Instant Pot Potato Soup Recipe

Instant Pot Potato Soup
  • Prep time: 10 Minutes
  • Cook time: 25 Minutes
  • Total time: 35 Minutes
  • Serves: 6


  • 30 g (1.1 oz) butter
  • 1 onion, diced
  • 1 carrot, chopped
  • 2 celery stalks, chopped
  • 1 Tbsp garlic, crushed
  • 125 ml (4.2 fl oz) white wine
  • 1 kg (2.2 lb) potatoes, peeled and chopped
  • 2 tsp chives
  • 1 l (1.1 qt) chicken stock
  • 250 ml (8.5 fl oz) heavy cream
  • 1 cup cheddar cheese, grated
  • ¼ cup parmesan cheese, grated


  1. Switch on the Instant Pot and set to sauté.
  2. Add the butter, onion, carrot, celery, and garlic. Cook for 3 minutes or until softened.
  3. Next, add the white wine and cook for a minute.
  4. Add the potatoes, chives, and chicken stock.
  5. Seal the pressure cooker and set it to pressure cook on high for 10 minutes.
  6. Allow to sit for 10 minutes before manually releasing the pressure.
  7. Using a stick blender, blend the soup until smooth.
  8. Set the Instant Pot to sauté, and add the cream and cheeses.
  9. Stir until the cheeses are melted and combined. Roughly five minutes.
  10. Season with salt and pepper.
  11. Serve & Enjoy.

Recipe Tips

  • Any type of potato will work fine for this soup.
  • You can use a regular food processor instead of a stick blender.
  • You may need to add more fluid if the soup is too thick to your liking. On the flip side, a combination of cornstarch and water can be used to thicken the soup.
  • For a slightly chunky soup, simply reduce the amount you blend the soup.
  • Sour cream or Greek yogurt can be used instead of heavy cream. Other creams may also work.

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