This Instant Pot Baked Potato Soup recipe is so satisfying and easy to make. It’s creamy and comforting and full of delicious potato flavor. Vegan and dairy-free options included!

Healthy Instant Pot Potato Soup Recipe that's comforting and flavorful.

With cooler weather ahead, there’s nothing more comforting than a bowl of hot soup. And, this Instant Pot Baked Potato Soup satisfies! It is hearty, flavorful, and perfect for an easy weeknight meal.

Recipe Highlights

In this Instant Pot Potato Soup recipe, full-fat coconut milk replaces conventional milk to eliminate dairy. Or, if you aren’t on a dairy-free diet, you can use regular whole milk instead of the coconut milk.

Make this recipe vegan by using the coconut milk, using vegetable broth, and leaving out the bacon.

In addition to including potatoes, this healthy soup recipe is loaded with carrots, celery, red onions, and scallions. While the potatoes add substance, the vegetables add flavor and even more nutrition.

With only 10 minutes at high pressure and a 5-minute natural release, this Instant Pot potato soup is a 30-minute meal.

This healthy Instant Pot potato soup only contains 8 ingredients. This dairy-free soup is made with coconut milk and can be easily adapted to a vegan soup.

Recipe Steps

Step One

The first step to making this Instant Pot Baked Potato Soup is to gather your ingredients. Feel free to make any substitutions you need to satisfy your dietary needs.

Step Two

Combine the chopped potatoes, celery, onion, carrots, and broth in your Instant Pot. Set the time to 10 minutes at high pressure.

Be sure to see the exact measurements in the recipe card at the end of this blog post.

Add your chopped veggies like celery, carrots, onions and potatoes to your Instant Pot along with your broth and you will have delicious and healthy Instant Pot Potato Soup in only a few minutes.

Step Three

When the cooking time is up, let the pressure come down naturally for five minutes. Then, carefully remove the lid.

Stir in the coconut milk, salt, and pepper, and either blend or mash the soup until you reach the desired texture. Garnish with chopped scallions and serve hot.

bowl of potato soup with crumbled bacon on top

Other Instant Pot Soups You Might Like

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Instant Pot Baked Potato Soup

bowl of potato soup with crumbled bacon on top

This Instant Pot Baked Potato Soup recipe is so satisfying and easy to make. It’s creamy and comforting and full of delicious potato flavor. Vegan and dairy-free options included!

  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Instant Pot pressure cooker
  • Cuisine: American
  • Diet: Gluten Free
Scale

Ingredients

  • 1 pound medium Russet potatoes (about 3 potatoes), washed and cut into 1-inch cubes
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • ½ red onion, chopped
  • 3 cups reduced-sodium chicken broth (for vegan, use vegetable broth)
  • 1 13.5-ounce can full-fat coconut milk or regular whole dairy milk
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 3 scallions, chopped
  • 3 slices cooked bacon, crumbled (omit for vegan)

Instructions

1. Combine the potatoes, carrots, celery, onion, and broth in the base of a 6-quart or 8-quart Instant Pot. 

2. Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 10 minutes. Make sure the steam release knob is in the sealed position. After cooking time, naturally release the pressure for 5 minutes, then quick release any remaining pressure.

3. Unlock and remove the lid. Add the coconut milk, salt, and pepper. Using a potato masher, mash the potatoes into the milk and broth. Alternatively, for a smoother texture, you can use a hand immersion blender to blend the soup to the desired smoothness.

4. Serve immediately. Top each serving with the scallions and bacon crumbles. 

5. Refrigerate any leftovers in an airtight container for up to 4 days.

Notes

VEGAN OPTION: replace the chicken broth with vegetable broth and leave off the bacon.

PALEO OPTION: use sweet potatoes instead of white potatoes.

Keywords: pressure cooker, potato soup, instant pot soup

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