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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!  
Prep Time10 mins
Cook Time30 mins
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


  • 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 milk.
  • 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.
  • Add flour mixture into hot soup.
  • Cook until soup is thickened, stirring constantly.


  • 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.