This Instant Pot Potato Soup is an Outback Steakhouse copycat and tastes incredibly delicious. This recipe makes enough for 6 servings so there’s enough to feed the family!
Instant Pot Potato Soup
It takes time to make potato soup, tender, creamy, and smooth. You can’t rush it over the stovetop because you run the risk of burning and the flavors not incorporating well.
The pressure cooker locks in the delicious flavor and aromatics for the potato soup and produces a flavor as if it has been simmering on the stove for hours.
Using the Instant Pot makes things so much easier because the Instant Pot does all the work!
With only 10 minutes of pressure cooking time, this Outback copycat signature soup is super quick to make and the flavors will have your family thinking it took hours to make!
Outback Copycat Recipe
This recipe is easy to create and tastes like Outback Steakhouse’s Potato Soup! The flavors are rich and the soup is creamy and smooth.
Now you can make Outback’s Signature soup at home! You can serve it with some delicious breadsticks and call it a meal – it’s that good!
This soup also makes enough for six servings so there’s more to go around!
Here’s an Outback Copycat Honey Wheat Bread like the restaurant serves at all of their tables. It’s not only a great addition to this soup but it’s great served with steaks as well!
Ingredients in Outback Copycat Potato Soup
- Veggies– onion, garlic, potatoes, scallions
- Butter – to saute the veggies
- Cornstarch – as a thickening agent. Can be substituted with flour.
- Chicken stock
- Half & Half – to make the soup creamy
- Salt & Pepper
- Cheddar Cheese
- Bacon – as a garnish, cooked and broken into bits
- Cream of Chicken- you can omit this ingredient if you would like – this soup is still delicious without it.
Making This Outback Copycat Instant Pot Potato Soup
It’s simple to make this copycat Instant Pot Potato Soup at home. The first step is to scrub, peel if desired, and cube the potatoes into small pieces and set them aside.
Saute- After setting the Instant Pot to SAUTE, add in the butter to melt, followed by the onions and garlic. Allow them to saute until the onions become translucent, which will happen fairly quickly!
Add the liquids- Add in the chicken broth and press CANCEL.
Pressure cook- Without stirring, add in the cubed potatoes, and the cream of chicken (you can omit the cream of chicken if you want).
After pressure cooking the potato soup, allow the Instant Pot to naturally release for 10 minutes.
Allow the pressure to naturally release- Allow the Instant Pot to naturally release for 10 minutes before releasing ay remaining pressure.
Saute- Return the pot to the Saute setting and add in the half & half, cheddar cheese, salt, and pepper to taste. Stir until the potato soup becomes thick and creamy.
Thicken the potato soup– Create a slurry by combining the cornstarch with water until smooth. Add to the Instant Pot and stir until combined. Allow the soup to saute for a couple of minutes so the soup will thicken.
Serve- After the soup has sauteed for a couple of minutes, press cancel and serve with chopped scallions, bacon bits, and shredded cheddar cheese.
Gluten-Free Instant Pot Potato Soup
I have updated this recipe after requesting a gluten-free version of this Outback copycat soup.
When making soups in the Instant Pot it is pretty common to need a thickening agent in the recipe after it is done pressure cooking because the pot retains liquid as it can not escape.
To keep the original recipe, simply use 1/2 cup of flour instead of the 1/4 cup of the cornstarch it was updated to when making this Instant Pot Potato Soup.
When replacing flour with cornstarch all you have to do is reduce the amount of cornstarch to half of what is called for using flour.
To avoid any lumps in the soup, create a cornstarch slurry before adding it the pot.
- 2 tbsp butter
- 1 onion, diced small
- 3 cloves garlic, minced
- 1/4 cup cornstarch
- 4 cups chicken stock, 1 32 oz container
- 8 potatoes, scrubbed, peeled, and diced into small pieces
- 1 1/4 tsp salt
- 1 tsp pepper
- 1 can cream of chicken, 10.5 oz
- 1 cup half & half
- 2 cups cheddar cheese
- bacon, cooked and into bits
- scallions, diced
- Set Instant Pot to Saute and melt butter.
- Add in onions and garlic and stir.
- Add in the 4 cups of chicken stock.
- Press CANCEL.
- Deglaze the pot by scraping any stuck-on bits with
- Add in potatoes, and cream of chicken. Don't stir - close the lid.
- Set the timer to manual for 15 minutes.
- Allow pressure to release naturally for about 10 minutes.
- Set the pot to Saute.
- Release lid and add in half & half, cheddar cheese, salt, and pepper to taste.
- Create a cornstarch slurry by combining 1/4 cup of cornstarch with 3 tbsps of water before adding it to the pot.
- Allow the pot to saute for a couple of minutes.
- Press cancel and serve.
- Garnish soup with cheese, bacon, and scallions.
After getting feedback that some Instant Pot users were experiencing the "burn notice" I have increased the broth in this recipe to help correct the issue with some pots.
Add additional half & half to reach your desired creaminess.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 grams
Amount Per Serving: Calories: 621Total Fat: 29gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 79mgSodium: 1505mgCarbohydrates: 68gFiber: 5gSugar: 8gProtein: 24g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
YOU MAY ALSO LIKE: