Instant Pot Cheesy Potato Soup

This cheesy Instant Pot potato soup is fabulous! The pressure cooker makes quick work of cooking the potatoes. The end result is creamy, cheesy, and so delicious!

If you don’t have an electric pressure cooker, I’ve included stovetop directions below! That means this super creamy, cheesy, ultra-delectable potato soup is accessible to one and all. 🙌🏼

Steps for Instant Pot Cooking

One of the highlights of this recipe is that the potatoes and seasonings cook in the Instant Pot.

Not only does this lend a completely hands off approach to boiling the potatoes…but it also means you can do this step ahead of time, and the potatoes can hang out for a while in the pressure cooker until you’re ready to proceed.

1. Use the sauté function to cook the onion and garlic.
2. Add the potatoes, seasonings and broth and pressure cook for 4 minutes.
3. Release the pressure and add the cream cheese + flour + milk.
4. Use the sauté function to heat and thicken the soup.
5. Stir in the cheese, corn and chicken (if using).

Best Toppings for Potato Soup

This creamy, cheesy Instant Pot potato soup is delicious all on its own, but if you want to level up, consider adding the following toppings:

• crispy morsels of cooked bacon
• chopped chives or green onions
• extra cheese (I’ll never tell you not to)

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. 

The finished soup can stay warm in the Instant Pot for hours making it an excellent option when you need a make-ahead soup.

It might also benefit you to know that the leftovers are amazing. Absolutely incredible, really.

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

Yield: 6 servings

Prep Time: 55 minutes mins

Cook Time: 10 minutes mins

Total Time: 1 hour hr 5 minutes mins

4.88 stars (232 ratings)

Print Pin Rate Save Saved!

Ingredients

• 1 tablespoon butter or olive oil
• ½ cup chopped onion
• 2 cloves garlic, finely minced or 1/2 teaspoon garlic powder
• 6 to 8 cups peeled diced potatoes, about 5 to 6 medium potatoes (see note)
• 3 cups chicken broth, divided
• 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 to 2 cups shredded sharp cheddar cheese
• 2 to 3 cups cooked, shredded or diced chicken, optional (see note)
• 1 cup frozen or fresh corn kernels
• Cooked, crumbled bacon for serving

Cook ModePrevent your screen from going dark

Instructions 

• Using the Saute function on a 6-quart Instant Pot or other electric pressure cooker, heat the butter or oil.
• Add the onions and garlic, and cook, stirring occasionally, for 1 to 2 minutes, until the onion begins to soften.
• Add the potatoes, 1 cup of the 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. Blend until smooth.
• Turn the Instant Pot to Saute again. Stir in the cream cheese 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, 2 to 3 minutes.
• Turn off the Saute function and set the pressure cooker to Keep Warm. Add the cheese and stir until melted. Add the chicken (if using) and the corn and heat through.
• Serve immediately or secure the lid and keep warm for 1 to 2 hours. Top individual servings with bacon.

Notes

Potatoes: many times when I’ve made this, I’ve used the cute, small potatoes (i.e. Little Potato Company – I buy the large bags at Costco but I know there are other brands out there) and I don’t peel them, and it works great. I just halve or quarter the potatoes.

Chicken: the chicken is optional but tasty. I most often use a deboned rotisserie chicken thawed from the freezer, but you could go so far as to add uncooked, diced chicken in the first step and it will cook with the potatoes and other ingredients.

Stovetop Directions: cook the potatoes in a 6-quart pot, increase the broth to 4 cups, and cook for 12 to 15 minutes over medium heat until tender. Drain broth after cooking, leaving 1 cup in the pot with the potatoes. Follow the remaining steps in the recipe using moderate stovetop heat. 

Author: Mel

Course: Soup

Cuisine: American

Method: Instant Pot

Serving: 1 Serving, Calories: 571kcal, Carbohydrates: 55g, Protein: 39g, Fat: 23g, Saturated Fat: 11g, Cholesterol: 125mg, Sodium: 944mg, Fiber: 6g, Sugar: 9g

Recommended Products

6-quart Instant Pot

Wooden Spoon

Vitamix Blender

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)

Recipe originally posted October 2017; updated September 2024 with new photos, recipe notes, etc.

Other Recipes Like This:

Loaded Baked Potato Soup

Easy Homemade Broccoli Cheese Soup

The Best Creamy Chicken Soup

Loaded Cheesy Cauliflower Soup