Instant Pot Potato Soup Quick - 30-Minute Pressure Cooker

Looking for an incredibly delicious, super-speedy, and utterly comforting meal that satisfies your cravings without eating up your entire evening? You’ve found it! This Instant Pot Potato Soup Quick recipe delivers creamy, hearty potato soup in just 30 minutes, thanks to the magic of the pressure cooker. It’s perfect for busy weeknights, cold weather, or whenever you need a warm hug in a bowl, transforming simple ingredients into a rich and flavorful soup with minimal effort.

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Key Ingredients for Instant Pot Potato Soup Quick

Here’s everything you’ll need to whip up this amazing soup:

2 lbs Russet Potatoes: Peeled and cut into 1-inch cubes. Russets are perfect for their starchiness, which helps create that creamy texture.
1 Yellow Onion: Medium-sized, finely chopped. Adds a foundational sweetness and aroma.
4 cloves Garlic: Minced. For a pungent, aromatic kick.
4 cups Chicken Broth (or Vegetable Broth): Low sodium is preferred. This is the liquid base for our soup.
1 cup Milk (whole or 2%): Adds richness and creaminess. You can use half-and-half for an even richer soup.
4 tablespoons Butter: Unsalted. For sautéing and adding a buttery flavor.
2 tablespoons All-Purpose Flour: To help thicken the soup slightly.
1 teaspoon Salt: Adjust to taste later.
½ teaspoon Black Pepper: Freshly ground preferred.
¼ cup Fresh Parsley: Chopped, for garnish (optional).
Optional Toppings: Shredded cheddar cheese, cooked bacon bits, sour cream, green onions.

How to Make Instant Pot Potato Soup Quick

Get ready for comfort in a bowl in no time! This Instant Pot Potato Soup Quick recipe is a dream for its ease, delicious flavor, and complete satisfaction. It’s incredibly straightforward, turning humble potatoes into a silky, savory soup bursting with flavor. With just about 30 minutes from start to finish, you’ll be amazed at how quickly you can achieve such a rich, creamy, and thoroughly satisfying meal. Plus, the pressure cooker does most of the heavy lifting, making cleanup a breeze!

Step-by-Step Instructions:

Sauté Aromatics: Press the “Sauté” button on your Instant Pot. Add 2 tablespoons of butter and let it melt. Add the chopped yellow onion and cook for 3-5 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Press “Cancel.”
Add Potatoes and Broth: Add the peeled and cubed potatoes to the Instant Pot. Pour in the chicken or vegetable broth. Stir to combine everything.
Pressure Cook: Secure the lid on your Instant Pot and make sure the vent is sealed. Select “Manual” or “Pressure Cook” and set the timer for 8 minutes on high pressure.
Quick Release: Once the cooking cycle is complete, carefully perform a quick release by turning the vent to the “Venting” position. Stand clear of the steam.
Prepare Creamy Base: While the Instant Pot is releasing pressure, in a small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the milk until smooth and slightly thickened. This should only take 2-3 minutes.
Mash and Combine: Once the pressure has fully released and the float valve has dropped, open the lid. The potatoes should be fork-tender. Use a potato masher or an immersion blender directly in the pot to mash about half to two-thirds of the potatoes. This creates a chunky yet creamy texture. If you prefer a completely smooth soup, mash all the potatoes thoroughly or blend with an immersion blender until smooth.
Finish the Soup: Stir the creamy milk mixture into the Instant Pot. Add the salt and black pepper. Stir well to combine. Taste and adjust seasonings as needed. If the soup is too thick, add a little more broth or milk until it reaches your desired consistency.
Serve and Garnish: Ladle the hot soup into bowls. Garnish with fresh chopped parsley and your favorite toppings like shredded cheddar cheese, crispy bacon bits, a dollop of sour cream, or sliced green onions. Serve immediately and enjoy!

Why You’ll Love This Instant Pot Potato Soup Quick

You are absolutely going to adore this Instant Pot Potato Soup Quick because it hits all the right notes! The main highlight is undoubtedly its incredible creaminess and hearty texture, achieved with surprising speed thanks to the Instant Pot. Not only is it a cozy bowl of comfort, but making it at home also offers fantastic cost savings compared to store-bought options or dining out, letting you enjoy a gourmet experience on a budget.

Plus, the customizable toppings, from savory bacon to sharp cheddar and fresh chives, truly make each bowl a personalized delight. If you loved our recent post on homemade Loaded Baked Potato Casserole, then this soup is your next must-try! It brings similar satisfying flavors but in a comforting, spoonable form. Dive in and discover your new favorite quick comfort food!

What to Serve Instant Pot Potato Soup Quick With

This hearty soup can easily be a meal on its own, but it also pairs wonderfully with a few complementary sides to round out your dinner:

Crusty Bread or Dinner Rolls: Perfect for dipping and soaking up every last bit of that creamy goodness. A warm baguette or garlic bread would be amazing.
Simple Green Salad: A light, fresh salad with a vinaigrette dressing provides a refreshing contrast to the rich soup.
Grilled Cheese Sandwich: The ultimate comfort food duo! A classic grilled cheese is a perfect companion.
Roasted Vegetables: Some roasted broccoli, asparagus, or Brussels sprouts can add extra nutrients and texture.
Cornbread: A slightly sweet cornbread offers a delightful Southern touch.

Top Tips for Perfecting Instant Pot Potato Soup Quick

Achieving the perfect Instant Pot Potato Soup Quick is easier than you think with these expert tips:

Potato Choice is Key: While Russet potatoes are recommended for their starchiness and ability to break down for creaminess, you can use Yukon Gold for a slightly waxier texture that still mashes well, offering a naturally buttery flavor. Avoid waxy potatoes like red bliss if you want a truly creamy soup, as they hold their shape too well.
Don’t Skimp on the Sauté: Sautéing the onions and garlic before pressure cooking is crucial for building a deep flavor base. Don’t rush this step; properly softened onions add a foundational sweetness.
Thickening Control: The amount of mashing you do dictates the soup’s final texture. For a thicker, more rustic soup, mash only half the potatoes, leaving some chunky bits. For a silky-smooth consistency, use an immersion blender until uniform. If you find the soup too thin after adding the milk mixture, you can always make a quick cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the simmering soup until it thickens.
Seasoning Throughout: Don’t just season at the end. A pinch of salt and pepper when sautéing the aromatics and again after adding the broth can build layers of flavor. Always taste and adjust seasonings, especially salt, at the very end.
Milk Alternatives: For a dairy-free version, use unsweetened plain almond milk or cashew milk along with a plant-based butter. The texture will be slightly different but still delicious. For extra richness, swap a portion of the milk for heavy cream or half-and-half.
Avoid the “Burn” Notice: Make sure to scrape the bottom of the Instant Pot after sautéing the aromatics to prevent any stuck bits from triggering a “Burn” notice when pressure cooking. A splash of broth can help deglaze the pot.

Storing and Reheating Tips

This Instant Pot Potato Soup Quick is excellent for meal prepping and enjoying later!

Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
Freezing: Potato soup can be frozen, though it sometimes changes texture upon thawing due to the dairy separating. For best results, consider freezing the soup before adding the milk. If freezing the finished soup, transfer cooled soup to freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
- Stovetop: Gently reheat the soup in a saucepan over medium-low heat, stirring occasionally. Add a splash of milk or broth if it has thickened too much during storage.
- Microwave: Reheat individual portions in a microwave-safe bowl, stirring every minute until heated through.
Reviving Texture: If the soup appears a bit “grainy” or separated after reheating (especially if previously frozen), a quick whisk or an immersion blender can help bring back its creamy texture. You can also stir in a fresh tablespoon or two of milk or cream to restore richness.

Final Thoughts:

This Instant Pot Potato Soup Quick truly is a game-changer for anyone craving hearty, homemade comfort without the usual fuss. It’s proof that a truly satisfying meal doesn’t need hours over the stove. With its creamy texture, rich flavor, and endless topping possibilities, it’s bound to become a regular in your weeknight rotation. So go ahead, don’t just dream about a bowl of warm, delicious potato soup – make it happen in 30 minutes! Your taste buds (and your busy schedule) will thank you.

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Instant Pot Potato Soup Quick FAQs

Can I make this soup vegetarian?

Yes, absolutely! Simply swap the chicken broth for vegetable broth. The rest of the ingredients are naturally vegetarian.

What kind of potatoes are best for potato soup?

Russet potatoes are highly recommended because their high starch content breaks down easily, creating a wonderfully creamy texture. Yukon Gold potatoes also work well, offering a buttery flavor, but may result in a slightly less smooth soup.

My soup is too thick/thin. How can I fix it?

If your soup is too thick, simply stir in additional milk or broth, a tablespoon at a time, until you reach your desired consistency. If it’s too thin, you can continue to mash more potatoes, or create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the simmering soup until it thickens.

Can I add cheese directly to the pot?

Yes, for a cheesy potato soup, you can stir in about 1 cup of shredded cheddar cheese (or your favorite melting cheese) after adding the milk mixture and mashing the potatoes. Stir until the cheese is fully melted and incorporated.

How can I make this soup dairy-free?

To make the soup dairy-free, use unsweetened plant-based milk (like almond, cashew, or oat milk) instead of dairy milk, and use a dairy-free butter substitute. The texture will be slightly different but still delicious.

Is this soup freezer-friendly?

Yes, but with caveats. If you plan to freeze it, it’s best to freeze the soup before adding the milk or cream. Dairy products can sometimes separate or become grainy when frozen and thawed. If freezing the finished soup, reheat gently and whisk well, or use an immersion blender, to restore its creamy texture.

Instant Pot Potato Soup Quick – 30-Minute Pressure Cooker