If you’re on the lookout for a dish that feels like a warm hug on a chilly day, look no further than this Creamy Instant Pot Potato Soup Recipe. It’s everything you crave in comfort food—velvety, rich, and satisfying—all made in a fraction of the time using the magic of the Instant Pot. This soup boasts tender chunks of russet potatoes infused with fragrant garlic and onion, enriched with sharp cheddar and a creamy blend of sour cream and heavy cream, then finished with a buttery smoothness you won’t be able to resist. Whether you need a quick weeknight dinner or a hearty meal to impress your family, this soup hits the spot every time.
Ingredients You’ll Need
This Creamy Instant Pot Potato Soup Recipe relies on simple, staple ingredients that come together to create a harmonious balance of flavors and textures. Each component plays a key role—potatoes for creamy body, broth for depth, cheeses and creams for richness, and seasonings to elevate every bite.
- 10 large russet potatoes (peeled and diced): The star ingredient providing the creamy, hearty base with perfect starch content for thickening.
- 1 small onion (diced): Adds a subtle sweetness and aromatic depth when cooked.
- 4 cups chicken broth: Creates the flavorful liquid foundation for the soup, enriching every spoonful.
- 4 tablespoons unsalted sweet cream butter: Brings luscious creaminess and a silky smooth mouthfeel.
- 3 teaspoons minced garlic: Infuses the soup with bright, savory notes that awaken the palate.
- 1 teaspoon kosher salt: Essential for balancing flavors and enhancing the natural taste of ingredients.
- 1 teaspoon pepper: Adds mild heat and a touch of spice to round out the flavor profile.
- 1 cup heavy cream: Intensifies the soup’s richness, making it irresistibly creamy.
- 1/3 cup sour cream: Introduces a gentle tang that complements the richness beautifully.
- 2 tablespoons corn starch: Helps thicken the soup to the perfect silky consistency without heaviness.
- 1 cup sharp cheddar cheese (shredded): Adds vibrant color and a sharp, bold flavor that makes the soup truly memorable.
How to Make Creamy Instant Pot Potato Soup Recipe
Step 1: Prepare & Sauté
Start by setting your Instant Pot to the sauté function. Melt the unsalted butter, then add the diced onion and minced garlic. Cook until the onion becomes translucent and fragrant, which should take about 3 to 4 minutes. This step is important because it builds the aromatic base that will elevate the soup’s flavor from the very beginning.
Step 2: Add Potatoes and Broth
Once your onion and garlic are perfectly softened, add the peeled and diced russet potatoes to the pot. Pour in the chicken broth, then add the kosher salt and pepper. Give everything a good stir to combine. The broth will soon transform those potatoes into a tender, comforting delight as they cook together under pressure.
Step 3: Pressure Cook
Secure the lid on your Instant Pot and set it to pressure cook on high for 8 minutes. When the cooking cycle finishes, allow for a natural pressure release for 5 minutes—this lets the soup settle and continue softening the potatoes gently—then release any remaining pressure manually. This timing is just perfect to get tender potatoes without overcooking.
Step 4: Blend and Thicken
Carefully open the lid and use a potato masher or immersion blender to partially mash the potatoes, leaving some chunks intact for texture. In a small bowl, whisk together the heavy cream, sour cream, and corn starch until smooth. Stir this mixture into the soup, then turn on the sauté function again, simmering for 3 to 5 minutes until the soup thickens to your desired creaminess.
Step 5: Add Cheese and Final Touches
Turn off the sauté mode and stir in the shredded sharp cheddar cheese while the soup is still hot. The cheese will melt into the soup, adding depth and an irresistible savory note. Taste and adjust seasoning with a little more salt or pepper if needed. Your creamy, flavorful potato soup is now ready to enjoy!
How to Serve Creamy Instant Pot Potato Soup Recipe
Garnishes
Garnishing is where your soup gets a fun and fresh personality. Freshly chopped chives or scallions add a burst of color and mild onion flavor. A dollop of sour cream on top can elevate creaminess and tang. If you love a bit of crunch, crispy bacon bits or toasted croutons bring delightful texture contrasts.
Side Dishes
This soup pairs wonderfully with a variety of sides. A warm, crusty artisan bread or a garlic baguette is perfect for dunking and soaking up every bit of soup. A light green salad with tangy vinaigrette offers a refreshing balance. For a heartier meal, consider serving with roasted vegetables or a simple grilled cheese sandwich.
Creative Ways to Present
Serve your Creamy Instant Pot Potato Soup Recipe in rustic bread bowls or colorful soup mugs to make it feel extra special. Layer the toppings so each guest can customize, from shredded cheese and herbs to hot sauce drizzles and crunchy nuts. Hosting a cozy gathering? Present small portions as an elegant appetizer paired with crisp white wine or cider.
Make Ahead and Storage
Storing Leftovers
Your soup keeps wonderfully in the fridge for up to 4 days when stored in an airtight container. The flavors deepen and mellow with time, making leftovers even more delightful. Simply reheat gently on the stove or in the microwave, stirring occasionally to maintain that creamy texture.
Freezing
This potato soup freezes well, making it a great option for meal prep or saving for busy days. Allow the soup to cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge to ensure even reheating and prevent separation of cream and cheese.
Reheating
Reheat on the stovetop over low to medium heat, stirring frequently to bring it back to silky smoothness. If the soup looks a bit thick after refrigeration or freezing, add a splash of broth or milk to loosen it up. Avoid boiling, as that can break the cream and cheese emulsion, changing the texture.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap out the chicken broth for vegetable broth, and you’ll still have a wonderfully rich and comforting soup that’s perfect for vegetarians.
Can I use a different type of potato?
Russet potatoes are best for their starchiness, which helps thicken the soup, but Yukon Gold potatoes also work well if you want a slightly buttery texture and flavor.
Is it possible to make this soup dairy-free?
Yes! Substitute the heavy cream and sour cream with coconut cream or a plant-based creamer, and replace the butter with a dairy-free alternative. Use vegan cheese or omit it for a creamy but dairy-free version.
Can I add other vegetables?
Feel free to toss in diced carrots, celery, or even corn before pressure cooking. Just keep in mind that adding denser vegetables might slightly alter cooking times.
What adjustments are needed if I don’t have an Instant Pot?
You can make this soup on the stovetop by simmering the potatoes and broth until tender, then following the blending and thickening steps. Cooking times will be longer, but the flavor remains just as delicious.
Final Thoughts
I can’t recommend this Creamy Instant Pot Potato Soup Recipe enough for anyone craving a quick, cozy meal that feels homemade and indulgent without hours in the kitchen. It’s the kind of soup that brings smiles and leftovers, so be sure to give it a go and make it your own—your taste buds will thank you!
Print
Creamy Instant Pot Potato Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Potato Soup is a creamy, comforting dish perfect for a quick and hearty meal. Packed with tender diced russet potatoes, savory onions, garlic, and rich cheddar cheese, it’s made effortlessly in your Instant Pot for a warm bowl of goodness any day of the week.
Ingredients
Soup Base
- 10 large russet potatoes, peeled and diced
- 1 small onion, diced
- 4 cups chicken broth
- 4 tablespoons unsalted sweet cream butter
- 3 teaspoons minced garlic
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Thickener and Cream
- 2 tablespoons corn starch
- 1 cup heavy cream
- 1/3 cup sour cream
Toppings
- 1 cup sharp cheddar cheese, shredded
Instructions
- Prepare Ingredients: Begin by peeling and dicing the russet potatoes into bite-sized pieces. Dice the small onion and mince the garlic if not already done.
- Sauté Onions and Garlic: Using the Instant Pot on the sauté setting, melt the unsalted sweet cream butter. Add the diced onions and minced garlic, and cook until the onions are translucent and fragrant, about 3-4 minutes.
- Add Potatoes and Broth: Add the diced potatoes to the pot along with the chicken broth, kosher salt, and black pepper. Stir to combine all ingredients evenly.
- Pressure Cook: Seal the Instant Pot lid and set to high pressure for 10 minutes. Allow a natural or quick pressure release once cooking concludes.
- Thicken the Soup: In a small bowl, whisk together the corn starch and heavy cream until smooth. Open the pot and gradually stir this mixture into the hot soup to thicken it slightly, cooking on sauté mode for an additional 2-3 minutes until the soup reaches the desired consistency.
- Add Sour Cream and Cheese: Stir in the sour cream and shredded sharp cheddar cheese until melted and fully incorporated, creating a rich and creamy texture.
- Serve: Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with extra cheese or your favorite toppings if desired. Serve hot for best flavor and comfort.
Notes
- You can substitute chicken broth with vegetable broth for a vegetarian option, although yogurt may replace sour cream in such case.
- For a thicker soup, puree a portion of the cooked potatoes before adding the cream mixture.
- This soup freezes well; reheat gently to avoid curdling from the sour cream.
- Add bacon bits, green onions, or chives as toppings for extra flavor and crunch.
