Instant Pot Potato Soup
Russet potatoes turn tender and soft in minutes in a pressure cooker, so you can make this comforting soup quickly on busy weeknights. Garnish with the classic potato soup fixings—bacon, scallions and Cheddar cheese.
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Recipe Summary
Nutrition Profile:
What Type of Potatoes Can Be Used?
We recommend using russet potatoes because they're starchier than other varieties of potatoes. High-starch, low-moisture russet potatoes break down and mash easily, which makes them perfect for thickening soups. After cooking the potatoes in chicken broth, we puree the soup with an immersion blender until almost smooth, but still a little chunky. This gives the soup a thick and creamy texture.
How to Make It Vegetarian
To make a vegetarian version of this potato soup, omit the bacon and use vegetable broth. Serve it with a green salad and crusty bread to clean up the bowl.
How to Store Instant Pot Potato Soup
This soup can be stored in an airtight container and refrigerated for up to 3 days. To reheat, you can microwave the soup on High until warm.
Additional reporting by Jan Valdez
Ingredients
Directions
Equipment
Electric pressure cooker (multicooker), immersion blender
Nutrition Facts
1 1/2 fat, 1 1/2 starch, 1/2 high-fat protein, 1/2 vegetable