Best Instant Pot Potato Soup

Oh, do I have a story for you about this Best Instant Pot Potato Soup. Picture this: it's a cold, rainy Tuesday, the kind where your socks are damp and your mood is dragging. I was craving something cozy, but the thought of standing over the stove for hours? No way. That's when I threw together this soup—half out of desperation, half out of laziness—and wow, did it deliver. Creamy, rich, and ready in about half an hour? Sign me up every single time.

This isn't just any potato soup. It's the kind that hugs you from the inside, with crispy bacon on top because, let’s be honest, bacon makes everything better. Whether it's a weeknight dinner emergency or you're feeding a crowd (hello, game day!), this recipe is my go-to. And trust me, once you try it, you'll understand why I make it at least twice a month all winter long.

Why You’ll Love the Best Instant Pot Potato Soup

Okay, let me count the ways this soup will steal your heart—because trust me, it’s basically a love letter in bowl form. First off, it’s ridiculously easy. I’m talking dump-and-go level easy (well, plus a little sautéing, but you’ve got this). No babysitting a pot for hours while you stare at bubbling potatoes like some kind of kitchen sentinel. Just set it, forget it (sort of), and boom—creamy perfection.

• Weeknight superhero: From chopping to slurping in 35 minutes flat. Even my most "I-can’t-even" evenings are no match for this soup.
• Creamy without the cream-sneezes: The half-and-half and sour cream combo? Magic. It’s luxuriously smooth but won’t weigh you down like a cheese-bomb.
• Bacon. On. Top.: Need I say more? (But I will: it adds salty crunch AND you get to snack on the crispy bits while cooking. Win-win.)
• Leftover glory: Tastes even better the next day—if it lasts that long. My roommate once hid a bowl in the back of the fridge. I found it. No regrets.
• Customizable AF: Swap in sweet potatoes, skip the bacon for mushrooms, or go wild with toppings. It’s a blank canvas with a PhD in comfort.

Seriously, this soup is the culinary equivalent of your favorite sweatpants—cozy, reliable, and always there when you need it most.

Ingredients You’ll Need for the Best Instant Pot Potato Soup

Alright, let’s talk ingredients. I promise this is all stuff you probably have in your kitchen already—or can grab in one quick trip to the store. I’ve broken it down into three sections to keep things simple: the soup base (where the flavor magic happens), the cream mixture (hello, velvety texture), and the toppings (because we’re fancy like that). Here’s what you’ll need:

For the Soup Base

• 6 slices bacon, cut into ½-inch pieces: Thick-cut works best here, but honestly, any bacon will do. Just make sure it’s cut into bite-sized bits for maximum crunch.
• 1 Tbsp. extra-virgin olive oil: For sautéing the onions—it’s a little insurance against sticking.
• 1 large yellow onion, finely chopped: This is the flavor backbone of the soup. Don’t skip it, and chop it fine so it melts into the broth.
• 4 cloves garlic, finely chopped: Because garlic makes everything better. Fresh is best, but jarred works in a pinch.
• 1 tsp. fresh thyme leaves: It adds a subtle herby note. If you don’t have fresh, ½ tsp. dried thyme works too.
• 2 ½ lb. russet potatoes, peeled and cut into ½-inch cubes: Russets are my go-to for this soup—they break down just enough to thicken it. Peel them unless you’re feeling lazy (no judgment).
• 5 cups low-sodium chicken broth: Low-sodium lets you control the saltiness. If you only have regular, just reduce the added salt.
• 2 tsp. kosher salt: Adjust to taste, but start here. Potatoes need a little love in the seasoning department.

For the Cream Mixture

• ¼ cup all-purpose flour: This thickens the soup without making it gloppy. Make sure to whisk it in smoothly to avoid lumps.
• 1 ¼ cups half-and-half: It’s the perfect balance of creamy and light. If you’re out, whole milk works too, but it’ll be slightly less rich.
• ¾ cup sour cream: Adds tanginess and creaminess. Keep it at room temperature to avoid curdling when you mix it in.
• ¼ tsp. freshly ground black pepper: A little kick to balance the richness. Freshly ground is best—pre-ground can taste a bit flat.

For Serving

• Shredded cheddar: Because cheese and potatoes are soulmates. Sharp cheddar is my favorite, but use what you’ve got.
• Sliced chives: For a pop of color and a mild oniony flavor. Green onions work too if chives are MIA.

That’s it! Simple, right? Now let’s get cooking.

Step-by-Step Instructions for the Best Instant Pot Potato Soup

Alright, let’s get into the nitty-gritty. Don’t worry—I’ll walk you through every step, and before you know it, you’ll be elbow-deep in creamy, dreamy potato soup. Here’s how it all comes together:

Sauté the Bacon and Aromatics

1. Start with the bacon: Turn your Instant Pot to the sauté function (normal heat, not high). Toss in those bacon pieces and let them sizzle away, stirring occasionally, until they’re crispy and golden—about 5 minutes. Pro tip: Use a slotted spoon to scoop the bacon onto a paper towel-lined plate, but leave that glorious bacon fat in the pot. (This is flavor gold, people.)
2. Sweat the onions: Add the olive oil to the pot, then throw in the chopped onion. Sauté for about 3 minutes, stirring often, until the onions are soft and translucent. Toss in the garlic and thyme and cook for another 30 seconds—just until it smells amazing. Careful not to burn the garlic, or you’ll get bitter soup (and nobody wants that).

Pressure Cook the Potatoes

3. Add the potatoes and broth: Dump in the diced potatoes, chicken broth, and salt. Give it a quick stir to scrape up any browned bits from the bottom of the pot—that’s extra flavor! Secure the lid, making sure the valve is set to “sealing.”
4. Set it and forget it: Hit the “Pressure Cook” or “Manual” button, set it to high pressure, and cook for 8 minutes. It’ll take about 10 minutes to come to pressure, then the countdown begins. Relax—your kitchen will start smelling like a cozy bistro.
5. Quick release: Once the timer beeps, do a quick release by turning the valve to “venting.” Stand back—that steam is hot! When the pin drops, it’s safe to open the lid.

Finish with the Cream Mixture

6. Thicken it up: In a small bowl, whisk together the flour and half-and-half until smooth. Slowly pour it into the pot while stirring—this keeps the flour from clumping. Now add the sour cream and black pepper. Stir gently until everything is smooth and creamy. If you want it extra thick, use a potato masher to break up some of the potatoes (or blend half the soup with an immersion blender—just pulse a few times).
7. Taste and tweak: Give it a taste and add more salt or pepper if needed. Remember, the bacon and cheese toppings will add saltiness too, so don’t go overboard.

And that’s it! Ladle it into bowls, pile on the bacon, cheddar, and chives, and dive in. You did it!

Variations for the Best Instant Pot Potato Soup

Listen, I love this soup exactly as written—but cooking is all about making it your own, right? Here are a few twists I’ve tried (and adored) when I’m feeling adventurous or just rummaging through an empty fridge.

Vegetarian Option

No bacon? No problem. Swap it for sliced cremini mushrooms—sauté them in olive oil until golden, and they’ll give you that same umami punch. Or, if you’re really keeping it simple, just skip the bacon altogether and add a splash of smoked paprika (about ½ tsp.) to the broth for a hint of that smoky flavor. Bonus: use veggie broth instead of chicken, and boom—totally plant-based.

Extra Creamy Version

If you want your spoon to stand up in this soup, here’s my trick: blend half of it before adding the cream mixture. Use an immersion blender right in the pot (careful of splatters!) or ladle half into a regular blender, then stir it back in. It’ll be so velvety, you might just eat it with your hands. (Okay, maybe use a bowl.)

Other fun ideas? Toss in a handful of shredded sharp cheddar with the cream mixture, swap russets for sweet potatoes (reduce cook time to 6 minutes), or stir in a cup of frozen corn at the end for crunch. The world’s your potato.

Serving and Storage Tips for the Best Instant Pot Potato Soup

This soup is basically a hug in a bowl, and I firmly believe it should be treated as such—whether you’re serving it fresh or savoring leftovers days later. Here’s how to get the most out of every creamy spoonful.

Storing Leftovers

• Fridge: Let the soup cool slightly, then transfer it to an airtight container. It’ll keep for up to 4 days—just give it a good stir when reheating, as it tends to thicken in the fridge. If it’s too thick, splash in a little broth or milk.
• Freezer: Yes, you can freeze it! Skip the sour cream topping if possible (it can separate), then freeze in portions for up to 3 months. Thaw overnight in the fridge, reheat gently on the stove, and stir in fresh sour cream before serving.

When reheating, low and slow is key—microwave in short bursts or warm on the stove over medium-low, stirring often. Top with fresh bacon (because reheated bacon is sad bacon), extra cheese, and a sprinkle of chives for that just-made magic.

Helpful Notes for the Best Instant Pot Potato Soup

Okay, real talk—here’s the stuff I’ve learned the hard way so you don’t have to. First, blending: if you go the immersion blender route, pulse gently. Over-blending turns potatoes gluey (trust me, I’ve made wallpaper paste by accident). For seasoning, potatoes are salt vampires—don’t be shy, but taste as you go. If it’s bland, a squeeze of lemon juice brightens it right up. Need a lighter version? Swap half-and-half for whole milk and sour cream for Greek yogurt (just stir in off-heat to avoid curdling). And if your soup’s too thin? Mash a few extra potatoes right in the pot. Boom—problem solved.

Frequently Asked Questions About the Best Instant Pot Potato Soup

I get it—even the easiest recipes can leave you scratching your head sometimes. Here are the answers to the questions I hear most (usually via frantic texts from friends mid-cooking).

1. Can I use milk instead of half-and-half?
   Absolutely! Whole milk works in a pinch, but your soup will be slightly less rich. For a creamier texture, try blending ½ cup of the soup with the milk before stirring it in.
2. Help! My soup looks curdled. What did I do wrong?
   Don’t panic! Curdling usually happens if the dairy gets too hot too fast. Next time, let the soup cool slightly before adding the cream mixture, and stir it in off the heat. If it’s already happened, blend it briefly—it’ll smooth right out.
3. Can I make this without an Instant Pot?
   Yep! Sauté everything in a pot, simmer the potatoes in broth for 20-25 minutes until tender, then proceed with the cream mixture. It’ll take longer, but still delicious.
4. Why are my potatoes still firm after cooking?
   Either your cubes were too big (aim for ½-inch), or your Instant Pot didn’t seal properly. Give it another 2-3 minutes of pressure if needed.
5. Is there a gluten-free option?
   Swap the flour for cornstarch (mix 2 Tbsp. with cold water first) or skip it entirely—the potatoes will thicken the soup naturally.

Still stuck? Drop me a comment—I’ve probably made every mistake so you don’t have to!

Final Thoughts on the Best Instant Pot Potato Soup

If there’s one recipe I’d bet my Instant Pot on, it’s this one. Creamy, quick, and packed with comfort—what more could you ask for? Whether you’re a pressure-cooking pro or just figuring out what that "steam release" knob does, this soup is foolproof. And the best part? It’s endlessly adaptable. Swap toppings, tweak the flavors, or just make it exactly as written. Either way, you’re in for a bowl of pure coziness. So grab those potatoes, crisp up that bacon (or don’t—no judgment), and let’s get cooking. Trust me, your future self, curled up on the couch with this soup, will thank you.