Warm up with a bowl of rich, creamy Instant Pot Potato Soup … your whole family will love this simple, delicious recipe!
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Right now, I’m all about comfort food.
We’ve finally had some chilly weather here in Dallas (okay, it was in the seventies, but I’ll take it!), and I instantly donned a sweater and started making soup. This time of year is always tricky in Texas with temps in the 90s one day and 70s the next. So I’m taking advantage of cooler weather any chance I get.
My favorite recipe right now? This mouthwatering creamy Instant Pot Potato Soup with red potatoes.
You won’t believe how easy it is to make this yummy Potato Soup in your Instant Pot!
Instant Pot Potato Soup
I don’t know about you, but I’m totally obsessed with my Instant Pot!
There is just something about this multitasking appliance that makes it so fun to use. I use mine a few times a week, and it’s a serious time saver. This Instant Pot Mac and Cheese recipe is a personal fave by the way!
If you’re not familiar with the Instant Pot, it is basically an electric multi-cooker. Which means that it’s a pressure cooker, slow cooker, rice cooker, steamer, and more … all in one appliance. I have the Instant Pot Duo60 and use it for everything from rice to soups and stews.
The Instant Pot makes this Potato Soup recipe so simple to prepare. It really is as perfect for lazy weekends as it is for busy weeknights.
Don’t have an Instant Pot? Make my Creamy Rosemary Potato Soup instead … the recipes are very similar!
Potato Soup Ingredients
The best thing about this yummy pressure cooker Potato Soup recipe (apart from its delish taste)? You probably already have most (if not all) of the ingredients in your pantry!
For this homemade red Potato Soup you’ll need:
- Dried Rosemary
- Red Potatoes
- Vegetable Broth
- Heavy Cream
Nothing but affordable, healthy ingredients. Let’s give a pass to the butter and heavy cream, since everything’s okay in moderation, right? 😉 And I’ve also include tips for leaving one or both out to make this recipe lower fat and/or vegan, so keep reading!
A few notes: 1.) No need to peel the potatoes. 2.) I prefer to use crushed rosemary. If you can only find the whole leaf variety, break it up a bit with your fingers as you add it to the soup. You could sub in fresh rosemary, if you prefer (add one tablespoon chopped at the very end). 3.) I pretty much always make my vegetable broth from bouillon (Knorr Vegetable Bouillon is my fave). It’s so covenient, affordable, and I actually prefer the flavor over the stuff in cans/cartons.
How to Make Potato Soup in Your Instant Pot
This recipe is so easy to make. Keep reading for lots of step-by-step tips, and make sure to watch the video in the recipe card (after these tips), too.
The first part of this recipe moves pretty quickly, so prep all your ingredients (chop the veggies, gather the spices, etc.) before you start cooking.
You’ll begin by sauteing onions, carrots, and celery in a little butter right in the Instant Pot. Once they’ve softened up a bit, stir in a little garlic and the dried rosemary. Make sure to stir constantly, because garlic burns easily.
Add the potatoes, then sprinkle on the flour, which will help to thicken the soup, over the top. Give everything a good stir … the flour should coat the veggies evenly.
Stir in the vegetable broth, then turn off your pressure cooker (press the Cancel button).
Setting the Pressure Cooker
Once you’ve finished sauteing the veggies, place the cover on your pressure cooker, then adjust the pressure release valve to Sealing. Select the Pressure Cook (or Manual) button, then set your Instant Pot to cook on high pressure for nine minutes.
It will take a few minutes for the pressure cooker to come to pressure. The time it takes to pressurize can really vary (about 5 to 10 minutes usually), so don’t worry if your Instant Pot doesn’t start cooking right away.
After the nine minutes of cooking time is up, do a Quick Release. Then, carefully remove the lid from your pot.
Finishing the Potato Soup
To finish your Red Potato Soup in the Instant Pot, place an immersion blender in the pot, then blend until your desired smoothness. You can blend the soup until it’s totally smooth or leave lots of veggie chunks. I prefer mine chunky, but it’s up to you.
Don’t have an immersion blender? Feel free to blend the soup in a regular blender. Just be very careful not to burn yourself. You could even use a potato masher right in the pot (although your soup won’t be as smooth).
Finish your Instant Pot Potato Soup by stirring in a little heavy cream, then seasoning everything to taste with salt and pepper.
Lower Fat / Vegan Potato Soup Option
If you want to save a few calories or make this Potato Soup vegan, simply skip the heavy cream (and use extra virgin olive oil in place of the butter, if you’re vegan). It will still be pretty creamy.
Are you getting hungry yet? Good thing it’s time to eat!
Serve your yummy Instant Pot Potato Soup topped with shredded cheddar cheese (the sharper the better) and thinly sliced green onions. Then just try to stop at one bowl.
This easy Potato Soup is perfect for busy weeknights … make a batch tonight!
Love this easy Potato Soup?
If you enjoyed this delicious, creamy Potato Soup, then make sure to try these Instant Pot recipes, too!
- Instant Pot Risotto
- Instant Pot Mac and Cheese
- Instant Pot Stuffed Peppers
- Instant Pot Pasta with Feta, Olives, and Basil
Instant Pot Potato Soup
- 2 tablespoons unsalted butter
- 1/2 large onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 1 1/2 teaspoons crushed rosemary (dried)
- 5 cups diced red potatoes
- 1/4 cup flour
- 3 1/2 cups vegetable broth
- 1/2 cup heavy cream
- shredded cheddar cheese, optional
- sliced green onions, optional
- Press Saute button on Instant Pot. Add butter.
- When butter is melted, add onions, celery, and carrots. Season to taste with salt and pepper, then cook veggies for 5 minutes (stirring frequently).
- Add garlic and rosemary. Cook, stirring constantly, until garlic is fragrant (about 30 seconds).
- Stir in potatoes, then add flour. Mix until veggies are evenly coated in flour.
- Add broth and stir well. Turn off Instant Pot (press Cancel).
- Secure lid and set pressure release valve to sealing. Select Pressure Cook (or Manual) button, then set to High Pressure for 9 minutes.
- When time is up, do a Quick Release, then open lid.
- Use an immersion blender to puree some of the veggies, then stir in heavy cream. Season soup to taste with salt and pepper.
- Serve soup topped with green onions and shredded cheddar, if desired. Enjoy!
What is your favorite fall comfort food?