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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.
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5 from 1 vote

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course, Main Dishes, Soup, Soups
Cuisine: American
Servings: 6 servings
Calories: 539kcal
Author: Andrea

Equipment

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!

Nutrition

Serving: 1serving | Calories: 539kcal | Carbohydrates: 46g | Protein: 21g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 71mg | Sodium: 1672mg | Potassium: 1052mg | Fiber: 3g | Sugar: 6g | Vitamin A: 554IU | Vitamin C: 14mg | Calcium: 365mg | Iron: 3mg