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Instant Pot Potato Soup

Instant Pot Potato Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 16 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Time to Pressurize: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 6 cups 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegetarian


This Instant Pot potato soup is rich and creamy with tons of flavor, but it’s made with just a handful of ingredients! Try this cozy soup for an easy but satisfying meatless meal!


Units Scale
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 7 cloves garlic, minced
  • 2lbs russet potatoes, peeled and chopped
  • 3 cups vegetable broth (I like to use a “chicken-style” vegetable broth like this one)
  • 1 cup milk (Skim milk or 2% works great. For a rich texture, use evaporated milk or whole milk.)
  • Salt and pepper to taste


  1. Press the sauté function on the Instant Pot.
  2. Sauté the onion in olive oil or butter for 4-5 minutes until the onion begins to soften.
  3. Add the garlic and sauté for one minute
  4. Add the potatoes and broth and seal the lid. Be sure the vent knob is in the sealed position.
  5. Press “Manual Pressure Cook” and set for 15 minutes.
  6. After the timer runs out, quick-release the pressure by switching the venting knob to release.
  7. Use an immersion blender to blend until just slightly chunky.
  8. Stir in the milk and season with salt and pepper, to taste.