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!
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.
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!
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!
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:
- Instant Pot Lentil Soup
- Instant Pot Tomato Soup
- Instant Pot Chili
- Instant Pot Broccoli Cheddar Soup
- Instant Pot Taco Soup
- Instant Pot Lasagna Soup
- Instant Pot Chicken Noodle Soup
Instant Pot Potato Soup Recipe
Recommended Products
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!
