This delicious and creamy Instant Pot Potato Soup is made even more delicious when made in a pressure cooker. Russet potatoes, carrots, celery and cream cheese transform this into a comforting and dreamy meal to enjoy on a chilly day!
Why This Recipe Works
If you haven’t noticed, we like our comforting recipes around these parts! You guys love ’em and I love ’em, which is why we’re such a good fit. There are endless options for recipes that’ll comfort your belly and soul and this soup is a new favorite.
I mean, who doesn’t love potato soup. Enter the magical Instant Pot and this dinner classic gets even easier and more delicious! My family loved this recipe and I hope yours does, as well.
How To Make Instant Pot Potato Soup
Set Instant Pot to saute. Add the bacon pieces and cook until semi-crispy. Remove bacon from pot but leave the grease. Add the butter to the pot and allow to melt. Next add onions and garlic and saute for 3 minutes, or until soft and fragrant.
Then throw in the carrots, celery, potatoes, salt and pepper and give the mixture a stir.
Add chicken broth or stock and press the potatoes/veggies down so they are fully immersed in liquid. Place the cover on the pot and set timer to 10 minutes on high pressure (pressure cook setting).
It will take the IP around 20 minutes to build up pressure before it begins cooking. When cooking is done, let pressure release naturally for 5 minutes. Do a quick release to get rid of remaining pressure.
While the pressure is releasing, whisk together 1/2 cup of the milk and cornstarch until lumps are gone. Whisk in remaining milk.
When cook time is up, remove cover and add the milk and cream cheese. Stir until melted. Ladle into serving bowls and top with cheddar cheese, reserved bacon and green onions.
- For a smoother consistency, use an immersion blender to puree the mixture. For a chunkier consistency, serve as-is.
- Russet potatoes work best for this recipe, but yukon golds will taste great, as well.
- For an even thicker consistency, after the cream cheese has melted press the cancel button. Turn the Instant Pot to the saute setting to bring the soup to a boil and allow to simmer until soup thickens.
- I love topping soups like this one with extra delicious ingredients! Chopped cooked bacon, sliced green onions, shredded cheddar cheese, chives and a dollop of sour cream are a few scrumptious options.
How Long Does Potato Soup Last In The Fridge
If you have leftovers to store and you’re not sure whether to refrigerate, toss or freeze your potato soup, read on!
How To Add Flavor To Soup
Check out these tips to learn how to add flavor to your next batch of soup!
What To Serve With Potato Soup
Soup is an easy, comforting meal to prepare for dinner any time of the year. But what do you serve alongside it? Click over for 15 delicious ideas about what to serve with potato soup.
Quick Release vs Natural Pressure Release
When a recipe calls for natural pressure release, this is instructing you to leave the pressure release in the sealed position when the cook time ends. It will release the pressure over approximately 30 minutes and then you’ll be able to open your lid.
Quick release or often written as QR is when you safely open the valve to release all the pressure inside quickly. You don’t want to be in the way of the jet of steam that comes quickly and loudly pouring out of the pot.
If a recipe calls for an 10-minute natural release the recipe is telling you to leave the IP alone for 10 minutes after the timer signifies it’s done. Open the valve to release any steam that is still hanging out inside.
Soups That Warm The Soul
- Use your leftover ham bone to make this comforting, hearty Ham Bone Soup in your Instant Pot! Dinner will be on the table in less than an hour and will taste like it has been simmering in a slow cooker all day long.
- Chicken Tortilla Soup is the BEST! It is packed with flavor, it is super easy to make and it tastes like it’s been cooked low and slow all day long. Throw it together for your next family dinner OR your next big gathering.
- White Turkey Chili becomes even MORE delicious when made in an Instant Pot. Packed with turkey meat, white beans and veggies, this will quickly become a dinner favorite!
- This is the BEST Broccoli Cheese Soup recipe you will ever taste. Let your Instant Pot create a veggie-packed, cheesy, hearty and comforting dinner that everyone at the table will love.
- Slow Cooker Chicken Fajita Soup – Transform Chicken Fajitas into a delicious, savory soup that will quickly become a family favorite! Mix and match vegetables to your liking!
- Butternut Squash Soup – This is the perfect, most delicious way to use up butternut squash in the fall! Butternut Squash Soup is creamy, packed with comforting flavor and super easy to prepare.
Instant Pot Recipes
The list of recipes you can make in an Instant Pot is endless! It can cook soup, chili, pasta, meat, potatoes, veggies, cake, beans and so much more. Here are a few of my favorite Instant Pot recipes:
- Make comforting, hearty Goulash in your Instant Pot! This American version of Goulash could not be easier or more delicious.
- Make a batch of Chicken Noodle Soup in the Instant Pot! Using a pressure cooker will save you time and will produce the most perfectly cooked soup you’ll ever taste.
- Mashed Potatoes are creamy, smooth, delicious and easy to prepare in a pressure cooker. No boiling or saucepan/stovetop cleaning required with this side dish.
- Chili made easy in your pressure cooker is THE BEST! This recipe is the absolute perfect comfort food, packed with flavor, texture, color and a tiny bit of spice. Perfect dinner or party food!
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Instant Pot Potato Soup Recipe
- Pressure Cooker
- 1 1/2 lb bacon cut into 1-inch pieces
- 2 tbsp salted butter
- 3 cloves garlic minced
- 1 yellow onion chopped
- 1 cup carrots chopped
- 1 cup celery sliced
- 6 russet potatoes medium-sized, peeled and cut into 1/2-inch cubes
- 1 tsp salt
- 1 tsp pepper
- 32 oz. chicken broth or stock
- 1 1/2 cups milk
- 2 tbsp corn starch
- 8 oz. cream cheese cut into chunks
- 1 cup cheddar cheese shredded
- sliced green onions for topping
- Set Instant Pot to saute. Add the bacon pieces and cook until semi-crispy. Remove bacon from pot but leave the grease. Add the butter to the pot and allow to melt. Add garlic and onion and saute for 3 minutes, or until soft and fragrant. Add carrots, celery, potatoes, salt and pepper and give the mixture a stir.
- Add chicken stock or broth and press the potatoes/veggies down so they are fully immersed in liquid. Place the cover on the pot and set timer to 10 minutes on high pressure (pressure cook setting). It will take the IP around 20 minutes to build up pressure before it begins cooking. When cooking is done, let pressure release naturally for 5 minutes. Do a quick release to get rid of remaining pressure.
- While the pressure is releasing, whisk together 1/2 cup of the milk with the corn starch until lumps are gone. Whisk in remaining milk.
- Remove cover and add the milk and cream cheese. Stir until melted.
- For a smoother consistency, use an immersion blender to puree the mixture. For a chunkier consistency, serve as-is. Ladle into serving bowls and top with cheddar cheese, reserved bacon and green onions.
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