Loaded Instant Pot Potato Soup
This creamy Instant Pot potato soup is pure comfort in a bowl—warm, hearty, and full of flavor. It’s quick to make, easy to customize, and perfect for cozy family dinners or a simple lunch that feels extra special!
Servings: 6 servings
Calories: 284kcal
Ingredients
To cook:
- 4 ounces bacon
- 1 tablespoon butter
- 1 large onion chopped
- 2 cloves garlic minced
- 4 stalks celery diced
- 2.5 lbs potatoes about 5 cups, peeled and diced (into about ½ inch cubes)
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ⅛ teaspoon ground nutmeg
- 2 (14.5-oz) cans chicken broth
- salt & pepper to taste
Add after cooking:
- 1-2 tablespoons cornstarch
- 1 cup milk
- ½ cup sour cream
To serve:
- desired toppings e.g. shredded cheddar, cooked bacon and chopped chives; optional
Instructions
- Cook bacon: Set instant pot to sauté. Sauté the 4 ounces bacon, then remove a few tablespoons for garnish (leave the rest in the pot).
- Sauté vegetables: Add 1 tablespoon butter, 1 large onion (chopped), 2 cloves garlic (minced), and 4 stalks celery (diced) and sauté until starting to soften, about 3-4 minutes. Turn off the instant pot and add 2.5 lbs potatoes (peeled and diced), ¼ teaspoon dried thyme, ¼ teaspoon dried rosemary, ⅛ teaspoon ground nutmeg, 2 (14.5-oz) cans chicken broth, salt and pepper.
- Pressure cook: Close lid on instant pot and set valve to "sealing". Choose "pressure cook" on high for 5 minutes. Once cooking time is up, do a natural pressure release for 5 minutes (just unplug instant pot and leave it alone), then manually release any remaining pressure according to manufacturer's instructions.
- Thicken soup: Open instant pot lid. Set instant pot to sauté. Whisk 1-2 tablespoons cornstarch into the 1 cup milk (no lumps!), carefully stir into the soup (try not to break up potatoes) and simmer until thickened, about 2 minutes. For a thicker soup, remove 2-3 cups, blend and stir back into soup.
- Finish and serve: Stir in ½ cup sour cream and serve with your favorite toppings.
Video
Notes
Ingredient notes:
- Potatoes: Yukon Gold or red potatoes are ideal for creaminess. Russets work too but may break down more.
- Broth: Chicken broth adds richness; substitute with vegetable broth for a vegetarian version.
- Cornstarch slurry: Stir milk and cornstarch thoroughly to avoid lumps when thickening.
- Leftover mashed potatoes: Stir in after pressure-cooking to thicken and add creaminess. Adjust broth to reach desired consistency.
Tips for success:
- Mash or blend: Mash lightly for a chunkier soup or blend partially for smoothness. Avoid over-blending to prevent gumminess.
- Season well: Taste as you go and adjust salt, pepper, and spices at the end for balanced flavors.
- Customize toppings: Bacon, cheese, and chives are classic, but croutons, green onions, or paprika work too.
- Serve fresh: Best enjoyed right after cooking, though leftovers reheat beautifully.
Storage tips:
- Refrigerate: Cool completely, store in an airtight container, and refrigerate for 3–4 days. Reheat gently on the stovetop, adding a splash of milk or broth if needed.
Nutrition
Serving: 1serving | Calories: 284kcal | Carbohydrates: 30g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 717mg | Potassium: 1109mg | Fiber: 5g | Sugar: 3g | Vitamin A: 375IU | Vitamin C: 33.8mg | Calcium: 152mg | Iron: 6.6mg