Pot with potato soup inside

    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.

  11. Time to eat!
  12. Taste the Instant Pot Potato Soup for additional seasoning, then serve!

    two bowls of potato soup with a bowl of parsley to the side

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

  • creamy red potato soup topped with bacon and cheese in a brown crock bowl
    Creamy Red Potato Soup
  • a brown crock full of potato leek soup
    Creamy Potato Leek Soup
  • A bowl of potato and ham chowder with a spoon and green onion garnish on top
    Ham & Potato Chowder
  • a bowl of zuppa toscana with a spoon
    Copycat Zuppa Toscana from Olive Garden

Susie leaning on the kitchen counter

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
a bowl of creamy potato soup with a spoon

Instant Pot Creamy Potato Soup Recipe + Video

One of the best Instant Pot Potato Soup Recipes, this Creamy Potato Soup only cooks for 4 minutes in your pressure cooker and is full of tender chunks of potatoes and seasonings in a creamy broth. This makes a great Instant Pot dinner on a busy night.
5 from 5 votes
Print Pin Rate Save Saved!
Prep Time: 10 minutes minutes
Cook Time: 4 minutes minutes
Total Time: 14 minutes minutes
Servings: 5 people
Calories: 231kcal
Author: Susie Weinrich

Equipment

  • Instant Pot or Electric Pressure Cooker

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

Recipe Tips and Notes:

 
REHEATING: This soup will thicken as it sits in the fridge. You may need to add additional milk or chicken broth when reheating.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 231kcal | Carbohydrates: 30g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 1204mg | Potassium: 727mg | Fiber: 2g | Sugar: 3g | Vitamin A: 184IU | Vitamin C: 28mg | Calcium: 111mg | Iron: 1mg

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About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

Comments

    5 from 5 votes

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    Recipe Rating




  1. Karen D says

    November 03, 2023 at 6:39 pm

    5 stars
    Delicious! I did not have a pressure cooker and so I just made it on the stove in a dutch oven. It came out more like mashed potatoes but it was super delicious!!

    Reply
  2. Emily Bruno says

    January 09, 2019 at 12:07 pm

    5 stars
    I never thought to use instant potatoes to thicken – GENIUS!!!

    Reply
  3. nicole (thespicetrain.com) says

    January 02, 2019 at 1:28 pm

    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! 🙂

    Reply
    • Susie says

      January 02, 2019 at 3:09 pm

      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.

      Reply
  4. Andrea Howe says

    December 17, 2018 at 1:04 pm

    5 stars
    Give me all the soup recipes right now!! this one is fantastic, thank you so much for sharing! My family loves it

    Reply
  5. Tawnie says

    December 13, 2018 at 2:17 pm

    5 stars
    I love how easy and delish this was!!

    Reply
  6. Danielle Wolter says

    December 13, 2018 at 7:28 am

    5 stars
    Love how quick and simple this is. The instant pot really is a game changer, makes things so easy!!

    Reply
Instant Pot Potato Soup in two bowls
Instant Pot Potato Soup in two bowls
Susie in the kitchen with an apron on getting ready to cook

Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

YOU will feel like a huge success at dinner time with any of the simple recipes on Mom’s Dinner! Read More

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