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Instant Pot Potato Soup Recipe

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Instant Pot
  • Cuisine: American

DESCRIPTION

Making Potato Soup in the Instant Pot is simple and ready in about half an hour. Enjoy this cozy homemade soup any day of the week! This soup is wonderful served plain, or make it into loaded potato soup by adding some or all of the optional garnishes.


Ingredients

Scale
  • 2 lbs. baking potatoes
  • 4 cups low or no sodium chicken broth
  • 8 oz. cubed ham*
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ¼ cup all-purpose flour
  • 1 cup whole milk**
  • Optional garnishes: Shredded cheddar cheese, chopped green onions, chopped crispy bacon, sour cream

Instructions

  1. Peel the potatoes, if desired. Cut them into 1 inch cubes.
  2. Into the Instant Pot put the potatoes, chicken broth, ham, salt, and pepper. Stir.
  3. Set the Instant Pot to cook on high pressure for 8 minutes, making sure the valve is turned to Sealing.
  4. After the pressure cooking has finished, turn the knob to Venting to allow the pressure to release. Once the pressure valve drops, remove the lid. Stir.
  5. Scoop out about half of the potatoes and put them into a large bowl. Use a potato masher to gently mash them a bit. You don’t want them fully mashed. More like half mashed. Return the half-mashed potatoes to the Instant Pot. Stir.
  6. Measure the flour into a jar or a container with a tight-fitting lid. Add the milk. Put on the lid and shake it well until the flour and milk are fully combined.
  7. Stir the flour mixture into the potato mixture in the Instant Pot. Set the Instant Pot to Sauté and bring to a simmer, stirring occasionally. Simmer for one minute.
  8. Taste and add extra salt and pepper, if desired. Serve as is, or topped with any or all of the optional garnishes.

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Notes

*Instead of ham, you can use 4 strips of cooked bacon, chopped. However, I find that cooked bacon gets a bit limp in the Instant Pot. I therefore prefer to use the ham, and, if I’m going to use bacon, then I put some cooked and chopped crispy bacon on top of the soup as a garnish for serving.

**I find that whole milk is the right amount of creaminess without being too rich. But feel free to use water, fat-free milk, or cream, or a combination of any of those instead.