There's nothing like a bowl of soup to warm up your insides on a cold day. Instant pot chicken and potato soup is a quick and easy homemade soup recipe that takes less time than you think! Chicken potato soup is soul satisfying and brings warmth to your insides.
Next time, try this instant pot tomato basil soup.
An instant pot is one of my favorite methods of cooking. A meal that would take so much longer on the stove top is done in less than half the time. A hearty one pot meal with chicken, potatoes and vegetables makes this soup surprisingly easy and is a soup lovers dream come true.
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❤️ Why You'll Love It
- Quick and easy homemade soup.
- Dinner in less than 30 minutes.
- Budget friendly meal.
- Soup is the perfect comfort meal!
Making homemade soup may seem like a daunting task, but if you use an instant pot, you can make soup in less than a half hour! This creamy chicken and potato soup is perfect for chilly days or when you're craving a hearty comforting soup.
📝 Ingredients
📋 Ingredient Notes
- Butter: Adds a buttery taste when cooking up the chicken.
- Olive oil: Used with the butter to sauté the chicken.
- Onion: Adds delicious flavor to the soup.
- Garlic: More yummy flavor!
- Chicken breast: Skinless chicken breast is cubed up.
- Oregano: Perfect Italian seasoning adding amazing flavor.
- Black pepper: Help bring out the flavor of the soup.
- Flour: Acts as a thickening agent for the soup.
- Chicken stock: The liquid for the soup.
- Potatoes: Peel and cube up before adding to the instant pot.
- Carrots: Are peeled and chopped small.
- Milk: Creamy flavor.
- Sour cream: Adds extra creaminess and flavor.
- Shredded cheddar cheese: Perfect for garnishing the top of the soup before serving.
🥄 Instructions
- Turn on the instant pot to sauté option. Add butter and olive oil. When butter melts add cubed chicken and cook until no longer pink.
- Add chopped onions and cook for 2 minutes. Add garlic and continue to sauté for another 30 seconds. Season with salt, pepper and oregano.
- Add diced potatoes and carrots, cook for one minute.
- Sprinkle flour on top and cook for another minute. Cancel the saute setting, pour in the chicken stock, put the lid on and cook on high pressure for 3 minutes. Do a quick release in bursts so it will not splatter all over the counter.
- With a potato masher or an immersion blender blend part or all the potatoes, it depends on how chunky you want your soup to be.
- Dissolve the sour cream in some of the milk and add to the pot. Pour in the rest of the milk and press on the sauté option again to reheat the pot for another 5 minutes.
- Turn the instant pot off and spoon into bowls. Garnish with more sour cream, bacon, diced green onions.
💡 Tips
- If you want your soup thicker you can dissolve a tablespoon of flour or two in a little bit of milk and add to the pot to thicken the soup even more.
- You can use chicken thighs instead of breasts.
💬 FAQs
Yes, when making instant pot potato soup, it's necessary to peel before chopping up the potatoes to fully mix the soup and create creaminess. I would advise not having peels in this creamy soup as it may be difficult to blend.
I love the taste and texture of Yukon gold potatoes or even red potatoes. Russet potatoes have a ton of starch and for this reason may make the soup a little grainy. Save your Russet potatoes for homemade french fries or roasted potatoes.
⌛ Make Ahead
To save time on this instant pot potato soup recipe, peel and cube the potatoes and dice the carrots ahead of time. Be sure to keep the cut up potatoes in a bowl of water until needed to keep them from browning.
🍽️ Serve With
- This recipe is a meal all on it's own! But garlic bread, fresh bread, crackers or even a side salad goes great with this delicious soup recipe.
- Before serving, if you wish top with cheddar cheese, bacon, chopped green onions for a loaded potato soup.
🧺 Storage
Any remaining soup can be stored in an airtight container in your refrigerator for up to 3-4 days.
📣 Related Recipes
Instant pot is a great way to save time and make delicious food, here are some of our favorite instant pot recipes.
- Making Basmati rice has never been easier with this instant pot recipe.
- Instant pot tomato basil soup is warming, delicious and there is no need to use your oven with my special trick.
- Bone broth is the darling of health enthusiast these days, try this easy instant pot bone broth.
- Here is one of the easiest red lentil soup ever, Turkish Lentil Soup (Mercimek Corbasi).
- Filling and so hearty, and it is ready in less than 30 minutes. This instant pot barley soup is a meal on its own.
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Instant Pot Chicken and Potato Soup
Equipment
- Instant pot
- Immersion blender or potato masher
Ingredients
- 3 Tablespoons butter
- 1 Tablespoon olive oil
- 1 onion finely diced
- 2 cloves garlic minced
- 1 pound chicken breast cubed
- 1 teaspoon oregano
- ¼ teaspoon ground black pepper
- 2 Tablespoons flour
- 4 cups chicken stock
- 2 pounds potatoes cubed
- 2 carrots diced
- 2 cups milk
- ½ cup sour cream
- 2 cups shredded cheddar cheese
Garnish with:
- Sour cream, bacon or chopped green onions.
Instructions
- Turn on the instant pot to the sauté option.
- Add butter and olive oil.
- When butter melts add cubed chicken and cook until no longer pink.
- Add chopped onions and cook for 2 minutes.
- Add garlic and continue to sauté for another 30 seconds.
- Season with salt, pepper and oregano.
- Add diced potatoes and carrots, cook for one minute.
- Sprinkle flour on top and cook for another minute.
- Cancel the sauté option, pour in the chicken stock, put the lid on and pressure cook on high for 3 minutes.
- Do a manual release in bursts so it will not splatter all over the counter.
- With a potato masher or an immersion blender blend part or all the potatoes, it depends on how chunky you want your soup to be.
- Dissolve the sour cream in some of the milk and add to the pot.
- Pour in the rest of the milk and press on the sauté option again to reheat the pot for another 5 minutes.
- Turn the instant pot off mix in the cheese until it melts and spoon into bowls.
- Garnish with more sour cream, bacon, diced green onions.
Notes
- If you want your soup thicker you can dissolve another tablespoon of flour or two in a little bit of milk and add to the pot to thicken the soup even more.
- You can also substitute milk for heavy cream.
- I like using sharp cheddar cheese as it is our favorite.
- You can use chicken thighs instead of breasts.
- Your sour cream might curdle a bit, we did not actually mind it. It is not going to curdle like cheese just small bits. If this is going to be a problem for your taste here is what you need to do.
- After you manual release the pressure, turn off the IP and pour in one cup of cold milk.
- Heat the remaining cup for just 30 seconds in the microwave to warm it up a bit and whisk in the sour cream to dissolve.
- Take half a cup of the hot liquid in the IP and slowly pour it into the sour cream mixture and mix.
- Pour the sour cream mixture into the IP, mix well and that's it.
- Any remaining soup can be stored in an airtight container in your refrigerator for up to 3-4 days.
Angelina
I tried this soup and is so, so, delicious. My son was visiting and ask to bring home some of the soup.