This Instant Pot Potato Soup is the epitome of ease and comfort! There’s nothing better for lunch or dinner on a chilly day than a hearty bowl of soup.
If your family loves soup as much as mine, then you’ll want to check out my entire collection of Instant Pot Soup Recipes too!
Instant Pot Potato Soup
I have quite a few different versions of potato soup on the blog and each has their own strengths. This Instant Pot Potato Soup is perfect for busy weeknights. It’s quickly become one of our cold-weather dinner staples because the prep time is so quick.
This soup starts with potatoes – using bigger potatoes will mean less to peel and cut down on prep time. You won’t be mashing the potatoes later on, so when you dice them, it’s best to get them into bite-sized pieces. At the end of cooking, you’ll stir in some evaporated milk to make the broth nice and creamy – the sauté function on your Instant Pot will get it heated through in no time.
The ingredients may be simple, but I just love how they come together in such a satisfying bowl of comfort food.
I added my favorite Instant Pot Potato Soup toppings to the ingredient list – bacon, cheddar, and scallions, but they’re optional. This soup is also fantastic without toppings, or you can add anything else you love to top your potatoes with! Creating a mini topping bar is a great way to let everyone customize their own bowl.
If your schedule allows for a longer cook time, then you’ll want to check out my Slow Cooker Potato Soup too.
And if you love using your Instant Pot as much as I do, then check out my free Instant Pot School, with all kinds of downloads, recipes, videos and other great resources!
Instant Pot Potato Soup
Ingredients
- 4 large potatoes, peeled and diced
- 1 Tbsp. butter
- 32 oz. chicken broth
- Enough water to cover potatoes
- Salt and pepper, to taste
- 12 oz. can evaporated milk
- Bacon, cheddar, scallions, chives to top, optional
Instructions
- Place potatoes in the pressure cooker pot.
- Add butter, broth, and enough water to cover the potatoes
- Season with salt and pepper.
- Set cook time for 15 minutes. Let the pressure release naturally for five minutes, then release remaining pressure.
- Hit the saute button and stir in the evaporated milk until heated through.
- Serve topped with bacon, cheddar, scallions and chives, if desired.
Hi,
My Instant Pot is only 2 quart. I’m wondering what size Pot this recipe is for so I can cut it down.
Thanks, Michael