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Creamy Instant Pot Potato Soup in white bowl with spoon on side.
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4.41 from 5 votes

Instant Pot Potato Soup Recipe

Quick, easy and delicious potato soup made easily in the instant pot! Loaded with goodness and pure deliciousness. No heavy cream, no flour, no milk and cornstarch - only cheese! A true comforting meal in a bowl.
Prep Time10 mins
Cook Time20 mins
Course: Soup
Cuisine: American
Diet: Egg-Free, Gluten Free
Servings: 4
Calories: 314kcal
Author: Farrukh Aziz


  • 1.5 tablespoons Olive Oil
  • 1.5 teaspoons Garlic chopped
  • ¾ cup Onion chopped
  • 1.5 lbs Russet Potato peeled and diced
  • ½ cup Celery chopped
  • 1.5 teaspoons Dijon Mustard
  • ¾ teaspoon Salt
  • Pepper to Taste
  • 3.5 cups Low Sodium Chicken Stock / Vegetable Stock
  • 2 teaspoons Apple Cider Vinegar
  • 2 Bay Leaves
  • 4-5 Sprigs of Thyme
  • ½ cup Parmesan Cheese grated
  • ½ cup Sharp Cheddar Cheese grated


  • Smoked Chicken Salami / Chicken Sausages / Turkey Bacon
  • Grated Cheddar Cheese
  • Chives


  • To begin with, place the steel insert, switch on the IP and press "Sauté" button.
  • Heat olive oil, add chopped garlic and fry until just golden and aromatic.
  • Add chopped onion and cook until it softens.
  • Add diced potatoes and chopped celery and fry for 30 seconds.
  • Add Dijon mustard, salt, pepper, stir in the chicken stock or vegetable stock and apple cider vinegar.
  • Add bay leaves and sprigs of thyme, cover and seal the pot.
  • Set the pressure cook time to 10 minutes on "High".
  • Once the cooking times is over, quick release the pressure.
  • Open the pot and discard thyme and bay leaves.
  • Using immersion blender, carefully purée the soup until creamy. Leave some small chunks of potatoes in it.
  • Stir-in the Parmesan and Sharp Cheddar and adjust the seasonings if needed.
  • Pour hot soup in individual bowls, garnish with your favorite toppings and serve hot.


For vegan version - Swap dairy cheese with vegan cheese and top the soup with vegan bacon.
Potato soup usually thickens further as it cools down, so adjust the consistency as per your liking.
If you love the flavor of cream in potato soup, please do not hesitate to add some. 
Though I have not used here, but you can go ahead with the addition of cornflour slurry tif you like the soup to be very thick.


Calories: 314kcal | Carbohydrates: 38g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 1588mg | Potassium: 811mg | Fiber: 3g | Sugar: 5g | Vitamin A: 734IU | Vitamin C: 13mg | Calcium: 284mg | Iron: 2mg