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–+ servings
Amanda Patel

Easy Instant Pot Potato Soup

A cozy, creamy potato soup made in just one pot and 25 minutes using your Instant Pot. Loaded with tender Yukon Gold potatoes, aromatic veggies, and your choice of dairy or dairy-free creaminess, this recipe is perfect for busy weeknights, meal prep, or fall comfort.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 6-quart Instant Pot
  • knife
  • cutting board
  • ladle
  • immersion blender (optional)
  • potato masher (optional)
  • silicone spatula

Method
 

  1. 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.
  2. Stir in potatoes, thyme, bay leaf (if using), salt, and pepper.
  3. Pour in vegetable stock and scrape the bottom of the pot to release any browned bits.
  4. Seal the Instant Pot and cook on High Pressure for 8 minutes.
  5. Quick-release pressure, then remove the bay leaf.
  6. Stir in milk. Lightly mash 1–2 cups of the potatoes for body or blend briefly with an immersion blender.
  7. Turn off heat. Stir in cheddar (if using) until melted, then add yogurt or sour cream for creaminess.
  8. Finish by adding lemon juice, more salt and pepper to taste, and fresh chives.
  9. Ladle into bowls and garnish with extra chives or cheddar, if desired.

Nutrition

Calories: 220kcalCarbohydrates: 29gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 420mgPotassium: 620mgFiber: 3gSugar: 3gVitamin A: 400IUVitamin C: 22mgCalcium: 80mgIron: 1.5mg

Notes

Use low-sodium stock so you can season to taste at the end. For dairy-free, stick to oat milk and oat yogurt. Add-ins like corn, peas, or white beans can be stirred in after cooking. Refrigerated diced potatoes and pre-chopped aromatics make this even faster. Blend lightly for creaminess, or mash for a rustic texture.

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