Instant Pot Cheesy Potato Soup
This cheesy Instant Pot potato soup is quick, easy, and so tasty! With less than 10 minutes of pressure cooking time, this soup is fabulous for an easy weeknight dinner and delicious enough for entertaining!
The fact that I’ve made this soup at least five times in the last six weeks must count for something, right?
It started when I gave myself a little personal challenge. If you have an Instant Pot, you might know what I’m talking about. Basically, at least several times a day, I think to myself: I wonder if I can make THAT in the Instant Pot.
THAT being anything from banana bread (nope, didn’t work) to…well…obviously, potato soup. If you’ve had this winner of a creamy vegetable and potato soup, you’ll know why I wanted to try an Instant Pot version.
This Instant Pot potato soup is similar to that age old favorite, with some key changes.
Namely, I added bacon. It was a good decision.
I also added corn and nixed carrots and celery. Not that I have anything against those veggies, but I wanted to give this soup more of a chowder flair. But if that decision offends you or will haunt your dreams, please add some to your soup to cook with the potatoes.
My only goal in life is to make sure everyone is happy. Happy with their vegetables. Happy with their soup. Happy with their lives.
The Instant Pot never ceases to amaze me. I had my doubts a creamy, cheesy potato soup could actually be done in the Instant Pot. But it can. And it’s delicious.
A quick note about Instant Pot timing.
I agree with many of you (that have voiced concern over this) that it’s annoying to see a pressure cooker recipe that looks like it might only take five minutes, when in reality, it’s actually quite longer.
Especially once you consider you have to account for the time the Instant Pot comes to pressure – and the time it takes to release the pressure.
While I think this can be a frustrating aspect of Instant Pot cooking (and trying to filter through doable recipes), I will say that even though this Instant Pot potato soup version may not save you much actual time compared to a stovetop version, the hands-off aspect of cooking the potatoes is awesome and well worth it.
Not to mention, the soup can stay on the warm setting for at least an hour (and probably longer). So you can walk away and paint your toenails. Or watch Poldark uninterrupted. Or take a quick nap on the couch (no judging).
If warm, creamy, cheesy, potato soups are your jam AND you love your Instant Pot more than life itself, this potato soup is a no-brainer. And just a heads up: the leftovers are a.maz.ing. While slightly thicker in consistency, the flavor is out of this world delicious.
What To Serve With This:
One Year Ago: Piled High Zucchini and Cheese Topped Pizza
Two Years Ago: Slow Cooker Pork Carnitas
Three Years Ago: Classic Pesto {And A Quick Tip on Freezing To Use Later}
Four Years Ago: No-Bake Healthy Granola Bites
Five Years Ago: Oreo Truffle Brownies
Instant Pot Cheesy Potato Soup
Ingredients
- 1 tablespoon butter or olive oil
- ½ cup chopped onion
- 2 cloves garlic, finely minced or 1/2 teaspoon garlic powder
- 6 cups peeled chopped potatoes, (850-907 grams), about 1/2-inch pieces (see note)
- 3 cups low-sodium chicken broth, divided (meaning you’ll use 1 cup at first and the other 2 cups later)
- 1 tablespoon dried parsley
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 ounces cream cheese, lowfat or regular, softened
- ⅓ cup all-purpose flour
- 2 cups milk
- 1-2 cups shredded sharp cheddar cheese
- 2-3 cups cooked, shredded or diced chicken, optional (see note)
- 1 cup frozen or fresh corn kernels
- Cooked, crumbled bacon for serving
Instructions
- Using the Saute function on the Instant Pot (or similar function on another electric pressure cooker), heat the butter or oil.
- Add the onions and garlic, and cook for 1-2 minutes, until the onions begin to soften. Add the potatoes, 1 cup broth, parsley, salt and pepper. Give the mixture a good stir.
- Secure the lid and cook on high pressure for 4 minutes. Quick release the pressure (if liquid spurts from the release valve, wait 5-10 minutes and try again).
- In a blender, combine the cream cheese, flour, milk, and remaining 2 cups broth. Process until smooth.
- Turn the Instant Pot to Saute again. Stir in the cream cheese/flour mixture (it’s ok if the potatoes break apart a little as you combine the ingredients). Continue cooking, and stirring constantly, until the soup simmers and thickens.
- Add the cheese and stir until melted. Add the chicken (if using) and the corn and heat through.
- Serve immediately (or keep warm in the Instant Pot for up to an hour). Top individual servings with bacon.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe (adapted from this old stovetop favorite in my archives, as well as some additional inspiration from Pressure Cooking Today)
192 Comments on “Instant Pot Cheesy Potato Soup”
This was excellent and came together quickly. I used Yukon gold potatoes and smoked turkey kielbasa. Yummy! Thank you for a great recipe.
Loved this soup. So creamy. It was super easy to make.
Yum! So fast and so easy!
I made this recipe, and commented, in 2019 and I don’t think I’ve made it since then! I thought I’d share how I cooked it on the stove since I didn’t see that in the comments. My IP was tied up making yogurt. I did steps one and two in my soup pot, but added more of the broth to cover the potatoes better. Simmered until they were tender, maybe 10 minutes or so, then added the blended cream cheese mixture. Brought that to a simmer, added the cheese and corn and seasoned to taste. I didn’t have bacon, and the chicken didn’t sound appealing to my first trimester pregnant tummy so I left it out.
This soup is fantastic and so forgiving! As Mel suggested other potatoes (like red potatoes) work just fine and no peeling required. On a day I didn’t have chicken I just kind of emptied the fridge and added carrots, celery, and yellow squash. It still turned out delicious. This recipe is a keeper for sure.
This is delicious! This past time I made it, I had an errand to run in the middle, so I left the IP on warm after cooking the potatoes and was able to pick everything up again with no problems. And since I needed to use them up, I added some Thanksgiving leftovers like the corn confetti and diced turkey and ham. Very adaptable soup.
I love this recipe but each time time I’ve made it the bottom burns. Do you have any suggestions?
Thsnk you!!!
Hi Lynn, is it burning after you add the milk mixture?
No, it starts when I’m sautéing the onions. I added a little more oil and then added the potatoes and chicken broth. The burn notice comes on when its about halfway done. It hasn’t affected the taste, but the potatoes are stuck to the bottom of the pan and they’re browned. Maybe its my Instant pot!
Darn, Lynn! I’m sorry that’s happening! I’ve noticed on mind that sometimes the saute setting gets really hot. You might try turning off the saute setting and just let the residual heat continue cooking the onions and see if that helps.
This is probably my favorite potato soup I have ever made. I left out the chicken and the bacon, and it tasted like cheesy potatoes in soup form. YUM.
I agree, the instant pot recipes aren’t so much for saving time as they are for being “hands off.” So much less cleanup and mess. I have some medical conditions that prevent me from doing a lot of things, or rather, I can do them but it causes much pain and fatigue. The instant pot has improved my life so much. I am so grateful to see so many instant pot recipes from you, Mel. I love all your recipes.
Delicious! My go to potato soup recipe…so quick and easy!
This is a favorite of ours. We have it probably at least once a month. We never add chicken or bacon and don’t miss them. I love how quick and easy it is and everyone is happy when this soup is on the menu. Thanks for such a great recipe!
It is about time I leave a comment. Mel, you have changed my cooking! I came across your site years ago after one of my 4th graders told me about a delicious coconut and lime chicken on the grill his mom cooked. I said that sounded so good will you please ask your mom for the recipe. She sent me the link to it. We made it, and our whole family LOVED the meal! I decided to try cooking another meal off your site, and again our whole family enjoyed it. From that point on, I have been making your meals every week and still to this day do so! I pick out what I want to make on Sunday for each day, then do the shopping for the meals for the week. I think through all these years there have just been two meals we haven’t all cared for, the rest have been top notch every time, including this one. I have made several recipes 2-3 times, but each week is is mostly something different. Thank you for all you do to put out there such wonderful recipes! We enjoy all the different flavors in the dishes and especially ones from different cultures. I use spices I would have not ever thought about using now. I have become so confident in my cooking and my family looks forward to dinner all the time! A huge thank you to you!
We love this.
It freezes very well. It is, if fact, better after it is frozen and then reheated.
I use garlic seasoned chicken breasts and also add some umami seasoning.
This was delish! I did 1 cup cream & 1 cup 1% milk. I added all the broth at first (accidentally), but it was fine. I also added ham chunks, which were good with it. Great recipe!!
Another Mel dinner winner! I browsed your recipes for inspiration/meal planning earlier this week and we had everything on hand for this, even the exact bag of Little Potato Company potatoes from Costco. I made the recipe exactly as stated and did include two cups of finely chopped leftover beer can chicken that we made for dinner the night before (on our Camp Chef pellet smoker!). This soup was very easy to put together. Our kids (ages 8 and 6) enjoyed helping add ingredients to the Instant Pot and helping with the most important part…taste testing! We did not need to adjust any of the flavors after the chicken and corn heated through, everything was just right. Delicious and very filling. Thanks again for another successful recipe, Mel!
Made this tonight——another winner!! I spaced on adding the bacon at the end but it was still so delicious. Thanks again Mel!
Amazing! Everyone loved it!
Sooooo easy and delicious!!! Followed directions exactly and came out amazing!!!
So….I did not like potato soup growing up. The rest of my family loved it. It was watery and sometimes the potatoes were crunchy. No cheese. Bland. That is still the soup that my family enjoys. They don’t like my fancy food, made with more than 4 ingredients. It is hard to cook for them. I am preparing all the food for our family Christmas weekend and I have to be very selective and careful. I get my feelings hurt a little too easily when it comes to cooking for my family…who are very opinionated. That being said….I am adding this to the 2019 family Christmas list. I wish I could cook it ahead of time, but I don’t think it will work. I wish I could double it in the IP, but I don’t think that will work either…BUT, I DO think they will love it! Simple but lots of flavor. Cross your fingers!
Clearing food out of the pantry and refrigerator in preparation for our Thanksgiving…always come to your site for ideas and WOW! We now have a new and simple Potato Soup. Everyone loved it: husband, two young adults and a 17 year old boy. This was so simple, and really tasty. I had rotisserie chicken in my freezer, had close to the right amount of potatoes left in the bag, nearly 4 oz of cream cheese left in the package…I usually don’t get that close ha ha.
My family loves your site as much as I do…my older girls have used your site to get new recipe ideas when they are away from home..
Thank you for another winning recipe, Mel.
Ive been looking for the perfect potato soup and i found it! Delicious! Will definitely put into rotation!
THis is the second time I made this soup. It is delicious! I didn’t have cream cheese, so I used sour cream instead. I used 1 cup of cheese. Also, I had some leftover shredded carrots that I tossed in, and I didn’t have bacon for topping, so I added some diced ham with the corn. Delicious!
ps I have an 8qt IP and it says to use a minimum of 500ml water. So I added 2cupsmwater with the potatoes to cook, and then 1 cup with the sour cream, milk, etc. I used water instead of broth. Okay! I’m done now.
Could I do this in a crockpot? And if so do I need to change the recipe up? THANKS!
I’m not sure – I haven’t tried it! Have you read through the comments? I think a couple others have commented back when they gave it a try in the slow cooker.
I LOVE this soup. I inadvertently won two different soup cookoffs with this recipe this fall. I just brought it as a potluck item because it’s my favorite, totally not caring about the competition. And then I won. I give all the credit to you though!! And share your site with any who ask for the recipe. Thanks for another winner!
Delicious!! I wasn’t sure about the cream cheese, bu it added a creaminess that I loved.