Lu-Ann Simon October 10, 2025

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Best Instant Pot Potato Soup

Name: Best Instant Pot Potato Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 4 large russet potatoes, peeled and diced; 1 onion, chopped; 3 cloves garlic, minced; 4 cups vegetable broth; 1 cup coconut milk (or any dairy substitute); Salt and pepper to taste; 1 teaspoon dried thyme; 2 green onions, chopped (for garnish); Bacon bits (optional, for garnish)

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As the weather turns crisp and the leaves begin to fall, there’s nothing quite like a warm bowl of creamy potato soup to hug your insides. The Best Instant Pot Potato Soup envelops you in comfort, with its rich flavors and dreamy texture, making it the ideal meal for chilly evenings or cozy gatherings. Picture curling up on the couch with a blanket, a hearty bowl of this velvety soup, and the aroma of garlic and thyme wafting through the air. It truly feels like home.

Reasons to Love Best Instant Pot Potato Soup

There is so much to adore about the Best Instant Pot Potato Soup. Not only is it simple to prepare, but it also provides a satisfying and wholesome dining experience. This recipe is ideal for weeknight dinners and can easily impress when served to guests. The creamy texture pairs beautifully with fresh toppings, turning every bowl into a delicious feast.

Here’s what makes this potato soup stand out:

Quick and effortless preparation
Rich and creamy consistency
Versatile with toppings and variations
Nutrient-packed and heartwarming comfort food

Gather These Ingredients

To make the Best Instant Pot Potato Soup, you’ll want to have the right ingredients at hand. Feel free to make some substitutions based on your dietary preferences. For instance, you can swap coconut milk for any dairy alternative or use chicken broth instead of vegetable broth. Here’s what you’ll need:

4 large russet potatoes, peeled and diced
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk (or any dairy substitute)
Salt and pepper to taste
1 teaspoon dried thyme
2 green onions, chopped (for garnish)
Bacon bits (optional, for garnish)

How to Cook Best Instant Pot Potato Soup

Follow these straightforward steps to whip up the Best Instant Pot Potato Soup. Each step is designed to guide you through the process smoothly, ensuring that your soup comes out luscious and full of flavor.

Begin by adding the diced potatoes, chopped onion, minced garlic, vegetable broth, dried thyme, salt, and pepper to the Instant Pot. Hearing that satisfying sizzle as the ingredients come together is only the beginning of the flavor journey.
Next, close the lid of the Instant Pot and seal the vent. Set the device to manual high pressure for 10 minutes; anticipation builds as you wait for the soup to cook and flavors to meld beautifully.
Once the timer goes off, carefully perform a quick release to release the steam. The aroma that fills the kitchen is simply divine; it’s the smell of homemade comfort.
After the steam has subsided, stir in the coconut milk, then blend the soup to your desired consistency. You can make it entirely smooth or leave it slightly chunky if you prefer a more rustic texture.
Finally, serve the soup hot, garnished with chopped green onions and bacon bits if you choose. The vibrant colors and delectable aroma invite you to indulge in every spoonful.

Prep ~ 10 minutes, Cook ~ 10 minutes, Total ~ 20 minutes, Servings ~ 6, Kcal ~ 320 (approximately).

Plan Ahead

If you’d like to enjoy the Best Instant Pot Potato Soup without all the last-minute preparation, consider prepping your ingredients in advance. You can peel and dice the potatoes, chop the onions, and mince the garlic a day ahead. Just store them in the fridge in an airtight container. When you’re ready to cook, add the prepped ingredients to the Instant Pot and follow the remaining steps. This makes for a streamlined cooking process while still delivering homemade warmth and flavor.

How to Store Leftovers

After enjoying the Best Instant Pot Potato Soup, you’ll likely have some leftovers. You can keep your soup refrigerated for up to 4 days in an airtight container. If you’d like to store it longer, consider freezing it for up to 3 months. Make sure to let it cool completely before transferring it to a freezer-safe container. When you’re ready to enjoy it again, gently reheat on the stovetop over low heat, stirring occasionally to maintain its creamy texture. For a freshness boost, add a touch of coconut milk or a splash of broth while reheating.

Perfect Pairings

To elevate your meal, consider serving the Best Instant Pot Potato Soup with the following:

Crusty sourdough bread, perfect for dipping into the creamy goodness
A crisp side salad, adding freshness and balance
Garlic bread, enhancing the comforting flavors wonderfully
Grilled cheese sandwiches, providing a classic and satisfying combination
Roasted vegetables, adding a touch of earthiness to your meal
A light fruit salad, refreshing between bowls of soup

Flavor Twists and Substitutions

Feel free to personalize your Best Instant Pot Potato Soup with these customizations:

Add bacon or ham for added smoky flavor and protein.
Incorporate kale or spinach for a nutrient boost; just stir in at the end.
Swap the coconut milk for heavy cream or sour cream for a rich finish.
Experiment with different herbs like rosemary or dill for unique flavor profiles.
Spice it up with crushed red pepper flakes for an extra kick.
Stir in some cheddar cheese for a creamy, cheesy version that kids will love.
Use sweet potatoes instead of russet potatoes for a naturally sweeter soup.

Cook’s Notes and Secrets

To ensure your Best Instant Pot Potato Soup comes out perfectly every time, consider these helpful tips:

Make sure your potatoes are roughly the same size for even cooking.
Don’t be afraid to experiment with seasonings; taste as you go.
For a chunkier soup, reserve a portion of the diced potatoes before blending.
If you prefer a lighter soup, use less coconut milk or substitute with vegetable broth.
Note that thicker soups can sometimes require a splash of broth when reheating.
If you have an immersion blender, it makes for the easiest blending right in the pot.

Your Questions, Answered

Can I make this gluten-free?
Yes, the Best Instant Pot Potato Soup is naturally gluten-free, just ensure your broth is also gluten-free.
Can I use other types of potatoes?
Certainly! While russet potatoes are great, you can use Yukon gold or red potatoes for a different flavor profile.
How can I make it vegan?
Simply ensure your broth and any optional toppings, like bacon bits, are plant-based.
What if I want a thinner soup?
If you prefer a thinner consistency, add more vegetable broth or coconut milk until you reach your desired thickness.
Can I reheat it in the microwave?
Yes, just be sure to stir frequently while reheating to ensure even heat distribution.

Final Thoughts

The Best Instant Pot Potato Soup is more than just a meal; it’s a warm embrace on a chilly day. With its rich flavors and adaptability, it’s sure to become a beloved staple in your kitchen. Whether you’re feeding a crowd, enjoying a quiet night in, or preparing meals for the week ahead, this comforting dish will always deliver. So grab your Instant Pot and make this delicious potato soup soon; you won’t regret it.

Best Instant Pot Potato Soup

Author: lu-ann
Total Time: 20
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A warm and creamy potato soup that’s quick and easy to make, perfect for chilly evenings or cozy gatherings.

Ingredients

Scale

4 large russet potatoes, peeled and diced
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk (or any dairy substitute)
Salt and pepper to taste
1 teaspoon dried thyme
2 green onions, chopped (for garnish)
Bacon bits (optional, for garnish)

Instructions

Add the diced potatoes, chopped onion, minced garlic, vegetable broth, dried thyme, salt, and pepper to the Instant Pot.
Close the lid and seal the vent. Set the device to manual high pressure for 10 minutes.
Once the timer goes off, perform a quick release to release the steam.
After the steam has subsided, stir in the coconut milk, then blend to your desired consistency.
Serve hot, garnished with chopped green onions and bacon bits if desired.