Instant Pot Potato Soup
For some reason I don’t take advantage of my Instant Pot as much as I should. This Instant Pot Potato Soup was so easy and delicious! And as of December 2024 with the new Weight Watchers change, its ZERO POINTS! Whoop! Add a touch of extra cheese and bacon bits on top.
Sunday night I normally go through my pantry/fridge and freezer to see what needs to be used up. Happy to report that the 5 pound bag of carrots I thought was a good idea to buy from Costco a couple weeks ago is now completely used – go me!
Side note – I am not exactly sure that the saute part of this recipe is necessary, but that’s how I made it so I am going with it.
Ingredients Needed:
- potatoes (I used Idaho but russets work great!)
- carrots
- celery
- vegetable broth
- chicken base (like Better Than Bouillion)
- cajun seasoning (if you like a bit of spice)
- unsweetened almond milk
- corn starch
- salt and pepper
How long do you cook potato soup in the Instant Pot?
For me, I wanted to be able to mash the soup with a potato masher after cooking, so I cooked on high pressure for 35 minutes. All the vegetables were cooked to fork tender, and the soup was easy to mash to get it both creamy and a bit chunky at the same time if that makes sense?
This soup has half a pound of celery, and you can really taste the celery, which I love. So reduce the amount if you don’t want an overly “celery” tasting potato soup. I also added a lot of garlic cloves, so you add as much or as little as you like.
After the initial 35 minutes, the soup is nearly done – just need to add the cornstarch/almond milk slurry and cook an additional 5 minutes.
What if I don’t have an instant pot?
Simply cook in a large stock pot with a lid. Follow the instructions above, but simmer over medium low heat for 35 minutes, or until the veggies are fork tender. Then add the cornstarch/almond milk slurry and cook and additional 5 minutes. If you dice your veggies small enough, they should cook in 35 minutes.
Instant Pot Potato Soup
This potato soup is so simple, but oh so delicious!
Ingredients
- 1 pound potatoes, peeled and roughly chopped
- 1/2 pound carrots, peeled and roughly chopped
- 1/2 pound celery, chopped
- 4 cups vegetable broth
- 1 tablespoon chicken base (Better Than Bouillon)
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon crushed red pepper
- 1 cup 2% milk (or milk of choice)
- 1 tablespoon cornstarch
- salt and pepper to taste
Instructions
- Add everything in the instant pot. Cook on high pressure for 20 minutes.
- Release pressure. Puree with a stick blender, or if you like it chunky, mash with a potato masher.
- Serve with shredded cheese, bacon bits and sour cream - optional.
Notes
On my WW plan, it's 1 point a cup, or 3 points for 2 cups. UPDATE! AS OF DECEMBER 2025 WITH THE PLAN CHANGE, THIS IS ZERO POINTS! Click this link to see what it would be on your plan.
Hi-wondering if you don’t have an instapot, what would the cooking time be. Thank you
Hi Regina! If you don’t have an instant pot, cut your potatoes in small chunks and simmer with a lid on for an hour. That should work!
I made this soup tonight. It was absolutely SO good! I’m having it for lunch again tomorrow. Biz, I know you don’t like onions, so please forgive me, but I added about 1/4 of an onion. Also, after it was fully cooked, but still VERY hot, I stirred in about 1-1/2 cups of raw baby spinach I chopped fairly finely, just to add some green and to pump up the veg even more. I did add 2 T. of cheese to the top, but doubt I’ll do that again. The soup is so flavorful on its own, why spend the extra points. Thanks for another great recipe!
Thank you Linda! And don’t worry – everyone adds onions to my recipes – no judgment here!