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Instant Pot Potato Soup Recipe

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In: bacon, cheddar cheese, Potato, pressure cooker, red potatoes, russet potatoes, Soups/Stews/Chilis, Yukon gold potatoes
October 17, 2017
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    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!

    Cheesy Instant Pot Potato Soup

    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.

    Cheesy Instant Pot Potato Soup

    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.

    Cheesy Instant Pot Potato Soup

    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).

    Cheesy Instant Pot Potato Soup

    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.


    Macaroni Grill Rosemary Bread or Divine Breadsticks

    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

    Yield: 6 servings

    Cheesy Potato Soup {Instant Pot}

    Total Time:40-50 minutes (includes Instant Pot heating time)

    Prep Time:15-20 mins

    Cook Time:10 mins

    Ingredients:

    • 1 tablespoon butter or olive oil
    • 1/2 cup chopped onion
    • 2 cloves garlic, finely minced or 1/2 teaspoon garlic powder
    • 6 cups peeled, chopped potatoes (30-32 ounces), 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
    • 1/4 teaspoon black pepper
    • 4 ounces cream cheese, lowfat or regular, softened
    • 1/3 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

    Directions:

    1. Using the Saute function on the Instant Pot (or similar function on another electric pressure cooker), heat the butter or oil.
    2. Add the onions and garlic, and cook for 1-2 minutes, until the onions begin to soften.
    3. Add the potatoes, 1 cup broth, parsley, salt and pepper. Give the mixture a good stir.
    4. Secure the lid and cook on high pressure for 4 minutes.
    5. Quick release the pressure (if liquid spurts from the release valve, wait 5-10 minutes and try again).
    6. In a blender, combine the cream cheese, flour, milk, and remaining 2 cups broth. Process until smooth.
    7. 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).
    8. Continue cooking, and stirring constantly, until the soup simmers and thickens.
    9. Add the cheese and stir until melted.
    10. Add the chicken (if using) and the corn and heat through.
    11. Serve immediately (or keep warm in the Instant Pot for up to an hour). Top individual servings with bacon.

    Notes:

    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.

    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.

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