How to Make Amazing Instapot Potato Soup That Will Wow You

The Creamiest Instant Pot Potato Soup | Easy One-Pot Comfort Food Recipe

Looking for the perfect homemade potato soup that’s creamy, comforting, and packed with flavor — but ready in a fraction of the time? This Instant Pot Potato Soup recipe is exactly what you need! It’s a 30-minute, easy weekday meal that delivers big taste with minimal effort.

In this video, I’ll walk you through the step-by-step process of making rich and cheesy potato soup in the Instant Pot. This is a one-pot recipe that uses fresh, simple ingredients like russet potatoes, onions, garlic, cheddar cheese, and a flavorful blend of spices to create a hearty and soul-satisfying meal. Topped with crispy bacon and green onions (optional, but highly recommended), this is comfort food at its finest.

Perfect for fall, winter, or whenever you need a cozy, filling dish. This is also a great meal prep soup recipe that stores and reheats beautifully.

Ingredients for Instant Pot Potato Soup:

• 2 tablespoons butter

• 1 medium onion, chopped

• 1.5 teaspoons minced garlic

• 3 cups chicken broth

• 1 can cream of chicken soup

• 4–5 medium russet potatoes, peeled and diced

• 1½ teaspoons salt

• 1½ teaspoons black pepper

• 1 teaspoon paprika

• 1 teaspoon Italian seasoning

• 1 cup milk

• 1 tablespoon flour

• 2 cups shredded cheddar cheese

• Optional toppings: cooked bacon bits and chopped green onions

How to Make Creamy Potato Soup in the Instant Pot:

1. Set your Instant Pot to sauté mode and allow it to heat up.

2. Add butter and chopped onion. Sauté for about 5 minutes until soft and translucent.

3. Add minced garlic and sauté for another 1–2 minutes until fragrant.

4. Pour in chicken broth, cream of chicken soup, diced potatoes, salt, pepper, paprika, and Italian seasoning.

5. Seal the Instant Pot lid and set it to pressure cook for 10 minutes on high pressure.

6. While the soup is cooking, make a slurry by whisking together 1 cup of milk and 1 tablespoon of flour until smooth and lump-free.

7. Once the timer is up, perform a manual pressure release (carefully).

8. Set the Instant Pot back to sauté mode. Stir in the milk-flour slurry and simmer for about 5 minutes to allow the soup to thicken.

9. Add shredded cheddar cheese and stir until fully melted and incorporated.

Optional: Serve hot and garnish with crispy bacon bits and chopped green onions for extra flavor and crunch.

Love this recipe? Don’t forget to like, comment, and subscribe for more Instant Pot meals, soups, and comfort food classics! @NomOnABudget

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Welcome back to Nom on a Budget. Today we’re making the ultimate comfort food, a loaded potato soup. It’s rich, creamy, and super budget friendly, so stay tuned. No fancy ingredients, no complicated steps. So, let’s get into it. All right, go ahead and set your Insta Pot to sauté mode. We’re not cooking anything just yet. We’re just going to let it heat up. Once the pot is hot, we’re going to be adding two tablespoons of butter and one diced onion at the same time. It’s like a buttery oniony cannonball into Flavor Town. All right, now that the butter’s melted and the onions are in, go ahead and sauté them for about 5 minutes. Just stir them around every so often, not consistently. This isn’t a full-time job. We’re looking for soft, translucent onions here, not brown and crispy, just gently cooked and smelling amazing. If you’re the type to panic halfway through, don’t worry. I got your back. There’s a full list of ingredients and step-by-step instructions down in the description. Use it, love it, and maybe even print it and pretend it’s a family recipe. Once those onions are soft and you’ve stirred just enough to feel productive, you’re ready for the next step. All right, now that the onions are soft and smelling great, it’s time to add 1 and 1/2 teaspoon of minced garlic. Go ahead and stir that in. We’re going to let it cook for about another 1 to 2 minutes, just until it smells like something you’d actually brag about. You don’t want to rush the garlic. This is where the flavor levels up from meh to wow who did this. This step is quick but makes a huge difference. We’re building deep rich flavor one stir at a time. Oh, and fun fact while we wait, garlic was actually used as currency in ancient Egypt. Yep, you can literally pay workers in garlic, so technically this soup is kind of priceless. Start by pouring in three cups of chicken broth. This is going to give the soup that rich savory base. Think of it as a cozy hug that holds everything together. Next up, one can of chicken soup. Yep, straight from the can. No shame here. We’re building flavor and not reinventing the culinary wheel. It might look a little weird at first, but trust me, it all comes together beautifully. This combo gives you a depth of homemade broth and a comfortable nostalgia of canned soup. Give it a quick stir and boom, the base of your potato soup is officially in business. Now, toss in four to five diced potatoes, the real stars of this soup show. Then, season it up. 1.5 teaspoons of salt and pepper, one teaspoon of paprika, and one teaspoon of Italian seasoning. Basically, flavor without getting fancy. [Music] All right, put that lid on and we’re pressure cooking for 10 minutes. All right, while the soup does its thing in the Insta Pot, let’s prep one last piece of the puzzle, the slurry. Start with one cup of milk. Any kind works, but whole milk gives it that extra creamy vibe. Then whisk in one tablespoon of flour. Nothing fancy. Just give it a good stir until it’s nice and smooth. No lumps, no drama. This is what we’ll use later to thicken our soup without turning it into glue. Set it aside. Your soup is going to love this. [Music] All right, the soup’s done cooking, so let’s manually release the pressure. Use something safe to flip that valve. We want soup, not steam burns. While the pressure releases, do me a quick favor. Hit that like button if you’re enjoying the video, and drop a comment telling me where you’re watching from. I love seeing where all of you are tuning in from. Once the float valve drops, we’re ready to open it up and move on. Lid’s off, and things are smelling amazing, but we’re not quite done yet. Go ahead and turn sauté mode back on. We’re going to give this soup one last little push. Remember that milk and flour slurry we made earlier? Time to bring it back. Pour it in and give it a good stir. No lumps, no surprises. Now, let the soup heat up and simmer for about 5 minutes. That gives the slurry time to work its magic and thicken things up. This is when it goes from just soup to comfort in a bowl. [Music] All right, last step. Add two cups of shredded cheddar cheese. Go ahead and dump it in. Give everything a good stir until that cheese is melted and the soup is nice and creamy and done. If you like this recipe, don’t forget to like and subscribe for more tasty ideas. And hey, if you’re a soup fan, check out my soup playlist. It’s packed with cozy, delicious soups for every season. Thanks for cooking with me and catch you next time.