Instant Pot Potato Soup

Recipe Cost $7.43

Recipe Serving Cost $1.24

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Instant Pot Potato Soup is some serious comfort food. It’s velvety, smooth, and savory. It’s loaded with bacon, cream, cheese, and toppings. 

Our Instant Pot Potato Soup costs about $7.48  to make. It makes six servings, which is just $1.25 per serving.

We recommend our Slow Cooker Chicken Gnocchi Soup, our Chicken Noodle Soup, and our Italian Harvest Soup for more soup recipes. 

Instant Pot Potato Soup

A bowl of soup on a cold day is like a warm hug in a bowl. The only thing better than that is being able to make it in the Instant Pot instead of on the stovetop so you can enjoy it that much sooner. This soup is ready in less time than it takes to cook a baked potato!

Making the soup in the Instant Pot results in tender chunks of potato in a creamy broth topped with cheese and bacon crumbles. It is a simple recipe that is loaded with flavor. 

Enjoy this classic Baked Potato Soup during the winter months, and you will love just how easy, affordable, and tasty it is when you make it in the Instant Pot. 

How do you thicken potato soup without flour?

We use cornstarch and milk to make a slurry that you mix into the soup at the end to thicken it. 

How can I add flavor to potato soup?

You will taste a lot of flavor from the onion, garlic, salt, pepper, and thyme. However, feel free to add more salt and pepper to taste. 

Why is my potato soup gummy?

This could be a result of the potatoes being chopped too small. If the potatoes are cut too finely before cooking them, there is the possibility that too much starch will be released into the broth. This can then result in a gummy texture as the starch begins to bond with the broth. 

How to make Instant Pot Potato Soup recipe: 

STEP ONE:  First, set the Instant Pot to the saute setting. Then add the bacon and cook until crispy. Remove the bacon and place on a paper towel-lined plate to drain.

STEP TWO: Next, add the onion, celery, garlic, salt, pepper, and thyme to the pot. Cook for about 3-5 minutes.

STEP THREE: Then, add the chicken stock and scrape down the pot’s sides and bottom. Now, stir in the potatoes.

STEP FOUR: Place the lid on the Instant Pot and set it to High pressure for 8 minutes. Quick-release when the timer goes off. 

STEP FIVE: Meanwhile, in a small bowl, whisk together two tablespoons of milk and the cornstarch to make a slurry. Remove the lid from the Instant Pot and turn it to the saute setting.

STEP SIX: Then, pour in the slurry, remaining milk, and the heavy cream. Stir to combine until desired thickness is reached. 

STEP SEVEN: Finally, allow the soup to cool for 5-10 minutes before serving. Garnish with cheese, bacon, and chives. 

Cook’s Tools:

• Instant Pot
• measuring spoons
• liquid measuring cup
• wooden mixing spoon
• cutting board
• vegetable peeler
• chef’s knife
• ladle
• small bowl
• whisk

The Flavor and Recipe Variations

• You can use ham instead of bacon. Or add carrots or other vegetables like broccoli and cauliflower. 
• This recipe calls for whole milk, but you can use any milk except for skim. 
• Also, instead of heavy cream, you can use half and half. 

How much will this Instant Pot Potato Soup recipe cost to make: 

RECIPE COST: $7.43

PRICE PER SERVING: $1.24

• 9 slices bacon – $1.89
• 1 large onion – $0.62
• 3 large stalks celery – $0.36
• 4 cloves garlic – $0.20
• 1 Tablespoon Kosher salt –$0.06
• 3 sprigs fresh thyme – $0.15
• 1 teaspoon ground pepper – $0.07
• 3 pounds russet potatoes – $1.00
• 6 cups chicken broth – $1.98
• 1 2/3 cup whole milk – $0.22
• 3/4 cup heavy cream – $0.88

To find out more about how we price our recipes, check out Budget Recipes Explained. 

How long is it good for:

Serve: As with most recipes with dairy products in them, you shouldn’t leave this soup out for longer than 2 hours. 

Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. 

Freeze: We do not recommend freezing this soup because of all the dairy products. Dairy does not freeze and defrost well. 

How to get the kids involved with this recipe:

Ages 2-3: Have your little one help pour the chicken stock into the Instant Pot. This is a great time to practice counting skills. 

Ages 4-5: Let your child help make the slurry. They can then help pour this into the soup mixture and mix it. 

Ages 6-8: Teach your child how to peel and slice the potatoes. Be sure to model proper knife safety. They can also chop the celery.

Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe. 

Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!

More Instant Pot Recipes:

• Instant Pot Corn on the Cob
• Honey Baked Ham
• Mac and Cheese
• Meatloaf
• Pulled Pork
• Refried Beans
• Shredded Chicken
• Instant Pot Turkey Breast
• Turkey Gravy

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5 from 4 votes

Instant Pot Potato Soup

Recipe Cost $7.43

Recipe Serving Cost $1.24

Instant Pot Potato Soup is some serious comfort food. It's velvety, smooth, and savory. It's loaded with bacon, cream, cheese, and toppings.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Main Course

Cuisine: American

Keyword: bacon, cheddar cheese, potatoes

Servings: 6 people

Calories: 378kcal

Author: Easy Budget Recipes Original!

Equipment

• Instant Pot
• Measuring spoons
• Liquid measuring cup
• Wooden mixing spoon
• cutting board
• vegetable peeler
• chef's knife
• Ladle
• small bowl
• whisk

Ingredients

• 9 slices bacon
• 1 large onion diced
• 3 large stalks celery chopped
• 4 cloves garlic minced
• 1 Tablespoon kosher salt
• 1 teaspoon freshly ground pepper
• 3 sprigs fresh thyme or 1 ¼ teaspoon dried
• 3 pounds russet potatoes peeled and diced
• 6 cups chicken broth
• 1 ⅔ cup whole milk
• ¾ cup heavy cream
• 3 Tablespoons cornstarch

TOPPINGS:

• shredded cheddar cheese
• bacon cooked, and crumbled
• chopped chives or green onions

US Customary - Metric

Instructions

SAUTE:

• Set the Instant Pot to the Saute setting.
• Add bacon and cook until crispy.
• Transfer bacon to a paper towel-lined plate to drain.
• Add onion, celery, garlic, salt, pepper, and thyme to the pot. Stir and cook for 3-5 minutes or until the onions and celery are softened.
• Add chicken stock to the pot and scrape down the sides and bottom.
• Stir in potatoes.

PRESSURE COOK:

• Place the lid on the Instant pot and set it to HIGH pressure for 8 minutes.
• When the timer goes off, carefully quick release.

ADD MILK AND CREAM:

• In a small bowl, whisk together 2 tablespoons of milk and the cornstarch to make a slurry.
• Remove the lid from the pot and set it to saute.
• Pour in the slurry, remaining milk, and the heavy cream.
• Stir to combine and let the soup come to a boil and cook for about 5 minutes or until desired thickness is reached, stirring occasionally.
• Turn off the Instant Pot and let the soup cool for 5-10 minutes before serving.

GARNISH AND SERVE:

• Garnish with cheese, bacon, and chives and serve.

Nutrition

Serving: 1.5cup | Calories: 378kcal | Carbohydrates: 53g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 2080mg | Potassium: 1303mg | Fiber: 4g | Sugar: 6g | Vitamin A: 589IU | Vitamin C: 33mg | Calcium: 154mg | Iron: 3mg

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