Go Back
+ servings

Instant Pot Creamy Potato Soup

This delicious creamy potato soup is made even more delicious when made in an Instant Pot. Russet potatoes, carrots, celery and cream cheese transform this into a comforting and dreamy meal to enjoy on a chilly day!
Print Pin
Course: Soup
Cuisine: American
Keyword: comfort food, Instant Pot, potatoes
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 8 people
Calories: 717kcal


  • 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.


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.


Calories: 717kcal | Carbohydrates: 40g | Protein: 22g | Fat: 53g | Saturated Fat: 23g | Cholesterol: 114mg | Sodium: 1522mg | Potassium: 1147mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3445IU | Vitamin C: 20mg | Calcium: 229mg | Iron: 2mg