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Instant Pot Potato Soup

This Instant Pot potato soup is creamy, hearty, and loaded with tender potatoes and veggies. Flavorful budget-friendly comfort food made with simple wholesome ingredients the whole family will love! 

Other hearty soups we love include ham and potato soup, crockpot potato soup and this chicken and corn chowder!

Bowl full of potato soup.
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Loaded Potato Soup

You can never have too many low-maintenance soup recipes, especially during the winter months. Having a dish you can make in a pinch is a parenting win if you ask me! We love serving this potato soup with a light side salad or a slice of homemade french bread.

Instant pot loaded potato soup is a thick full-bodied soup, filled with earthy flavors from the root veggies and light herbs. All resulting in the mouthwatering aromas you want filling your kitchen at the end of the day.

Because it’s so easy to prepare, it not only makes a great busy weeknight meal but also a comforting dish to have on a lazy weekend. Learn how to use the instant pot to make a big batch and have enough leftovers for the entire week.

Serve as a loaded potato soup topped with cheese and maybe even add some leftover baked ham for added flavor and texture and you’ve got a quick and nutritious soup that doesn’t miss a beat. Enjoy this soup-er twist on the loaded baked potato!

Recipe Ingredients

Just a few simple, wholesome ingredients to make comfort food at its best.

Making instant pot potato soup.

Find the full printable recipe with specific measurements below.

  • Potatoes: Peeling and cubing the potatoes help them cook faster and absorb the other flavors.
  • Carrots: A nice way to add just a little bit of sweetness to the soup.
  • Celery: I love the brightness celery adds and this just helps balance everything.
  • Garlic: A little bit of nuttiness to help elevate the veggies.
  • Seasonings: I like to use onion powder, dried parsley, salt, and pepper.
  • Liquid: Water and chicken (or vegetable) broth are necessary to cook the veggies and make this a soup.
  • Cornstarch: Combined with evaporated milk, this gives the soup its thick and creamy texture.
  • Evaporated milk: I like to use evaporated milk because I always have a can of it on hand.
  • Shredded cheese: Cheddar is my favorite for this soup, but you can use what you like best, as long as it melt really well.

How to Make Potato Soup in Instant Pot

This soup is as easy as 1, 2, 3. Step 4 doesn’t really count because it is just serving.

Ladle full of potato soup.
  1. Combine: To the instant pot, water, garlic, onion powder, parsley, salt, and pepper into the pot. Stir and then add potatoes, carrots and celery.
  2. Pressure: Place the lid on and set the valve to Seal. Set to high pressure – manual for 3 minutes. Once it has come to pressure and the cooking time is finished, slowly release the valve manually, being very careful to avoid any splatter or spray. Use a kitchen mitt to protect yourself.
  3. Whisk: Turn the instant pot to sauté. Whisk the cornstarch and evaporated milk together, then slowly add and stir into the soup. Allow it to thicken.
  4. Serve: Stir in shredded cheese, salt, and pepper to taste and serve with desired toppings.

Tips and Variations

  • Flavoring. Potatoes on their own don’t have a ton of flavor, so don’t skimp on the carrots, celery, and seasoning!
  • Toppings. The toppings make this soup. Have side bowls of toppings, such as extra cheese, green onions, crumbled bacon, and sour cream that way everyone can add what they like.
  • Silky smooth. For a smoother consistency and less chunky texture, feel free to use an immersion blender like I do in my potato leek soup recipe to blend it even further.
  • DIY. Grate the cheese yourself from a block rather than using the pre-shredded cheddar. Pre-shredded doesn’t melt and blend as nicely.
  • Gluten-free. To keep this soup gluten-free you’ll want to stick with the cornstarch rather than substituting for flour.
Bowl full of loaded potato soup.

Recipe FAQS

What is the best potato to use?

Making soup in an Instant Pot is pretty forgivable and you can probably get away with using any type of potato that does well when boiled. Russet potatoes, Yukon gold potatoes, and red potatoes are great options.

Can I make this Instant Pot potato soup gluten-free?

Absolutely! The soup is technically already gluten-free, as long as you use the cornstarch to thicken and not the flour.

More Comfort Soup Recipes

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bowl full of loaded potato soup

Instant Pot Potato Soup

5 from 7 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This Instant Pot potato soup is creamy, hearty, and loaded with tender potatoes and veggies. Flavorful budget-friendly comfort food made with simple wholesome ingredients the whole family will love! 
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6



  • 1 (14-ounce) can chicken broth or vegetable broth
  • 1 cup water
  • 1 teaspoon minced garlic
  • ½ teaspoon onion powder
  • ½ teaspoon dried parsley
  • 1 teaspoon Kosher salt , plus more to taste
  • teaspoon ground black pepper , plus more to taste
  • 4 cups potatoes , peeled and cubed (about 5 potatoes)
  • 1 cup sliced carrots
  • ½ cup chopped celery
  • 1 (5-ounce) can evaporated milk (can sub for half-and-half or whole milk)
  • 2 Tablespoons cornstarch (or flour)
  • 1 cup shredded cheddar cheese

Optional toppings: Shredded cheese, Cooked and crumbled bacon, Sour cream, Green onions


    • In an Instant Pot, stir together the broth, water, garlic, onion powder, parsley, salt, and pepper. Add potatoes, carrots, and celery.
    • Secure the lid and make sure the valve is sealed. Set to High pressure and select 3 minutes. It will take about 10 to 15 minutes to build pressure. Once the timer beeps, allow the pressure to slow release. When the float valve drops down (up to 30 minutes), carefully open the lid.
    • Set to the Sauté setting. In a small bowl, whisk together the cornstarch and evaporated milk. Gradually stir into the soup until thickened. Stir in shredded cheese and salt and pepper, to taste.
    • Ladle into bowls and serve with desired toppings.


    Silky smooth. For a smoother consistency and less chunky texture, feel free to use an immersion blender to blend it even further.
    Storage: The soup can last in an airtight container in the fridge up to five days. 


    Calories: 271kcal | Carbohydrates: 39g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 816mg | Potassium: 940mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3852IU | Vitamin C: 37mg | Calcium: 232mg | Iron: 2mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Main Dish
    Cuisine: American

    Did you make this recipe? Don’t forget to give it a star rating below!

    Spoonful of loaded potato soup.

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