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Instant Pot Potato Soup Recipe

Instant Pot Potato Soup

Wholesome Cove
This Instant Pot Potato Soup is thick, creamy, and loaded with tender russet potatoes, sharp cheddar cheese, cream cheese, and smoky bacon — all ready in under 30 minutes. The pressure cooker does the heavy lifting, developing rich, comforting flavors in a fraction of the time it would take on the stovetop. Finished with a swirl of sour cream, crispy crumbled bacon, and sliced green onions, this is the ultimate cozy weeknight soup that the whole family will ask for again and again.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Soup
Cuisine American
Servings 6 bowls
Calories 420 kcal

Equipment

  • Instant Pot (6-quart) - An 8-quart also works; do not use a 3-quart for this full batch
  • Immersion blender - For blending the soup directly in the pot
  • Cutting board
  • Chef's knife
  • Box grater - For shredding block cheddar cheese fresh
  • Wooden spoon or heat-safe spatula - For deglazing and stirring
  • Ladle - For serving
  • Measuring cups and spoons
  • Potato peeler

Ingredients
  

  • 3 lbs russet potatoes - 1.4 kg, peeled and cut into 1-inch / 2.5 cm cubes
  • 3 tablespoons unsalted butter - 42 g
  • 1 medium yellow onion - about 1 cup / 150 g, finely diced
  • 4 cloves garlic - minced
  • 4 cups low-sodium chicken broth - 960 ml; substitute vegetable broth for a vegetarian version
  • 2 tablespoons all-purpose flour - 16 g
  • 1 teaspoon salt - 5 g, plus more to taste
  • 1/2 teaspoon black pepper - 1 g, freshly ground
  • 1/2 teaspoon garlic powder - 1.5 g
  • 1/2 teaspoon onion powder - 1.5 g
  • 1/4 teaspoon smoked paprika - 0.6 g
  • 1/2 cup heavy cream - 120 ml, added after pressure cooking
  • 4 oz cream cheese - 115 g, softened and cut into chunks
  • 1 1/2 cups sharp cheddar cheese - 170 g, freshly shredded from a block

For Serving

  • 6 strips bacon - cooked and crumbled
  • 3 stalks green onions - thinly sliced
  • sour cream - to taste, for topping

Instructions
 

  • Press Sauté on the Instant Pot and let it heat for 2 minutes. Add the 6 strips of bacon and cook for 4–5 minutes, flipping once, until crispy; transfer to a paper-towel-lined plate and leave about 1 tablespoon of drippings in the pot.
  • Add the butter to the pot and once melted, add the diced onion; cook for 3–4 minutes until translucent, then add the minced garlic and cook for 1 minute, stirring constantly.
  • Sprinkle the flour over the onion and garlic mixture and stir vigorously to coat; cook for 1 full minute to eliminate the raw flour taste.
  • Pour in about ½ cup / 120 ml of the chicken broth and scrape up all browned bits from the bottom of the pot with a wooden spoon until fully clean; then pour in the remaining broth and stir.
  • Add the cubed russet potatoes to the pot, then sprinkle in the salt, black pepper, garlic powder, onion powder, and smoked paprika; stir gently to distribute the seasoning throughout the broth.
  • Lock the lid, set the valve to Sealing, and pressure cook on High for 8 minutes; once done, carefully perform a Quick Release by switching the valve to Venting and allow all steam to escape before opening the lid.
  • Using an immersion blender, blend approximately half of the soup directly in the pot for a creamy yet chunky texture; blend more or less according to your preferred consistency.
  • Stir in the softened cream cheese chunks until fully melted, then pour in the heavy cream; add the shredded cheddar cheese in two or three batches, stirring well after each addition until completely smooth.
  • Taste the soup and adjust salt and pepper as needed; if too thick, stir in extra broth a splash at a time, or press Sauté and simmer uncovered for 5 minutes to thicken further.
  • Ladle the soup into bowls and top generously with crumbled bacon, additional shredded cheddar, sliced green onions, and a dollop of sour cream; serve immediately.

Notes

  • Always deglaze the bottom of the Instant Pot thoroughly after sautéing to prevent a "burn" notice during pressure cooking.
  • Leave the cream cheese out at room temperature for 20–30 minutes before starting so it melts smoothly into the hot soup without lumps.
  • Shred your cheddar from a block rather than using pre-shredded cheese — block cheese melts far more smoothly because it lacks the anti-caking coatings found in bagged cheese.
  • Cut your potato cubes to a uniform 1-inch / 2.5 cm size so they cook evenly under pressure.
  • For a vegetarian version, substitute vegetable broth for chicken broth and omit the bacon; add a pinch of liquid smoke to compensate for the smoky depth.
  • To make this soup even thicker, press Sauté after pressure cooking and simmer uncovered for 5–10 minutes, stirring often; alternatively, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir the slurry into the simmering soup.
  • If freezing, hold off on adding the heavy cream and cream cheese before freezing; stir them in fresh when reheating for the best texture.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days; the soup will thicken as it chills — add a splash of broth when reheating to loosen it back up.
  • Reheat gently over medium-low heat on the stovetop or in the microwave in 30-second intervals; avoid boiling after the dairy has been added to prevent the cheese from turning grainy.
  • For a ham and potato variation, stir in 1½ cups / 210 g of diced cooked ham after pressure cooking and before blending.

Nutrition

Serving: 1BowlCalories: 420kcalCarbohydrates: 40gProtein: 15gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 68mgSodium: 720mgPotassium: 820mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 12mg
Keyword creamy potato soup, easy weeknight soup, instant pot potato soup, loaded potato soup, pressure cooker soup
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