Instant Pot Potato Soup

At the start of last week, we asked all of you on Instagram what you wanted to see more of in 2018, and one thing that you repeatedly asked for were more Instant Pot recipes! While we do have a few (that you can see HERE), we are going to work on getting more available to you as we test out our own! This recipe is super simple and great for the chillier days ahead.

If you have an instant pot, but have been too afraid to bust it out of it’s packaging and give it a test run, this is a great one to start with! If you haven’t made the dive an purchased one yet, it’s a great investment! We recommend THIS ONE (I used that exact one in the 6-quart size to make this soup).

Serves: 10-12

Instant Pot Potato Soup

10 minPrep Time

23 minCook Time

33 minTotal Time

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  • 3 pounds russet potatoes, peeled and diced into 1/2" cubes
  • 1 medium yellow onion, diced
  • 48 ounces chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • pinch of parsley
  • 1/3 cup flour
  • 2 cups heavy whipping cream, divided
  • 1 cup grated Parmesan cheese
  • 12 strips of bacon, cooked and crumbled
  • 2 Tablespoons fresh minced parsley


  1. In a 6-quart instant pot (or pressure cooker), place potatoes, onion, chicken broth, garlic powder, seasoned salt, pepper, and parsley. Lock lid, make sure vent is closed. Using the manual setting, on high pressure, set time for 15 minutes. When finished cooking, quick-release pressure.
  2. In a small bowl, mix together 1/3 cup flour and 1/2 cup cream until smooth. Switch the setting on your Instant Pot to saute, and adjust the heat to low, then mix in flour and cream mixture. Stir in 3/4 cup cheese, bacon, and remaining cream. Stir for 6-8 minutes until the soup starts to thicken. Top each individual serving of soup with a sprinkle of parmesan cheese and sprinkle of fresh parsley.
Cuisine: American | Recipe Type: Main Dish

Recipe adapted from: Taste of Home

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7 Responses to “Instant Pot Potato Soup”

  1. Tamsen Filley
    I made this tonight and my family loved it! This was the first time using my Insta pot. It was so easy! I only had about 3/4 cup of heavy whipping cream so I used evaporated can milk with the cream and it was delicious! I will definitely be making again. I'm looking forward to other recipes you come up with for the Insta pot.
    • You could adapt this for a slow cooker. Add the first 7 ingredients and cook in slow cooker until potatoes are tender. That might be a few hours on high or even longer on low temp. Combine the flour and whipping cream and add that to the soup until it starts to thicken. Then add the remaining ingredients.

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