Instant Pot Potato soup

We LOVE this potato soup! It's a guaranteed win, even when nothing else sounds good.
Author Daniel Carter
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Main Course, Soup
Cuisine American
Keyword comfort foods, southern
Servings 10 bowls


  • 2 tablespoons butter
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Garlic Powder
  • 1 tablespoon Dried Parsley - or 1 teaspoon dried thyme
  • 1 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 3 cup water or chicken stock - divided (meaning you’ll use 1 at first and the other 2 cups later)
  • 2 tablespoons coconut aminos
  • 7 oz Greek Yogurt
  • 2 cups Milk
  • 3 oz Cheese - shredded
  • 1/3 cup All Purpose Flour
  • 32 ounces potatoes - chopped
  • 10 ounces Carrots - chopped, optional


  • Mix dry seasonings: onion, garlic, parsley, salt, pepper
  • Use Saute function (high) on the Instant Pot to melt butter.
  • Add dry seasonings to butter, cook for 1-2 minutes.
  • Add the potatoes, carrots, 1 cup water, coconut aminos. Stir.
  • Secure the lid and pressure release valve. Cook on high pressure for 4 minutes.
  • While cooking, in a separate bowl add yogurt, flour, milk, and remaining 2 cups water. Whisk until smooth.
  • Once cooking time has passed, allow 10 minutes natural release, then quick release the pressure (if liquid spurts, wait 5 minutes then try again).
  • Turn the Instant Pot to Saute.
  • Stir in the yogurt/flour mixture (it’s okay if the potatoes break apart a little as you combine the ingredients, this will thicken the soup).
  • Continue cooking, stirring constantly, until the soup simmers and thickens.
  • Turn off heat, add cheese then stir until melted.
  • Serve immediately (or keep warm in the Instant Pot).
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1 thought on “Instant Pot Potato soup”

  1. This is my favorite food ever. Daniel makes it when I don’t have an appetite and it always makes me hungry because it’s so good.

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