This Instant Pot potato soup is creamy, hearty, and loaded with tender potatoes and veggies. Flavorful budget-friendly comfort food made with simple wholesome ingredients the whole family will love!
Other hearty soups we love include ham and potato soup, crockpot potato soup and this chicken and corn chowder!
Table of Contents
Loaded Potato Soup
You can never have too many low-maintenance soup recipes, especially during the winter months. Having a dish you can make in a pinch is a parenting win if you ask me! We love serving this potato soup with a light side salad or a slice of homemade french bread.
Instant pot loaded potato soup is a thick full-bodied soup, filled with earthy flavors from the root veggies and light herbs. All resulting in the mouthwatering aromas you want filling your kitchen at the end of the day.
Because it’s so easy to prepare, it not only makes a great busy weeknight meal but also a comforting dish to have on a lazy weekend. Learn how to use the instant pot to make a big batch and have enough leftovers for the entire week.
Serve as a loaded potato soup topped with cheese and maybe even add some leftover baked ham for added flavor and texture and you’ve got a quick and nutritious soup that doesn’t miss a beat. Enjoy this soup-er twist on the loaded baked potato!
Recipe Ingredients
Just a few simple, wholesome ingredients to make comfort food at its best.
Find the full printable recipe with specific measurements below.
- Potatoes: Peeling and cubing the potatoes help them cook faster and absorb the other flavors.
- Carrots: A nice way to add just a little bit of sweetness to the soup.
- Celery: I love the brightness celery adds and this just helps balance everything.
- Garlic: A little bit of nuttiness to help elevate the veggies.
- Seasonings: I like to use onion powder, dried parsley, salt, and pepper.
- Liquid: Water and chicken (or vegetable) broth are necessary to cook the veggies and make this a soup.
- Cornstarch: Combined with evaporated milk, this gives the soup its thick and creamy texture.
- Evaporated milk: I like to use evaporated milk because I always have a can of it on hand.
- Shredded cheese: Cheddar is my favorite for this soup, but you can use what you like best, as long as it melt really well.
How to Make Potato Soup in Instant Pot
This soup is as easy as 1, 2, 3. Step 4 doesn’t really count because it is just serving.
- Combine: To the instant pot, water, garlic, onion powder, parsley, salt, and pepper into the pot. Stir and then add potatoes, carrots and celery.
- Pressure: Place the lid on and set the valve to Seal. Set to high pressure – manual for 3 minutes. Once it has come to pressure and the cooking time is finished, slowly release the valve manually, being very careful to avoid any splatter or spray. Use a kitchen mitt to protect yourself.
- Whisk: Turn the instant pot to sauté. Whisk the cornstarch and evaporated milk together, then slowly add and stir into the soup. Allow it to thicken.
- Serve: Stir in shredded cheese, salt, and pepper to taste and serve with desired toppings.
Tips and Variations
- Flavoring. Potatoes on their own don’t have a ton of flavor, so don’t skimp on the carrots, celery, and seasoning!
- Toppings. The toppings make this soup. Have side bowls of toppings, such as extra cheese, green onions, crumbled bacon, and sour cream that way everyone can add what they like.
- Silky smooth. For a smoother consistency and less chunky texture, feel free to use an immersion blender like I do in my potato leek soup recipe to blend it even further.
- DIY. Grate the cheese yourself from a block rather than using the pre-shredded cheddar. Pre-shredded doesn’t melt and blend as nicely.
- Gluten-free. To keep this soup gluten-free you’ll want to stick with the cornstarch rather than substituting for flour.
Recipe FAQS
Making soup in an Instant Pot is pretty forgivable and you can probably get away with using any type of potato that does well when boiled. Russet potatoes, Yukon gold potatoes, and red potatoes are great options.
Absolutely! The soup is technically already gluten-free, as long as you use the cornstarch to thicken and not the flour.
Love Instant Pot recipes? Try Instant Pot chicken noodle soup, Instant Pot mashed potatoes or Instant Pot chicken and dumplings next!
More Comfort Soup Recipes
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Instant Pot Potato Soup
Equipment
Ingredients
- 1 (14-ounce) can chicken broth or vegetable broth
- 1 cup water
- 1 teaspoon minced garlic
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- 1 teaspoon Kosher salt , plus more to taste
- ⅛ teaspoon ground black pepper , plus more to taste
- 4 cups potatoes , peeled and cubed (about 5 potatoes)
- 1 cup sliced carrots
- ½ cup chopped celery
- 1 (5-ounce) can evaporated milk (can sub for half-and-half or whole milk)
- 2 Tablespoons cornstarch (or flour)
- 1 cup shredded cheddar cheese
Optional toppings: Shredded cheese, Cooked and crumbled bacon, Sour cream, Green onions
Instructions
- In an Instant Pot, stir together the broth, water, garlic, onion powder, parsley, salt, and pepper. Add potatoes, carrots, and celery.
- Secure the lid and make sure the valve is sealed. Set to High pressure and select 3 minutes. It will take about 10 to 15 minutes to build pressure. Once the timer beeps, allow the pressure to slow release. When the float valve drops down (up to 30 minutes), carefully open the lid.
- Set to the Sauté setting. In a small bowl, whisk together the cornstarch and evaporated milk. Gradually stir into the soup until thickened. Stir in shredded cheese and salt and pepper, to taste.
- Ladle into bowls and serve with desired toppings.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 30 Minute Meals, American, Dinner, Instant Pot, Instant Pot, One Pot, One Pot, Soups, Vegetarian, Vegetarian, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This soup was amazing! We polished it off in a weekend coz we couldn’t get enough! I’m going to make it before my 2nd Covid vac in case I don’t feel well enough to cook. This will certainly keep me happily fed if I’m feeling poorly!
I’m so glad you love the soup! It definitely is the perfect comfort food if you’re not feeling too great. Good luck!
So yummy! I love Instant Pot recipes. My kids loved it.
I can’t get over how easy this was and how delicious it was! I loved the texture and love the way potatoes taste cooked in the instant pot. We added corn and bacon to our bowls and it was so good. This will be on our regular rotation for sure.
Sounds delicious! I’m so glad you enjoyed it!
This was amazing. We’ll have it on many cold nights this winter
Easy, fast, and convenient with ingredients I have at home. Delicious!
I will be making this again soon!
This was so easy and delicious to make!