Easy and Creamy Instant Pot Potato Soup Recipe
This cheesy instant pot potato soup is the kind of cozy comfort food that works for busy weeknight dinners and slow evenings at home. Made with simple ingredients and a creamy cheese base, this homemade potato soup comes together quickly in the pressure cooker while still tasting like it simmered all afternoon.
Reader Summary
- By the end of this post, you’ll know:
- How to make rich and creamy Instant Pot potato soup in under an hour.
- Which ingredients create the best flavor and texture.
- Tips for making the soup extra thick and creamy.
- The best potatoes to use for homemade potato soup.
- How to store, freeze, and reheat leftovers.
- Easy topping ideas and side dishes to serve with potato soup.
- Answers to common questions so your soup turns out perfectly every time.
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I absolutely love using my Instant pot in my home kitchen. If you are looking for quick and easy recipes using your instant pot or pressure cooker, you will like Easy and Tender Instant Pot Pot Roast for Cozy Dinners, Easy Instant Pot Apple Butter Recipe for Fall, or also Cozy Instant Pot Butter Chicken (Creamy + Easy) and serve it with this delicious Cozy Sourdough Naan Bread.
Why is This Recipe So Good?
It is SO Creamy and Rich
Well for one, IT’S POTATO SOUP!! Seriously though, what is not to love? It is cheesy, it’s rich, it is very creamy, and it is topped with delicious bacon…I am not sure I need to really explain this. 😂 This recipe though is extra delicious because it is EXTRA creamy, using a whole cup of heavy cream and a generous portion of sour cream.
Easy To Make
This recipe is made in the Instant Pot so it is MUCH faster than doing it on the stovetop or the slow cooker. It is just as easy to make though. Basically you are doing some sautéing, a little bit of stirring and chopping. Overall though the Instant Pot does most of the work! Clean up is super easy as well for this one pot recipe.
Made From Simple Ingredients
This is made of very simple ingredients that you probably already have in your kitchen. In fact, when I made this for my family the other day, we needed to do a grocery run and we were on the bare bones in our freezer and pantry. We usually always have cheese, bacon, and potatoes. I have also been making a roasted chicken weekly and making gut-healing bone broth with the bones (recipe coming soon for both!). It makes a TON of broth so this is also a great way to use up some of it and not let it go to waste.
Key Ingredients In Easy Cheesy Potato Soup
Yukon Gold Potatoes
You can use Russets or basically any potato of your choosing. I usually use Yukon Gold just because I love the flavor better and they have a creamier texture.
Heavy Cream
Heavy cream gives this soup a thickness and smooth consistency that makes it so delicious! The thicker the cream the better! I love using raw cream that I skim off the top of fresh milk that I pick up from a local farm. To read more about my adventures with switching to raw dairy, click here.
Sour Cream
Some recipes do not include this ingredient directly in the soup but rather on top. I find that incorporating it in the soup itself makes it even more creamy and rich. It adds a slight tang. Kefir, Yogurt, or half and half works well in place of this as well.
How to Make Instant Pot Potato Soup
This easy Instant Pot potato soup comes together in just a few simple steps. The pressure cooker does most of the work, giving you tender potatoes in minutes and a rich, creamy soup that’s perfect for busy weeknights.
Step 1: Cook the Bacon
Set your Instant Pot to the Sauté function. Add the diced bacon and cook until it is crispy.
Remove the bacon with a slotted spoon and set it aside for later. Carefully drain most of the bacon grease, leaving just a small amount in the pot for extra flavor if desired.
Step 2: Pressure Cook the Potatoes
Add the diced potatoes and bone broth to the Instant Pot. Stir everything together before securing the lid.
Turn the pressure valve to the Sealing position and cook on High Pressure for 8 minutes.
Step 3: Make the Cream Slurry
While the potatoes are cooking, whisk together the cornstarch and a small amount of the heavy cream until smooth. This creates a slurry that will help thicken the soup without leaving any lumps.
Step 4: Release the Pressure
Once the cooking time is complete, carefully perform a Quick Release.
When all of the pressure has been released, remove the lid and switch the Instant Pot back to the Sauté setting.
Step 5: Mash and Thicken the Soup
Using a potato masher, mash the potatoes until they reach your desired consistency.
For an extra creamy potato soup, remove a portion of the potatoes and blend them with an immersion blender before returning them to the pot.
Stir in the cornstarch slurry, the remaining heavy cream, salt, and pepper. Continue stirring frequently while the soup cooks for about 5 minutes, or until it has thickened.
Step 6: Stir in the Cheese and Bacon
Once the soup has thickened, stir in the shredded cheese, sour cream, and the reserved crispy bacon until everything is melted and well combined.
Taste and adjust the seasoning if needed.
Serving Suggestions
Ladle the hot potato soup into bowls and top with your favorite garnishes. Try shredded cheddar cheese, extra crispy bacon, sliced green onions, sour cream, or freshly cracked black pepper.
For a complete meal, serve it with a slice of homemade sourdough bread, sourdough garlic bread, or a fresh green salad.
Easy Cheesy Potato Soup in the Instant Pot
Equipment
- 1 Instant Pot
- 1 Small Bowl
- 1 Whisk
- 1 Plate
- 1 Potato Masher or Immersion Blender
Ingredients
- 5 Slices Bacon diced, uncooked
- 4 cups Chicken Bone Broth or Chicken Stock
- 2 Pounds Yukon Gold Potatoes diced
- 1 cup heavy cream or Half and Half, divided
- 1 Tbsp Corn Starch
- 1 cup Shredded Cheddar Cheese
- 2/3 cup Sour Cream Kefir or Yogurt will also work
- 1 tsp Salt plus more to taste
- 1/2 tsp Black Pepper or to taste
Optional Toppings
- crumbled bacon
- shredded cheese
- sour cream, kefir, or yogurt
- sliced green onions
Instructions
- Set Instant Pot to the Sauté function. Add in the diced bacon and cook until crispy. Place on a plate and set aside. Drain the bacon grease (I keep mine in a container the fridge. Great for cooking!)
- Add diced potatoes and bone broth to the pot. Stir and then place the lid on. Set the pressure valve to the seal position and pressure cook on HIGH for 8 minutes.
- While the potatoes are cooking, add 1 Tbsps. of cornstarch to a bowl and pour in some of the heavy cream and whisk to make a slurry.
- After the timer is up, Quick release the pressure. Be careful as the STEAM WILL BE HOT. Remove the lid and set to the sauté function.
- Using a potato masher, mash potatoes to the desired consistency. I like to remove a little of the potatoes and use the immersion blender to puree the potatoes. Add in the cornstarch slurry and remaining cream then add in the salt and pepper. Stir frequently to prevent burning and cook until the mixture has thickened- about 5 minutes or so.
- Once thickened, add in cheese, sour cream, and crisp bacon. Ladle the soup into bowls and serve with toppings of choice and even a side of delicious sourdough bread. Enjoy!
How To Store This Soup
We are a big fan of leftovers in our household. Luckily this soup stores and reheats beautifully! Let this cool completely before transferring it into an airtight container and place it in the fridge for up to 5 days. You can also freeze it for longer storage, just let it thaw before you reheat it.
Reheating This Soup
While you can microwave this soup, I personally recommend for best results that you reheat it on the stovetop. This helps the cream better emulsify in the soup and the texture will be much better. Sometimes the soup will get really thick when you reheat it, if you do not like this, simply add a little cream, milk, or half and half.
Tips For Success
Use an Emersion Blender
Instead of mashing the potatoes, if you have one, use an immersion blender like this one. It will perfectly blend the potatoes with the rest of the ingredients creating a beautifully smooth and delicious texture. If you desire to have some potato chunks left in the soup, simply scoop out some before using the blender and then add them back in afterwards.
Chop the Potatoes Evenly
I usually cut the potatoes in half and then cutting the halves into quarters. If you cut them all around the same size, they will cook more evenly and faster.
Use a Quick Release
Be sure to quick release your pressure valve verses doing a natural release. If you allow to natural release, the potatoes will be overcooked and not a great texture to work with.
Instant Pot Potato Soup FAQs
Can I use russet potatoes for Instant Pot potato soup?
Yes! Russet potatoes are one of the best choices for creamy potato soup because they break down easily during cooking, creating a thick and velvety texture. Yukon Gold potatoes also work well if you prefer a slightly creamier, buttery flavor and a soup with more texture.
Can I make this potato soup without bacon?
Absolutely. Simply skip the bacon and use butter or olive oil to sauté the vegetables if needed. The soup will still be rich and creamy, though the bacon does add a delicious smoky flavor.
Can I freeze Instant Pot potato soup?
Potato soup can be frozen, but keep in mind that dairy-based soups may separate slightly after thawing. For the best results, freeze the soup before adding the heavy cream, sour cream, and cheese. When you’re ready to serve it, thaw the soup overnight in the refrigerator, reheat it gently, and stir in the dairy ingredients just before serving.
How long does leftover potato soup last?
Store leftover potato soup in an airtight container in the refrigerator for up to 4 days. Reheat it slowly on the stovetop or in the microwave, stirring occasionally. If the soup thickens in the refrigerator, simply add a splash of milk or broth until it reaches your desired consistency.
Can I use chicken broth instead of bone broth?
Yes! Chicken broth works perfectly in this recipe and is a great substitute if you don’t have bone broth on hand. Bone broth adds a little more richness and protein, but either option creates a delicious soup.
Why is my potato soup too thin?
If your soup isn’t as thick as you’d like, let it simmer on the Sauté setting for a few extra minutes while stirring frequently. You can also mash a few more of the potatoes to naturally thicken the soup or whisk together a little more cornstarch and cold cream to create another slurry.
Why did my potato soup turn gummy?
Over-blending potatoes can release too much starch, resulting in a gummy texture. For the creamiest soup, mash most of the potatoes by hand and only blend a small portion if you want an extra smooth consistency.
What should I serve with Instant Pot potato soup?
This hearty soup pairs wonderfully with homemade sourdough bread, crusty French bread, garlic bread, dinner rolls, or a crisp green salad. It’s also delicious topped with shredded cheddar cheese, crispy bacon, sliced green onions, or a dollop of sour cream.
Final Thoughts
If you’re looking for a cozy meal that’s both easy to make and full of comforting flavor, this Instant Pot potato soup is one you’ll want to keep on repeat. It’s creamy, hearty, and made with simple ingredients you may already have in your kitchen. Best of all, the Instant Pot makes it quick enough for even the busiest weeknights.
If you give this recipe a try, I’d love to hear what you think! Leave a comment below and let me know your favorite toppings or any fun variations you made.
Happy cooking, friend!
XO, Bri
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This cheesy potato soup fits right into a rotation of simple comfort food recipes that make dinnertime feel slower and more intentional even on the busiest nights at home.
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OMG! This looks like the ultimate potato soup. I looove cheesy potato soup and yours is over the top! Definitely saving it and hope to make it soon! Thanks for sharing!
Thank you!! Let me know what you think!😊