Creamy Instant Pot Potato Soup (Easy, Gluten-Free & Made with Simple Ingredients)

There is just something about a warm bowl of homemade potato soup that makes a chilly day feel a little more comforting!

If you have a bunch of potatoes sitting in your pantry and you’re wondering what to make for dinner, this Creamy Instant Pot Potato Soup is the perfect solution.

One of my favorite things about this recipe is that it uses both yellow potatoes and russet potatoes. The yellow potatoes bring that naturally buttery flavor, while the russet potatoes help create a thick, creamy soup without needing flour or heavy cream.

And because we’re making it in the Instant Pot, you can have a delicious, homemade dinner on the table with very little hands-on time!

This is exactly the kind of recipe I love sharing here at Dishing Up Grace: simple ingredients, practical cooking methods, and nourishing meals that bring everyone around the table.

Why You’ll Love This Instant Pot Potato Soup

Simple pantry ingredients: Nothing complicated or hard to find.
Naturally gluten-free: No flour is needed to thicken the soup. Just make sure your broth and toppings are gluten-free.
Budget-friendly: Potatoes are an affordable way to feed the whole family.
Easy Instant Pot recipe: Pressure cooking makes preparing homemade soup simple.
Customizable: Add shredded chicken, bacon, cheese, or your favorite vegetables.
Creamy without heavy cream: The potatoes naturally thicken the soup.

Why Use Two Different Types of Potatoes?

You might be wondering why I use both yellow and russet potatoes instead of just one variety.

The answer is simple: texture and flavor!

Yellow potatoes have a naturally buttery flavor and a slightly waxy texture, which helps them hold their shape during cooking.

Russet potatoes are starchier and tend to break down more easily. This helps create that creamy, thick consistency we all love in homemade potato soup.

Combining the two gives you the best of both worlds: a creamy soup with tender chunks of potatoes throughout.

And yes, you can leave the skins on if you prefer! Just give the potatoes a good scrub before chopping. Leaving the skins adds texture and a little extra fiber.

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Creamy Instant Pot Potato Soup Recipe

Prep Time: 10 minutes
Pressure Cook Time: 8 minutes
Additional Time: Approximately 12–15 minutes for pressurizing and pressure release
Total Time: Approximately 30–35 minutes
Servings: 6–8

Ingredients

3 cups yellow potatoes, diced
3 cups russet potatoes, diced
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup milk or unsweetened, unflavored almond milk
2 tablespoons butter or olive oil
1 teaspoon salt, or to taste
½ teaspoon black pepper
½ teaspoon dried thyme
Optional: ½ cup plain Greek yogurt or sour cream for extra creaminess

Optional toppings: Crispy bacon, shredded cheddar cheese, green onions, or additional black pepper.

Instructions

Step 1: Sauté the onion and garlic

Turn your Instant Pot to the Sauté setting. Add the butter or olive oil and diced onion.

Cook for approximately 3–4 minutes, until the onion begins to soften.

Add the minced garlic and cook for another 30 seconds, stirring frequently.

Step 2: Add the potatoes and broth

Add the diced yellow potatoes, russet potatoes, chicken broth, salt, black pepper, and thyme.

Stir everything together, making sure to scrape the bottom of the Instant Pot to prevent sticking.

Step 3: Pressure cook

Secure the Instant Pot lid and set the valve to Sealing.

Select Pressure Cook on High Pressure for 8 minutes.

Once cooking is complete, allow the pressure to release naturally for 5 minutes. Carefully release the remaining pressure according to your Instant Pot’s instructions.

Step 4: Make the soup creamy

Remove the lid and use a potato masher to mash approximately one-third to one-half of the potatoes directly in the pot.

This is my favorite trick for making potato soup creamy without adding flour!

If you prefer a smoother soup, you can carefully use an immersion blender to blend a portion of the potatoes.

Step 5: Add the milk

Stir in the milk and select Sauté on Low for another 2–3 minutes, just until everything is warmed through.

If using Greek yogurt or sour cream, turn off the heat before stirring it in to help prevent curdling.

Taste and adjust your seasonings as needed.

Step 6: Serve and enjoy!

Ladle the soup into bowls and add your favorite toppings.

We love crispy bacon, shredded cheese, and chopped green onions!

How to Make Potato Soup Creamy Without Heavy Cream

One of the best things about this recipe is that you don’t need heavy cream or a flour-based thickener.

Russet potatoes contain natural starch that helps thicken the soup as they cook and break down.

By mashing some of the cooked potatoes directly into the broth, you create a rich, creamy texture using ingredients already in the recipe.

If you prefer an even creamier soup, try adding a little plain Greek yogurt after cooking. It adds creaminess along with some additional protein.

How to Make Potato Soup a More Balanced Meal

Here at Dishing Up Grace, I love reminding women that nourishing our bodies doesn’t have to mean eliminating our favorite comfort foods.

Potatoes sometimes get a bad reputation because they contain carbohydrates, but they also provide potassium, vitamin C, and other important nutrients.

It’s not always about removing the carbohydrates. Sometimes it’s about what we pair with them.

Here are a few simple ways to make this potato soup a more balanced meal:

Add protein: Stir in shredded chicken or serve the soup alongside a protein-rich food.
Include vegetables: Add broccoli, carrots, or cauliflower for extra nutrients and fiber.
Be intentional with portions: Enjoy a satisfying bowl while considering what else is on your plate.
Pair with fiber: A fresh green salad makes a wonderful side.

For those working on blood sugar awareness, pairing carbohydrate-rich foods with protein and fiber can be a helpful strategy.

Remember, intentional wellness isn’t about perfection. It’s about learning how to nourish your body in ways that support your goals while still enjoying the foods you love.

Can You Make This Potato Soup Dairy-Free?

Absolutely!

To make this recipe dairy-free, use olive oil instead of butter and replace the milk with unsweetened, unflavored almond milk or another dairy-free alternative.

Skip the cheese and sour cream toppings, or choose your favorite dairy-free alternatives.

The soup will still have a creamy texture thanks to the russet potatoes.

How to Store and Reheat Potato Soup

Refrigerator: Allow the soup to cool and transfer it to airtight containers. Refrigerate promptly and enjoy within 3–4 days.

Freezer: You can freeze potato soup for up to 2–3 months for best quality, although the potatoes may become slightly grainy after thawing.

Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or milk if the soup has thickened in the refrigerator. Reheat leftovers to 165°F.

Frequently Asked Questions

Can I leave the skins on my potatoes?

Yes! Potato skins are completely fine to leave on, especially if you enjoy a more rustic potato soup. Just wash and scrub the potatoes thoroughly before chopping.

Can I use only yellow potatoes?

Yes. Your soup may have a slightly thinner texture because yellow potatoes hold their shape better than russets. Simply mash more of the potatoes to help thicken it.

Can I use only russet potatoes?

Absolutely. Russet potatoes will create a softer, creamier soup because they break down more easily during cooking.

Do I need flour to thicken potato soup?

No! The natural starch in the russet potatoes helps thicken the soup without adding flour.

Can I add chicken to this potato soup?

Yes! Stir in fully cooked, shredded chicken after pressure cooking and heat everything until warmed through. It’s an easy way to add more protein.

A Little Grace for Your Table

Sometimes the simplest meals are the ones our families enjoy the most.

A pot of homemade soup, a few basic ingredients, and everyone gathered around the dinner table.

That’s what I love about cooking from scratch. It doesn’t have to be complicated to be nourishing.

Whether you’re feeding a busy family, using up potatoes from your pantry, or simply craving a cozy bowl of soup, I hope this Creamy Instant Pot Potato Soup becomes a favorite in your home.

Nourish well, live intentionally, and always leave room for grace.

With grace,
Dishing Up Grace

Have you tried making potato soup in your Instant Pot? I’d love to hear your favorite toppings! Leave a comment below and let me know.