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Electric Pressure Cooker Potato Soup
Prep Time
10 mins
Cook Time
30 mins

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, instant pot potato soup without heavy cream
Servings: 8
Author: Barbara
  • 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
  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.
Recipe Notes
  • This recipe is easily adaptable back to stove top.  Cook the potatoes the old fashioned way by boiling on the stove.
  • Swap thyme with poultry seasoning, if desired.
  • Our version of instant pot potato soup does not have heavy cream.  Instead, it is thickened with a roux.
  • We love potato recipes.  Try our 4 Ingredient Crock Pot Cheesy Potatoes and Cheesy Potatoes with Bacon.