Instant Pot Potato Soup

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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.

Hilary Meyer

Updated on March 28, 2024

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Tested by

EatingWell Test Kitchen

Instant Pot Potato Soup — Photo: Photographer: Dera Burreson, Food stylist: Josh Hake

Prep Time:

20 mins

Additional Time:

20 mins

Total Time:

40 mins

Servings:

Yield:

5 cups

Nutrition Profile:

Low-Carb Diabetes-Friendly Nut-Free Low-Sodium Soy-Free Heart-Healthy Egg-Free Gluten-Free Low-Calorie

Jump to Nutrition Facts

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 three days. To reheat, you can microwave the soup on High until warm.

Additional reporting by Jan Valdez

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Ingredients

1 tablespoon butter
2 slices bacon, halved
½ cup chopped onion
1 ½ pounds russet potatoes (2 large), peeled and diced
2 cups low-sodium chicken broth
½ cup sour cream
½ cup shredded extra-sharp Cheddar cheese, divided
½ teaspoon salt
¼ teaspoon pepper
¼ cup scallion greens or chives

Directions

Place butter in a multicooker; heat on sauté mode until melted. Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to a paper towel to drain, leaving the butter and bacon drippings in the pot. Add onion to the multicooker and cook, stirring, until starting to soften, 2 to 3 minutes. Add potatoes and broth. Turn off the heat. Close and lock the lid. Cook at high pressure for 10 minutes.
Release the pressure. Puree the soup with an immersion blender until almost smooth but still a little chunky. (Alternatively, puree the soup in a food processor or blender. Use caution when blending hot liquids.) Add sour cream and stir until smooth. Stir in 1/4 cup cheese, salt and pepper. Stir until the cheese has melted. Serve, garnished with the crumbled bacon, the remaining 1/4 cup cheese and scallion greens (or chives).

Equipment

Electric pressure cooker (multicooker), immersion blender

Originally appeared: EatingWell.com, August 2018

Nutrition Facts (per serving)

87	Calories
4g	Fat
10g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 5
Serving Size 1 cup
Calories 87
% Daily Value *
Total Carbohydrate 10g	4%
Dietary Fiber 1g	3%
Total Sugars 1g
Protein 3g	6%
Total Fat 4g	5%
Saturated Fat 2g	11%
Cholesterol 11mg	4%
Vitamin A 121IU	2%
Vitamin C 4mg	4%
Folate 10mcg	3%
Sodium 146mg	6%
Calcium 45mg	3%
Iron 1mg	3%
Magnesium 14mg	3%
Potassium 255mg	5%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.