Pressure Cooker Potato Soup

This Electric Pressure Cooker Potato Soup has all the flavor of making it on the stove top but takes a fraction of the time. Using your Instant Pot, this soup can be on the table in no time!  

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 recipe because she can use her electric pressure cooker to cut down on 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!

How to Make Electric Pressure Potato Soup

Combine, potatoes, onion, celery and water in an electric pressure cooker, and cook according to the manufacturer’s instructions (ours called for 5 minutes on high pressure using the quick release valve). Add celery soup, clam chowder, salt, thyme and celery seed. Cook on the simmer setting until heated through. 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 is at the bottom of this post.

Other Instant Pot Recipes

Sweet and Sour Pork Ribs in the Instant Pot

Instant Pot Pork Ribs (Mom’s Recipe)

Golden Chicken Imperial in the Instant Pot

Instant Pot Buttery Chicken

Print

Electric Pressure Cooker Potato Soup

This Electric Pressure Cooker Potato Soup has all the flavor of making it on the stove top but takes a fraction of the time. Using your Instant Pot, this soup can be on the table in no time!  

Course: Entree, Main Course, Soup

Cuisine: American

Keyword: electric pressure cooker potato soup, instant pot potato soup

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
• 2 cups milk
• 3 Tablespoons butter
• 3 Tablespoons flour
• 1 cup milk

Instructions

1. Combine, potatoes, onion, celery and water in an electric pressure cooker, and cook according to the manufacturer's instructions (ours called for 5 minutes on high pressure using the quick release valve).
2. Add celery soup, clam chowder, salt, thyme and celery seed; cook on the simmer setting until heated through. Once warmed, add 2 cups milk.
3. 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.
4. Add flour mixture into hot soup.
5. Cook until soup is thickened, stirring constantly.

Linking up to Weekend Potluck!

Note: This post may contain affiliate links. We earn a small percentage from any purchase you make by clicking on these links.