Instant Pot Potato Soup

Here’s the best easy loaded Instant Pot potato soup! It’s insanely creamy, a healthy spin with no heavy cream and no blender needed.

Instant Pot potato soup

Ready for the coziest of Instant Pot recipes? Meet this Instant Pot potato soup. It’s velvety and creamy, with light chunks of potatoes for texture. It’s savory with a hint of Old Bay seasoning. There’s no heavy cream, and loaded with all the fixings, it’s a deliciously tasty healthy dinner idea. And did we mention you don’t even need a blender? Alex and I knew when we made our new favorite loaded potato soup that we’d need a version for the pressure cooker too! And are we glad we did! Here’s how to make it.

Loaded potato soup texture

How to make Instant Pot potato soup: basic steps!

This Instant Pot potato soup is easy to make: it’s the perfect creamy, cozy pressure cooker soup to load up with toppings! Truly, I can’t think of anything more comforting. The nice thing about this one is that it’s a healthy spin too! It uses milk and a moderate amount of butter, instead of loads of cream like many recipes. In just a 10 minute cook time, the potatoes mash down into a beautiful puree using a potato masher. Here are the basic steps for how to make this recipe.

Step 1: Use Saute mode to cook shallots in butter.

First, you’ll use Saute mode on your Instant Pot to cook the shallots in butter. Tip: We usually set our Saute mode for 10 minutes: if you don’t set a time, it shuts off on its own. Cook those shallots until they’re tender but not yet browned. Your kitchen will smell amazing at this point!

What are shallots? If you haven’t cooked with them before, they’re like a small onion. Their flavor is more delicate and mild, and they’re perfect for potato soup.

Step 2: Pressure cook on High with potatoes and broth for 10 minutes.

To those fragrant shallots and butter, add the peeled diced potatoes and vegetable broth. Then pressure cooker on High for 10 minutes. If you’re a seasoned pressure cooker pro, you’ll know it takes a few minutes to “preheat” the Instant Pot to come up to pressure. Here it takes about 10 minutes, making this step take about 20 minutes total.

Instant Pot Potato Soup

Step 3: Quick release, add seasonings and flour, and stir! Then add milk & Saute for 2 minutes.

Do a quick release to release the steam from the Instant Pot. Here’s the fun part: whisk together flour with a little bit of broth. This will simulate a “roux” to thicken the soup. Add the flour, salt and Old Bay seasoning. Then here’s the important part! Stir stir stir until it’s creamy! The potatoes will be so tender that they will fall apart.

Once they’re the texture of chunky mashed potatoes, stir in the milk. The very last step only takes a few minutes! Just turn back on Saute mode and heat the soup until it’s warmed through. And that’s it: the most delicious, creamy Instant Pot potato soup you’ll find!

Loaded potato soup

Ways to top Instant Pot potato soup

The best part about Instant Pot potato soup? The toppings! Once you’ve made a batch, load with toppings and enjoy. Here are the toppings we used:

  1. Shredded cheese: This one’s a must! We used sharp cheddar, but smoked gouda or Mexican blend would also work.
  2. Sliced green onion or chives: Onion is required on a great loaded potato soup.
  3. Sour cream or Greek yogurt: consider Greek yogurt for a healthy spin: it adds a nice tang
  4. Bacon: Alex and I eat lots of vegetarian and vegan meals, so for this one we served it with shiitake mushroom bacon! It added just the right smoky flavor. You could use real bacon of course, or other vegan bacon options like coconut bacon or crumbles of tempeh bacon.
Instant Pot potato soup

How to make it a meal

So, what to serve with this Instant Pot potato soup to make it into a meal? Here are a few great sides we’d suggest:

  • Easy Arugula Salad Here’s the simplest salad you’ll ever make! This easy arugula salad is fool-proof: you don’t even need to make dressing. Make it while the soup cooks.
  • The BEST Kale Salad This is the BEST way to eat kale! A dressing of lemon, garlic and Parmesan cheese transforms kale into tangy goodness in this Tuscan kale salad.
  • Homemade Cornbread or Classic Cornbread Muffins This tender, moist homemade cornbread is easy to make and tastes like box mix, but 100 times tastier. We also have a vegan version.

What kind of Instant Pot do you use?

The brand we use is an Instant Pot 6 Qt Pressure Cooker, so this recipe is customized to that pressure cooker! There are lots of other great brands, but we love this one and find it’s been very reliable. We also have 3 Instant Pot sealing rings: they can pick up the flavors of food, so we like having multiple ones and washing them as necessary.

Looking for more? Try more of our Best Instant Pot Recipes!

This Instant Pot potato soup recipe is…

Vegetarian. For gluten-free, use 1-for-1 gluten free flour. For vegan, go to Creamy Vegan Potato Soup.

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Instant Pot potato soup

Best Instant Pot Potato Soup (No Cream!)

1 Star2 Stars3 Stars4 Stars5 Stars (83 votes, average: 3.98 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 to 5 1x


Here’s the best easy loaded Instant Pot potato soup! It’s insanely creamy, a healthy spin with no heavy cream and no blender needed. (For vegan, go to Vegan Potato Soup.)


  • 2 large shallots
  • 4 medium russet potatoes
  • 4 tablespoons salted butter
  • 2 1/2 cups vegetable broth, divided
  • 6 tablespoons all purpose flour (or 1-for-1 gluten free flour)
  • 1 1/4 teaspoons kosher salt
  • 2 teaspoons Old Bay seasoning
  • 1 garlic clove
  • Fresh ground black pepper
  • 2 cups 2% milk
  • Topping ideas: Greek yogurt, shredded cheese, thinly sliced chives or green onions, bacon, shiitake bacon or coconut bacon, hot sauce


  1. Mince the shallots. Peel and dice the potatoes.
  2. Turn on Saute mode and add the butter to the Instant Pot. When it is melted, add the shallot and saute 4 to 5 minutes, until softened but before it browns.
  3. Add 2 cups vegetable broth and the potatoes. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.
  4. Cook on High Pressure for 10 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
  5. Quick release: Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid.
  6. Meanwhile, add the flour to a medium bowl. Whisk in the remaining 1/2 cup vegetable broth until the flour is combined. Turn off the Instant Pot.
  7. Add the flour mixture to cooked potatoes and add the salt, Old Bay seasoning, grated garlic, and fresh ground pepper. Stir until potatoes are mashed and creamy, like the consistency of chunky mashed potatoes. Then stir in the milk until smooth.
  8. Turn on Saute mode again and cook for 2 minutes until soup is warmed through. Turn off the Instant Pot and serve immediately, garnished with the desired toppings.
  • Category: Main Dish
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Instant Pot Potato Soup, Loaded Potato Soup

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    January 14, 2020 at 2:28 am

    The best potato soup ever. It’s done so quick and it’s so easy. I make this every single week now.

    • Reply
      Alex Overhiser
      January 14, 2020 at 8:55 am

      I’m so glad you love it! Thanks for commenting :)

    • Reply
      May 15, 2020 at 7:58 pm

      Worked perfectly! Easy and so creamy!

  • Reply
    March 31, 2020 at 2:11 pm

    I made this today and it was so easy and tastes great! I had never made potato soup before and this recipe came together quickly and simple. Will make this again!

    • Reply
      Alex Overhiser
      March 31, 2020 at 3:14 pm

      So glad you enjoyed!

  • Reply
    Candice Tekippe
    April 19, 2020 at 4:40 pm

    I made this last night using yukon gold potatoes and a homemade old bay substitute and my whole family loved it! We topped it with shredded cheddar cheese, a little sour cream and carrot bacon! Will definitely make this again. Thanks!

  • Reply
    Sean Lowery
    August 5, 2020 at 3:54 pm

    Can I substitute Cassava flour for regular if I am grain free and coconut milk for milk if dairy free?

    • Reply
      Alex Overhiser
      August 6, 2020 at 10:54 am

      I think the cassava flour would thicken too much, I’d try just a couple of tablespoons. For the milk, I’d do almond or soy milk for a similar flavor.

  • Reply
    October 17, 2020 at 11:41 am

    To make this vegan, would oat milk be okay? And coconut oil or vegan butter? Thanks!

    • Reply
      Alex Overhiser
      October 18, 2020 at 8:41 pm

      We need to make a vegan one some day!

      Coconut oil or vegan butter would definitely work. I’m not sure about the oat milk — sometimes it has a hint of sweetness in savory foods. It would probably be ok, but an unsweetened nut milk would maybe be better.

  • Reply
    October 31, 2020 at 8:54 pm

    This recipe was so easy and turned out amazing! I’m adding it to my Fall/Winter rotation!

    • Reply
      Alex Overhiser
      October 31, 2020 at 8:57 pm

      So glad you enjoyed it! :)

  • Reply
    November 9, 2020 at 5:18 pm

    Since my first time making this back in March, I can’t count the times I’ve made it and it has been great always! I have played around with the garlic, used beef broth, (I thought I had chicken but didn’t) used creole seasoing, etc. I’ve enjoyed experimenting with this recipe! Thank you again!!

    • Reply
      Alex Overhiser
      November 9, 2020 at 7:52 pm

      I love this! Thanks for commenting :)

  • Reply
    Denise Schuh
    November 29, 2020 at 7:41 pm

    Was not a fan as the consistency was more “mashed potatoes gone wrong” vs potato soup. I will stick to stove top as we like more potato chunks and less thick.

  • Reply
    December 7, 2020 at 8:58 pm

    Can we use dried chives if we don’t have fresh ones?

    • Reply
      Alex Overhiser
      December 8, 2020 at 9:33 pm


  • Reply
    December 26, 2020 at 4:13 pm

    Can you use an 8 qt insta pot for this recipe, or how would you adjust it for the 8 qt? Thank you!

    • Reply
      Alex Overhiser
      December 28, 2020 at 10:42 am

      Yes it should work with an 8qt!

  • Reply
    January 4, 2021 at 9:31 am

    To make this vegan, couldn’t you just swap dairy butter for non-dairy butter and the milk for oat milk? I checked out the vegan potato soup recipe but it’s not an instant pot recipe so I’d prefer to use this one.

    • Reply
      Alex Overhiser
      January 4, 2021 at 10:12 am

      Yes that should work!

  • Reply
    Meredith Watkins
    January 24, 2021 at 4:00 pm

    I doubled the recipe and made it with vegan butter/plant milk. It’s awesome! Topping it with soy curl bacon bits, vivo life cheddar cheese, cashew cream and scallions. Serving it alongside a loaf of 18 hr bread. Thanks for the great recipe!

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