Classic potato soup in the Instant Pot is the easy, hearty comfort food you need on your menu the next cool day. This soup tastes like it was slow cooked but thanks to the pressure cooker comes together in practically no time at all, making it the perfect dinner for any night of the week- even the busiest weeknight!
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There’s something so comforting about simple, classic food combos.
And this soup is no exception with a yummy helping of bacon with potatoes in a creamy soup.
This Instant Pot potato soup tastes like you cooked it all day long.
But it is ready in less than 40 minutes.
Don’t be surprised if after one bite, you find that it tastes even better than your Mama’s version!
And thanks to the Instant Pot, you won’t have to watch it all day long.
This savory, simple soup needs the following ingredients:
- Bacon – You can use left over ham, if you really want, but who doesn’t want to use bacon?
- White onion – You could use yellow if you prefer.
- Celery – For the celery, make sure to remove the leaves, wash, and thinly slice it.
- White potatoes – I find white potatoes work best, but you could use russet or yellow potatoes instead.
- Chicken broth – You could use vegetable broth or water if you prefer.
- Salt & pepper – You can use as much or little as you like.
- Flour – I use all purpose flour to help thicken the soup.
- Butter – This is to make the roux.
- Heavy whipping cream – You can sub in whole milk or half & half if you prefer, just make sure they are at room temperature.
How to make
You can make this any night of the week, and it will taste like you had it cooking all day.
First, check that the inner pot is in the Instant Pot and then hit the saute button.
Next, add the chopped onions and bacon to the pot and stirring and cooking until the bacon has cooked through and the onions are tender.
When the bacon is ready, cook the celery for about 1 minute so that it does not become too tender and then hit the cancel button.
Pour the broth into the pot and use a sturdy spoon to deglaze the bottom of the pot.
Make sure you scrape up any browned stuck on bits as you do so to avoid getting the burn notice.
Once the pot is deglazed, add the potatoes to the pot and lightly season with salt & pepper.
Seal the lid on the Instant Pot and set the vent knob to the sealed position.
Select the ‘pressure cook’ or ‘manual’ button, depending on your model, and set to 8 minutes.
When the timer goes off, allow it to naturally release for 10 full minutes before quick releasing the remaining steam.
You may want to carefully cover the vent with a damp cloth to catch any starch from escaping with the steam.
In a small dish, whisk together the flour and melted butter until the mixture’s smooth and has no lumps.
When the roux is ready, remove the lid to the Instant Pot and set it on saute mode to bring the soup to a low simmer.
Whisk in the flour mixture until it is fully incorporated.
Let the soup simmer for a few minutes until it’s thickened some.
Finally, hit cancel to stop the pot from cooking.
For a thicker broth, you can use a potato masher to gently smash a few of potatoes.
This will help thicken the broth for a creamier soup.
If you like a slightly thinner broth, you can skip mashing some of the potatoes.
Either way, stir in the heavy cream until combined.
Serve the soup with additional salt and pepper, in a regular bowl, or in a bread bowl.
Serving and storing
This soup tastes great fresh out of the pot.
I love to serve it in a bread bowl, with salt and pepper, or with a side of crusty bread.
This soup also stores well in the fridge and freezer.
To freeze, allow it to completely cool and then transfer to a freezer safe container.
When you are ready to eat it, allow it to thaw completely before slowly heating the soup in a medium sized pot on the stove.
If you want to store it in the fridge, allow the soup to cool and then ladle into an air tight container.
You can store it for about 4 to 5 days in the fridge or about 6 months in the freezer.
Tips and tricks
- You can easily half or double the recipe, if you have room in your Instant Pot, to fit your needs. The cook time does not change either way.
- For even easier prep, you may be able to find cut veggies like onions, celery, and in some places even potatoes. It can really cut down even more on prep.
- If you love cheese, you can add some shredded cheddar cheese when you add in the heavy cream.
Other Instant Pot Soup Recipes you’ll love
Classic potato soup in the Instant Pot is super easy and tastes like you cooked it all day long.
You should make this for your family the next busy night you have and they will all wonder how you had the time to make something so yummy.
If you love soups, you should check out these other soup recipes:
- Instant Pot Stuffed Pepper Soup
- Instant Pot Beef Stew
- Instant Pot Bacon Cheddar Chowder
- Instant Pot Chicken & Dumplings
If you’ve tried this INSTANT POT POTATO SOUP, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Instant Pot Potato Soup
- 6 strips bacon chopped
- 1 small white onion
- 2 stalks celery leaves removed, washed, and thinly diced
- 2 1/2- 3 lbs white potatoes peeled & roughly chopped
- 6 cups chicken broth
- salt & pepper to taste
- 1/4 cup flour
- 4 tbsp butter melted
- 1 cup heavy whipping cream at room temperature
- Make sure your liner is in the pot, and then hit the saute button on your Instant Pot.
- Add both the chopped bacon & onion to the pot, stirring and cooking until the bacon's cooked and the onion's tender. Add the celery, and cook just one minute more until it too is tender. Hit the 'cancel' button to turn the pot off and end the saute mode.
- Pour the broth into the pot, and using a sturdy spoon deglaze the bottom of the pot, scraping up any browned stuck on bits as you do so.
- Add the potatoes to the pot, and lightly season with salt & pepper.
- Place the lid on the pot, turning to close and set the vent knob to the sealed position.
- Hit the 'pressure cook' or 'manual' button, depending on your model, and set to 8 minutes.
- Once the soup's done cooking, let it naturally release (sit undisturbed) for 10 full minutes. Quick release the remaining steam, carefully turning the knob to avoid any hot water. You can loosely cover the knob with a damp cloth if you want to avoid any potential starch from escaping with the water vapor.
- In a small dish, whisk together the flour and melted butter until the mixture's smooth and no lumps remain.
- Once all the pressure's been released open the lid, careful to avoid the hot steam in the pot. Hit the saute button, and bring the soup to a low simmer.
- Pour the flour mixture into the soup, and whisk until fully incorporated. Let the soup simmer for a few minutes until it's thickened some. Hit cancel to stop the pot from cooking.
- If you like a chunkier potato soup with a thinner broth, proceed to the next step. If you enjoy a slightly thicker broth with smaller chunks of potato for added texture, use a potato masher and gently smash some of the potatoes.
- Add the heavy cream, stirring to evenly combine. Season the soup with additional salt & pepper, if desired.
- Ladle the soup into bowls, and serve hot.
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
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