Instant Pot Potato Soup Recipe


 The Spruce Eats / Leah Maroney

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 8 servings
Nutrition Facts (per serving)
467 Calories
20g Fat
57g Carbs
16g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 467
% Daily Value*
Total Fat 20g 25%
Saturated Fat 10g 51%
Cholesterol 55mg 18%
Sodium 862mg 37%
Total Carbohydrate 57g 21%
Dietary Fiber 6g 21%
Total Sugars 8g
Protein 16g
Vitamin C 21mg 105%
Calcium 241mg 19%
Iron 3mg 16%
Potassium 1474mg 31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instant Pot potato soup is creamy, warm, and hearty. It’s the perfect soup for the chilly fall and winter months. From start to finish, it’s all prepared in one pot! This soup will warm you up while keeping your weeknights sane since you’re only 30 minutes away from a delicious and filling meal.

You’ll love this potato soup if you're a fan of loaded baked potatoes. Top the soup with chopped chives, shredded cheddar cheese, crispy bacon bits, and a little sour cream. This soup will easily satisfy your creamy soups cravings, especially if you like broccoli cheddar or potato leek soups.

The bacon bits are even cooked in the same pot and the rendered fat gives the most amazing flavor. Serve this soup in a bread bowl or with a simple side salad. 


  • 6 slices bacon, diced

  • 2 tablespoons unsalted butter

  • 1 tablespoon olive oil

  • 2 shallots, diced

  • 2 cloves garlic

  • 2 tablespoons all-purpose flour

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 teaspoon fresh thyme leaves

  • 4 cups chicken broth

  • 6 large russet potatoes, peeled and diced

  • 2 cups milk

  • 1/2 cup heavy cream

  • 1 cup shredded cheddar cheese

  • 2 tablespoons chopped chives

  • Sour cream, for garnish

Steps to Make It

  1. Gather the ingredients.

     The Spruce Eats / Leah Maroney
  2. Add the bacon to the Instant Pot. Set the setting to sauté. Sauté for 5 to 8 minutes or until the fat has rendered and the bacon is crispy and brown. 

     The Spruce Eats / Leah Maroney
  3. Remove the bacon from the fat with a slotted spoon. Leave the bacon grease behind in the pot insert.

     The Spruce Eats / Leah Maroney
  4. Add the butter, olive oil, and shallots to the pot. Continue to sauté for another 3 to 5 minutes or until lightly browned and softened.  

     The Spruce Eats / Leah Maroney
  5. Add in the garlic, flour, salt and pepper (about a teaspoon of each), and the thyme. Stir and sauté for two minutes. 

     The Spruce Eats / Leah Maroney
  6. Add the chicken broth to the pot and stir quickly to remove any lumps from the flour. Add in the diced potatoes. Cover the instant pot and set on the Soup/Broth setting for 20 minutes. 

    The Spruce Eats / Leah Maroney 
  7. Release the steam and then remove the lid. Stir the potatoes until they are mostly broken up. Then stir in the milk and heavy cream. Bring the soup to a simmer using the sauté button. 

     The Spruce Eats / Leah Maroney
  8. Serve in warm bowls immediately with shredded cheddar, chives, and the crispy bacon. 

     The Spruce Eats / Leah Maroney


  • Instead of the russet potatoes, you can substitute with Yukon gold potatoes. These provide a beautiful color and flavor to the soup. You just need to use about double the amount of the potatoes since they are typically smaller.
  • You can make this soup vegetarian by leaving out the bacon and substituting the chicken broth with vegetable broth. 


  • If you want the soup completely creamy you can blend with an immersion blender. Or you can carefully pour the soup into a large blender and blend until smooth.