Instant Pot Potato Soup

With a rich and creamy broth, hearty potatoes, and a kick of garlic, this Instant Pot potato soup is a perfect comfort food. It’s soothing, filling, and so easy to make. 

 

As soon as fall and winter show up, I find myself making so many hearty and comforting soups and stews. And this Instant Pot potato soup has quickly become one of my favorites. It has everything I want in a cold-weather soup, with hunks of tender potatoes and onions, a creamy and cheesy broth, and even some crispy bacon on top.

Cooking soup in the Instant Pot makes it so easy to get tons of flavor without much effort, and this loaded potato soup recipe is a great example of that. It’s so easy to make, but the flavors of the potatoes, garlic, onions, cheese, cream, chicken broth, and bacon explode in your mouth. So the next time you’re staying in on a cold night, you’ve got to try making this rich and hearty soup. 

Why You’ll Love This Instant Pot Potato Soup

This creamy and cheesy potato soup is bound to be a hit in your house. Here’s why you need to make this hearty and comforting Instant Pot soup. 

• Easy. I love easy recipes, and this creamy potato soup in the Instant Pot couldn’t be easier. The recipe uses household ingredients that you’re likely to already have, and the directions are super straightforward. 
• Comforting. This rich fall soup is one of my favorite comfort meals. It’s hearty, creamy, warm, and soothing, so it’s bound to make you feel good. 
• So much flavor. One of my favorite things about cooking in an Instant Pot is that you can get hours’ worth of flavor in just a few minutes. This recipe takes less than an hour to make, but the rich, savory, and complex soup tastes like it’s been simmering on the stove all day long. 

What You’ll Need

Here are all the ingredients that you’ll need to make this easy and comforting cheesy potato soup in the Instant Pot. Make sure to check out the recipe card at the end of the article for the exact amounts of each ingredient. 

• Butter
• Onion – I like to use a yellow onion for this recipe, but a red or white onion will also work.
• Garlic
• Potatoes
• Chicken broth – Make sure to use low-sodium broth.
• Heavy cream
• Cornstarch
• Cheddar cheese – You can use pre-shredded cheese or grate your own.
• Salt
• Pepper – Always use freshly cracked pepper.
• Bacon – You’ll need cooked and crumbled bacon as a topping.
• Green onions

What Are The Best Potatoes for Potato Soup?

I prefer using russet potatoes for this recipe. Russets are low in water content, which allows them to absorb all the amazing, creamy flavor in the soup. They’re also high in starch, which means that as they cook and break down, they’ll help make the soup creamier and thicker. You can use any potatoes in this recipe, but russets will give you the creamiest and most flavorful Instant Pot potato soup. 

How to Make Instant Pot Potato Soup

Here’s how to make this super easy and soothing potato soup recipe. It takes less than an hour and only has a few steps.

• Sauté the aromatics. Melt the butter in an Instant Pot turned to the sauté setting, then add the onion. Cook until the onion begins to soften, about 4-5 minutes, then add the garlic. Cook until the garlic is soft and fragrant, about 2-3 minutes. 
• Add the potatoes. Put the potatoes in the Instant Pot, along with the chicken broth. Stir until all the ingredients are mixed.

• Pressure cook. Place your lid on the Instant Pot and cook on high pressure for 10 minutes. Then let the Instant Pot naturally release for 10 minutes before using the quick release.
• Thicken. Mix the cream and cornstarch in a bowl until smooth. Turn the Instant Pot back to the sauté setting, and add the cream slurry. Cook for 1-2 minutes, until the soup is as thick as you would like it.

• Add the cheese. Put the shredded cheese into the soup and stir until melted.

• Season. Add salt and pepper to taste. 
• Serve. Ladle the soup into bowls and serve hot with bacon, green onions, and extra cheese. 

Tips for Success

Here are a few tricks for you to use when you try making this cheesy potato soup in the Instant Pot.

• Make consistent cuts. Try to cut the potatoes consistently, so that each piece is roughly the same size. That will ensure that all of your potatoes are cooked evenly, and improve the texture of the soup.
• Don’t burn the garlic. Be careful when you’re cooking the garlic, because garlic can burn very easily. If your garlic burns it will take on a bitter flavor that will spread throughout the soup as it cooks. Once you notice that the smell of garlic is getting strong, add the chicken broth to the recipe to keep the garlic from burning.
• Adjust the taste and texture. It’s important to make this soup the way you want it. After you’ve added all the ingredients, taste the soup and adjust the salt and pepper based on your preferences. You can also adjust the thickness depending on whether you want it to be soupier or thicker. To make the soup more thick, either sauté it longer or make another slurry with a small amount of cream and cornstarch. To make the soup thinner, add some more cream or chicken broth. 

Instant Pot Loaded Potato Soup Topping Ideas 

One of the best things about this recipe is that you can garnish it with all sorts of toppings. Here are some foods that I love to put on top of Instant Pot potato soup when I eat it.

• Meat – This recipe calls for a sprinkle of crispy bacon, but you can also add chunks of grilled chicken or steak. 
• Cheese
• Green onions – Red onions also work.
• Sour cream
• Chili flakes – You can also add hot sauce, chili oil, jalapeños, or freshly cracked pepper for a kick of heat.
• Croutons 
• Herbs – I recommend parsley, chives, or thyme.

Serving Suggestions

I usually serve this cozy winter soup with a side of bread and a salad to make it a complete meal. Here are a few recipes that I think go perfectly with this Instant Pot potato soup.

• Garlic Bread
• French Bread Dinner Rolls
• Copycat Crazy Bread
• Chicken Caesar Salad
• Simple Tossed Salad
• BLT Salad

How to Store & Reheat Leftovers

You can store leftover Instant Pot potato soup in an airtight container in the fridge for 4 days. Reheat the soup in the microwave in 20-second increments until heated throughout, or on the stovetop over medium heat. 

Can I Freeze Instant Pot Potato Soup? 

Definitely! I usually have some of this creamy and comforting potato soup in my freezer so I can have an easy and cozy meal anytime I need it. Make sure the soup is completely cooled, then add it to an airtight container and place it in the freezer for up to 3 months. Thaw or defrost before reheating. 

More Easy Soup Recipes

If you love soup as much as I do, then you’re going to love these recipes. They’re all as easy to make as they are delicious!

• Instant Pot Vegetable Beef Soup
• Chicken Taco Soup
• Ham and Split Pea Soup
• Turkey Wild Rice Soup
• Tomato Tortellini Soup
• Hot and Sour Soup

Continue to Content

Yield: 6 servings

Instant Pot Potato Soup

Print

This Instant Pot Potato Soup has a rich and creamy broth, with hearty potatoes, melty cheese, and crispy bacon. It's the perfect comfort food for fall and winter.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 30 minutes

Total Time 55 minutes

Ingredients

• 1 Tablespoon butter
• 1/2 cup onion, finely chopped
• 4 cloves garlic, minced
• 2 1/2 pounds russet potatoes, peeled and diced into 1-inch cubes
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 Tablespoon cornstarch
• 2 cups shredded cheddar cheese, plus more for topping
• Salt and pepper to taste
• 5 strips bacon, cooked and crumbled, for topping
• Sliced green onions, for topping

Instructions

1. Turn the Instant Pot to the sauté setting and add the butter. Once the butter is melted, add the onion and cook for 4-5 minutes until it begins to soften.
2. Add the garlic and cook for 2-3 more minutes, until the garlic is soft and you can smell it.
3. Add the potatoes and pour in the chicken broth, then mix well to combine.
4. Put the lid on the Instant Pot, lock it, and cook on high pressure for 10 minutes. Naturally release for 10 minutes, then quick release.
5. Put the cornstarch and heavy cream in a bowl and whisk to combine.
6. Remove the Instant Pot lid and set it to sauté. Pour in the cream and cornstarch slurry, and cook for 1-2 minutes until the soup thickens.
7. Add the shredded cheese and stir until it's melted.
8. Season to taste with salt and pepper.
9. Serve the soup immediately, topping it with bacon, green onions, and additional cheese.

Notes

• Store leftovers in an airtight container in the fridge for 4 days or in the freezer for 3 months.
• Reheat on the stove over medium heat, or in the microwave in 20-second increments.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 575Total Fat 33gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 12gCholesterol 97mgSodium 558mgCarbohydrates 49gFiber 5gSugar 5gProtein 22g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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