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Instant Pot Potato Soup - Quick and Easy Recipe #instantpot #potatosoup

Quick and Easy Instant Pot Potato Soup

A delicious potato soup, perfect for the Autumn season
Course Soups
Servings 2 -4


  • 2 tbsp butter
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic diced
  • ½ large onion diced
  • 6 large yellow potatoes
  • 4 cups vegetable broth
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 4 oz. about half a brick of cream cheese, cut into cubes
  • 1 cup cheddar cheese shredded + extra for garnishing
  • Green onions for garnishing


  1. Set your IP to its sauté setting and add butter and extra virgin olive oil. Once it starts to heat up, add garlic and onion and stir occasionally for about 5 minutes.
  2. During this time, chop your potatoes into bite-sized chunks (about 1-2 inches in size).
  3. Cancel the sauté setting and add vegetable broth into the Instant Pot. Then, add potatoes and cover the Instant Pot. Set to Manual Pressure on high for 6 minutes.
  4. Allow for a 10-minute natural pressure release. In a small bowl, mix together cornstarch and water and add into the IP.
  5. Set IP to sauté setting and add both cheeses. Stir until thick.
  6. Serve hot, in a bowl and add shredded cheddar cheese and chopped green onions on top.