Name: Instant Pot Loaded Potato Soup (Gluten-Free)
Prep time: 10 min
Cook time: 12 min
Ingredients: 3 lbs. Yukon Gold potatoes, peeled and quartered; 32 oz. chicken broth (check for gluten-free); 1 onion, diced; 2-3 cloves garlic, minced; 3 tbsp. tamari (check for gluten-free); 2 tbsp. cornstarch; 2 cups 2% milk, divided; 15 oz. can corn nuggets, drained; Optional Toppings: bacon bits, shredded cheese, green onions (shredded cheese, green onions)

Instant Pot Loaded Potato Soup is a gluten-free soup that’s simple to make and is packed with potatoes and corn. A 30-minute meal that kids love.

It is FINALLY that time of the year to start serving soup for dinner. At my house, my family and I love to enjoy a hot bowl of soup on a cold winter night. And here in the Midwest, there are plenty of cold nights!

Instant Pot Loaded Potato Soup, a pressure cooker potato soup recipe, showing a white bowl filled with soup and a spoon with a spoonful of soup.

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Up until now, my favorite potato soup was my Crockpot Potato Soup. But sometimes, there just isn’t time to let that soup cook all day in the slow cooker.

I decided to create a new soup recipe for us to enjoy this season. Because my instant pot has made its way up on my list of favorite kitchen tools, I decided to convert this favorite soup into an Instant Pot soup recipe! And let me say, it’s just as good and is super quick to make.

Instant Pot Potato Soup is a creamy flavor-packed soup recipe. Your family and friends will think you have spent hours in the kitchen but little do they know, you prepped and cooked this recipe in under 25 minutes!

How To Make Pressure Cooker Potato Soup

Add potatoes, chicken broth, onion, garlic, and soy sauce to the instant pot.
Place the lid onto instant pot and turn to sealing. Set to pressure cook for 12 minutes.
Meanwhile, whisk 2 tbsp. of milk into the 2 tbsp. of cornstarch. Set aside.
Once cooked, you can do a natural release or turn valve to venting to release the pressure.
Carefully remove the cover. Mash potatoes.
Whisk milk into potato mixture.
Turn the instant pot to sauté. Whisk cornstarch mixture into the soup and whisk until thickened. It should thicken as it heats.
Serve with bacon bits, shredded cheese or green onions

Start by gathering the ingredients for the Loaded Baked Potato Soup. If you are missing an ingredient, check out the list of ingredient swaps before you make an extra trip to the store.

INGREDIENTS FOR POTATO SOUP

3 lbs. Yukon Gold potatoes, peeled and quartered (swap with red potatoes)
32 oz. carton (4 cups) chicken broth (swap with vegetable broth)
1 onion, diced
2–3 cloves garlic, minced
3 tbsp. low sodium soy sauce (swap with coconut aminos)
2 tbsp. corn starch
2 cups 2% milk, divided (swap with heavy cream, cream cheese or sour cream)
15 oz. can corn nuggets, drained

PRO TIP: Be mindful that swapping the Yukon Gold potatoes with Russet potatoes will change your results. Russets are more starchy and will not hold their shape.

Add potatoes, chicken broth, onion, garlic, and soy sauce to instant pot.

Place lid onto instant pot and turn to sealing. Set to pressure cook for 12 minutes.

Instant Pot Loaded Potato Soup, a pressure cooker potato soup recipe, showing ingredients in small bowls on top of a wooden surface.

Meanwhile, whisk 2 tbsp. of milk into the 2 tbsp. of cornstarch. Set aside.

PRO TIP: Mixing together milk and cornstarch will create a cornstarch slurry. This mixture will help to thicken the soup.

Once cooked, you can do a natural release, or turn valve to venting to release the pressure. Carefully remove cover. Mash potatoes with a potato masher or use an immersion blender.

Next, whisk the milk into potato mixture.

Turn the instant pot to sauté. Whisk cornstarch mixture into the soup and whisk until thickened. It should thicken as it heats.

A person holding a bowl of corn over instant pot

Once the soup has thickened, add in the canned corn nuggets and stir.

Last but not least, pour your soup into a bowl and top with additional toppings for an extra burst of flavor.

Optional Toppings

Bacon bits
Shredded sharp cheddar cheese
Green onions
Chives
Sour cream
Black olives

If you enjoy serving soup for dinner on a regular basis, try out these family approved soup recipes:

SOUP RECIPES

If you enjoyed the recipe make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!

A bowl of creamy potato soup with corn showing bacon crumbles on top and a spoon in the soup.

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Instant Pot Loaded Potato Soup (Gluten-Free)

Instant Pot Loaded Potato Soup is a gluten-free soup that's simple to make and is packed with potatoes and corn. A 30-minute meal that kids love.

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5 from 2 votes

Prep Time 10 mins

Cook Time 12 mins

Servings 8

Ingredients

3 lbs. Yukon Gold potatoes, peeled and quartered
32 oz. chicken broth check for gluten-free
1 onion, diced
2-3 cloves garlic, minced
3 tbsp. tamari check for gluten-free
2 tbsp. cornstarch
2 cups 2% milk, divided
15 oz. can corn nuggets, drained
Optional Toppings: bacon bits, shredded cheese, green onions shredded cheese, green onions

Instructions

Add potatoes, chicken broth, onion, garlic, and tamari to instant pot.
Place lid onto instant pot and turn to sealing. Set to pressure cook for 12 minutes.
Meanwhile, whisk 2 tbsp. of milk into the 2 tbsp. of cornstarch. Set aside.
Once cooked, you can do a natural release, or turn valve to venting to release the pressure.
Carefully remove cover. Mash potatoes. Whisk milk into potato mixture.
Turn the instant pot to sauté. Whisk cornstarch mixture into the soup and whisk until thickened. It should thicken as it heats. Serve with bacon bits, shredded cheese or green onions.

Nutrition

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