Instant Pot Potato Soup
on Mar 01, 2021, Updated Jun 28, 2024
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Quick and easy Instant Pot Cheese Potato Soup that is loaded with cheese, potatoes, corn, and bacon. A cold weather favorite!
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. 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.
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. I love to serve it with me dinner rolls recipe.
Table of Contents
Why You’ll Love This Recipe
- This soup could not be any easier to whip up! It takes just 40 minutes from start to finish, making it a perfect weeknight meal.
- It is rich, creamy, and full of flavor and the bacon added on top is the perfect touch.
- Made in an Instant Pot, it requires minimal effort and clean-up
- It is naturally gluten-free!
Recipe Ingredients
- Butter – Unsalted
- Onion – I prefer white or yellow for this recipe
- Chicken broth
- Spices – Salt, pepper, red pepper flakes, dried parsley
- Potatoes – I prefer russet potatoes but any will do
- Corn – I use frozen but you could definitely use fresh or canned
- Cornstarch
- Cream cheese
- Cheddar cheese
- Half-and-half
- Bacon – I cook fresh bacon but you could also use bacon crumbles
See the recipe card below for full information on ingredients and quantities
How to Make Instant Pot Potato Soup
Step 1. Melt butter in the Instant Pot using the “Sauté” setting, then cook the chopped onion until tender.
Step 2. Add 1 can of chicken broth, seasonings, and potatoes. Lock the lid and cook on “High Pressure” for 4 minutes. Quick release the pressure after 5 minutes.
Step 3. Remove the steamer basket with potatoes. Mix cornstarch and water, then add to the pot and stir on “Sauté” until thickened. Stir in cream cheese and cheddar cheese until melted.
Step 4. Add the remaining broth, half-and-half, corn, bacon, and cooked potatoes. Heat through and serve hot.
Recipe FAQs
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.
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.
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.
Expert Tips
- Have all your ingredients chopped, measured, and ready to go before you start cooking to ensure a smooth cooking process.
- Opt for freshly shredded cheddar cheese for the best melting and flavor. Pre-shredded cheese often contains anti-caking agents that can affect the texture.
- Feel free to adjust the seasonings to your taste. You can add more red pepper flakes for extra heat or additional herbs like thyme or rosemary for a different flavor profile.
- When adding half-and-half, make sure the soup is not boiling to prevent curdling. Stir it in gently and heat through on a lower setting if needed.
- For the crispiest bacon, cook it separately in a skillet or oven and add it to the soup just before serving to maintain its texture.
How to Serve and Store Instant Pot Potato Soup
I love to serve a warm, crusty Italian bread or sourdough bread with soup. A simple green salad like my cabbage salad, spinach,or apple salad goes great with soup too. Pair with a simple grilled cheese or a turkey sandwich for a complete meal. You can offer toppings like extra shredded cheese, chives, sour cream, or crumbled bacon for added flavor and texture.
Allow the soup to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3-4 days. To freeze for longer storage, divide the soup into freezer-safe containers or heavy-duty freezer bags. Leave some space at the top for expansion and freeze for up to 3 months. Thaw the soup overnight in the refrigerator. Reheat on the stove over medium heat, stirring occasionally, until hot. Add a splash of milk or broth if the soup is too thick after reheating.
More Instant Pot Recipes to Consider
Soups, Stews & Chowders
Instant Pot Chicken Soup
Instant Pot Recipes
Instant Pot Spaghetti Sauce
Chicken Recipes
Instant Pot Honey Sesame Chicken
Chicken Recipes
Instant Pot Chicken and Wild Rice Soup
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Instant Pot Potato Soup
Ingredients
- 2 tablespoons unsalted butter
- ½ cup chopped onion
- 2 cans chicken broth
- 2 tablespoons dried parsley
- 1 teaspoon salt
- ½ teaspoon pepper
- ⅛ 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
Instructions
- 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.
Notes
- 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.
- Have all your ingredients chopped, measured, and ready to go before you start cooking to ensure a smooth cooking process.
- When adding half-and-half, make sure the soup is not boiling to prevent curdling. Stir it in gently and heat through on a lower setting if needed.
- Opt for freshly shredded cheddar cheese for the best melting and flavor. Pre-shredded cheese often contains anti-caking agents that can affect the texture.
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.
Love this soup and guessed on the amount of chicken broth as didn’t know how much a “can” measures?
I’m having this issue as well.. how much did you end up using?