Here’s the Best Instant Potato Potato Soup that’s easy to load! It’s incredibly creamy, a healthy spin with no whipped cream and no mixer.
Ready for the coziest Instant Pot recipe? Check out this Instant Pot Potato Soup. It’s velvety and creamy, with light potato chunks for texture. It’s spicy with hints of Old Bay spices. There’s no cream and loaded with all the ingredients, it’s a deliciously flavorful healthy dinner idea. And did we mention you don’t even need a blender? Alex and I knew when we made our new favorite potato soup that we were going to need a pressure cooker version too! And are we glad we did! Here’s how to do it.
How to Make Instant Pot Potato Soup: Basic Steps!
This Instant Potato Soup is easy to make: it’s the perfect creamy, cozy pressure cooker soup to fill with toppings! Really, I can’t think of anything more comforting. The good thing is that it’s a healthy rotation too! It uses milk and a moderate amount of butter instead of lots of cream like many recipes. In just 10 minutes of cooking time, the potatoes are mashed into a nice mash with a potato masher. Here are the basic steps to make this recipe.
Step 1: Use Saute mode to sauté shallots in butter.
First, use your Instant Pot’s Saute mode to sauté the shallots in butter. Tip: We usually set our skip mode to 10 minutes: if you don’t set a time, it will turn itself off. Cook these shallots until tender but not yet golden. Your kitchen will smell surprised So much!
What are shallots? If you’ve never cooked with them, they’re like a baby onion. Their taste is more delicate and sweet and they are perfect for potato soup.
Step 2: Pressure cook with potatoes and broth for 10 minutes.
To those fragrant shallots and butter, add the diced peeled potatoes and the vegetable broth. Then turn the pressure cooker on high for 10 minutes. If you’re a seasoned pressure cooker pro, you know it takes a few minutes for the Instant Pot to “preheat” and come up to pressure. It takes about 10 minutes here, so this step takes about 20 minutes in total.
Step 3: Quickly loosen, add spices and flour and stir! Then add the milk and simmer for 2 minutes.
Make a quick release to let off steam from the Instant Pot. Here’s the fun part: Whisk together the flour with some broth. This will simulate a roux to thicken the soup. Add flour, salt and Old Bay seasoning. So here’s the important part! Stir stir stir until creamy! The potatoes will be so tender they will fall apart.
Once they have the texture of thick mashed potatoes, stir in the milk. The very last step only takes a few minutes! Simply turn the saute mode back on and heat the soup until warmed through. And that’s it: the tastiest and creamiest Instant Potato Soup you’ll find!
Ways to Top Instant Pot Potato Soup
The best thing about Instant Pot Potato Soup? The toppings! Once you’ve made a batch, load it up with toppings and enjoy. Here are the toppings we used:
- Grated cheese: This one is essential! We used sharp cheddar, but smoked gouda or a Mexican blend would also work.
- Sliced spring onions or chives: Onions are needed for a large potato soup.
- Sour Cream or Greek Yogurt: For a healthy twist, consider Greek yogurt: it adds a nice flavor
- Bacon: Alex and I eat a lot of vegetarian and vegan dishes, so we served it with shiitake mushroom bacon! It added just the right smoke flavor. You can of course use real bacon or other vegan bacon options like coconut bacon or tempeh bacon bits.
How to make a meal out of it
So what to serve as a meal with this Instant Potato Soup? Here are some good sites we suggest:
- Easy Arugula Salad Here’s the easiest salad you’ll ever make! This easy arugula salad is foolproof: you don’t even have to make any dressing. Do this while the soup is cooking.
- The BEST Kale Salad This is the BEST way to eat kale! A lemon, garlic, and Parmesan vinaigrette turns kale into a flavorful treat in this Tuscan Kale Salad.
- Homemade Cornbread or Classic Cornbread Muffins This soft and chewy homemade cornbread is easy to make and tastes like a 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 a Instant Pot 6 quart pressure cooker, so this recipe is for that pressure cooker! There are many other top brands out there but we like these and find them very reliable. We also have 3 Instant Pot o-rings: they can absorb flavors from food, so we like to have several and wash them as needed.
Do you want more ? Try more of our best Instant Pot recipes!
This Instant Pot Potato Soup Recipe is…
Vegetarian. For gluten free use 1:1 gluten free flour. For vegans, opt for Vegan Creamy Potato Soup.
The description
Here’s the Best Instant Potato Potato Soup that’s easy to load! It’s incredibly creamy, a healthy spin with no whipped cream and no mixer. (For vegans, go to Vegan Potato Soup.)
- 2 large shallots
- 4 medium red potatoes
- 4 tablespoons Salted butter
- 2 1/2 cups Vegetable broth, divided
- 6 tablespoons All-Purpose Flour (or 1-for-1 GlueTen free flour)
- 1 ¼ teaspoon kosher salt
- 2 teaspoons Old Bay Spice
- 1 clove of garlic
- Freshly ground black pepper
- 2 cups 2% milk
- Topping ideas: Greek yogurt, shredded cheese, chopped chives or spring onions, bacon, shiitake or coconut bacon, hot sauce
- Chop the shallots. Peel and cut potatoes.
- Activate jump mode and add the butter to the Instant Pot. When the shallots are melted, add them and sauté until tender but before they start to brown, 4 to 5 minutes.
- Add 2 cups of vegetable broth and the potatoes. Lock the Instant Pot lid. Place the pressure relief (vent) handle in the “seal” position.
- Cook at high pressure for 10 minutes: Press the pressure cook button, make sure the ‘high pressure’ setting is selected and set the time. Note that it takes about 10 minutes for the pan to “preheat” and build pressure before you start cooking. (Avoid touching the metal part of the lid during cooking.)
- Fast Release: Release any remaining steam from the Instant Pot by setting the pressure release handle to “vent” and covering your hand with a heated towel or pad. Never put your hands or face near the opening when dispensing steam. Open the lid of the pressure cooker.
- Meanwhile, place flour in a medium bowl. Stir in remaining ½ cup vegetable stock until flour is combined. Turn off the Instant Pot.
- Add the flour mixture to the boiled potatoes and add salt, Old Bay seasoning, grated garlic and freshly ground pepper. Stir until the potatoes are mashed and creamy, like the consistency of thick mashed potatoes. Then stir in the milk until smooth.
- Activate jump mode boil again and cook 2 minutes until soup is hot. Turn off the Instant Pot and serve immediately, topped with your desired toppings.
- Category: main course
- Method: pressure cooker
- Kitchen: American
Keywords: Instant Potato Soup, Loaded Potato Soup
