Instant Pot Cream of Potato Soup

Cream of Potato soup…it can’t get any more simple and delicious than that! …except when you make it in the Instant Pot!

This soup cooks in 5 minutes, with the exception of the 5-10 minutes that the pot takes to come to pressure. Either way, IT COOKS QUICK!

You could definitely make this all on your stovetop – the cooking time would just be a bit longer. See the recipe notes below for details.

These are all ingredients that you most likely have on hand, and they all make for a simple, great soup or even a base for a fancier soup! Use your imagination. Throw in some veggies, bacon or chicken, or even some jalapeños for a spicy twist – the possibilities are endless!

I usually keep it simple and top it with some of my Crispy Ranch Potatoes for some extra potato flair!

Print Recipe

Instant Pot Cream of Potato Soup

Cuisine

Whole30

Cook Time

5 minutes

Passive Time

5-10 for pot to come to pressure

Servings

small servings

Ingredients

• 4 Red potatoes medium, diced (peeled or unpeeled)
• 3-4 cups Bone broth depending on consistency desired (sub veggie broth)
• 1 Large onion diced
• 2 tsp Pink salt
• 2 tsp Garlic powder
• 2 tsp Onion powder
• 1 tsp Black pepper
• 2 tbsp Arrowroot powder
• 3 tbsp Water
• 1/2 cup Dairy-free yogurt or sour cream
• 4 tbsp Ghee or Grass-fed butter

Cuisine Whole30 Cook Time 5 minutes Passive Time 5-10 for pot to come to pressure Servings small servings Ingredients 4 Red potatoes medium, diced (peeled or unpeeled) 3-4 cups Bone broth depending on consistency desired (sub veggie broth) 1 Large onion diced 2 tsp Pink salt 2 tsp Garlic powder 2 tsp Onion powder 1 tsp Black pepper 2 tbsp Arrowroot powder 3 tbsp Water 1/2 cup Dairy-free yogurt or sour cream 4 tbsp Ghee or Grass-fed butter

Instructions

1. Add potatoes, broth, onion, and seasonings to the instant pot.
2. Set to 5 min at HP (high pressure).
3. Once the soup has cooked and the timer goes off, do a QR (quick release) and remove the lid.
4. Using an immersion blender, blend the soup for 10 seconds or so, just until most of the potatoes are broken up and you're left with very small chunks. You can blend it as little or as much as you like.
5. Combine arrowroot and water to make a thickening slurry.
6. Add slurry to the soup and stir until it has thickened. If you do this immediately after doing the QR (it should still be on the "keep warm" setting), your soup will be hot enough for it to thicken. If it isn't, just turn it to the saute mode and allow it to heat up that way.
7. Finally mix in butter and sour cream to the final mixture and stir to combine.
8. Simple comfort food is my favorite! Enjoy!

Recipe Notes

For the stovetop version:

• In a large pot, saute onions in 1 tbsp of oil over medium heat for 3-5 minutes until softened.
• Add potatoes and cook for another 5 minutes.
• Add broth and seasonings and bring to a boil.
• Cover, reduce heat, and cook until the potatoes are soft and fork tender.
• Add arrowroot slurry to soup and stir until thickened.
• Stir in butter and sour cream.