Creamy Instant Pot Potato Soup Recipe

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A bowl of creamy potato soup topped with shredded cheddar cheese, bacon bits, corn, and herbs, with a spoon inside made from an instant pot potato soup recipe. In the background, a dish of bread rolls and another bowl of soup are visible.

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5 from 1 vote

Creamy Instant Pot Potato Soup Recipe

This Instant Pot Potato Soup Recipe turns simple ingredients into the most comforting bowl of creamy goodness you'll ever taste. With tender potatoes, melted cheese, and crispy bacon all coming together in your pressure cooker, dinner is ready in under an hour!

Prep Time20

Cook Time20

Total Time40

Servings:

Calories: 539kcal

Author: Melissa Griffiths

Ingredients

2 tablespoons unsalted butter
½ cup chopped onion
2 cans chicken broth
2 tablespoons dried parsley
1 teaspoon salt
½ teaspoon pepper
⅛ teaspoon red pepper flakes
4 cups russet potatoes peeled and cubed
2 tablespoons cornstarch
2 tablespoons cold water
3 ounces cream cheese cubed
1 cup shredded cheddar cheese
2 cups half-and-half
1 cup frozen corn
6 slices bacon cooked and crumbled

Instructions

Select the “Browning/Sauté” option on the pressure cooking pot and melt butter in the pot. Add onion and sauté until tender.
Stir in 1 can of chicken broth, parsley, salt, pepper, and red pepper flakes.
Put a steamer basket in the pressure cooking pot. Add the potatoes to the steamer basket.
Lock the lid in place. Select “High Pressure” and 4 minutes cook time.
When cook time ends, turn off the pressure cooker. After 5 minutes of natural release time, turn it to quick release.
Open the lid and remove the steamer basket from the cooking pot.
In a small bowl, whisk together the cornstarch and cold water.
Select the “Simmer/Sauté” option again and add the cornstarch slurry to the pot.
Stir constantly until the soup thickens.
Turn the Instant Pot to "warm," and stir in the cream cheese and cheddar cheese until melted.
Stir in the last can of chicken broth, half-and-half, corn, bacon, and cooked potatoes and heat through.
Serve hot.

Notes

Ingredient Substitutions: Heavy cream can replace the half-and-half for an even richer soup, while whole milk works if you prefer something lighter.

Recipe Credit: This recipe is from the cookbook The Electric Pressure Cooker Cookbook — it's a great resource for Instant Pot recipes!

Troubleshooting:

If your soup turns out too thin, mix an additional tablespoon of cornstarch with cold water and stir it in while the soup simmers.
If it's too thick, gradually add warm broth or milk until you reach your desired consistency.
Should the cheese separate or look grainy, remove from heat immediately and whisk vigorously

Cheese Choice: Opt for freshly shredded cheddar cheese for the best melting and flavor. Pre-shredded cheese often contains anti-caking agents that can affect the texture.

Nutrition