You know those evenings when the wind is howling outside and you just want something warm to wrap you up like a favorite chunky-knit sweater? That was me last week, tiptoeing into the kitchen in my fuzzy slippers, wishing I had a hug in a bowl. Enter my beloved Instant Pot Potato Soup—simple, creamy, and downright comforting. It’s the kind of meal that makes you sigh with happiness after the first spoonful (yes, really!), and it never fails to chase away the chilly-blues.
I first whipped this up on a Sunday when my teenager declared he was “starving” after soccer practice and my husband insisted he needed “real food,” not another protein bar. Thirty minutes later, we were all scraping our bowls and planning leftovers for lunch the next day. It’s been our go-to ever since—lean enough to feel a tiny bit virtuous, but rich enough to qualify as serious comfort food. Serve it with crusty bread or a side salad, and just watch everyone’s faces light up.
Why You’ll Love This
- No-fuss, one-pot meal—your Instant Pot does the heavy lifting.
- Ready in about 30 minutes—perfect for busy weeknights (or those“OMG, what’s for dinner?” moments).
- Crazy creamy without being heavy, thanks to a splash of Greek yogurt or lighter milk.
- Vegetarian as written, but super easy to veganize or jazz up with meat.
- Chunky or silky-smooth—totally up to you (texture control is power!).
- Gentle on the budget—potatoes and pantry staples keep costs low.
- Family favorite that feels like a cozy hug, even on your busiest day.
Ingredient Notes
- Russet potatoes (2 lbs) peeled and cut into 1-inch cubes. These starchy spuds give you that silky broth. (If you’re feeling buttery, swap half for Yukon Gold.)
- Yellow onion (1 large), finely chopped. Sweet onions add a mellow depth, but a yellow or white works great too.
- Garlic (2 cloves), minced. Jarred works in a pinch—don’t judge me, I’ve been there.
- Vegetable broth (4 cups), low-sodium. You can use chicken broth if you’re not strictly vegetarian.
- Whole milk (1 cup) or unsweetened plant milk (almond, oat). Go dairy-free if that’s your jam.
- Greek yogurt (½ cup), plain. It gives tangy creaminess without the heavy cream guilt.
- Butter (2 tbsp) or sub coconut oil for a vegan twist.
- Dried thyme (1 tsp) and 1 bay leaf. Fresh thyme sprigs are lovely if you’ve got them.
- Salt & freshly cracked pepper, to taste.
- Optional garnishes: chopped chives, shredded cheddar, crumbled bacon or smoky tempeh, a drizzle of hot sauce or smoked paprika.
Tip: If you’ve got a few spare minutes, let the diced potatoes sit in cold water to rinse off excess starch—your soup will be extra velvety.
Directions
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Sauté the aromatics. Hit Sauté on your Instant Pot and melt the butter (or warm the oil). Toss in the chopped onion and garlic, then give them a stir every so often until the onion goes translucent and just starts to gold up—about 3 minutes. You’ll smell that toasty garlic almost immediately. Don’t skip it!
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Season the potatoes. Add your cubed potatoes, thyme, bay leaf, and a generous pinch of salt and pepper. Gently stir so each piece gets a little seasoning love. This step is key for pockets of flavor in every spoonful.
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Pour in the broth. Carefully ladle in the vegetable broth until the taters are almost submerged. Give it one more gentle stir, scraping up any browned bits from the bottom. Those bits = flavor gold.
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Pressure cook. Seal the lid and set to High Pressure for 8 minutes. It takes a few minutes to come up to pressure, and then the magic happens—your kitchen will smell like pure comfort in no time.
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Release and mash. Let the pressure release naturally for 5 minutes (this helps keep the soup creamy), then flip the valve for a quick release. Carefully open the lid, fish out the bay leaf, and decide: chunky mash or full-on smooth? Use a potato masher for a rustic feel, or an immersion blender for that silky, baby-food texture.
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Stir in the creaminess. Switch off Sauté, then whisk in the milk and Greek yogurt until everything’s cozy and combined. Heat it just until it’s steaming—don’t let it boil or the yogurt might split. Taste and tweak with more salt, pepper, or thyme if you’re feeling bold.
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Garnish & serve. Ladle into bowls and let everyone customize their own—sprinkle on chives, cheddar, bacon, tempeh, or even a cheeky squirt of hot sauce. Dive in immediately, while it’s still piping hot.
Variations & Flavor Twists
- Cheesy Upgrade: Stir in 1 cup shredded sharp cheddar right after you add the yogurt. Goodbye, willpower!
- Vegan Cozy: Swap butter for coconut oil and swirl in cashew cream or extra plant milk instead of yogurt.
- Loaded Spud: Toss in steamed broccoli florets, diced ham or roasted cauliflower, then pile on the cheese.
- Spicy Chipotle: Mix in 1 tsp chipotle chili powder and finish with a squeeze of lime for smoky heat.
- Herb Burst: Stir in fresh parsley, dill, or a sprinkle of chives at the end for a bright, garden-fresh note.
Storage & Reheating Tips
- Refrigerate leftover soup in an airtight container for up to 3 days—if it gets too thick, just thin with a splash of broth or milk when reheating.
- Freeze portions (before adding yogurt) for up to 3 months. Thaw overnight in the fridge, then reheat and swirl in fresh yogurt or milk.
- Gentle stovetop reheating is best: low heat, stir often, and add liquid as needed to restore that dreamy consistency.
- Microwave-friendly? Absolutely. Cover and zap in 1–2 minute bursts, stirring in between, until hot.
Alright, friend, that’s my cozy little ode to Instant Pot Potato Soup—one of those dishes I’ll never stop making, because it’s cheap, cheerful, and just reliably delicious. If you try it, swing back and let me know how it turned out (or any funny kitchen mishaps—that’s always part of the fun!). Got questions? Hit me up in the comments below and I’ll do my best to help. Happy cooking and stay warm!
Instant Pot Potato Soup
Ingredients
- 2 pounds Russet potatoes peeled and diced into 1-inch cubes
- 1 large yellow onion finely chopped
- 2 cloves garlic minced
- 4 cups low-sodium vegetable broth
- 1 cup whole milk or unsweetened plant-based milk
- 1/2 cup whole milk Greek yogurt
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly cracked pepper to taste
- Optional toppings: chopped chives, crumbled bacon or smoky tempeh, shredded cheddar, or a drizzle of hot sauce
Instructions
- Set your pressure cooker to sauté mode and melt the butter. Add onions and garlic, cook until onions soften.
- Add diced potatoes, thyme, bay leaf, salt, and pepper. Stir well.
- Add vegetable broth over the potatoes and stir.
- Seal the Instant Pot and cook on high pressure for 8 minutes.
- Let pressure release naturally, then mash the potatoes to desired consistency.
- Whisk in milk and Greek yogurt. Heat until creamy.
- Top with optional toppings and serve warm.
