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Pure comfort coming atcha, fast. Instant Pot Potato Soup brings the creamy, cheesy, load-’em-up goodness of classic potato soup, done one-pot pressure-cooker style. Veggie-loaded and ready in a flash, it’s nutritious with an ultra-luscious texture.
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This soup is velvety rich, creamy, and cheesy just like the Panera soup I loved (and OK, I still do).
Despite how indulgent it tastes, this is not an Instant Pot potato soup with heavy cream (!)
It combines fresh ingredients like potatoes and onion with pantry staples, so it’s both wholesome and convenient.
Like my go-to classic Crockpot Potato Soup and this surprisingly delish Potato Leek Soup, this Instant Pot cheesy potato soup recipe derives its creaminess from the potatoes themselves, along with cauliflower and Greek yogurt.
The end result?
I like this recipe better than Panera’s potato soup! And I’m betting you will too.
Further, at less than $2.50 per serving, it’s a serious money saver compared to eating out too.
5 Star Review
“This was delicious! I loved the combination of the potatoes and cauliflower, and the addition of the greek yogurt and sharp cheddar really works! I will make this soup again – very tasty!”
— Norma —
How to Make The Best Instant Pot Potato Soup
The base recipe for this Instant Pot potato soup is simple.
Start here, then top it off to your heart’s content!
While it may not be a 3-ingredient Instant Pot potato soup, the ingredients list is fairly short and simple.
The Ingredients
- Yukon Gold Potatoes. Yukon golds have a naturally rich, buttery quality and creamy consistency that makes them the best potatoes for potato soup, though they are not the only option.
Swapping Potatoes
While Yukon golds are my favorite, if you prefer Instant Pot potato soup with red potatoes, you could use them in this recipe. Russet potatoes are also classic for potato soup and work well also.
- Cauliflower. Adding raw cauliflower to vegetable soups to make them thick and creamy without changing their taste or adding unnecessary fat has become a signature move of mine (see: Instant Pot Carrot Soup and Vegan Potato Soup). It’s the best ingredient to thicken soup AND add nutrition. You won’t notice it.
- Chicken Bouillon. No chicken broth on hand? This is your solution! It will allow you to make Instant Pot potato soup without chicken broth, yet keep the same, full flavor.
- Greek Yogurt. Instead of making this an Instant Pot potato soup with cream cheese, I used Greek yogurt. It makes this soup rich and creamy without heavy cream, and Greek yogurt is high in protein, calcium, and low calorie too.
- Cheese. Sharp cheddar and Parmesan make up the dynamic potato soup duo. Since these are fully flavored, you can use less, making this soup lighter, without losing a speck of flavor.
- Onion + Garlic. A must-have for soup flavor complexity. I love that they sauté right in the Instant Pot.
Topping Instant Pot Potato Soup
One of the best parts of potato soup is the tasty toppings. Take inspiration from my Crock Pot Baked Potatoes and load up your bowl with any (or all!) of the below:
- Chives. Freshness + color. (Green onions would also be tasty.)
- Bacon. Add 2 to 3 slices bacon for a crowd-pleasing finish. Use my Air Fryer Bacon or Baked Bacon in the Oven.
- Croutons. They add crunch and become pleasurably soft as they absorb the creamy potato soup.
- Plain Greek Yogurt. My healthy stand-in for sour cream.
The Directions
- Using sauté mode, sauté the onion and garlic in the butter.
- Pour in the water and the bouillon. Stir until dissolved.
- Add the remaining vegetables and seasoning. Pressure cook potato soup on high pressure for 10 minutes. When done, immediately vent. Purée, let cool, then stir in the yogurt and cheese. Serve hot with whatever toppings you like. (See my favorites below!) ENJOY!
Recipe Variations and Dietary Swaps
- Instant Pot Potato Soup with Ham. Add 3 cups of cooked and diced ham to the Instant Pot after you puree the soup. Stir the ham into the soup until warm (you’ll love this Crockpot Ham and Bean Soup too).
- Instant Pot Potato Soup with Sausage. Add 1 pound of ground mild Italian sausage to the Instant Pot first, sautéing the sausage until browned. Remove the sausage. Leave 2 tablespoons sausage drippings, and remove the rest. Add the onion and garlic, cooking in the drippings. Add the sausage back into the soup after you’ve pureed it, stirring until warm.
- Gluten Free Instant Pot Potato Soup. No changes needed! Unlike many potato soups that use flour as a thickener, this recipe is gluten free as written.
- Vegan Instant Pot Potato Soup (Dairy Free). I recommend checking out the recipe for my Vegan Potato Leek Soup which is already dairy free/vegan.
- Vegetarian Instant Pot Potato Soup. Swap the chicken bouillon for a vegetable bouillon instead.
- For those watching their carbs, this potato soup is already a fairly low carb option compared to traditional potato soups, thanks to the addition of the cauliflower.
Storage Tips
- To Store. Place cooked and cooled soup in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat. Gently rewarm soup in a Dutch oven over medium-low heat on the stovetop, or you can reheat your soup in a microwave-safe bowl in the microwave until warmed through. I recommend reheating your Instant Pot potato soup with milk splashes to thin the soup as needed.
- To Freeze. Store cooked and cooled leftovers in an airtight freezer-safe container or ziptop bag (lay flat) for up to 3 months. Thaw overnight in the refrigerator before reheating.
Freezing Tip
Potato soup can become mealy when frozen, so the texture may change slightly, but it will still be tasty! If you know you want to freeze it, I recommend ensuring you puree your soup completely, so there aren’t any potato chunks remaining.
What to Serve with Instant Pot Potato Soup
- Salad. Kale and Brussels Sprouts Salad or Arugula Salad would be tasty with this soup.
- Bread. Dunk as you please with Drop Biscuits or Rosemary Olive Oil Bread.
- Vegetables. Roasted Broccolini and Roasted Carrots are both delicious options.
- Crackers. Ranch Crackers are a fun spin on a classic cracker.
- Sandwich. For a classic soup and sandwich pairing, try my BLT.
Recommended Tools to Make this Recipe
- Instant Pot. This is the Instant Pot I own and love! It’s perfect for this soup and Instant Pot Mashed Potatoes.
- Ladle. My preferred method for easily transferring soup to bowls and storage containers.
- Immersion Blender. This tool makes it a million times easier to blend soups.
The Best Instant Pot
An Instant Pot speeds up prep time, cook time, and makes for easy cleanup. It’s one of my most-loved kitchen appliances!
Frequently Asked Questions
Should You Soak Potatoes before Putting Them in Soup?
No, you do not need to soak potatoes before putting them in this soup.
Do You Have to Peel Potatoes for this Soup?
While not totally necessary, I recommend peeling your potatoes for this soup. Leaving the skins on will create a more rustic texture that some people may find unappealing. If you decide to try the soup with the skins on, make sure you wash the potatoes very, very well.
Help! My Instant Pot Gave Me the “Burn” Warning.
If your Instant Pot shows a “burn” warning, it’s likely because a piece of food is stuck to the bottom of the pot. Before sealing your Instant Pot, make sure to scrape up any brown bits from the bottom of the pot with a wooden spoon.
What Makes Potato Soup Gummy?
Potato soup can quickly turn from buttery to gummy if it’s blended too much (this causes the potatoes to release too much starch). Blend your soup as needed to reach your desired consistency, but don’t blend for too long or it may affect the texture.
Can I Use My Instant Pot’s Soup Setting?
The soup setting on an Instant Pot is unnecessary when making this potato soup recipe and can vary between models. Simply use the Instant Pot as a soup pot with the cooking times and temperatures listed in this recipe for the perfect Instant Pot potato soup.
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PrintInstant Pot Potato Soup
5 from 17 votes
The best easy Instant Pot Potato Soup. Rich and satisfying, this cheesy, healthy soup uses cauliflower to make it creamy without heavy cream!
Prep: 10 minutes mins
Cook: 25 minutes mins
Total: 45 minutes mins
Servings: 4 servings
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PrintIngredients
- 2 tablespoons unsalted butter
- 1 small yellow onion diced
- 2 cloves garlic minced (about 2 teaspoons)
- 3 cups water
- 1 tablespoon chicken bouillon
- 1 ½ pounds Yukon gold potatoes peeled and cut into 1 1/2-inch chunks, about 5 medium (you can also swap russet potatoes, though I find the flavor and texture of Yukon golds more buttery)
- 1 small head of cauliflower chopped into florets, about 4 cups
- 2 teaspoons spicy brown mustard
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- 1 cup 2% plain Greek yogurt or a 7-ounce container, plus additional for serving
- 1/2 cup shredded sharp cheddar cheese plus additional for serving
- 1/4 cup grated Parmesan cheese
- Chopped fresh chives for serving
- Croutons baguette, additional cheese, additional Greek yogurt (optional, for serving)
Instructions
Turn the Instant Pot to sauté. Add the butter and let melt, then add the onion. Cook until the onion softens and turns translucent, about 5 minutes. Add the garlic and cook 30 additional seconds, just until fragrant.
Add the water to the Instant Pot. Let come to a simmer (this will take several minutes), then whisk in the bouillon. Continue to stir until it is smoothly dissolved.
Add the potatoes, cauliflower, mustard, thyme, and pepper. Cover and seal the Instant Pot. Cook on manual (high) pressure for 10 minutes. When the cooking time is up, immediately vent to release any remaining pressure.
Carefully open the lid. With an immersion blender, purée the soup until smooth, or puree the soup in batches in a regular blender (be careful not to fill the blender more than halfway. Hot soup will splatter). Return any soup you pureed in the blender to the pot. Let the soup cool a few minutes, then stir in the Greek yogurt, cheddar, and Parmesan.
Taste and adjust the seasoning as you like. Serve hot, topped with chives, additional cheese, and a dollop of Greek yogurt as desired.
Video
Notes
- TO STORE: Place cooked and cooled soup in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Gently rewarm soup in a Dutch oven over medium-low heat on the stove, or you can reheat your soup in a microwave-safe bowl in the microwave until warmed through. I recommend reheating your Instant Pot potato soup with milk splashes to think the soup as needed.
- TO FREEZE:Store cooked and cooled leftovers in an airtight freezer-safe container or zip top bag (lay flat) for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 4); about 1 3/4 cupsCalories: 351kcalCarbohydrates: 44gProtein: 18gFat: 13gSaturated Fat: 8gTrans Fat: 1gCholesterol: 38mgPotassium: 1312mgFiber: 8gSugar: 8gVitamin A: 385IUVitamin C: 106mgCalcium: 302mgIron: 2mg
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Erin Clarke
Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!
Learn more about Erin
Insights, advice, suggestions, feedback and comments from experts
As an enthusiast of cooking and a seasoned home chef, I have extensive experience in creating and experimenting with various recipes, including using different kitchen appliances and cooking techniques. I have a deep understanding of ingredients, flavor combinations, and the science behind cooking methods. My expertise extends to using kitchen gadgets such as the Instant Pot to create delicious and nutritious meals in a fraction of the time it would take using traditional methods.
Instant Pot Potato Soup and Culinary Concepts
Instant Pot
The Instant Pot is a versatile kitchen appliance that combines several functions in one, including pressure cooking, slow cooking, sautéing, and more. Its ability to cook food quickly and efficiently makes it a popular choice for busy home cooks. The Instant Pot enhances the flavors of dishes while significantly reducing cooking time, making it an essential tool for creating convenient and delicious meals.
Potato Soup
Potato soup is a classic comfort food known for its creamy texture and satisfying flavors. It typically consists of potatoes, aromatic vegetables such as onions and garlic, and a creamy element such as heavy cream or dairy products. The dish is often seasoned with herbs and spices to enhance its flavor profile.
Pressure Cooking
Pressure cooking is a cooking method that uses steam pressure to cook food quickly. The high pressure and temperature help tenderize ingredients while preserving their natural flavors and nutrients. This method is ideal for creating soups, stews, and other dishes that benefit from long, slow cooking in a fraction of the time.
Cheese
Cheese is a versatile ingredient that adds richness and depth to dishes, including soups. It provides a creamy texture and savory flavor that complements the other ingredients in the soup. Different types of cheese can be used to customize the flavor profile of the dish.
Greek Yogurt
Greek yogurt is a nutritious alternative to heavy cream or sour cream in cooking. It adds creaminess and tang to dishes while providing protein and probiotics. Its versatility makes it suitable for both savory and sweet recipes.
Cauliflower
Cauliflower is a versatile vegetable that can be used to add creaminess and nutrition to soups without altering the flavor significantly. It acts as a natural thickener, making it an excellent addition to recipes that require a creamy texture without the need for heavy cream.
Recipe Variations and Dietary Swaps
The Instant Pot Potato Soup recipe offers various options for customization, including adding proteins such as ham or sausage, as well as accommodating dietary preferences such as gluten-free, vegan, and vegetarian diets. These variations allow home cooks to adapt the recipe to suit their specific needs and tastes.
Storage and Reheating
The recipe provides guidance on storing, reheating, and freezing the potato soup, ensuring that leftovers can be enjoyed later without compromising quality. Proper storage and reheating techniques help maintain the integrity of the dish over time.
By integrating these culinary concepts, the Instant Pot Potato Soup recipe delivers a flavorful, nutritious, and adaptable dish that can be enjoyed by a wide range of home cooks.
