21 Must-Try Instant Pot Potato Soup Recipes Ready in Under 20 Minutes

Comfort food that comes together before your coffee cools? Yes please. If you love cozy weeknight bowls, these potato soup Instant Pot recipes are built for speed and flavor. From classic creamy chowders to vegan coconut versions, every recipe here is ready in under 20 minutes from start to finish—perfect for busy evenings or last-minute guests.

You’ll find soups that are dairy-free, keto-friendly, loaded with bacon, or bright with herbs and lemon. I make a lot of these in my 6-quart Instant Pot and finish many with an immersion blender for silky texture. Read on for 21 fast, flavorful potato soup Instant Pot recipes, complete with exact measurements, pressure-cook times, helpful tips, and serving suggestions you’ll want to pin.

1. Classic Creamy Potato Soup (potato soup instant pot)

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This is the ultimate weeknight comfort bowl—velvety, savory, and classic. Golden sautéed onions and garlic build aroma, while tender potatoes melt into a rich broth. It’s crowd-pleasing and easy to customize.

I often finish it with my immersion blender right in the pot for a smooth, creamy texture.

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 lb Yukon Gold potatoes, peeled and diced (about 3 cups)
• 3 cups low-sodium chicken or vegetable broth
• 1 cup half-and-half
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 2 tbsp unsalted butter
• 2 tbsp chopped chives, for garnish

Instructions

1. Set Instant Pot to Sauté and heat olive oil. Add onion and cook 3 minutes until translucent.
2. Add garlic and cook 30 seconds until fragrant.
3. Add diced potatoes, broth, salt, pepper, and thyme; stir to combine.
4. Seal lid and cook on High Pressure for 6 minutes.
5. Quick Release pressure carefully; open lid and set to Sauté for 1–2 minutes to simmer.
6. Stir in butter and half-and-half. Use an immersion blender to puree until your desired consistency.
7. Taste and adjust salt and pepper.

How to Serve It

Ladle into bowls and top with chopped chives and extra butter. Serve with crusty bread or oyster crackers. Store leftovers in airtight food containers in the fridge for up to 4 days. Reheat gently on low or in the microwave, adding a splash of broth if needed.

2. Loaded Baked Potato Soup

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All the toppings of a loaded baked potato in spoonable form—cheddar, bacon, sour cream, and green onion. This one’s hearty but still quick thanks to the Instant Pot’s pressure cooking.

I crumble cooked bacon with tongs, but a simple oven-baked baking sheet works great if you make extra for salads.

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 lb russet potatoes, peeled and diced
• 3 cups chicken broth
• 1 cup milk
• 3/4 cup shredded sharp cheddar
• 4 slices cooked bacon, chopped (plus extra for topping)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup sour cream
• 2 tbsp chopped green onions

Instructions

1. Use Sauté on Instant Pot; heat oil and cook onion 3 minutes.
2. Add garlic and cook 30 seconds.
3. Stir in diced potatoes, broth, salt, pepper.
4. Cook on High Pressure 6 minutes. Quick Release.
5. Switch to Sauté, mash some potatoes with a potato masher for texture.
6. Stir in milk, cheddar, and sour cream until melted and creamy. Fold in chopped bacon.
7. Taste and adjust seasoning; heat 1–2 minutes more if needed.

How to Serve It

Top with extra bacon, shredded cheddar, a spoonful of sour cream, and green onions. Pair with a crisp green salad. Store in glass meal prep containers up to 3 days.

3. Cheddar & Chive Potato Soup

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Sharp cheddar makes this bowl irresistibly cheesy without overwhelming the potato flavor. It’s creamy, tangy, and perfect for chilly nights.

I grate cheese on a handheld box grater for the best melt.

Ingredients

• 1 tbsp butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 lb Yukon Gold potatoes, diced
• 3 cups low-sodium chicken or vegetable broth
• 1 cup whole milk
• 1 1/2 cups shredded sharp cheddar
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped chives

Instructions

1. Sauté onion in butter on Sauté mode 3 minutes.
2. Add garlic, cook 30 seconds.
3. Add potatoes, broth, salt, and pepper.
4. Seal and pressure cook on High 6 minutes.
5. Quick Release and put pot on Sauté. Mash lightly for texture.
6. Stir in milk, mustard, and cheddar until melted and smooth.
7. Garnish with chives.

How to Serve It

Top with extra shredded cheddar and chives. Serve with buttery crackers or garlic toast. Keep leftovers chilled in airtight food containers.

4. Creamy Leek & Potato Soup

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Leeks add a sweet, oniony lift to classic potato soup. The texture is silky, and the flavor is delicate and bright—great when you want something lighter.

I clean leeks on a large cutting board so you don’t track grit all over the counter.

Ingredients

• 1 tbsp olive oil
• 2 leeks (white and light green parts), thinly sliced
• 2 cloves garlic, minced
• 1 lb Yukon Gold potatoes, diced
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp kosher salt
• 1/4 tsp white pepper
• 1 bay leaf
• 2 tbsp chopped parsley

Instructions

1. Use Sauté; warm oil and cook leeks 4 minutes until soft.
2. Add garlic for 30 seconds.
3. Add potatoes, broth, bay leaf, salt, and pepper.
4. Seal and pressure cook High 6 minutes.
5. Quick Release; remove bay leaf.
6. Blend with an immersion blender until smooth. Stir in heavy cream and parsley.

How to Serve It

Serve in shallow bowls with a drizzle of olive oil and extra leek ribbons. A side of warm baguette complements it. Refrigerate in airtight containers up to 4 days.

5. Loaded Potato Soup with Ham (potato soup instant pot)

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This savory version packs diced ham for protein and extra depth. It’s perfect for using leftover holiday ham and makes a filling weeknight meal.

I like to use a silicone spatula to stir in cheese without scratching the pot.

Ingredients

• 1 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb red potatoes, diced
• 3 cups chicken broth
• 1 1/2 cups diced cooked ham
• 1 cup milk
• 3/4 cup shredded cheddar
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped parsley

Instructions

1. Sauté onion in butter on Sauté 3 minutes.
2. Add garlic, cook 30 seconds.
3. Add potatoes, broth, ham, salt, and pepper.
4. Seal and pressure cook High 6 minutes.
5. Quick Release, then mash a few potatoes for body.
6. Stir in milk and cheddar until smooth. Heat 1–2 minutes.

How to Serve It

Top with extra ham, cheddar, and parsley. Serve with crusty rolls. Store in glass meal prep containers for up to 3 days.

6. Vegan Coconut Curry Potato Soup

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Coconut milk and curry spices turn potatoes into a fragrant, dairy-free comfort bowl. Bright lime and cilantro finish the soup for a fresh lift.

I measure spices with a set of measuring spoons for consistent flavor.

Ingredients

• 1 tbsp coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 lb sweet potatoes, peeled and diced
• 3 cups vegetable broth
• 1 can (14 oz) light coconut milk
• 1 tsp kosher salt
• 1/2 tsp cayenne (optional)
• 2 tbsp chopped cilantro
• Juice of 1 lime

Instructions

1. Sauté onion in coconut oil on Sauté 3–4 minutes.
2. Add garlic and ginger, cook 30 seconds.
3. Stir in curry powder and cook 20 seconds until fragrant.
4. Add sweet potatoes, broth, and salt.
5. Seal and pressure cook High 6 minutes.
6. Quick Release, stir in coconut milk and lime juice. Mash slightly or blend for smoother texture.
7. Garnish with cilantro and serve.

How to Serve It

Serve with naan or rice and extra lime wedges. Refrigerate in airtight containers up to 4 days. Reheat gently and add a splash of broth if thickened.

7. Garlic Herb Potato Soup (potato soup instant pot)

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Roasted garlic flavor in soup form—garlic and fresh herbs make this version aromatic and comforting. It’s simple but full of nuance.

Roast extra garlic in the oven to use as spread—I use a roasting pan when I have time.

Ingredients

• 1 tbsp olive oil
• 1 head garlic, cloves peeled and lightly crushed
• 1 small onion, diced
• 1 lb russet potatoes, diced
• 3 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 2 tbsp grated Parmesan (optional)

Instructions

1. Use Sauté: heat oil and cook onion 3 minutes.
2. Add crushed garlic cloves and cook 2 minutes to mellow.
3. Add potatoes, broth, salt, pepper, rosemary, and thyme.
4. Seal and pressure cook High 6 minutes.
5. Quick Release; remove some garlic cloves to mash for richness.
6. Blend partially for texture, stir in cream and Parmesan if using.

How to Serve It

Top with extra herbs and a grind of black pepper. Serve with crusty bread rubbed with roasted garlic. Store in airtight containers up to 4 days.

8. Bacon Cheddar Ranch Potato Soup

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Ranch seasoning and crispy bacon make this playful, savory soup. It’s a diner-style treat that’s surprisingly simple in the Instant Pot.

I mix ranch powder into the soup and crisp bacon on a non-stick skillet for minimal cleanup.

Ingredients

• 1 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb red potatoes, diced
• 3 cups chicken broth
• 1 cup milk
• 3/4 cup shredded cheddar
• 1 tsp ranch seasoning mix
• 4 slices cooked bacon, chopped
• Salt & pepper to taste
• 2 tbsp chopped green onion

Instructions

1. Sauté onion in butter 3 minutes.
2. Add garlic 30 seconds.
3. Add potatoes, broth, ranch seasoning, salt, and pepper.
4. Seal and cook High Pressure 6 minutes.
5. Quick Release. Mash a bit for body.
6. Stir in milk, cheddar, and bacon. Heat short while stirring.

How to Serve It

Garnish with extra bacon, cheddar, and green onion. Serve with corn muffins. Store in airtight containers up to 3 days.

9. Smoky Paprika Potato Soup (potato soup instant pot)

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Smoky paprika adds warmth and color to a cozy potato base. It’s slightly smoky, a touch sweet, and great with crusty bread.

Sprinkle smoked paprika before serving—use a spice jar set to keep flavors fresh.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb Yukon Gold potatoes, diced
• 3 cups vegetable or chicken broth
• 1 tsp smoked paprika plus extra for garnish
• 1/2 tsp ground cumin
• 1 cup half-and-half
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped parsley

Instructions

1. Sauté onion in oil 3 minutes.
2. Add garlic 30 seconds, then paprika and cumin; stir 20 seconds.
3. Add potatoes, broth, salt, and pepper.
4. Seal and pressure cook High 6 minutes.
5. Quick Release and mash lightly.
6. Stir in half-and-half and parsley; warm through.

How to Serve It

Garnish with extra smoked paprika and parsley. A dollop of sour cream is lovely. Refrigerate in airtight containers for up to 4 days.

10. Potato Leek & Bacon Chowder

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Chunky, creamy, and full of smoky bacon—the leeks give subtle sweetness while potatoes keep it hearty. A satisfying bowl for cold evenings.

I crisp bacon on a baking sheet in the oven to free up the stovetop.

Ingredients

• 4 slices bacon, chopped
• 1 tbsp butter
• 1 leek, white/green parts sliced
• 2 cloves garlic, minced
• 1 lb russet potatoes, diced
• 3 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped parsley

Instructions

1. Sauté bacon in Instant Pot Sauté until crisp; remove and drain.
2. Add butter and leeks; cook 3 minutes.
3. Add garlic 30 seconds, then potatoes, broth, salt, and pepper.
4. Seal and pressure cook High 6 minutes.
5. Quick Release; stir in cream and return bacon to pot.
6. Heat 1–2 minutes and garnish with parsley.

How to Serve It

Top with reserved bacon and chopped parsley. Serve with a simple green salad. Store in airtight containers up to 3 days.

11. Ultra-Smooth Russet Potato Soup

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If you want a restaurant-style silky bowl, russets blended very smooth deliver classic texture and mild flavor.

Use an immersion blender or transfer carefully to a blender in batches for the creamiest result.

Ingredients

• 1 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 1/2 lb russet potatoes, peeled and diced
• 3 1/2 cups chicken broth
• 3/4 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp white pepper
• 2 tbsp chopped chives
• 1 tbsp olive oil for drizzle

Instructions

1. Sauté onion in butter 3 minutes.
2. Add garlic 30 seconds.
3. Add potatoes and broth; seal and pressure cook High 7 minutes.
4. Quick Release. Remove 1 cup of cooking liquid and set aside.
5. Blend until completely smooth, adding reserved liquid to reach desired consistency.
6. Stir in cream, adjust seasoning, and finish with chives and olive oil.

How to Serve It

Serve in warmed bowls with a drizzle of olive oil and chives. Store in airtight containers up to 3 days.

12. Broccoli & Potato Cheddar Soup

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Broccoli adds color, texture, and nutrients to a cheesy potato base—great for kids and adults alike.

I steam broccoli quickly in the pot with a steamer basket or add small florets into the pot before pressure cooking.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb potatoes, diced
• 2 cups small broccoli florets
• 3 cups chicken or vegetable broth
• 1 cup milk
• 1 1/4 cups shredded cheddar
• 1 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Sauté onion 3 minutes.
2. Add garlic 30 seconds.
3. Add potatoes, broccoli, and broth.
4. Seal and cook High Pressure 6 minutes.
5. Quick Release. Mash lightly for thickness.
6. Stir in milk and cheddar until melted; heat short while stirring.

How to Serve It

Top with extra cheddar and steamed broccoli florets. Great with warm whole-grain rolls. Store in airtight containers up to 3 days.

13. Jalapeño Cheddar Potato Soup

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A little heat livens up classic potato soup—jalapeños and cheddar make a zesty pairing. Adjust spice to taste.

I slice jalapeños with a paring knife and remove seeds for milder heat.

Ingredients

• 1 tbsp butter
• 1 onion, diced
• 2 cloves garlic, minced
• 1–2 jalapeños, diced (seeds removed if desired)
• 1 lb potatoes, diced
• 3 cups chicken broth
• 1 cup milk
• 1 cup shredded sharp cheddar
• 1 tsp kosher salt
• 2 tbsp chopped cilantro

Instructions

1. Sauté onion and jalapeño in butter 3–4 minutes.
2. Add garlic 30 seconds.
3. Add potatoes, broth, and salt.
4. Seal and pressure cook High 6 minutes.
5. Quick Release; mash a bit for body.
6. Stir in milk and cheddar until smooth. Garnish with cilantro.

How to Serve It

Top with extra jalapeño slices and cheddar. Pair with cornbread. Refrigerate in airtight containers up to 3 days.

14. Tangy Sour Cream & Chive Potato Soup (potato soup instant pot)

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Sour cream adds tang and silkiness while chives bring bright onion notes. This version is lively and refreshing.

Spoon sour cream into each bowl using a small scoop for neat dollops.

Ingredients

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 lb potatoes, diced
• 3 cups vegetable broth
• 1/2 cup sour cream, plus more for serving
• 1 cup milk
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 3 tbsp chopped chives

Instructions

1. Sauté onion in oil 3 minutes.
2. Add garlic 30 seconds.
3. Add potatoes, broth, salt, and pepper.
4. Seal and cook High Pressure 6 minutes.
5. Quick Release and mash slightly.
6. Stir in milk and sour cream. Heat through 1–2 minutes, then fold in chives.

How to Serve It

Top each bowl with a dollop of sour cream and extra chives. Serve with rye toast. Store in airtight containers up to 4 days.

15. Potato & Corn Chowder

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Sweet corn and tender potatoes make a satisfying chowder—thick, creamy, and slightly sweet. Canned or fresh corn both work well.

I use a can opener for canned corn and add it after pressure cooking to keep kernels bright.

Ingredients

• 1 tbsp butter
• 1 onion, diced
• 2 cloves garlic, minced
• 1 lb potatoes, diced
• 1 can (15 oz) corn kernels, drained (or 1 1/2 cups fresh)
• 3 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped parsley

Instructions

1. Sauté onion in butter 3 minutes.
2. Add garlic 30 seconds.
3. Add potatoes, broth, salt, and pepper.
4. Seal and cook High Pressure 6 minutes.
5. Quick Release, add corn and cream. Stir and simmer on Sauté for 1–2 minutes.
6. Taste and adjust seasoning.

How to Serve It

Garnish with parsley and serve with cornbread or oyster crackers. Refrigerate in airtight containers up to 3 days.

16. Potatoes with Caramelized Onions & Thyme

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Caramelized onions deepen the soup’s flavor and add a sweet-savory note. Thyme complements the potatoes beautifully.

To caramelize faster, use a wide stainless steel skillet then transfer onions to the Instant Pot if you prefer.

Ingredients

• 2 tbsp butter
• 2 large onions, thinly sliced
• 2 tsp sugar
• 1 lb potatoes, diced
• 3 cups vegetable broth
• 1/2 cup cream
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. In Instant Pot on Sauté, melt butter and add onions and sugar. Cook 8–10 minutes, stirring, until caramelized.
2. Add potatoes, broth, salt, pepper, and thyme.
3. Seal and pressure cook High 6 minutes.
4. Quick Release. Mash slightly.
5. Stir in cream and adjust seasoning.

How to Serve It

Top with extra thyme and caramelized onions. Serve with roasted vegetables. Keep refrigerated in airtight containers up to 4 days.

17. Potato & Cauliflower Cream Soup

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Cauliflower stretches the potato base to make a lighter, lower-carb bowl while maintaining creaminess.

A quick roast of cauliflower brings extra depth—roast on a baking sheet while the soup cooks.

Ingredients

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 lb potatoes, diced
• 2 cups cauliflower florets
• 3 cups vegetable broth
• 1/2 cup milk
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped parsley

Instructions

1. Sauté onion 3 minutes.
2. Add garlic 30 seconds.
3. Add potatoes, cauliflower, and broth; season.
4. Seal and pressure cook High 6 minutes.
5. Quick Release and blend until smooth.
6. Stir in milk and parsley; heat through.

How to Serve It

Garnish with roasted cauliflower florets and parsley. Store refrigerated in airtight containers up to 3 days.

18. Rosemary & Lemon Potato Soup

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Fresh rosemary and a hit of lemon zest brighten this creamy bowl, making it feel surprisingly fresh for a potato soup.

Zest lemons with a microplane grater for the best aroma.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb potatoes, diced
• 3 cups vegetable broth
• 1/2 cup cream
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh rosemary
• Zest of 1 lemon

Instructions

1. Sauté onion in oil 3 minutes.
2. Add garlic 30 seconds and rosemary 10 seconds.
3. Add potatoes, broth, salt, and pepper.
4. Seal and pressure cook High 6 minutes.
5. Quick Release; mash or blend to desired texture.
6. Stir in cream and lemon zest; warm 1 minute.

How to Serve It

Garnish with extra lemon zest and rosemary. Serve with grilled chicken or a crisp salad. Keep in airtight containers up to 3 days.

19. Curried Potato & Lentil Soup (vegan-friendly)

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Adding red lentils makes this a protein-forward, vegan-friendly option with curry spices for warmth and depth.

I rinse lentils in a fine-mesh strainer to keep them from foaming.

Ingredients

• 1 tbsp coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 lb potatoes, diced
• 1/2 cup red lentils, rinsed
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tsp kosher salt
• 2 tbsp chopped cilantro

Instructions

1. Sauté onion in coconut oil 3 minutes.
2. Add garlic and ginger 30 seconds, then curry powder 20 seconds.
3. Add potatoes, lentils, broth, and salt.
4. Seal and pressure cook High 6 minutes.
5. Quick Release. Stir in coconut milk and cilantro.
6. Mash some for thickness if desired.

How to Serve It

Top with cilantro and toasted seeds. Serve with flatbread. Refrigerate in airtight containers up to 4 days.

20. Herb & Garlic Parmesan Potato Soup

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Parmesan brings savory umami while fresh herbs brighten—this one feels a touch upscale but still comes together in minutes.

I grate Parmesan fresh on a microplane grater so it melts beautifully.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 lb potatoes, diced
• 3 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 3/4 cup freshly grated Parmesan
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp chopped mixed herbs (parsley, thyme, chives)

Instructions

1. Sauté onion in oil 3 minutes.
2. Add garlic 30 seconds.
3. Add potatoes, broth, salt, and pepper.
4. Seal and pressure cook High 6 minutes.
5. Quick Release; mash a little.
6. Stir in cream and Parmesan until melted. Mix in herbs.

How to Serve It

Garnish with extra Parmesan and herbs. Serve with thin crostini. Store in airtight containers for up to 3 days.

21. Garlic-Parmesan Baked Potato Soup (Instant Pot quick finish)

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This version mimics baked potato toppings with garlic-parmesan crisp crumbs for texture on a smooth potato base—decadent yet fast.

Make crumbs from day-old bread using a food processor if you like a finer crumble.

Ingredients

• 1 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb russet potatoes, diced
• 3 cups chicken broth
• 1/2 cup milk
• 1/2 cup shredded cheddar
• 1/4 cup grated Parmesan + extra for crumbs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup toasted breadcrumbs (optional)

Instructions

1. Sauté onion in butter 3 minutes.
2. Add garlic 30 seconds.
3. Add potatoes, broth, salt, and pepper.
4. Seal and pressure cook High 6 minutes.
5. Quick Release and mash some.
6. Stir in milk, cheddar, and Parmesan. Top with toasted garlic-parmesan crumbs before serving.

How to Serve It

Top with garlic-parmesan crumbs, extra chives, and a drizzle of olive oil. Store in airtight containers up to 3 days.

Warm up your weeknights with any of these 21 fast Instant Pot potato soups—there’s a bowl for every craving. Save or pin the recipes you want to try, and share the collection with friends who love quick, cozy dinners. Which flavor are you trying first: classic creamy, spicy jalapeño, or dairy-free coconut curry? If you plan to make several, consider a reliable 6-quart Instant Pot — it’s the pot I reach for for every quick soup and pressure-cook rescue.