30+ Hearty Instant Pot Potato Soup Recipes to Keep You Warm

Potato soup is one of the most comforting and versatile dishes, perfect for cozy nights and busy days alike.

If you own an Instant Pot, you’re in for a treat! The Instant Pot makes preparing potato soup quick, easy, and hassle-free without sacrificing flavor or texture.

Whether you love your potato soup creamy, chunky, loaded with toppings, or made with extra veggies, the Instant Pot can handle it all.

In this blog post, we’ve gathered over 30 amazing Instant Pot potato soup recipes that are perfect for any occasion.

From classic creamy potato soup to inventive variations like smoked sausage or potato leek, these recipes are designed to satisfy every craving.

You’ll find both hearty meals to fill you up and lighter options that still deliver big flavor.

Plus, the Instant Pot speeds up the cooking process, so you can enjoy a hot, homemade bowl of soup in no time!

30+ Hearty Instant Pot Potato Soup Recipes to Keep You Warm

With the Instant Pot, making a rich, comforting potato soup has never been easier.

These 30+ Instant Pot potato soup recipes prove that you can enjoy a variety of flavors, textures, and ingredients without spending hours in the kitchen.

Whether you’re looking for a traditional creamy potato soup, something loaded with savory toppings, or a healthier twist with vegetables and herbs, there’s a recipe here for everyone.

Next time you’re craving a bowl of warm, satisfying soup, grab your Instant Pot and try one of these recipes for a hassle-free, delicious meal.

Your family and friends will thank you for it, and you’ll be hooked on the convenience and flavor of Instant Pot cooking!

Creamy Instant Pot Potato Soup

This creamy and comforting Instant Pot potato soup combines tender potatoes, savory onions, and a rich, velvety broth. Enhanced with cream cheese and shredded cheese, it’s the perfect hearty dish for chilly evenings. Plus, it comes together quickly, thanks to the magic of the Instant Pot, making it ideal for busy days.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 8 oz cream cheese, softened
• 1 ½ cups shredded cheddar cheese
• 2 tablespoons butter
• Salt and pepper to taste
• Optional toppings: bacon bits, green onions, extra shredded cheese

Instructions:

1. Turn the Instant Pot to the “Sauté” mode and melt butter. Add the chopped onion and garlic, cooking until softened, about 2-3 minutes.
2. Add the diced potatoes, chicken broth, salt, and pepper. Stir to combine.
3. Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 8 minutes.
4. Once cooking is complete, allow for a quick release of the pressure.
5. Open the lid and stir in the cream cheese and heavy cream until the mixture becomes smooth.
6. Add the shredded cheddar cheese and stir until melted and incorporated.
7. Taste and adjust seasoning if needed. Serve with optional toppings.

This creamy Instant Pot potato soup is a warm, filling meal that’s perfect for a weeknight dinner or when you’re craving comfort food. The Instant Pot allows the potatoes to cook perfectly, while the cream cheese and heavy cream create a silky, rich texture. With its savory flavor and quick preparation, this recipe is sure to become a family favorite. It’s also versatile enough to add in extra toppings like bacon, chives, or sour cream to make it your own!

Instant Pot Loaded Potato Soup

Indulge in this loaded potato soup made in your Instant Pot. With crispy bacon, creamy potatoes, and the perfect blend of cheeses, it’s a comforting dish that combines all your favorite loaded potato toppings into a soup. The Instant Pot makes it easy to cook the potatoes to perfection while keeping the process quick and simple.

Ingredients:

• 5 medium russet potatoes, peeled and chopped
• 1 medium onion, diced
• 4 cups chicken broth
• 1 cup milk
• 1 cup sour cream
• 1 ½ cups shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 5 slices bacon, cooked and crumbled
• 1 tablespoon olive oil
• Salt and pepper to taste
• Green onions and extra cheese for garnish

Instructions:

1. Turn the Instant Pot to “Sauté” mode. Add olive oil and sauté the diced onion for 3-4 minutes until soft.
2. Add the chopped potatoes, chicken broth, salt, and pepper. Stir to combine.
3. Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 10 minutes.
4. Once the cooking cycle finishes, perform a quick release of the pressure.
5. Open the lid, and use a potato masher to mash some of the potatoes for a creamier texture. You can leave some chunks for texture if desired.
6. Stir in the milk, sour cream, shredded cheddar cheese, and Parmesan cheese until smooth.
7. Top with crumbled bacon, green onions, and extra shredded cheese before serving.

This Instant Pot loaded potato soup is the ultimate comfort food, featuring all the rich and satisfying flavors you love from a loaded baked potato. The Instant Pot helps achieve the perfect balance of tender potatoes and a creamy base without the long simmering time. The addition of bacon, sour cream, and cheese elevates this soup to an indulgent, filling meal. Whether served as a main course or as a hearty side, it’s sure to satisfy every appetite!

Instant Pot Dairy-Free Potato Soup

For those who are dairy-free, this Instant Pot potato soup is a delicious and creamy alternative that doesn’t sacrifice flavor. Using coconut milk and vegetable broth, this soup is rich and satisfying without any dairy. The Instant Pot makes it fast and easy to prepare, making this a perfect option for anyone with dietary restrictions or simply looking for a lighter version of potato soup.

Ingredients:

• 6 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup coconut milk (full-fat)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the onion and garlic, cooking for 2-3 minutes until softened.
2. Add the diced potatoes, vegetable broth, thyme, salt, and pepper. Stir to combine.
3. Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 8 minutes.
4. Once the cooking time is complete, release the pressure quickly.
5. Open the lid, then use a potato masher or immersion blender to mash some of the potatoes, leaving a few chunks for texture.
6. Stir in the coconut milk and adjust the seasoning if necessary.
7. Serve hot, garnished with fresh parsley.

This dairy-free Instant Pot potato soup is a light yet satisfying option that still delivers the creamy, comforting texture you crave. The use of coconut milk adds richness without dairy, and the savory flavors from the vegetable broth and thyme keep the soup savory and flavorful. It’s the perfect meal for anyone avoiding dairy or looking for a healthier potato soup option, and it’s incredibly easy to make in your Instant Pot. Whether you’re serving it for a family dinner or prepping it for lunch, this soup is sure to please.

Instant Pot Bacon and Cheddar Potato Soup

This hearty and indulgent Instant Pot bacon and cheddar potato soup combines the smoky flavor of crispy bacon with the rich creaminess of cheddar cheese and tender potatoes. It’s the ultimate comfort food with a rich, satisfying texture and bold flavors, all ready in a fraction of the time it would take on the stovetop.

Ingredients:

• 4 large russet potatoes, peeled and cubed
• 1 medium onion, diced
• 4 slices bacon, cooked and crumbled
• 4 cups chicken broth
• 1 cup milk
• 2 cups shredded cheddar cheese
• 1 tablespoon butter
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Green onions, sour cream, and extra shredded cheddar for garnish

Instructions:

1. Turn the Instant Pot to “Sauté” mode and melt the butter. Add the diced onion and cook until softened, about 3-4 minutes.
2. Add the cubed potatoes, chicken broth, garlic powder, salt, and pepper. Stir to combine.
3. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
4. Once the cooking time is up, do a quick release of the pressure.
5. Open the lid and stir in the milk and shredded cheddar cheese until smooth and creamy.
6. Top with crumbled bacon, green onions, and extra shredded cheddar before serving.

This Instant Pot bacon and cheddar potato soup is the perfect combination of rich, creamy textures and bold flavors. The crispy bacon adds a savory crunch, while the cheddar cheese provides the ultimate comfort-food indulgence. The Instant Pot ensures the potatoes cook to perfection in no time, making it an easy and quick meal. Whether served for dinner or as an appetizer, this soup is sure to leave everyone asking for seconds!

Instant Pot Vegan Potato Soup

This vegan Instant Pot potato soup is a plant-based, creamy version of a classic favorite. Made with coconut milk, vegetable broth, and a mix of herbs and spices, this soup is both dairy-free and packed with flavor. The Instant Pot ensures that the potatoes cook evenly and quickly, giving you a smooth, velvety soup in no time.

Ingredients:

• 6 medium Yukon gold potatoes, peeled and chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the onion and garlic, and cook for 3-4 minutes until softened.
2. Add the potatoes, vegetable broth, rosemary, smoked paprika, salt, and pepper. Stir to combine.
3. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
4. After the cooking cycle finishes, allow for a quick release of the pressure.
5. Once the lid is removed, use a potato masher or immersion blender to mash some of the potatoes, leaving a few chunks for texture.
6. Stir in the coconut milk, taste for seasoning, and adjust if necessary.
7. Serve with fresh parsley as a garnish.

This vegan Instant Pot potato soup is a flavorful and creamy dairy-free option that still delivers the comfort and heartiness of a classic potato soup. The coconut milk adds a rich texture, while the rosemary and smoked paprika bring an aromatic depth of flavor. It’s perfect for anyone following a plant-based diet, or anyone looking for a lighter, yet still satisfying soup. With the help of the Instant Pot, you can prepare this creamy, comforting dish in no time!

Instant Pot Creamy Potato and Leek Soup

This Instant Pot creamy potato and leek soup combines the sweetness of leeks with the earthiness of potatoes for a luxurious, velvety soup. The leeks add a delicate onion flavor, and when paired with the creamy base, it becomes a deliciously comforting meal. The Instant Pot makes this a quick and easy dish to prepare with minimal effort.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 large leeks, cleaned and sliced
• 1 medium onion, diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream or dairy-free cream
• 2 tablespoons butter or olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Turn the Instant Pot to “Sauté” mode. Add butter or olive oil and sauté the leeks, onion, and garlic for about 4-5 minutes, until softened.
2. Add the diced potatoes, broth, thyme, salt, and pepper. Stir to combine.
3. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
4. Once the cooking time is up, perform a quick release of the pressure.
5. Open the lid, and use a potato masher or immersion blender to mash the soup to your desired texture. Some people prefer it smoother, while others like to leave it a bit chunky.
6. Stir in the heavy cream or dairy-free cream and adjust seasoning as needed.
7. Garnish with fresh parsley and serve.

The creamy potato and leek soup made in the Instant Pot is a refined and comforting dish with a delicate balance of flavors. The leeks provide a subtle sweetness, while the potatoes create a hearty, creamy base. The Instant Pot ensures that the potatoes cook quickly and evenly, while the rich cream adds a smooth finish. Perfect for a cozy dinner or a special occasion, this soup is sure to impress. Serve with crusty bread or a light salad for a complete meal.

Instant Pot Creamy Roasted Garlic Potato Soup

This Instant Pot creamy roasted garlic potato soup takes classic potato soup to the next level with the addition of sweet, aromatic roasted garlic. The garlic provides a deep, savory flavor that pairs beautifully with the potatoes, creating a rich and comforting bowl of soup. Quick and easy, this recipe is perfect for busy days when you’re craving something extra special.

Ingredients:

• 5 medium potatoes, peeled and diced
• 1 bulb garlic, roasted (see instructions)
• 1 medium onion, chopped
• 4 cups chicken or vegetable broth
• 1 cup heavy cream or coconut cream for a dairy-free option
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. To roast the garlic: Preheat the oven to 400°F. Slice off the top of the garlic bulb, drizzle with olive oil, and wrap it in foil. Roast for 30-35 minutes until soft and fragrant. Once cooled, squeeze the garlic cloves out of their skins.
2. Set the Instant Pot to “Sauté” mode and add olive oil. Sauté the onion for 3-4 minutes until softened.
3. Add the diced potatoes, roasted garlic, broth, thyme, salt, and pepper. Stir to combine.
4. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
5. After the cooking time is complete, perform a quick release of the pressure.
6. Open the lid, and use a potato masher or immersion blender to mash or blend the soup until smooth.
7. Stir in the heavy cream and adjust seasoning as needed.
8. Garnish with fresh parsley or chives before serving.

This creamy roasted garlic potato soup is a wonderfully elevated version of the classic, with the roasted garlic adding a rich and mellow flavor. The Instant Pot allows for quick cooking, while the creaminess from the broth and heavy cream creates a velvety texture. Roasting the garlic beforehand gives it a deeper, more complex flavor that makes this soup truly stand out. Perfect for garlic lovers or anyone looking for a comforting, flavorful meal, this soup will quickly become a favorite.

Instant Pot Spicy Potato Soup

For those who enjoy a bit of heat, this Instant Pot spicy potato soup adds a fiery kick to the classic potato soup. With the addition of green chilies, jalapeños, and a dash of cayenne pepper, this soup brings both flavor and heat. The creamy texture from the potatoes and the broth balances the spiciness, creating a deliciously satisfying bowl of soup.

Ingredients:

• 6 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 jalapeños, diced (remove seeds for less heat)
• 1 can (4 oz) green chilies, diced
• 4 cups chicken or vegetable broth
• 1 cup milk or non-dairy milk for a lighter option
• 1 cup shredded cheddar cheese
• 1 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Sour cream and fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode. Add olive oil, and sauté the onion, garlic, and jalapeños until softened, about 4-5 minutes.
2. Add the diced potatoes, green chilies, broth, cayenne pepper (if using), salt, and pepper. Stir to combine.
3. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
4. Once the cooking time is complete, perform a quick release of the pressure.
5. Open the lid and stir in the milk and shredded cheddar cheese until smooth and creamy.
6. Adjust seasoning as needed.
7. Serve with a dollop of sour cream and a sprinkle of fresh cilantro.

This spicy Instant Pot potato soup is a flavorful twist on the classic. The heat from the jalapeños and cayenne pepper gives it a nice kick, while the creaminess of the cheese and milk provides a wonderful balance. The green chilies add an extra layer of flavor, making this soup a perfect choice for anyone who loves a bit of spice. It’s a comforting yet exciting dish, easy to make with the Instant Pot and sure to be a hit for those who enjoy bold flavors.

Instant Pot Potato and Ham Soup

This Instant Pot potato and ham soup is a hearty and filling meal that combines tender potatoes with savory ham, all in a creamy broth. The Instant Pot makes it quick and easy to prepare, and the combination of flavors is rich and satisfying. It’s the perfect way to use up leftover ham, making it a delicious and practical meal for any time of the year.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 cups cooked ham, cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream or milk
• 2 tablespoons butter
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (optional)
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and melt the butter. Add the onion and garlic, cooking for 3-4 minutes until softened.
2. Add the potatoes, ham, broth, thyme, salt, and pepper. Stir to combine.
3. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
4. Once the cooking cycle is complete, perform a quick release of the pressure.
5. Open the lid and stir in the heavy cream and shredded cheddar cheese, if using. Adjust seasoning as needed.
6. Serve with fresh parsley and additional cheese if desired.

This Instant Pot potato and ham soup is a hearty, comforting dish that’s perfect for using up leftover ham. The combination of tender potatoes, savory ham, and creamy broth creates a rich, satisfying soup that will please everyone at the table. The Instant Pot makes it incredibly easy and quick to prepare, and the addition of cheddar cheese enhances the creamy texture, making it even more indulgent. Whether you’re enjoying it for a cozy dinner or feeding a crowd, this soup is sure to be a hit.

Instant Pot Loaded Baked Potato Soup

This Instant Pot loaded baked potato soup is a hearty, creamy, and indulgent dish that combines the comforting flavors of baked potatoes with crispy bacon, melted cheese, and sour cream. All of the components of a loaded baked potato are combined into a rich soup, made in the Instant Pot for convenience. It’s the ultimate comfort food that’s sure to satisfy your cravings!

Ingredients:

• 5 medium russet potatoes, peeled and cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• 1/2 cup sour cream
• 2 tablespoons butter
• Salt and pepper to taste
• Green onions for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and melt the butter. Add the onion and garlic, sautéing for about 4-5 minutes until softened.
2. Add the cubed potatoes, chicken broth, salt, and pepper. Stir to combine.
3. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
4. Once the cooking time is complete, do a quick release of the pressure.
5. Open the lid, and use a potato masher or immersion blender to mash the potatoes to your desired consistency (you can leave it chunky or make it smooth).
6. Stir in the heavy cream and shredded cheddar cheese until fully melted and smooth.
7. Serve the soup topped with crumbled bacon, sour cream, and green onions.

This loaded baked potato soup is a true comfort food, transforming the classic loaded baked potato into a creamy, satisfying soup. The bacon, cheese, and sour cream add all the indulgent flavors of a baked potato, while the Instant Pot makes it quick and easy to prepare. This soup is perfect for a cozy dinner on a chilly night, or as a hearty lunch. With its rich texture and bold flavors, it’s guaranteed to become a favorite in your meal rotation.

Instant Pot Potato and Broccoli Soup

This Instant Pot potato and broccoli soup is a healthy, creamy, and flavorful option that brings together tender potatoes and nutritious broccoli in a smooth, velvety soup. The Instant Pot helps to cook the vegetables quickly, while the addition of garlic and a touch of cream gives the soup a comforting richness. This is a great way to enjoy a lighter yet still satisfying potato soup.

Ingredients:

• 5 medium potatoes, peeled and diced
• 2 cups broccoli florets
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup milk or non-dairy milk
• 1/2 cup heavy cream (optional for extra creaminess)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the chopped onion and garlic, sautéing for 3-4 minutes until fragrant.
2. Add the potatoes, broccoli, vegetable broth, salt, and pepper. Stir to combine.
3. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
4. After the cooking cycle is complete, perform a quick release of the pressure.
5. Open the lid and use a potato masher or immersion blender to mash the soup to your desired texture (smooth or with some chunks).
6. Stir in the milk and heavy cream, adjusting seasoning as necessary.
7. Serve topped with fresh parsley or chives for a burst of color and flavor.

This potato and broccoli soup is a perfect balance of comfort and nutrition. The potatoes provide a creamy base, while the broccoli adds a pop of color and fresh flavor. The Instant Pot helps to cook everything quickly, creating a smooth and velvety soup with minimal effort. Whether you’re looking for a healthy lunch or a lighter dinner option, this soup is satisfying and full of flavor, making it a great choice for any occasion.

Instant Pot Creamy Potato and Carrot Soup

This Instant Pot creamy potato and carrot soup is a vibrant, flavorful dish that combines sweet carrots with earthy potatoes for a comforting and slightly sweet soup. The Instant Pot helps to cook the vegetables quickly, while the cream adds richness, creating a smooth and velvety texture. This soup is perfect for those who enjoy a slightly sweeter twist on the classic potato soup.

Ingredients:

• 4 medium potatoes, peeled and diced
• 4 large carrots, peeled and sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup milk (or non-dairy milk)
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the onion and garlic, cooking for about 3-4 minutes until softened.
2. Add the potatoes, carrots, broth, thyme, salt, and pepper. Stir to combine.
3. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
4. Once the cooking cycle is finished, perform a quick release of the pressure.
5. Open the lid and use a potato masher or immersion blender to puree the soup until smooth and creamy.
6. Stir in the milk and heavy cream, and adjust seasoning as needed.
7. Garnish with fresh parsley before serving.

This creamy potato and carrot soup is a sweet and savory twist on traditional potato soup. The carrots add a subtle sweetness that complements the earthiness of the potatoes, while the Instant Pot ensures everything is cooked to perfection in just minutes. The rich and velvety texture makes it a perfect comfort food, and the quick preparation makes it ideal for busy evenings. Whether served on a cold day or as a starter for a dinner party, this soup will warm you up and leave you satisfied.

Instant Pot Cheesy Potato Soup

This Instant Pot cheesy potato soup is the ultimate indulgence, combining creamy potatoes with a rich, velvety cheese sauce. It’s a comforting, satisfying dish that’s perfect for cheese lovers. The Instant Pot makes it fast and easy, turning simple ingredients into a cheesy, velvety soup that’s perfect for any occasion.

Ingredients:

• 6 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup milk or heavy cream
• 2 cups shredded cheddar cheese
• 1 tablespoon butter
• Salt and pepper to taste
• 1/4 teaspoon paprika (optional)
• Fresh chives or parsley for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and melt the butter. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the diced potatoes, chicken broth, salt, pepper, and paprika (if using). Stir to combine.
3. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
4. Once the cooking cycle finishes, perform a quick release of the pressure.
5. Open the lid and mash the potatoes using a potato masher for a chunky texture, or blend the soup with an immersion blender for a smoother consistency.
6. Stir in the milk or cream and shredded cheddar cheese until fully melted and smooth.
7. Adjust seasoning to taste and serve with fresh chives or parsley for garnish.

This cheesy potato soup is the perfect balance of rich, comforting flavors and creamy texture. The Instant Pot does the hard work, allowing you to enjoy this indulgent dish in no time. The cheese makes the soup decadently creamy, while the potatoes provide a hearty, filling base. Whether you’re making it for a family meal or as a treat on a cold day, this soup will quickly become a favorite in your rotation. The option to top with chives or parsley adds a fresh touch that enhances the overall flavor.

Instant Pot Potato Leek Soup

Instant Pot potato leek soup is a simple yet sophisticated dish. The combination of earthy potatoes and mild, onion-like leeks creates a delicate, flavorful broth that’s comforting and satisfying. The Instant Pot allows for an easy cooking process, and with a touch of cream, this soup becomes rich and creamy, perfect for a cozy meal.

Ingredients:

• 5 medium potatoes, peeled and diced
• 2 large leeks, cleaned and sliced (white and light green parts)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the leeks, onion, and garlic, sautéing for about 4-5 minutes until softened and fragrant.
2. Add the diced potatoes, broth, thyme, salt, and pepper. Stir to combine.
3. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
4. Once the cooking cycle is complete, perform a quick release of the pressure.
5. Open the lid and use a potato masher or immersion blender to mash or blend the soup to your desired texture.
6. Stir in the heavy cream and adjust seasoning to taste.
7. Garnish with fresh parsley or chives before serving.

This potato leek soup is a comforting and elegant dish, perfect for any time of the year. The leeks lend a subtle sweetness and depth of flavor, while the potatoes create a creamy, smooth base. The Instant Pot makes this soup simple to prepare, and the cream adds richness without being overly heavy. It’s a great choice for a light yet hearty meal, and garnishing with fresh herbs elevates the soup’s presentation and flavor. Whether served as a starter or a main, this soup is both nourishing and satisfying.

Instant Pot Smoked Sausage and Potato Soup

This Instant Pot smoked sausage and potato soup is a savory and hearty dish that combines smoky sausage with tender potatoes in a flavorful broth. The addition of smoked sausage brings a rich, meaty flavor to the soup, making it a perfect meal for a cozy night. The Instant Pot cooks everything to perfection, turning simple ingredients into a delicious and filling dish.

Ingredients:

• 4 medium potatoes, peeled and diced
• 12 oz smoked sausage, sliced into rounds
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and cook the smoked sausage slices for about 3-4 minutes until browned. Remove the sausage and set it aside.
2. Add the chopped onion and garlic to the Instant Pot, cooking for 3-4 minutes until softened.
3. Add the diced potatoes, smoked sausage, chicken broth, paprika, salt, and pepper. Stir to combine.
4. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
5. Once the cooking cycle finishes, perform a quick release of the pressure.
6. Open the lid and stir in the heavy cream. Adjust seasoning to taste.
7. Garnish with fresh parsley before serving.

This smoked sausage and potato soup is packed with hearty, smoky flavors that make for a satisfying and filling meal. The combination of the tender potatoes, savory sausage, and rich broth creates a balanced dish, while the Instant Pot ensures everything cooks quickly and evenly. The addition of cream gives the soup a smooth and indulgent finish. Perfect for a busy weeknight or a comforting weekend meal, this soup is sure to become a staple in your recipe collection.

Note: More recipes are coming soon!