Best Instant Pot Potato Soup

You know those days when you just need a big, comforting bowl of soup that feels like a hug? That’s exactly what my Best Instant Pot Potato Soup is all about. I stumbled onto this recipe one chilly evening when I was short on time but craving something hearty—and wow, did it deliver. Creamy, loaded with tender russet potatoes, crispy bacon, melty cheddar, and a sprinkle of fresh chives, it’s become my go-to for busy weeknights or lazy weekends. And the best part? The Instant Pot does most of the work. No standing over the stove for hours—just dump, press a button, and boom. Soup magic.

Seriously, this isn’t just any potato soup. It’s rich but not heavy, with just the right amount of garlic and thyme to make it irresistible. The first time I made it, my family inhaled it so fast I barely got a second spoonful. Now, it’s in permanent rotation. Whether you’re feeding a crowd or just need a cozy meal for yourself (hello, leftovers!), this soup is a lifesaver. Trust me, once you try it, you’ll wonder how you ever lived without it.

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 a bowl. Here’s why you’ll be obsessed:

• It’s stupid-easy. The Instant Pot does all the heavy lifting. Sauté, pressure cook, stir—done. No babysitting a pot for hours.
• Weeknight hero. From fridge to table in 35 minutes? Yes, please. Even faster than ordering takeout.
• Creamy dreaminess. That blend of half-and-half and sour cream gives it a luxe texture without being gloppy. Plus, you control how chunky or smooth you want it.
• Bacon. Need I say more? Crispy bits on top? Game over. (But hey, skip it if you must—it’s still amazing.)
• Leftovers for days. It reheats like a champ, and the flavors get even cozier overnight. Lunch solved.
• Customizable AF. Throw in extra veggies, swap cheeses, go dairy-free—it’s forgiving and flexible.

Basically, it’s the soup version of your favorite sweatpants: comforting, reliable, and impossible to resist. Try it once, and you’ll get it.

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

Grab these simple ingredients—most are probably already in your kitchen! I’ve tossed in some substitution notes too, because life happens (and yes, I’ve been there when the fridge is looking bleak).

• 6 slices bacon, cut into ½" pieces – The thick-cut kind is my fave for extra crunch, but use what you’ve got. Turkey bacon works in a pinch, or skip it for vegetarian.
• 1 Tbsp. extra-virgin olive oil – Just enough to sauté those onions. Butter works too if you’re feeling indulgent.
• 1 large yellow onion, finely chopped – Sweet or white onions are fine, but yellow adds the best flavor base.
• 4 garlic cloves, finely chopped – Don’t skimp! Fresh is best, but 1 tsp. garlic powder in a crisis will do.
• 1 tsp. fresh thyme leaves – Dried thyme works (use ½ tsp.), but fresh makes it sing.
• 2 ½ lb. russet potatoes (about 5 medium), peeled, cut into ½" cubes – Yukon Golds are great too—just avoid waxy potatoes like reds; they don’t blend as creamy.
• 5 cups low-sodium chicken broth – Vegetable broth keeps it veg-friendly. If using regular broth, taste before adding salt.
• 2 tsp. kosher salt – Adjust to taste, especially if your broth is salty.
• ¼ cup (30 g.) all-purpose flour – For thickening. Gluten-free? Swap cornstarch (use 2 Tbsp. mixed with 2 Tbsp. cold water).
• 1 ¼ cups half-and-half – Whole milk or even evaporated milk works, but half-and-half gives that velvety richness.
• ¾ cup sour cream, plus more for serving – Greek yogurt is a tangy sub, or skip for dairy-free (see FAQs).
• ¼ tsp. freshly ground black pepper – Because everything needs a little kick.
• Shredded cheddar and sliced chives, for serving – Go wild with toppings! Green onions, hot sauce, even crushed crackers—make it yours.

See? Nothing fancy, just good stuff. Now let’s make some soup magic!

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

Prepping the Instant Pot

First things first: grab your Instant Pot and set it to sauté mode. Toss in the bacon pieces and let them cook until they’re nice and crispy. This usually takes about 5-7 minutes, but keep an eye on it—bacon can go from golden to burnt real quick. Once it’s done, use a slotted spoon to scoop the bacon out and set it aside on a paper towel-lined plate. (Trust me, you’ll want to save those crispy bits for later!)

Cooking the Base

Next, add the olive oil to the pot, then throw in the chopped onion and garlic. Sauté them for about 3-4 minutes until they’re soft and fragrant. Now, stir in the thyme leaves, diced potatoes, chicken broth, and kosher salt. Give it a good mix to make sure everything’s combined. It’ll look like a lot of liquid, but don’t worry—the potatoes will soak it all up.

Pressure Cooking

Secure the Instant Pot lid and make sure the vent is set to “sealing.” Set it to cook on high pressure for 8 minutes. It’ll take a few minutes to come up to pressure, so go ahead and tidy up the kitchen or pour yourself a drink. Once the timer goes off, carefully do a quick release by turning the vent to “venting.” (Careful, it’s hot!) Let the steam escape completely before opening the lid.

Finishing the Soup

Now for the magic part: stir in the flour, half-and-half, and sour cream. Grab your immersion blender and give the soup a few pulses to blend some of the potatoes—this makes it creamy but still chunky. If you don’t have an immersion blender, you can mash some potatoes with a fork or transfer a portion to a blender (just be careful with the hot liquid!). Finally, season with freshly ground black pepper. Ladle it into bowls, top with the reserved bacon, shredded cheddar, and chives, and dive in!

Variations for the Best Instant Pot Potato Soup

One of the best things about this soup is how versatile it is. Want to mix it up? Here are some easy swaps and add-ins to keep things fresh:

• Sweet potato twist: Swap half the russet potatoes for sweet potatoes. It adds a slightly sweet, earthy flavor that’s so cozy.
• Greens galore: Toss in a handful of spinach or kale during the last few minutes of cooking for a pop of color and nutrients.
• Bacon alternatives: Not a bacon fan? Try diced ham or even smoked sausage for a different smoky kick.
• Cheese swap: Use Monterey Jack, Gouda, or pepper jack instead of cheddar for a flavor change-up.
• Dairy-free: Use coconut milk or cashew cream instead of half-and-half, and skip the sour cream or use a dairy-free yogurt.
• Spice it up: Add a pinch of cayenne or a dash of hot sauce for a little heat.

Don’t be afraid to get creative—this soup is a blank canvas for your cravings!

Serving and Storage Tips for the Best Instant Pot Potato Soup

This soup is a showstopper straight from the pot, but don’t skimp on the toppings—they’re half the fun! Pile on that shredded cheddar (let it melt into gooey perfection), sprinkle the crispy bacon you saved earlier, and finish with a handful of fresh chives for a pop of color. A dollop of extra sour cream or a drizzle of hot sauce? Yes, please. For sides, I love crusty bread for dipping or a simple green salad to balance the richness.

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat (stir in a splash of broth if it thickens too much) or in the microwave in 30-second bursts, stirring in between. Sadly, the bacon topping won’t stay crispy, so I like to fry up a few fresh pieces when reheating. Soup magic, round two!

Helpful Notes for the Best Instant Pot Potato Soup

Okay, a few extra nuggets of wisdom to make sure your soup turns out perfect every time:

• Texture talk: Want it thicker? Blend more potatoes! Prefer it chunkier? Just pulse the immersion blender lightly—you're in control.
• Salt savvy: Using regular broth instead of low-sodium? Hold back on adding salt until after cooking—you can always adjust later.
• Seal check: That Instant Pot lid needs to be properly sealed before pressure cooking. Listen for the beep confirming it’s locked—no steam should escape!
• Flour fix: If you forgot to stir in the flour, don’t panic. Mix it with a bit of cold broth first, then whisk it in to avoid lumps.
• Potato prep: Cut them evenly so they cook uniformly. Nobody wants half-mushy, half-crunchy potatoes!

Little things make a big difference—but hey, even if it’s not “perfect,” it’ll still taste amazing. Soup forgives all!

Frequently Asked Questions About the Best Instant Pot Potato Soup

Got questions? I’ve got answers! Here are the ones I hear most often—and trust me, no question is too silly (I’ve asked them all myself).

1. Can I use milk instead of half-and-half?
Absolutely! Whole milk works fine, but it’ll be slightly less creamy. For richness, try evaporated milk—it’s my sneaky backup.

2. How do I make this soup dairy-free?
Swap half-and-half for coconut milk or cashew cream, skip the sour cream (or use dairy-free yogurt), and top with vegan cheese or avocado.

3. Can I freeze this soup?
Technically yes, but the texture might get grainy after thawing. If you must, freeze before adding dairy—then stir it in fresh when reheating.

4. My soup is too thin! Help?
Blend more potatoes or simmer uncovered for 5 minutes to thicken. Or mix 1 Tbsp. cornstarch with 2 Tbsp. cold water and stir it in.

5. Can I double the recipe?
Yep! Just don’t fill your Instant Pot past the max line. You might need an extra minute of pressure cooking time.

Final Thoughts on the Best Instant Pot Potato Soup

If there’s one recipe I’d bet my favorite wooden spoon on, it’s this one. This soup isn’t just dinner—it’s a warm, creamy, bacon-studded hug in a bowl. Whether you’re nursing a cold, feeding a hangry family, or just craving something cozy without the fuss, it delivers every single time. And let’s be real: anything that’s this delicious while being this easy deserves a standing ovation. So grab your Instant Pot, throw in those potatoes, and let the magic happen. Then come back and tell me how many bowls you devoured—I won’t judge. Promise.

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