Today I am sharing with you the best instant pot potato soup recipe. This soup is so simple and my family gobbles it up every time I make it!
Before I go any further, today’s post is particularly special because I am partnering with five other incredible bloggers to bring you a few of their favorite Instant Pot recipes! So be sure to read to the bottom where I will have their Instant Pot recipe posts linked for you to hop on over and check them out!
Okay, so back to the soup – this instant pot potato soup recipe is great for snowy days, rainy days, or a Sunday football game (much like this comforting Gluten Free Slow Cooker Chicken and Noodle Recipe)!
I found this recipe not long after getting my Instant Pot about two years ago. It was just after I had talked myself into pulling it out of the box and “just turn it on” as many Instant Pot lovers like to say. I needed something heartwarming and soul filling and just EASY to throw in and make for my family. Over the years, I have made a few changes here and there to make it a better fit for our family and it’s now one of my kids’ favorite soups!
3 Instant Pot Potato Soup Hacks
I have three time saving Instant Pot potato soup hacks to share with you.
Working mamas are in that constant battle with time. Usually when I get home at the end of the day, I am exhausted and really just want someone to spoon feed me! Anytime I can make a recipe easier and eliminate a step, it’s worth a try for me!
1. Substitute Whole Potatoes – I make this soup with real, whole potatoes but you can certainly save some time and substitute the whole potatoes with a bag of frozen hashbrowns. If you’re wanting to make this recipe but don’t feel like you have the time to do all of the peeling and slicing, then this would be a great time hack!
2. Peel and Cube Potatoes Ahead of Time – The night before you make this recipe take about fifteen minutes to peel and cube that potatoes for the next day. This way, when you get home the next evening, that daunting task is already done for you and the soup will be that much easier to make!
3. Plan for the Pressurizing Time – One common mistake people make when cooking with their Instant Pot is that they forget to account for the time the pot is going to take to pressurize. Depending on what you are cooking, it can take up to 15 minutes to full pressurize before the cooking countdown timer begins. Don’t forget to account for this time when you are planning out your meal prep.
Instant Pot Potato Soup Ingredients
The ingredients in this recipe are all gluten free. My husband has a diagnosed gluten allergy and I am working my way to becoming gluten free as I struggle with eczema. That makes this recipe a win-win for our family!
This recipe calls for sour cream, butter, chicken broth, onions, and milk. Each of these ingredients are what add to the flavoring of the soup. If you want to make it a little bit more flavorful, consider throwing in some mozzarella or parmesan cheese. Another substitute to yield a creamier, more full soup is to substitute the milk for heavy whipping cream.
The milk actually is the last ingredient to get added and it is used to give your soup the just right consistency for your liking. Heavy whipping cream would certainly make it less runny and more creamy and thick.
I like to add a dash of salt and pepper to basically any recipe for added flavor. This instant pot potato soup recipe is no different.
What Makes it Gluten Free?
This soup is naturally gluten free. The ingredients used can all be found at your local grocery store. No need to go to an organic or whole foods type store.
When I am meal planning for this dinner, I make sure to get a block of sharp cheddar cheese. I use my Kitchen Aid mixer cheese shredder attachment and shred enough cheese (and then some) for the soup.
Typically, pre-bagged cheese is coated in a flour like substance that will cause digestion issues if you are intolerant or allergic. This is why I prefer to buy and block and shred our own at home.
The main ingredient that I usually check to make sure it’s gluten free is the bacon bits. I don’t think we’ve ever had any problems with them, but when food is processed, I like to double check.
Side Dishes to Serve
While this soup is great on it’s own, you may be wondering what side dishes you could pair with it. I have some suggestions for you!
1. A Salad – You could serve a traditional cobb style salad with ranch dressing as a side to this soup and it would compliment very well. If you wanted to mix it up a bit, I love this mandarin orange salad!
2. Bread – Bread and soup just go together. Obviously if your family is gluten free, you would want to get a gluten free loaf of bread. And you do have options! We have a few great local gluten-free bakeries in our area that I would highly recommend to anyone looking!
3. Load It Up – Make your bowl of soup like a loaded baked potato. I love serving our soup with bacon bits, fresh shredded cheese, sour cream, and sliced green onions.
Be Sure to Pin This Recipe for Later:
The Best Time to Make Instant Pot Potato Soup
This Instant Pot potato soup is a fan favorite with my little team of dinner athletes. While they are awfully picky on any given night, this meal never fails to be a winner.
The best time to make this gluten free potato soup is on a cool fall evening or a blustery snowy day. The cheese, potatoes, and milk ingredients of this soup make it just the right amount of heart warming.
It’s also a great meal to make for a crowd.
If you plan on hosting family over for dinner around the holidays, this is an great option. It’s easy enough to make it manageable for you, yet delicious enough to make everyone think you spent hours slaving over the hot stove to make it.
This soup is a meal that I am proud of every time I make it. When my family is gathered around the table and its abnormally quiet because they are all enjoying the meal so much, it makes me feel so proud to be able to provide for them.
- 5 lb bag of russet potatoes
- 6 cups chicken broth
- 4 Tablespoons Butter
- 1/2 cup minced onion
- 1/2 brick of softened cream cheese
- 1/2 cup of sour cream
- 1-2 cups milk/heavy whipping cream (less if you want a thicker/creamier soup)
- salt & pepper to taste
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup real bacon bits
- 2 green onions, chopped, for garnish
- Peel potatoes, cut them in 1/4ths and place them in the Instant Pot.
- Mince the onion and place them in the pot with the potatoes
- Pour in chicken broth. Pour in enough to cover the potatoes
- Place the lid on the Instant Pot and twist to seal. Be sure the valve on the lid is turned to sealing.
- Set the timer on manual for 10 minutes. The Instant Pot will take about 15 minutes to pre-heat.
- When the timer goes off, turn the valve from sealing to venting. This will release the pressure. Be sure to keep your face away from the valve.
- Remove the lid and use a hand mixer on the lowest setting to gently mix up the potatoes. If you want a smooth soup then you will want to mix well. For a chunkier soup, you can use a fork to cut through them.
- Mix in the cheese, cream cheese, sour cream, and salt and pepper to taste.
- Add milk as needed to make the soup less dense.
- Top with a tablespoon of bacon bits and garnish of green onion.
More Instant Pot Recipes…
Remember I told you I was sharing this recipe with a group of other beautifully talented bloggers? Make sure you head over to their blogs next to check out these yummy Instant Pot recipes they are sharing!