19 Creamy Instant Pot Potato Recipes Delicious

Craving creamy, dreamy potato dishes without the fuss? Your Instant Pot is about to become your new best friend! From velvety mashed potatoes to hearty soups and cheesy casseroles, we’ve rounded up 19 irresistible recipes that deliver comfort in every bite—fast. Whether it’s a busy weeknight or a cozy weekend feast, these spud-tacular dishes promise big flavor with minimal effort. Ready to dig in? Let’s get cooking!

Instant Pot Garlic Mashed Potatoes

These creamy Instant Pot Garlic Mashed Potatoes are a game-changer—rich, fluffy, and packed with garlicky goodness without the fuss of boiling and draining.

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 cloves garlic, minced
• 1 cup chicken or vegetable broth
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup sour cream

1. Add the potatoes, minced garlic, and broth to the Instant Pot. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 10 minutes.
2. Quick-release the pressure, then drain any excess broth (reserve 1/4 cup).
3. Add the heavy cream, butter, salt, and black pepper to the potatoes. Mash until smooth, using the reserved broth if needed for creaminess.
4. Stir in the sour cream until fully incorporated.

The secret here? Cooking the garlic with the potatoes infuses every bite with flavor, while the sour cream adds a subtle tang that balances the richness.

Tip: For extra garlic punch, stir in a sprinkle of roasted garlic powder at the end!

Creamy Instant Pot Potato Soup

This cozy, velvety potato soup comes together in a flash thanks to the Instant Pot—no stirring required, just rich, comforting flavor every time.

Ingredients:

• 4 cups peeled and diced russet potatoes (about 3 medium)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 cup heavy cream
• 1/2 cup shredded sharp cheddar cheese
• 2 tbsp chopped fresh chives (for garnish)

Instructions:

1. Add the potatoes, onion, garlic, chicken broth, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp thyme to the Instant Pot. Secure the lid and set to Manual (High Pressure) for 10 minutes.
2. Once done, quick-release the pressure. Use an immersion blender to purée the soup until smooth (or carefully transfer to a blender in batches).
3. Stir in the heavy cream and cheddar cheese until melted and creamy. Taste and adjust seasoning if needed.
4. Ladle into bowls and top with fresh chives. Serve immediately.

The magic here? The Instant Pot locks in the potatoes’ starchiness, giving the soup a luxuriously thick texture without any flour or roux.

Tip: For extra smokiness, swap the cheddar for gouda and add a pinch of smoked paprika with the thyme.

Instant Pot Loaded Baked Potatoes

These fluffy, fully loaded potatoes cook in a fraction of the time thanks to the Instant Pot, but taste just like they spent hours in the oven.

Ingredients:

• 4 medium russet potatoes, scrubbed
• 1 cup water
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 4 slices cooked bacon, crumbled
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh chives
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Pour 1 cup water into the Instant Pot and place the trivet inside. Arrange potatoes on the trivet.
2. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 12 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
3. Carefully remove potatoes and slice open. Fluff the insides with a fork, then top each with 1/2 tbsp butter, 2 tbsp sour cream, 2 tbsp cheddar cheese, crumbled bacon, and a sprinkle of chives. Season with 1/2 tsp salt and 1/4 tsp black pepper.

The steam from the Instant Pot locks in moisture, giving these potatoes an impossibly creamy texture—no dry spuds here!

Tip: For extra-crispy skins, pop the cooked potatoes under the broiler for 2–3 minutes before loading them up.

Instant Pot Scalloped Potatoes

These creamy, cheesy scalloped potatoes cook up in a fraction of the time thanks to your Instant Pot—no sacrificing flavor for speed here!

Ingredients:

• 2 lbs Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
• 1 1/2 cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 1/2 cup chicken or vegetable broth
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 tsp paprika

Instructions:

1. Turn the Instant Pot to Sauté mode. Melt the 3 tbsp unsalted butter, then add the 2 cloves garlic, minced and cook for 30 seconds until fragrant.
2. Pour in the 1 cup heavy cream and 1/2 cup broth, stirring to combine. Add the 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried thyme, and 1/4 tsp paprika. Let simmer for 1 minute, then cancel Sauté mode.
3. Layer half the sliced potatoes in the pot, followed by half the 1 1/2 cups shredded cheddar cheese. Repeat with remaining potatoes and cheese. Press down gently to submerge the potatoes in the liquid.
4. Secure the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes. Let pressure release naturally for 5 minutes, then quick-release any remaining pressure.
5. Carefully remove the lid and let sit for 5 minutes to thicken before serving.

The magic here? The potatoes stay tender but never mushy, and the cheese melts into the cream for a luxuriously silky sauce. Tip: For extra browning, transfer the potatoes to a broiler-safe dish and broil for 2–3 minutes after cooking.

Instant Pot Cheesy Potato Casserole

This creamy, cheesy potato casserole comes together in a flash thanks to your trusty Instant Pot—no oven required!

Ingredients:

• 2 lbs russet potatoes, peeled and diced into 1-inch cubes
• 1 cup chicken broth
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup chopped green onions (for garnish)

Instructions:

1. Add potatoes, chicken broth, garlic powder, onion powder, salt, and black pepper to the Instant Pot. Secure the lid and set to Manual High Pressure for 8 minutes. Quick-release the pressure when done.
2. Drain any excess liquid, then return potatoes to the pot. Add butter and heavy cream, then mash with a potato masher or fork until mostly smooth (some small lumps are fine!).
3. Stir in shredded cheddar until melted and fully incorporated. Top with green onions before serving.

The magic here? The Instant Pot infuses the potatoes with savory flavor while keeping them perfectly tender—no mushy spuds in sight!

Tip: For extra crunch, broil the finished casserole for 2–3 minutes with an extra sprinkle of cheese.

Instant Pot Potato Curry

This cozy, spiced potato curry comes together in a flash—perfect for busy weeknights when you crave something hearty but don’t want to babysit the stove.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 ½ lbs Yukon Gold potatoes, cubed
• 1 (14 oz) can diced tomatoes
• 1 (13.5 oz) can coconut milk
• 1 ½ tbsp curry powder
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp turmeric
• ½ cup vegetable broth
• 1 cup fresh spinach, chopped
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 2 tbsp olive oil, then add onion and cook for 3 minutes until softened. Stir in garlic and ginger; cook for 1 minute until fragrant.
2. Add potatoes, diced tomatoes, coconut milk, 1 ½ tbsp curry powder, 1 tsp cumin, 1 tsp salt, ½ tsp turmeric, and ½ cup vegetable broth. Stir well.
3. Secure the lid, set to High Pressure for 8 minutes. Quick-release the pressure when done.
4. Stir in spinach until wilted, about 1 minute. Garnish with cilantro.

The magic here? The potatoes soak up all the rich, fragrant spices while staying perfectly tender—no mush! Serve with naan or rice to swipe up every last bit of that creamy sauce.

Tip: For extra depth, toast the curry powder in a dry skillet for 30 seconds before adding it to the pot.

Instant Pot Rosemary Garlic Potatoes

These buttery, fragrant potatoes are a hands-off side dish that’s packed with cozy flavor—perfect for busy weeknights or holiday spreads.

Ingredients:

• 1.5 lbs baby potatoes, halved (or quartered if large)
• 3 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup chicken or vegetable broth

Instructions:

1. In the Instant Pot, combine potatoes, 3 tbsp melted butter, 4 minced garlic cloves, 1 tbsp rosemary, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat evenly.
2. Pour 1/2 cup broth into the pot. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 5 minutes.
3. Quick-release the pressure, then carefully remove the lid. If desired, sauté on “Normal” for 2–3 minutes to crisp the edges slightly.

The garlic and rosemary infuse every bite, while the Instant Pot locks in moisture for tender-inset, lightly caramelized potatoes. Tip: For extra crispiness, transfer potatoes to a baking sheet and broil for 3–5 minutes after pressure cooking.

Instant Pot Potato and Leek Soup

This creamy Instant Pot Potato and Leek Soup is pure comfort in a bowl—ready in under 30 minutes with minimal hands-on time!

• 2 tbsp unsalted butter
• 2 large leeks (white and light green parts only), thinly sliced
• 3 cloves garlic, minced
• 1.5 lbs Yukon Gold potatoes, peeled and diced
• 4 cups low-sodium chicken or vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 2 tbsp chopped fresh chives (for garnish)

1. Set the Instant Pot to Sauté mode. Melt the 2 tbsp butter, then add the sliced leeks and 3 cloves minced garlic. Cook for 3–4 minutes, stirring often, until softened.
2. Add the diced potatoes, 4 cups broth, 1 tsp salt, and 1/2 tsp black pepper. Stir, then secure the lid.
3. Pressure cook on High for 8 minutes, then quick-release the steam.
4. Use an immersion blender to purée until smooth (or carefully transfer to a blender in batches). Stir in the 1/2 cup heavy cream.
5. Ladle into bowls and top with chopped chives.

The magic here? The leeks add a subtle sweetness that balances the potatoes’ earthiness—no flour or thickeners needed for that velvety texture.

Tip: For extra richness, swap half the broth for whole milk and add a Parmesan rind while pressure cooking.

Instant Pot Sweet Potato Mash

This creamy, dreamy mash comes together in minutes with the magic of your Instant Pot—no peeling or boiling required!

Ingredients:

• 2 lbs sweet potatoes, scrubbed and cut into 2-inch chunks (skin on)
• 1/2 cup water
• 3 tbsp unsalted butter
• 1/4 cup heavy cream or whole milk
• 2 tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt

Instructions:

1. Add sweet potatoes and 1/2 cup water to the Instant Pot. Seal lid, set valve to “Pressure Cook,” and cook on high for 12 minutes.
2. Quick-release pressure, then drain any remaining water. Add butter, heavy cream, maple syrup, cinnamon, and salt to the pot.
3. Mash with a potato masher or fork until smooth (or leave slightly chunky if preferred). For extra creaminess, blend briefly with an immersion blender.

The natural sweetness of the potatoes pairs perfectly with the warm cinnamon and maple—no need for excessive sugar! Plus, leaving the skins on adds extra nutrients and a rustic texture.

Tip: For a dairy-free version, swap butter for coconut oil and use canned coconut milk instead of cream.

Instant Pot Potato Salad

This creamy, tangy potato salad comes together in a flash thanks to the Instant Pot—no boiling or draining required!

Ingredients

• 2 lbs baby red potatoes, halved (or quartered if large)
• 1 cup water
• 3/4 cup mayonnaise
• 2 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 2 hard-boiled eggs, chopped
• 1/4 cup finely diced red onion
• 2 celery stalks, diced
• 2 tbsp fresh dill, chopped

Instructions

1. Add potatoes and 1 cup water to the Instant Pot. Seal lid, set to Manual/Pressure Cook for 4 minutes (high pressure). Quick-release when done.
2. Drain potatoes and transfer to a large bowl. Let cool 10 minutes.
3. In a small bowl, whisk together 3/4 cup mayonnaise, 2 tbsp mustard, 1 tbsp vinegar, 1 tsp salt, and 1/2 tsp black pepper.
4. Gently fold dressing into potatoes with eggs, red onion, celery, and 2 tbsp dill until combined.
5. Chill 1 hour before serving for best flavor.

The pressure cooker keeps the potatoes perfectly tender without turning mushy, while the dill and mustard add a bright, picnic-ready zing.

Tip: For extra crunch, stir in 1/4 cup chopped pickles right before serving.

Instant Pot Potato and Corn Chowder

This creamy, comforting chowder comes together in a flash thanks to your trusty Instant Pot—perfect for busy weeknights when you need a hearty meal fast.

Ingredients:

• 4 slices bacon, chopped
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 lb Yukon Gold potatoes, diced (peeled or unpeeled)
• 2 cups frozen corn kernels
• 3 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 cup heavy cream
• 2 tbsp chopped fresh chives (for garnish)

Instructions:

1. Set the Instant Pot to Sauté and cook the bacon until crispy, about 5 minutes. Remove with a slotted spoon, leaving the drippings in the pot.
2. Add the onion and sauté until soft, 3 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the potatoes, corn, chicken broth, salt, pepper, and smoked paprika. Secure the lid, set to Manual High Pressure for 8 minutes, then quick-release the pressure.
4. Use a potato masher to lightly crush some of the potatoes (or blend 1 cup of soup for extra creaminess). Stir in the heavy cream and half the reserved bacon.
5. Ladle into bowls and top with remaining bacon and chives.

The smoky bacon and sweet corn balance beautifully against the creamy potatoes—no roux required!

Tip: For a lighter version, swap half the cream for whole milk and add a squeeze of lemon at the end to brighten it up.

Instant Pot Potato Curry with Chickpeas

This hearty, spiced curry comes together in a flash thanks to the Instant Pot, delivering tender potatoes and creamy chickpeas in a fragrant coconut sauce.

Ingredients:

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 1/2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (14 oz) can diced tomatoes
• 1 (14 oz) can full-fat coconut milk
• 1 1/2 cups vegetable broth
• 1 1/2 lbs Yukon Gold potatoes, cubed
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 tsp salt
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Set the Instant Pot to Sauté mode. Add 1 tbsp coconut oil, then sauté onion for 3 minutes until softened. Stir in garlic, ginger, 1 1/2 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using) for 1 minute until fragrant.
2. Pour in diced tomatoes, scraping the bottom to deglaze. Add coconut milk, vegetable broth, potatoes, chickpeas, and 1 tsp salt. Stir well.
3. Seal the lid and cook on High Pressure for 8 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
4. Stir in 1 tbsp lime juice. Taste and adjust salt if needed. Garnish with cilantro.

The magic here? The potatoes soak up the rich coconut-curry broth while staying perfectly firm—no mush! Serve with naan or rice for a meal that tastes like it simmered all day.

Tip: For extra depth, toast the curry powder in a dry skillet for 30 seconds before adding it to the pot.

Instant Pot Potato and Sausage Stew

This Instant Pot Potato and Sausage Stew is the ultimate comfort food—hearty, flavorful, and ready in a flash with minimal cleanup.

• 1 tbsp olive oil
• 1 lb smoked sausage, sliced into ½-inch rounds
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 lb Yukon Gold potatoes, chopped into 1-inch cubes
• 2 cups low-sodium chicken broth
• 1 tsp dried thyme
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup heavy cream
• 2 cups chopped kale (stems removed)

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the sliced sausage. Cook for 3–4 minutes until lightly browned. Transfer to a plate.
2. Add the onion and sauté for 2 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the potatoes, chicken broth, 1 tsp thyme, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Scrape up any browned bits from the bottom.
4. Secure the lid, set to High Pressure for 8 minutes. Quick-release the pressure when done.
5. Stir in the heavy cream and kale, then let sit for 2–3 minutes until the kale wilts. Return the sausage to the pot and warm through.

The smoky sausage and creamy broth make this stew feel indulgent, while the kale adds a fresh, earthy balance. Tip: For extra richness, swap half the broth with a splash of dry white wine.

Instant Pot Potato and Kale Soup

This creamy, comforting soup comes together in a flash thanks to the Instant Pot, with hearty potatoes and fresh kale for a nourishing bowl you’ll crave all season.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups low-sodium vegetable broth
• 1.5 lbs Yukon Gold potatoes, cubed (peeled if desired)
• 4 cups chopped kale, tough stems removed
• 1/2 cup heavy cream
• 1 tbsp lemon juice

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 2 tbsp olive oil, then add the diced onion and cook for 3 minutes until softened. Stir in 3 cloves minced garlic, 1 tsp dried thyme, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
2. Pour in 4 cups vegetable broth, scraping the bottom to loosen any browned bits. Add the cubed potatoes, then secure the lid. Cook on High Pressure for 8 minutes, then quick-release the steam.
3. Stir in 4 cups chopped kale, 1/2 cup heavy cream, and 1 tbsp lemon juice. Let sit for 2 minutes until the kale wilts. For a creamier texture, blend half the soup with an immersion blender.

The smoky paprika and lemon add a bright, unexpected twist to this classic combo, while the Instant Pot keeps the potatoes perfectly tender. Tip: Top with crispy bacon or grated Parmesan for extra richness!

Instant Pot Potato Tacos

These hearty, spiced potato tacos come together in a flash thanks to your Instant Pot—perfect for a meatless Monday that doesn’t skimp on flavor.

Ingredients:

• 2 medium russet potatoes, peeled and diced into ½-inch cubes
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup vegetable broth
• 8 small corn tortillas, warmed
• Toppings: crumbled cotija cheese, chopped cilantro, lime wedges

Instructions:

1. Set the Instant Pot to Sauté and heat the olive oil. Add the onion and cook for 3 minutes until softened, then stir in the garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 30 seconds until fragrant.
2. Add the potatoes and vegetable broth, scraping the bottom to deglaze. Secure the lid, set to Manual (High Pressure) for 4 minutes, then quick-release the pressure.
3. Use a fork to lightly mash about half the potatoes for a chunky texture. Spoon the mixture into warmed tortillas and top with cotija, cilantro, and a squeeze of lime.

The smoky-spiced potatoes get irresistibly tender while keeping just enough bite—no mush here! The Instant Pot locks in all the flavor without babysitting the stove.

Tip: For extra crunch, pan-fry the filled tacos in a little oil until the tortillas are golden.

Instant Pot Potato and Carrot Mash

This creamy Instant Pot Potato and Carrot Mash is the ultimate comfort side—ready in minutes with zero fuss and a hint of natural sweetness.

• 1 ½ lbs Yukon Gold potatoes, peeled and cubed
• 1 lb carrots, peeled and chopped into 1-inch pieces
• 1 cup chicken or vegetable broth
• 3 tbsp unsalted butter
• ½ cup heavy cream
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder

1. Add potatoes, carrots, and broth to the Instant Pot. Seal the lid, set to High Pressure for 8 minutes, then quick release.
2. Drain any excess liquid (reserve ¼ cup if needed for texture). Add butter, heavy cream, salt, black pepper, and garlic powder.
3. Mash with a potato masher or blend with a hand mixer until smooth. For a looser texture, stir in reserved broth 1 tbsp at a time.

The carrots add a subtle sweetness that balances the buttery potatoes perfectly—no one will guess it’s this easy! Tip: For extra richness, swap the butter for cream cheese or top with crispy fried shallots.

Instant Pot Potato and Bacon Breakfast Hash

This hearty one-pot wonder is the ultimate lazy weekend breakfast—crispy bacon, tender potatoes, and just the right amount of smoky sweetness, all ready in a flash.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 1.5 lbs Yukon Gold potatoes, diced into ½-inch cubes
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup chicken broth
• 2 tbsp maple syrup
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Set the Instant Pot to Sauté and cook the chopped bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate, leaving the drippings in the pot.
2. Add the onion, potatoes, and red bell pepper to the pot. Sauté for 3 minutes, stirring occasionally. Stir in the garlic, smoked paprika, salt, and black pepper, and cook for 1 minute until fragrant.
3. Pour in the chicken broth and maple syrup, scraping up any browned bits. Secure the lid, set to Manual High Pressure for 4 minutes, then quick-release the pressure.
4. Carefully remove the lid and stir in the reserved bacon. Garnish with fresh parsley before serving.

The magic here? The maple syrup caramelizes the potatoes just enough to balance the smoky bacon—no flipping or babysitting required.

Tip: For extra crispiness, transfer the hash to a baking sheet and broil for 2–3 minutes after pressure cooking.

Instant Pot Potato and Broccoli Casserole

This creamy, comforting casserole comes together in a flash thanks to your Instant Pot—no oven required!

Ingredients:

• 1 lb russet potatoes, peeled and diced into 1-inch cubes
• 2 cups broccoli florets (fresh or frozen)
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 1/4 cup chicken or vegetable broth
• 2 tbsp butter
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Add the potatoes, broth, butter, garlic powder, onion powder, salt, and black pepper to the Instant Pot. Secure the lid and cook on High Pressure for 5 minutes.
2. Quick-release the pressure, then stir in the broccoli and heavy cream. Secure the lid again and cook on High Pressure for 1 additional minute.
3. Quick-release once more, then stir in the cheddar cheese until melted and creamy. Let sit for 2–3 minutes to thicken slightly.

The magic here? The broccoli stays bright green and crisp-tender while the potatoes turn velvety—no mushy veggies!

Tip: For extra richness, swap half the cheddar for cream cheese and stir it in with the broccoli.

Instant Pot Potato and Cauliflower Soup

This creamy, comforting soup comes together in a flash—thanks to your trusty Instant Pot—and delivers a velvety texture with minimal effort.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 lb Yukon Gold potatoes, peeled and cubed
• 1 small head cauliflower, cut into florets
• 4 cups vegetable broth
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme
• 1 cup heavy cream
• ½ cup shredded cheddar cheese (optional, for garnish)
• 2 tbsp chopped fresh chives (optional, for garnish)

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the onion and cook for 3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the potatoes, cauliflower, vegetable broth, 1 tsp salt, ½ tsp black pepper, and ½ tsp thyme. Secure the lid, set to High Pressure for 8 minutes, then quick-release the pressure.
3. Use an immersion blender to purée the soup until smooth (or transfer to a blender in batches). Stir in the heavy cream and adjust seasoning if needed.
4. Ladle into bowls and top with cheddar cheese and chives if desired.

The secret here? Blending the potatoes and cauliflower creates a luxuriously thick base without a drop of flour. It’s like a loaded baked potato soup—but with a sneaky veggie boost!

Tip: For extra smokiness, swap the thyme for ½ tsp smoked paprika.

Conclusion

With 19 creamy, dreamy Instant Pot potato recipes, there’s something here for every comfort food craving! Whether you’re after a hearty soup, cheesy side, or cozy main dish, these recipes make weeknight cooking a breeze. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the potato love by pinning this article for later—happy cooking!