Instant Pot Chunky Potato Soup Recipe

Introduction

This Instant Pot Chunky Potato Soup is a hearty, creamy comfort food that’s easy to make and packed with flavor. Combining tender potatoes, fragrant fennel, and fresh herbs, it offers a delightful texture with a smooth base and chunky bites.

Ingredients

• 3 medium red potatoes (1.15 lbs before cooking, washed)
• 2 small red potatoes (0.41 lbs before cooking, washed)
• 2 cups water (for the Instant Pot)
• ¼ fennel bulb (about ½ cup when chopped)
• 3 Tbsp water
• 1 clove garlic (3g minced)
• 1 inch ginger (4g minced)
• ½ cup frozen peas (do not thaw)
• ½ cup carrots (frozen or fresh)
• 1 tsp nutritional yeast
• 3 tsp pink salt
• 1 Tbsp Italian seasoning
• 1 tsp black pepper (adjust to taste)
• 1 cup water (divided into 2 equal portions)
• 1 cup heavy cream (divided into 2 equal portions)
• 3 basil leaves (ribbon-shaped)
• 1 tsp dill weed

Instructions

1. Step 1: Pour 2 cups of water into the bottom of the Instant Pot and place all the washed potatoes inside.
2. Step 2: Close the lid and select the pressure cook function. Cook on high pressure for 10 minutes.
3. Step 3: When cooking is complete, allow a natural pressure release before opening the Instant Pot.
4. Step 4: Let the potatoes cool to room temperature. Peel the skins and keep the medium potatoes separate from the small ones. Roughly chop the medium potatoes.
5. Step 5: Cut about ¼ of the fennel bulb into small cubes and rinse gently.
6. Step 6: Set the Instant Pot to sauté mode. Add 3 tablespoons of water to the inner pot, then add the fennel, minced garlic, and minced ginger.
7. Step 7: Sauté until the fennel becomes soft, about 4 minutes.
8. Step 8: Add the roughly chopped medium potatoes, ½ cup heavy cream, and ½ cup water to the pot.
9. Step 9: Turn off the sauté setting and unplug the Instant Pot.
10. Step 10: Use an immersion blender to blend the mixture until creamy, leaving some chunks for texture.
11. Step 11: Roughly chop the two small potatoes and add them to the pot along with the carrots, peas, black pepper, nutritional yeast, salt, and Italian seasoning.
12. Step 12: Add the remaining ½ cup water and ½ cup heavy cream, then stir well to combine.
13. Step 13: Close the lid and select the pressure cook function again. Cook on high pressure for 2 minutes.
14. Step 14: Once done, wait for the pressure release valve to drop before opening the Instant Pot.
15. Step 15: Transfer the soup to serving bowls, garnish with basil leaves and dill weed, and serve warm.

Tips & Variations

• For added depth, try substituting some of the water with vegetable broth.
• If you prefer a thinner soup, add more water or broth to adjust consistency.
• Use fresh herbs like parsley or thyme instead of dill and basil for a different flavor profile.
• For a vegan version, replace heavy cream with coconut milk and omit nutritional yeast or use a vegan alternative.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The soup may thicken after refrigeration; simply add a splash of water or cream to loosen it when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of potatoes for this soup?

Yes, you can substitute red potatoes with Yukon Gold or russet potatoes. Just keep in mind cooking times and texture might vary slightly.

Is it possible to make this soup without an Instant Pot?

Absolutely. You can cook the potatoes until tender on the stovetop, then sauté the fennel, garlic, and ginger separately before combining and blending everything in a pot. Simmer the final mixture with the remaining ingredients until heated through.

Instant Pot Chunky Potato Soup Recipe

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★★★★★

4.7 from 115 reviews

This Instant Pot Chunky Potato Soup is a creamy and hearty dish featuring tender cooked potatoes, sautéed fennel, garlic, and ginger, combined with peas and carrots for added texture and flavor. The soup is seasoned with Italian herbs, black pepper, dill weed, and nutritional yeast for a subtle cheesy taste, finished with a blend of heavy cream to create a comforting meal perfect for any occasion.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Potatoes

• 3 medium red potatoes (1.15 lbs before cooking, washed)
• 2 small red potatoes (0.41 lbs before cooking, washed)
• 2 cups water (for Instant Pot container bottom)

Vegetables & Aromatics

• ¼ fennel bulb (½ cup when chopped)
• 3 Tbsp water (for sautéing)
• 1 clove garlic (3g minced)
• 1 inch ginger (4g minced)
• ½ cup frozen peas (do not thaw)
• ½ cup carrots (frozen or fresh)

Seasonings & Herbs

• 1 tsp nutritional yeast
• 3 tsp pink salt
• 1 Tbsp Italian seasoning
• 1 tsp black pepper (adjust to taste)
• 3 leaves fresh basil (ribbon shaped)
• 1 tsp dill weed

Liquids

• 1 cup water (divided into 2 equal portions)
• 1 cup heavy cream (divided into 2 equal portions)

Instructions

1. Prepare Potatoes: Add 2 cups of water to the bottom of the Instant Pot and place all washed red potatoes into the pot.
2. Pressure Cook Potatoes: Close the lid, set the Instant Pot to pressure cook on high for 10 minutes. Let the pressure release naturally before opening.
3. Cool and Peel: Allow the potatoes to cool to room temperature, then peel the skins off. Keep the medium potatoes separate from the small ones and roughly chop the medium potatoes.
4. Prepare Fennel, Garlic, and Ginger: Cut about a quarter of the fennel bulb into small cubes. Set the Instant Pot to sauté mode and add 3 tablespoons of water to the inner pot. Add chopped fennel, minced garlic, and minced ginger and sauté for about 4 minutes until fennel softens.
5. Add Potatoes and Liquids: Add the roughly chopped medium potatoes to the sautéed fennel mixture. Pour in half a cup of heavy cream and half a cup of water.
6. Blend Soup Base: Turn off the sauté function and unplug the Instant Pot. Use an immersion blender to blend the mixture until creamy but leaving some chunks for texture.
7. Add Remaining Ingredients: Roughly chop the small potatoes and add them to the pot along with peas, carrots, black pepper, nutritional yeast, salt, and Italian seasoning.
8. Add Remaining Liquids: Pour in the remaining half cup of water and half cup of heavy cream. Mix all ingredients well.
9. Pressure Cook Final Soup: Close the lid, set on pressure cook for 2 minutes. Once done, wait for the pressure release valve to drop before opening the pot.
10. Serve: Transfer the soup to a serving bowl, garnish with fresh basil ribbons and dill weed, then serve warm.

Notes

• Using an immersion blender helps retain some texture for a chunkier soup, but you can blend longer for a smoother consistency.
• Adjust salt and pepper according to taste preferences.
• Frozen peas and carrots can be used directly without thawing.
• Fresh herbs like basil add a fresh aroma and can be adjusted or substituted as desired.
• Natural pressure release ensures potatoes are fully cooked and soft before blending.
• This soup can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: Instant Pot potato soup, chunky potato soup, creamy potato soup, fennel potato soup, easy soup recipe, pressure cooker soup