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This Electric Pressure Cooker Potato Soup has the flavors of an old fashioned potato soup but uses the updated method of using an Instant Pot. With just a few vegetables, a couple cans of soup and a few additional ingredients, you can easily make this hearty soup in less than an hour.
This Instant Pot creamy potato soup hits the spot on a cold day. Some of our family likes eating this soup with crackers and others add some cheese to the top…and sometimes even some bacon crumbles!
Table of Contents
Instant Pot Potato Soup without Heavy Cream Recipe:
This Electric Pressure Cooker Potato Soup is adapted from a recipe in cookbook called The Working Cook which seems fitting for Barbara’s family. It’s hard to manage a full-time job, 3 kids and being a short-order cook to her hungry family. This cookbook has a lot of fast recipes.
She likes this potato soup recipe (without heavy cream) because she can use her electric pressure cooker to cut down on the cook time. She made this the morning of the first winter snow, and it warmed her entire family up.
Want to know a secret? She was all out of dried thyme, so she substituted poultry seasoning. It has thyme plus a lot more. It was delicious!
This old fashioned potato soup in the instant pot has a secret ingredient. The secret ingredient is a can of clam chowder which gives a depth of flavor. Don’t skip it!
Rather make an old fashioned potato soup the old fashioned way on the stove? Check out our Potato and Sausage Soup recipe.
Ingredient List for Instant Pot Creamy Potato Soup
Celery, diced
Onion, diced
Potatoes, peeled and cubed
Water
Cream of Celery Soup
Can of Clam Chowder
Salt
Dried Thyme or Poultry Seasoning
Celery Seed
Milk
Butter
Flour
How to make old fashioned potato soup in the instant pot?
- Combine, potatoes, onion, celery and water in an Instant Pot or electric pressure cooker, and cook according to the manufacturer’s instructions (ours called for 3 to 4 minutes on high pressure, then using the quick release valve after 5 minutes).
- Add celery soup, clam chowder, salt, thyme and celery seed. Cook on the simmer (or sauté) setting until heated through, stirring often to it doesn’t burn on the bottom.
- Once warmed, add 2 cups of milk.
- In a saucepan, melt butter; mix in flour and stir until smooth. Stir in 1 cup of milk gradually to the flour mixture. Cook until thickened, stirring constantly.
- Add flour mixture into hot soup. Cook until soup is thickened, stirring constantly.
Full recipe steps and ingredient amounts for for Instant Pot Creamy Potato Soup is in the recipe card at the bottom of this post.
Other Instant Pot Recipes
Sweet and Sour Pork Ribs in the Instant Pot
Creamy Lazy Lasagna
Instant Pot American Goulash (Instant Pot Chop Suey Recipe)
Instant Pot Pork Ribs (Mom’s Recipe)
Golden Chicken Imperial in the Instant Pot
Instant Pot Buttery Chicken
Notes About Old Fashioned Potato Soup Recipe:
- Follow the instructions for your specific electric pressure cooker. For an instant pot, it says to cook cubed potatoes on high pressure for 3 to 4 minutes. Let the pressure release naturally for 5 minutes, then open the vent for the quick release method.
- This recipe is easily adaptable back to stove top. Cook the potatoes the old fashioned way by boiling on the stove.
- Swap thyme with poultry seasoning, if desired.
- Our version of instant pot potato soup does not have heavy cream. Instead, it is thickened with a roux.
- We love potato recipes. Try our 4 Ingredient Crock Pot Cheesy Potatoes and Cheesy Potatoes with Bacon.
Print Recipe
Pressure Cooker Potato Soup - An Old Fashioned Potato Soup Recipe
This Electric Pressure Cooker Potato Soup has the flavors of an old fashioned potato soup but uses the updated method of using an Instant Pot. This Instant Pot creamy potato soup hits the spot on a cold day.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Entree, Main Course, Soup
Cuisine: American
Keyword: electric pressure cooker potato soup, instant creamy potato soup, instant pot potato soup, instant pot potato soup without heavy cream, old fashioned potato soup in the instant pot
Servings: 8
Author: Barbara
Ingredients
- 5 medium potatoes peeled and chopped
- 1 small onion chopped
- 1 cup chopped clelery
- 2 cups water
- 1 10.5 oz. can cream of celery soup
- 1 18.8 oz. can New England clam chowder
- 1 teaspoon salt
- 1/8 teaspoon thyme or poultry seasoning
- 1/4 teaspoon celery seed
- 3 cups milk, divided
- 3 Tablespoons butter (or margarine)
- 3 Tablespoons flour
Instructions
Combine, potatoes, onion, celery and water in an electric pressure cooker, and cook according to the manufacturer's instructions (ours called for 3 - 4 minutes on high pressure letting the pressure release naturally for 5 minutes, and then using the quick release valve).
Add celery soup, clam chowder, salt, thyme and celery seed; cook on the simmer (or sauté) setting until heated through. Once warmed, add 2 cups milk. Be sure to stir often so it doesn't burn on the bottom.
In a small saucepan, melt butter; mix in flour and stir until smooth. Stir in 1 cup of milk gradually, and cook until thickened, stirring constantly.
Add flour mixture into hot soup.
Cook until soup is thickened, stirring constantly.
Notes
- Follow the instructions for your specific electric pressure cooker. For an instant pot, it says to cook cubed potatoes on high pressure for 3 to 4 minutes. Let the pressure release naturally for 5 minutes, then open the vent for the quick release method.
- This recipe is easily adaptable back to stove top. Cook the potatoes the old fashioned way by boiling on the stove.
- Swap thyme with poultry seasoning, if desired.
- Our version of instant pot potato soup does not have heavy cream. Instead, it is thickened with a roux.
- We love potato recipes. Try our 4 Ingredient Crock Pot Cheesy Potatoes and Cheesy Potatoes with Bacon.
Linking up to Weekend Potluck!
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