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Instant Pot Potato Soup

The best easy Instant Pot Potato Soup. Rich and satisfying, this cheesy, healthy soup uses cauliflower to make it creamy without heavy cream!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 servings
Calories: 351 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 tablespoons unsalted butter
  • 1 small yellow onion diced
  • 2 cloves garlic minced (about 2 teaspoons)
  • 3 cups water
  • 1 tablespoon chicken bouillon
  • 1 ½ pounds Yukon gold potatoes peeled and cut into 1 1/2-inch chunks, about 5 medium (you can also swap russet potatoes, though I find the flavor and texture of Yukon golds more buttery)
  • 1 small head of cauliflower chopped into florets, about 4 cups
  • 2 teaspoons spicy brown mustard
  • ½ teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • 1 cup 2% plain Greek Yogurt or a 7-ounce container, plus additional for serving
  • ½ cup shredded sharp cheddar cheese plus additional for serving
  • ¼ cup grated Parmesan cheese
  • chopped fresh chives for serving
  • croutons baguette, additional cheese, additional Greek yogurt (optional, for serving)

Instructions

    Cup of Yum
  1. Turn the Instant Pot to sauté. Add the butter and let melt, then add the onion. Cook until the onion softens and turns translucent, about 5 minutes. Add the garlic and cook 30 additional seconds, just until fragrant.
  2. Add the water to the Instant Pot. Let come to a simmer (this will take several minutes), then whisk in the bouillon. Continue to stir until it is smoothly dissolved.
  3. Add the potatoes, cauliflower, mustard, thyme, and pepper. Cover and seal the Instant Pot. Cook on manual (high) pressure for 10 minutes. When the cooking time is up, immediately vent to release any remaining pressure.
  4. Carefully open the lid. With an immersion blender, purée the soup until smooth, or puree the soup in batches in a regular blender (be careful not to fill the blender more than halfway. Hot soup will splatter). Return any soup you pureed in the blender to the pot. Let the soup cool a few minutes, then stir in the Greek yogurt, cheddar, and Parmesan.
  5. Taste and adjust the seasoning as you like. Serve hot, topped with chives, additional cheese, and a dollop of Greek yogurt as desired.

Notes

  • TO STORE: Place cooked and cooled soup in an airtight storage container in the refrigerator for up to 4 days.
  • TO REHEAT: Gently rewarm soup in a Dutch oven over medium-low heat on the stove, or you can reheat your soup in a microwave-safe bowl in the microwave until warmed through. I recommend reheating your Instant Pot potato soup with milk splashes to think the soup as needed.
  • TO FREEZE: Store cooked and cooled leftovers in an airtight freezer-safe container or zip top bag (lay flat) for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition Information

Serving 1(of 4); about 1 3/4 cups Calories 351kcal (18%) Carbohydrates 44g (15%) Protein 18g (36%) Fat 13g (20%) Saturated Fat 8g (40%) Trans Fat 1g Cholesterol 38mg (13%) Potassium 1312mg (37%) Fiber 8g (32%) Sugar 8g (16%) Vitamin A 385IU (8%) Vitamin C 106mg (118%) Calcium 302mg (30%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 351

% Daily Value*

Serving 1(of 4); about 1 3/4 cups
Calories 351kcal 18%
Carbohydrates 44g 15%
Protein 18g 36%
Fat 13g 20%
Saturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 38mg 13%
Potassium 1312mg 28%
Fiber 8g 32%
Sugar 8g 16%
Vitamin A 385IU 8%
Vitamin C 106mg 118%
Calcium 302mg 30%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.