Indulge in the richness of this Instant Pot Potato Soup, a creamy blend that captures the essence of a classic baked potato in every spoonful. Garnish it with crispy bacon, fresh chives, and a sprinkle of cheddar cheese for a flavorful slurp in every bowl.

Close up overhead image of a potato soup in a bowl garnished with chopped bacon, shredded cheese, and chopped chives.

‘Tis the season for cozy bowls of comfort, and this Instant Pot Potato Soup fits the bill. Rich, creamy, and wonderfully savory, it is reminiscent of a classic baked potato loaded with butter. Top it with bacon, chives, and cheddar cheese, and you’ve got yourself a real winter treat.

Why You’ll Love This Instant Pot Potato Soup Recipe

Rich and creamy. The soup features a smooth texture that glides down with a warm and delicious savory taste.
Good old-fashioned comfort food. I can’t think of many things more comforting than a hot baked potato slathered in butter. This recipe turns that heartwarming classic into a soup!
Versatile. Just like a baked potato, this soup is a great canvas for experimentation. Add extra veggies, mix in a protein, and play with different toppings.

Overhead image of labeled ingredients for instant pot potato soup.

Potato Soup Ingredients

Olive oil: For sautéing the veggies.
Veggies: Chopped onion, carrots, and celery.
Seasonings: Salt, pepper, garlic powder, and oregano.
Russet potatoes: Yukon gold or Idaho potatoes would work as well. Just make sure you choose a starchy spud.
Chicken broth: You could use vegetable broth instead.
Cream of chicken: Cream of celery or cream of mushroom soup would work just as well.
Cornstarch: For the slurry.
Water: For the slurry.
Toppings: Cooked, crumbled bacon, chopped fresh chives (or green onions), and/or shredded cheddar cheese.

How to Make Instant Pot Potato Soup

Adding onions, celery, carrots, and seasoning to an Instant Pot. — Add the veggies and seasonings to the Instant Pot.

Sauteing onions, carrots, and celery in an Instant Pot. — Add the veggies and seasonings to the Instant Pot.

Sauté the veggies. Set your Instant Pot to sauté mode, heat the olive oil in the Instant Pot, and add the veggies and seasonings. Cook for 5 minutes.
Cook. Cancel sauté mode and stir in the potatoes, broth, and cream of chicken soup. Seal the Instant Pot and cook on high for 5 minutes, followed by a natural release for 10 minutes. Release the remaining pressure manually.

Instant Pot potato soup in an Instant Pot. — Potato soup before thickening.

Whisking together cornstarch and water. — Potato soup before thickening.

Thicken. Open the Instant Pot and set it to sauté mode. Whisk together the cornstarch and water, stir it into the soup, and cook until thickened.
Season. Taste the soup and season with salt and pepper to taste.
Serve. Serve in bowls with your desired toppings.

Holding a ladle full of Instant Pot potato soup up to the camera.

Recipe Tips And Variations

Starchy potatoes. Select nice starchy potatoes such as russets, Yukon golds, or Idahos. They will break down as they cook, releasing their starches which will help thicken the soup.
Adjust your seasoning. Potatoes have a tendency to absorb quite a bit of salt. So you will want to make sure to taste the soup before you serve it and adjust the seasoning if needed.
Make it vegetarian. Swap out the cream of chicken soup for cream of celery or cream of mushroom. Both would be delicious.
Potato Soup Toppings: Just like a baked potato, I like adding classic toppings to the soup such as crumbled bacon, fresh chives or green onions, and cheddar cheese. You could even add a dollop of sour cream.
Add more veggies. Feel free to bulk up the heartwarming soup with veggies of your choosing. Throw in some sauteed mushrooms or zucchini, corn, broccoli, and/or green beans.
Add a protein. You could easily add cooked, crumbled sausage to this soup or shredded chicken or turkey for a little hit of protein.

Serving Suggestions

Potato soup pairs so well with a variety of sides, including a fresh chopped egg, cucumber, tomato salad, or this popular la scala chopped salad. Lavash bread adds a flavorful bite and is great for mopping up the last bits of soup! Sautéed collard greens can add a nutritional boost and a pop of color. Serve these fried apple rings or a light fruit salad for a refreshing and slightly sweet contrast to the creamy soup.

A bowl of Instant Pot potato soup garnished with chopped bacon and shredded cheddar cheese and a spoon is set inside the bowl.

Proper Storage

To store. Allow the soup to cool to room temperature before sealing it in an airtight container. You can store it in the fridge for up to 4 days or in the freezer for up to 3 months.
To reheat. Reheat the soup over medium heat on the stovetop, stirring occasionally. You can also microwave individual portions in 30-second intervals, stirring between each, until heated through.

Instant Pot Recipes To Try

I love my Instant Pot! It makes life so simple and, wow, does it do soup well. Here are a few of my other favorite soup recipes made for the Instant Pot. Enjoy!