Instant Pot Potato Soup

Tonight I tried my new Instant Pot for the first time. I've spent some time looking at lots of recipes, and I've found a BUNCH of interesting stuff. But for its maiden voyage, I decided to try something simple... something already a staple and well-loved dish in our home... Potato Soup.

The verdict: SUCCESS!

The soup was yummy, just like it is if I cook it on the stove top, but the cooking time was a lot less. It took the Instant Pot about 10 minutes to come to pressure, but once it did, the actual cook time was 5 minutes. Then, another 5 or so minutes to let the pressure off, and it was done. I liked that I didn't have to wait/watch for my potatoes to boil... didn't have to check them with a fork to be sure... didn't have to "reduce to simmer". I also love that the Instant Pot automatically goes to "keep warm" mode once the cooking time is over. This is SUPER handy!

This is the recipe I used:

10 medium potatoes, peeled & cubed
3 stalks celery, chopped small
1/2 a medium onion, chopped small
2 cloves garlic, minced
1 1/2 TBSP seasoned salt
1/2 tsp black pepper
6 TBSP butter
4 cups chicken broth (or water)

Put all of the above in the pot and lock the lid on. Choose "manual", then use the +/- buttons to set 5 minutes of cooking time. (Hint - DON'T push "timer" and then set the time. The timer will run, but the pot will not start the pre-heat process. Just push "manual", then use the +/- buttons to set the time.) The display will read "On" as the pot pre-heats and comes to pressure. Once pressure is reached, the 5 minute timer automatically begins. (Trust me... the cooking time WILL begin once the pot is at pressure. I was worried, because for several minutes it looked like nothing was happening, but it WILL start cooking once the pot reaches pressure!) 

When the 5 minutes are up, do a "quick release" - move the pressure valve from "sealing" to "venting". The pressure will immediately (and abruptly!) begin to release. After a few minutes, the silver indicator next to the value will drop, letting you know it's safe to remove the lid. At this point, I used a potato masher to "semi-mash" the potatoes. This step helps to thicken the broth, but I always leave quite a few chunks of potato for a nice texture. Then, I stir in 1/2 cup of half-and-half (you could use cream or milk as well) to make it creamy!  Serve with bacon bits, shredded cheese, sour cream, or whatever else you like! 


  1. Going to make this tonight! Great for our snowy day in Oregon today!
    Paula L

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  3. Ok, I made this and everything worked fine, but it was bland. I would highly suggest sauteing the onion, celery, garlic and salt in the butter until they are soft. And use chicken broth or bullion or stock instead of water. The rest worked perfect-the time was just right.

  4. This a fantastic recipe and my entire family loves it! We add a little salted bacon and cheddar cheese and sour cream for a baked potatoe type of soup or just eat it plain! So, so good!!!

  5. Okafy, full disclsure - this is omly my second time using my Instant Pot. My final product tasted fantastic - but even after removing a cup or two of liquid (before adding cream), it was super runny. What did I do wrong? It might be in m definition of a medium potato since I was using yukon gold and you might have meant baking potatoes?