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    Home » Instant Pot Pressure Cooker » Pressure Cooker Potato Soup

    Published: Oct 16, 2019 · Modified: Oct 19, 2022 by Ajoke · This post may contain affiliate links ·

    Pressure Cooker Potato Soup

    Skip to Recipe - Print Recipe

    Loaded Pressure cooker potato soup!! This soup is so comforting, indulgent, and delicious. I made this creamy potato soup in a Pressure King Pro cooker but you can also use an instant pot or stovetop. This soup only takes 10 minutes to cook which makes it perfect for dinner.

    overhead shot of pressure cooker potato soup garnished with green onions, shredded cheese and bacon

    I got my first digital pressure cooker this year and I haven’t stopped cooking with it. I love the fact that I could have beans (black-eyed peas) from my kitchen to the table in 20 minutes (10 minutes active cooking time). Cooking this hearty easy loaded potato soup in the electric pressure cooker was a breeze in the pack.

    potato soup is one of the easy pressure cooker soup recipes you can whip up as this was all done in 10 minutes excluding the time it took for the pressure to build up inside the pot. Since this easy creamy potato soup is my first pressure cooker recipe here (Instant pot) I am better selling it well to you. Who knows you might be picking one up for yourself if you don’t have one already. Cheers to many more pressure cooker recipes!

    Jump to Recipe

    Oh! the joy of cooking in a pressure cooker

    Pressure cooking is the act of cooking food under high pressure. I use the Pressure King Pro brand. I can’t fault it as its saves me cooking time over and over.

    Think quick, fast, and simple. More importantly, when cooked right, pressure cooker meals taste delicious.  Cooking with a pressure cooker is one of the best inventions ever created. In fact, it is the best thing after sliced bread. It is highly efficient and you can make the most delicious and juicy fall-apart from the bone meat.

    It is important you read the instructions before use, especially on how the valve works. I have heard so many horror-classic accident stories about using a pressure cooker. To avoid any of these unwanted stories, please read the instructions carefully.

    Tips on using a pressure cooker

    • Use the right amount of water in a recipe would need. Don’t overfill or underfill with liquid.
    • Don’t be quick to release the valve. Start slowly then do a fast release for the pressure to escape. Never force the lid open!
    • When starting out, stick to the required timer and settings set out for different meals until you are confident. Right now, I mostly use the meat settings to cook certain food and that’s because I now understand how the pressure cooker works.
    creamy potato soup in a pressure cooker.

    Back to my creamy pressure cooker-loaded potato soup recipe, perfect comfort food!!!

    Jump to Recipe

    Why I Love This easy Pressure Cooker Potato Soup Recipe

    • It is quick, easy, comforting, and delicious
    • You only need a handful of kitchen staple ingredients
    • You can customize it to suit your dietary need. Make it vegetarian or vegan (skip the bacon and use milk and cream substitute) or even gluten-free with flour choice.

    Here are the ingredients you need to make the best pressure cooker potato soup

    Potatoes: I used red potatoes

    Bacon: substitute with turkey bacon or ham

    Butter

    Chicken stock (Chicken broth)

    Heavy cream: substitute with sour cream or Greek yogurt

    Milk: full, skimmed, or evaporated milk would work here

    Cream cheese

    Salt and pepper

    Veggies: chopped onions and minced garlic

    For serving

    Cheese: sharp cheddar cheese or red Leicester cheese

    Chive or green onions

    ingredients.

    How to make the best pressure cooker potato soup (Instant Pot)

    Prepare the bacon: I pan-fried the bacon on the stovetop over medium heat but you can easily do this in the pressure cooker or instant pot using the browning / sauté settings.

    Using the browning or sauté function on the pressure cooker / Instant Pot. Sautee the onions and garlic in butter until soft, and fragrant. Then add chopped potatoes and cover with the chicken stock. Cook using the soup function or manual for 10 minutes. Carefully release the valve to release the pressure.

    Mash the potatoes until the desired texture is achieved (you can also use an immersion blender). Add the rest of the ingredients and mix to combine. If the soup is too thick, lighten it with water or skimmed milk. Serve the potato soup warm and enjoy.

    step by step shot how to make potato soup in pressure pot.
    process shot.

    I Don't Have a Pressure Cooker, Can I make this potato soup on The Stovetop

    Yes, you can. follow the steps in this recipe and cook the potatoes over medium heat until soft. Blend or mash potatoes then add the rest of the ingredients and adjust to taste.

    You can also cook this potato soup in a slow cooker. thicken with cornflour if it is too thin.

    Tips

    Use any type of firm and floury potatoes you want like Yukon gold, Maris piper or russet

    Use yogurt and skim milk and skip the cream cheese for a healthier version

    Remove some cooked potato chunks and blend/mash the rest, add it back to the soup for extra texture.

    Skip the butter and saute the onion and bacon in the bacon grease

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    pressure cooker potato soup.

    Pressure Cooker Potato Soup

    Ajoke
    Loaded Pressure cooker potato soup!! This soup is so comforting, indulgent and delicious. I made this creamy potato soup in King Pro pressure cooker but you can also use instant pot or stovetop. This soup only takes 10 minutes to cook which makes it perfect for dinner.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Main Course, Soup
    Cuisine American
    Servings 6
    Calories 338 kcal

    Equipment

    • Pressure Cooker

    Ingredients
     
     

    • 1 kg red potatoes see note
    • 4 slices of bacon
    • 500 ml chicken stock made from stock powder
    • 2 tablespoon butter
    • ⅓ cup onions
    • 3 cloves garlic
    • ½ cup heavy cream
    • 2 tablespoons full fat cream cheese
    • ½ cup whole milk see note
    • Salt and black pepper to taste

    Instructions
     

    • Peel the potatoes and cut into bite-size chunks. You can keep the skin on if desired.
      Please note: the lid of the pressure cooker must be off while using the browning or sautéing function. Also, the pressure pot takes at least 5 minutes to build up when in the cooking mode and that doesn't include the active cooking time. The timer would count down when it starts cooking.
    • Using the browning/ sauteeing function: Add the butter to the pot and let it melt, then add the chopped onions and cook for about 1 minute stirring continuously until soft, followed by the minced garlic, quickly stir along with the soft onion until fragrant.
    • Add the chopped potatoes and stir to combine. Pour over the chicken stock, pepper and then close the lid of the pressure cooker and set to 7 minutes using the soup function.
    • When the time is up (mine shows END) carefully release the valve to release the pressure, then open the lid.
    • Using a potato masher, immersion blender or powerful blender, blitz until the desired texture is achieved. I used a potato masher and still achieved a smooth texture.
    • Stir into the mashed potato cream, milk and cream cheese. If the soup is thick at this point, lighten with some water or more milk. If the soup is too thin, thicken with cornflour or flour and cook on browning function (or simmer on keep warm function) for another 3 minutes to cook out the flour taste. Check for salt and pepper and adjust accordingly.
    • Serve the potato soup warm with cheese, chopped green onions or chives and chopped cooked bacon.

    Notes

    Tips
    Use any type of firm and floury potatoes you want like Yukon gold, Maris piper or russet.
    Use yoghurt and skim milk and skip the cream cheese for a healthier version
    Make it gluten-free by using cornflour or any other gluten-free flour.

    Nutrition

    Calories: 338kcalCarbohydrates: 33gProtein: 9gFat: 20gSaturated Fat: 10gCholesterol: 54mgSodium: 320mgPotassium: 948mgFiber: 3gSugar: 5gVitamin A: 482IUVitamin C: 16mgCalcium: 67mgIron: 1mg

    Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

    Keyword Instant Pot potato soup, Potato soup, pressure cooker potato soup
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    197 shares

    Filed Under: Instant Pot Pressure Cooker Tagged With: cheese, instant pot, potato, pressure pot

    About Ajoke

    Hello, Nice to meet you! Welcome and thanks for visiting my food blog "The Dinner Bite". Feel free to browse through, you are guaranteed nothing here but a yummy experience

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    Comments

    1. Stacy Gates says

      January 03, 2023 at 5:44 pm

      5 stars
      Delicious! I didn't have heavy cream so substituted half & Half. Totally rich and creamy.

      Reply
      • Ajoke says

        January 05, 2023 at 5:37 pm

        Thanks, Stacy for your feedback. I am glad you enjoyed it.

        Reply
    2. Susan says

      November 21, 2019 at 3:15 pm

      5 stars
      This was delicious and very easy to make too. I love the recipe. Thank you

      Reply

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    It is really nice to meet you! Welcome and thanks for visiting my food blog "The Dinner Bite". Feel free to browse through, you are guaranteed nothing here but a yummy experience.

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