Instant Pot Potato Soup

This Instant Pot Potato Soup is a creamy, comforting dish that comes together quickly with the convenience of your Instant Pot. Made with tender potatoes, onion, garlic, and broth, the soup cooks in a fraction of the time it would take on the stovetop, yet still develops a rich, hearty flavor. Add all your favorite mix ins and I’m certain the whole family will love this classic soup.

Nothing beats a warm soup on a cool day. For more creamy, delicious options, try my Cheesy Cauliflower Soup, Summer Corn and Zucchini Chowder, or Creamy Sausage Tortellini Soup!

Recipe Ingredients

Potatoes – I recommend using russet potatoes, which are starchy and delicious for a thick and satisfying soup.

Garlic – Don’t skimp on the garlic! It adds depth and a rich taste that enhances the soup.

Chicken Broth – The ideal base for this savory potato soup.

For a full list of ingredients and amounts, see the recipe card below.

Variations

Potato Varieties – Russet potatoes are perfect for a creamy, thick soup. For a slightly different texture, try Yukon Gold potatoes for a buttery flavor or red potatoes for a firmer bite.

Dietary Variations – For a vegetarian version, use vegetable broth and cream of mushroom soup. To make it dairy-free, replace milk with almond milk or oat milk and use dairy-free cheese. For a vegan version, use vegetable broth, a vegan cream substitute (such as cashew cream), and skip the bacon or use a plant-based bacon alternative.

How to Make Instant Pot Potato Soup

Step 1: 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.

Step 2: Next, add 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.

Step 3: While cooking, whisk together the milk and flour in a small bowl to create a slurry and set aside.

Step 4: Once the steam has been released and the pin has dropped, open the lid and add in the slurry.

Step 5: 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.

Step 6: Finally serve, garnish with additional cheese, bacon, and green onions, and enjoy!

Alternative Ways to Cook Potato Soup

Stovetop – In a large pot, melt butter and sauté onions until soft. Add garlic, broth, cream of chicken soup, potatoes, salt, and pepper. Simmer 20-25 minutes until potatoes are tender. Stir in the milk-flour mixture, then add cheese and bacon.

Crockpot (Slow Cooker) – Add everything except milk, flour, cheese, and bacon. Cook on low for 6-7 hours or high for 3-4 hours. Add the milk-flour mixture and cook for 20-30 minutes on high. Stir in cheese and bacon.

Dutch Oven – Preheat oven to 350°F (175°C). Sauté onions and garlic on the stovetop, then add the remaining ingredients. Cover and bake for 45-60 minutes until potatoes are tender. Add milk-flour mixture, then cheese and bacon.

Expert Tips

Quick Release Carefully – Release the pressure slowly to prevent splattering, especially with a full pot.

Mash or Blend for Texture – Use an immersion blender for a smoother texture or mash some potatoes for a chunkier soup.

FAQs

Storage Info

STORE any Instant Pot Cheesy Potato Soup leftovers in an airtight container in the refrigerator for up to 1 week. For longer storage, FREEZE individual portions for up to 1 month.

Thaw overnight in the fridge, then REHEAT on the stovetop or in the microwave until warm.

More Amazing Instant Pot Soup Recipes

• Instant Pot Lentil Soup
• Instant Pot Tomato Soup
• Instant Pot Chili
• Instant Pot Broccoli Cheddar Soup
• Instant Pot Chicken Noodle Soup