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Instant Pot Potato Soup

This Instant Pot Potato Soup recipe is creamy, cheesy, and filled with potatoes in every bite! It is so good that you will want to lick the bowl clean.

There is nothing better than a warm soup on a cool day. If you are wanting more creamy and delicious soups to check out then you have to try my Cheesy Cauliflower Soup, Summer Corn and Zucchini Chowder, or Creamy Sausage Tortellini Soup!

Instant Pot Potato Soup in a white bowl

Warm Cheesy Goodness

Potato Soup is a staple in my family, especially when the cold weather sets in. And being able to make a potato soup in the instant pot has been a real lifesaver, especially on those busy weeknights. One thing I love about this soup is how cheesy and creamy it is! This soup really warms your soul as you dig in.

How to make Instant Pot Potato Soup

Assemble your ingredients. For exact amounts see the recipe card below.

Ingredients for Instant Pot Potato Soup

Add butter to your instant pot and turn it on the sauté function. Once the butter has melted, add in the onions and cook for about 3 minutes until soft. Next, add in the garlic and cook for one minute. Be sure to stir so that the garlic doesn’t burn.

Onions and garlic cooking in and instant pot

Next, add in the chicken broth, cream of chicken soup, potatoes, salt, and pepper into the pot and stir. Place the lid on the Instant Pot and turn the vent valve to “seal.” Cook over high pressure for 10 minutes, then quick release the pressure.

Potatoes and spices in an instant pot

While cooking, whisk together the milk and flour in a small bowl to create a slurry and set aside.

Milk and flour slurry in a white bowl

Once the steam has released and the pin has dropped, open the lid and add in the slurry.

Slurry being added into the instant pot

Next, turn the pot to sauté and cook the soup for about 4 minutes until it thickens. Then, stir in the 2 cups of cheddar cheese and 6 slices of cooked and crumbled bacon and stir until the cheese has melted.

Bacon and cheese added into the instant pot

Finally serve, garnish with additional cheese, bacon, and green onions, and enjoy!

Instant Pot Potato Soup in a white bowl

Recipe Variations

Types of cheese

For this recipe I like using Sharp Cheddar because of the extra twang that it adds to this Instant Pot Potato Soup. However, any cheddar cheese you prefer is perfect for this recipe!

Gluten-Free

To make this recipe gluten-fee you can substitute the 1 Tablespoon of flour with ½ teaspoon of cornstarch instead and you are all set!

Vegetarian

To make this recipe vegetarian simply leave out the bacon and you are good to go!

Overhead view of 2 bowls of Instant Pot Potato Soup

Storage Info

You can STORE this recipe in an airtight container in your fridge for 1 week. If you are wanting to FREEZE this Instant Pot Potato Soup, you can do so in an airtight container for up to 1 month!

More amazing Instant Pot Soups:

This Instant Pot Potato Soup recipe is creamy, cheesy, and filled with potatoes in every bite! It is so good that you will want to lick the bowl clean.

Instant Pot Potato Soup Recipe

This Instant Pot Potato Soup recipe is creamy, cheesy, and filled with potatoes in every bite! It is so good that you will want to lick the bowl clean.
5 from 1 vote
Pin Rate
Course: Main Course, Main Dishes, Soup, Soups
Cuisine: American
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6 servings
Calories: 539kcal
Author: LifeMadeSimple Team
Print Recipe

Ingredients

  • 2.5 lbs russet potatoes - peeled and cut into bite sized cubes
  • 1 1/2 cups white onion - diced, about 1 medium onion
  • 1 can cream of chicken soup
  • 1 cup whole milk
  • 1 Tbsp flour
  • 3 cups chicken broth
  • 2 cups shredded cheddar cheese - I like using Sharp Cheddar but any cheddar works great!
  • 6 slices bacon - cooked and chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
Optional Garnishes
  • 3 slices bacon - cooked and chopped
  • shredded cheddar cheese
  • green onions - chopped

Instructions

  • Add butter to your instant pot and turn it on the sauté function. Once the butter has melted, add in the onions and cook for about 3 minutes until soft. Next, add in the garlic and cook for one minute. Be sure to stir so that the garlic doesn't burn.
  • Next, add in the chicken broth, cream of chicken soup, potatoes, salt, and pepper into the pot and stir. Place the lid on the Instant Pot and turn the vent valve to “seal.” Cook over high pressure for 10 minutes, then quick release the pressure.
  • While cooking, whisk together the milk and flour in a small bowl to create a slurry and set aside.
  • Once the steam has released and the pin has dropped, open the lid and add in the slurry.
  • Next, turn the pot to sauté and cook the soup for about 4 minutes until it thickens. Then, stir in the 2 cups of cheddar cheese and 6 slices of cooked and crumbled bacon and stir until the cheese has melted.
  • Finally serve, garnish with additional cheese, bacon, and green onions, and enjoy!

VIDEO

NOTES

You can store this recipe in an airtight container in your fridge for 1 week. If you are wanting to freeze this Instant Pot Potato Soup, you can do so in an airtight container for up to 1 month!

RECOMMENDED PRODUCTS

Nutrition Facts
Instant Pot Potato Soup Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
539
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
0.05
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
10
g
Cholesterol
 
71
mg
24
%
Sodium
 
1672
mg
73
%
Potassium
 
1052
mg
30
%
Carbohydrates
 
46
g
15
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
21
g
42
%
Vitamin A
 
554
IU
11
%
Vitamin C
 
14
mg
17
%
Calcium
 
365
mg
37
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @lmadesimple on Instagram or tag #LMSBakes! We can’t wait to see your version!

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