Instant Pot Potato Soup

5 from 3 votes

This post may contain affiliate links. Please read our disclosure policy.

Quick and easy Instant Pot Cheese Potato Soup that is loaded with cheese, potatoes, corn, and bacon. A cold weather favorite!

Sometimes I’m in the mood for good food without all the effort. This soup could not be any easier whip up! It is rich, creamy, and full of flavor. The bacon added on top is the perfect touch. 

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instant Pot Potato Soup

Have you made soup in your instant pot? I was hesitant at first, but every soup I have made using it has turned out phenomenal in no time flat.

This soup has become a staple in our house. Anything that my kids request, you know it has to be a winner. The soup will warm you right up on cold, chilly nights. 

Instant pot cheese potato soup can be a quick weeknight meal or a fun soup to serve guests. I love this cheesy potato soup because it uses simple ingredients that you probably have on hand. 

How long do you cook instant pot cheesy potato soup?

Set your instant pot to cook for 4 minutes on high pressure. Then you’ll let it rest after the cooking time for another 5 minutes before you do a quick pressure release. Including the time it takes the pot to come up to pressure and back down again it’s about 20-30 minutes total.

What type of potatoes do I use for cheesy potato soup?

I prefer to use russet potatoes in this soup. They have a rich flavor to them. You can use what you have on hand of like and if you are using Yukon Gold or red potatoes you don’t have to peel them if you don’t want to! No issues there.

bowl of potato topped with bacon crumbles and cheese

Can I make cheesy potato soup in the slow cooker?

Yes! A slow cooker would be a great alternative if you don’t have an instant pot. It will require a longer cook time but will turn out just as delicious. This soup should cook 4-5 hours on high in the slow cooker. Add the dairy products at the end of the cooking time.

What should I serve with soup?

I love to serve a warm, crusty Italian bread or sourdough bread with soup. A simple green salad goes great with soup too. 

More easy Instant Pot recipes:

creamy potato soup with an instant pot in the background and garnished with cheddar cheese and greens
5 from 3 votes

Instant Pot Potato Soup

Quick and easy Instant Pot Cheese Potato Soup that is loaded with cheese, potatoes, corn, and bacon. A cold weather favorite!
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 6


  • 2 tablespoons unsalted butter
  • ½ cup chopped onion
  • 2 cans chicken broth
  • 2 tablespoons dried parsley
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • teaspoon red pepper flakes
  • 4 cups russet potatoes, peeled and cubed
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 3 oz cream cheese, cubed
  • 1 cup shredded cheddar cheese
  • 2 cups half-and-half
  • 1 cup frozen corn
  • 6 slices bacon, cooked and crumbled
Save This Recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.


  • Select the “Browning/Sauté” option on the pressure cooking pot and melt butter in the pot. Add onion and sauté until tender.
  • Stir in 1 can of chicken broth, parsley, salt, pepper, and red pepper flakes.
  • Put a steamer basket in the pressure cooking pot. Add the potatoes to the steamer basket.
  • Lock the lid in place. Select “High Pressure”  and 4 minutes cook time. 
  • When cook time ends, turn off the pressure cooker. After 5 minutes, do the quick release. 
  • Open the lid and remove the steamer basket from the cooking pot. 
  • In a small bowl, whisk together the cornstarch and cold water.
  • Select the “Simmer/Sauté” option and add the cornstarch slurry to the pot.
  • Stir constantly until the soup thickens.
  • Stir in the cream cheese and cheddar cheese until melted.
  • Stir in the last can of chicken broth, half-and-half, corn, bacon, and cooked potatoes and heat through.
  • Serve hot.


  • This recipe is really flexible. If you’d like to omit the corn and add something like green beans or broccoli you can. I often use what I have around and it always turns out great.
  • This recipe is from my friend Barbara’s cookbook The Electric Pressure Cooker Cookbook and I highly recommend buying the book. It’s amazing. 


Serving: 1 of 6 servings, Calories: 433kcal, Carbohydrates: 34g, Protein: 15g, Fat: 28g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 81mg, Sodium: 1121mg, Potassium: 737mg, Fiber: 3g, Sugar: 6g, Vitamin A: 815IU, Vitamin C: 10mg, Calcium: 265mg, Iron: 1mg
Like this recipe? Rate and comment below!

I know you are going to enjoy every bite of this Instant Pot cheesy potato soup recipe. It’s fast, flavorful, and your family will devour it. Enjoy from my kitchen to yours. 

About Melissa

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Annalicia says:

    5 stars
    I made this for the first time over the holidays for a family get-together and it was an instant hit! I’ve made it several times since and it always turns out great! It’s simple, delicious and comforting.

  2. Linda says:

    Love this soup and guessed on the amount of chicken broth as didn’t know how much a “can” measures?

    1. Alexandra Anderson says:

      I’m having this issue as well.. how much did you end up using?