Quick Facts
Time: 25 minutes • Yield: 6 servings • Skill: Easy • Method: Instant Pot, one-pot • Diet: Vegetarian, GF, DF option
Introduction
Potato soup is the ultimate “I need dinner now” comfort—creamy, spoon-coating, and deeply satisfying without hours on the stove. This pressure-cooker formula builds layers fast: sautéed onion and leek, tender Yukon Golds, and a silky finish that can go classic with cheddar or seamlessly dairy-free. Texture is balanced—soft cubes suspended in a velvety base—and the seasoning is clean and bright with chives and black pepper. It’s ideal for weeknights, budget-friendly staples, and meal prep, and it fits right into your fall soup recipes lineup from best potato soup to vegan potato soup.
Why You’ll Love It
- Weeknight-easy: one pot, timed steps, no guesswork.
- Flexible: pantry swaps and toppings for every eater.
- Balanced flavor: savory base with a tangy finish.
- Great leftovers: reheats like a dream.
Craving variety? You’ll find more quick, comforting soups that fit busy schedules.
Easy Instant Pot Potato Soup
Ingredients
Equipment
Method
- Set Instant Pot to Sauté. Add oil and cook onion (and celery if using) with a pinch of salt for 3–4 minutes. Add garlic and cook for 30 seconds.
- Stir in potatoes, thyme, bay leaf (if using), salt, and pepper.
- Pour in vegetable stock and scrape the bottom of the pot to release any browned bits.
- Seal the Instant Pot and cook on High Pressure for 8 minutes.
- Quick-release pressure, then remove the bay leaf.
- Stir in milk. Lightly mash 1–2 cups of the potatoes for body or blend briefly with an immersion blender.
- Turn off heat. Stir in cheddar (if using) until melted, then add yogurt or sour cream for creaminess.
- Finish by adding lemon juice, more salt and pepper to taste, and fresh chives.
- Ladle into bowls and garnish with extra chives or cheddar, if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 1 rib celery, diced (optional)
- 2 cloves garlic, minced
- 2 lbs Yukon Gold potatoes, peeled and diced ¾-inch
- 3¼ cups low-sodium vegetable stock
- ½ tsp dried thyme
- 1 bay leaf (optional)
- 1 tsp kosher salt, more to taste
- ½ tsp black pepper
- ¾ cup unsweetened oat milk or whole milk
- ¼ cup unsweetened oat yogurt or sour cream
- ½ cup shredded sharp cheddar, optional
- 2 tbsp chopped chives, plus more for garnish
- 1–2 tsp lemon juice, to taste
What each ingredient does:
Oil: carries flavor. Onion/celery: sweetness and body. Garlic: savoriness. Potatoes: creamy base. Stock: depth. Thyme/bay: aroma. Salt/pepper: balance. Oat milk/milk: creaminess. Yogurt/sour cream: tang and silk. Cheddar: umami boost. Chives/lemon: fresh finish.
Must-have vs flexible: Potatoes, onion, stock are essential; thyme, celery, cheddar, lemon are optional.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: skip celery or add carrot; sub leek for half the onion.
- Dairy/DF: oat milk + oat yogurt for dairy-free; evaporated milk for extra richness if using dairy.
- Gluten-free: naturally GF; confirm stock brand.
- Add-ins: white beans, corn, or peas stirred in after pressure cooking.
- Shortcuts: refrigerated diced potatoes or frozen hash browns; pre-chopped mirepoix.
Equipment Notes
- Required: 6-quart Instant Pot, knife, cutting board, ladle.
- Nice-to-have: immersion blender for a few pulses to thicken; potato masher for rustic texture.
- Sizes: 6-quart fits easily; 8-quart allows a 1.5x batch.
- Cleanup: Deglaze well to avoid the burn alert; a silicone spatula helps.
Step-by-Step
- Sauté: Set Sauté, add oil. Cook onion (and celery if using) with a pinch of salt 3–4 minutes. Add garlic 30 seconds.
- Load the pot: Stir in potatoes, thyme, bay, salt, and pepper.
- Liquids: Add stock; scrape the bottom to release fond.
- Pressure: Seal; cook 8 minutes on High.
- Release: Quick-release; remove bay leaf.
- Cream: Stir in oat milk (or milk). Lightly mash 1–2 cups of potatoes against the sides for body or pulse an immersion blender a few times.
- Finish: Off heat, add cheddar if using until melted, then stir in yogurt for tang.
- Taste: Add lemon juice, more salt/pepper, and chives.
- Serve: Ladle, garnish with chives and optional extra cheddar.
Doneness cues: Potatoes are fork-tender; soup coats a spoon; surface looks glossy, not starchy.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop aromatics and potatoes (store potatoes in cold water up to 24 hours).
- Fridge: 3–4 days; it thickens—loosen with stock/water.
- Freeze: Up to 3 months when made DF; add dairy upon reheating.
- Reheat: Gentle stovetop heat; add a splash of stock and fresh chives to revive.
How to Lighten / Make It Creamy
- Lighten: Use all stock plus a swirl of oat milk; finish with lemon and chives.
- Creamy: Blend 1 cup and return; finish with extra cheddar off heat. Temper any dairy to avoid curdling.
Toppings, Garnishes & Finishes
Crunch: toasted breadcrumbs, pepitas, or crispy shallots.
Fresh: chives, parsley, scallions.
Tang/Heat: lemon, cider vinegar, chili flakes, or a drizzle of chili oil.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with buttered toast, garlic bread, or a simple arugula salad. For drinks, try sparkling water with lemon or a light, crisp white.
Scaling the Recipe
Double in an 8-quart cooker, keeping time the same; cool big batches quickly in shallow containers. Halve as needed with the same pressure time and reduced liquid.
Nutrition & Dietary Notes
Potatoes bring potassium and fiber; using oat milk keeps it DF while maintaining creaminess. Use vegetable stock for vegetarian and GF compliance; check labels.
Troubleshooting
- Too salty: Dilute with stock/water; add lemon for balance.
- Flat flavor: Add salt + lemon; finish with fresh chives.
- Over-thick: Thin with warm stock; heat gently.
- Gummy: Over-blended; loosen with stock and stir in yogurt.
FAQs
Can I use frozen diced potatoes? Yes—no change to pressure time.
What if I only have russets? Works fine; texture will be slightly fluffier.
How do I avoid the burn warning? Deglaze thoroughly after sautéing.
Is it gluten-free? Yes—confirm your stock and any toppings.
How long does it keep/freeze? 3–4 days chilled; DF version freezes up to 3 months.
Variations
- Lemony Herb: Add zest/juice and a shower of dill + parsley.
- Spicy Chipotle: Stir in 1 tsp chipotle in adobo; add a touch of honey and lime.
- Creamy Parmesan: Finish with grated Parmesan and a splash of cream.
Chef Notes / Test Kitchen Tips
The biggest wins: salt in stages and minimal blending for a plush but not gluey texture. Expect the dish to finish in 23–27 minutes total including pressurizing. Keep dairy off heat to prevent separation; add acid last for clarity.
Conclusion
On rushed weeknights, this Instant Pot potato soup gives you that cozy, restaurant-quality bowl in 25 minutes with simple pantry ingredients. It stores well for 3–4 days and reheats beautifully. If you make it, leave a rating and share your favorite topping combo!
If this hit the spot, save it and explore our full lineup of potato soups next.
