Instant Pot Potato Soup

potato soup in bowl

Instant pot potato soup is easy, comforting and nutritious. Dashes of butter and cream add a lovely texture and richness to it!




  1. Turn on your instant pot to sauté (normal setting) and melt the butter. Add onions and garlic and sauté for 5 minutes or until the onions and garlic are softened and aromatic. Cancel sauté.
  2. Add the potatoes, carrots, broth, salt and pepper and mix well. Secure the lid, make sure the steam release vent is on sealing, and set to pressure cook on high for 10 minutes.
  3. After the timer beeps, wait for 10 minutes before releasing the pressure.
  4. Open the pot and switch to sauté again. Mash the vegetables lightly with the back of a spoon.
  5. Add the flour dissolved in milk and stir until the soup thickens (2-3 minutes).
  6. Stir in the cream and top the soup with chopped chives. Serve hot.


  1. If you like a chunky soup, mash the veggies lightly. If, however, you like your soup smooth, you can blend the soup with an immersion blender. Just a few rounds of the blender should be enough.
  2. Substitute the heavy cream with 1 cup of milk if you don't have or want to use cream. Or use half and half or sour cream if you so wish.
  3. Instead of fresh carrots, you can add frozen vegetables of your choice. Mushrooms and cauliflower work well.


Keywords: potato soup, instant pot soup, vegetarian soup