If you’re craving pure comfort in a bowl, Instant Pot Potato Soup delivers everything you dream of: thick, creamy broth, rich potato flavor, and just enough cheese and bacon to make your taste buds sing. In less than half an hour, you can achieve a velvety soup that feels like a cozy hug on a chilly day. Whether you’re feeding a hungry family or treating yourself to a soothing weeknight meal, this Instant Pot Potato Soup brings classic, homemade warmth to your table—fast!

Instant Pot Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

The secret to irresistible Instant Pot Potato Soup is starting with basic but high-quality ingredients. Each one adds its own magic, providing depth of flavor, perfect creaminess, and those cozy textures we all crave in a loaded potato soup.

Russet Potatoes (4 cups, peeled and diced): Their starchy richness makes the soup buttery and smooth, perfect for blending with cheese and cream.
Medium Onion (1, chopped): Sautéed onion forms the flavor base, adding subtle sweetness and savory aroma.
Garlic (3 cloves, minced): Just a hint of fresh garlic brightens the whole pot, making the background flavors pop.
Chicken or Vegetable Broth (4 cups): Use good stock for rich, layered flavor—vegetable broth keeps it vegetarian-friendly.
Shredded Cheddar Cheese (1 cup): Melts right into the soup, giving each spoonful irresistible cheesy goodness.
Heavy Cream (1 cup): A splash at the end makes the soup creamy and luxurious—swap for Greek yogurt to lighten things up.
Cooked Bacon (4 slices, crumbled): Sprinkle on top for extra crunch, salt, and that classic loaded potato vibe.
Unsalted Butter (2 tablespoons): A touch of butter for the sauté step fuses all the flavors from the get-go.
All-Purpose Flour (2 tablespoons): Quickly stirred in, flour thickens the base just enough for that “stick to your ribs” texture.
Salt (1 teaspoon): Essential for seasoning and bringing out every ingredient’s best flavor.
Black Pepper (1/2 teaspoon): Adds a gentle kick that balances the creamy potato richness.
Smoked Paprika (1/2 teaspoon): Just a little brings subtle smokiness and warm color (don’t skip this part!).
Green Onions (2, sliced, for garnish): The fresh, zippy finish every bowl deserves. Scatter liberally on top!

How to Make Instant Pot Potato Soup

Step 1: Sauté the Aromatics

Set your Instant Pot to sauté mode and add the butter. Once melted and bubbling slightly, toss in the chopped onion and minced garlic. Sauté for 2–3 minutes, stirring often, until the onion turns translucent and your kitchen smells amazing. This simple step makes a big difference, layering savory notes that carry through each bite of your Instant Pot Potato Soup.

Step 2: Add the Potatoes and Seasonings

Now, add your diced russet potatoes along with the chicken or vegetable broth. Sprinkle in the salt, black pepper, and smoked paprika right over the top. Give everything a gentle stir, making sure the potatoes are mostly submerged in broth and the seasonings are well distributed for even flavor.

Step 3: Pressure Cook

Cancel sauté mode and securely lock the Instant Pot lid. Set to manual high pressure for 8 minutes. While the potatoes cook, you can crisp your bacon and prep garnishes. Once time is up, perform a quick pressure release—watch out for escaping steam! The potatoes should be tender and perfectly cooked, ready to become soup.

Step 4: Add the Cream and Cheese

In a small bowl, whisk the flour into the heavy cream until smooth, then stir this mixture into the cooked potatoes along with your handful of shredded cheddar cheese. Set the Instant Pot back to sauté mode and cook, stirring, for another 2–3 minutes. The soup will thicken as the cheese melts and the cream mixture blends in, creating that signature luscious Instant Pot Potato Soup texture.

Step 5: Taste and Finish

Give your soup a taste—add an extra pinch of salt or a crack of black pepper if you like. For a rustic finish, serve chunky; for something creamier, use an immersion blender for a quick swirl (before adding cream and cheese). Ladle into bowls, then shower generously with crumbled bacon and a handful of fresh green onions. Every spoonful is pure cozy bliss!

How to Serve Instant Pot Potato Soup

Garnishes

Elevate every bowl with a flurry of toppings: crumbled bacon for smoky crunch, sliced green onions for freshness, and maybe a sprinkle of extra cheddar or a dollop of sour cream for richness. Personalize each serving and let everyone at the table add their favorites—the possibilities are endless with Instant Pot Potato Soup!

Side Dishes

This hearty soup is a meal on its own, but it also loves company. Pair it with warm crusty bread or classic buttered rolls to soak up every last drop. A crisp green salad with a bright vinaigrette balances the creamy comfort beautifully.

Creative Ways to Present

Try serving Instant Pot Potato Soup in small mugs or bread bowls for a fun, cozy gathering. Arrange a toppings bar so everyone can build their dream bowl, or ladle the soup into shot glasses for a playful party appetizer.

Make Ahead and Storage

Storing Leftovers

Transfer cooled Instant Pot Potato Soup to airtight containers and refrigerate for up to 4 days. The flavors deepen even more overnight, making leftovers hard to resist for lunch or a quick dinner later in the week.

Freezing

For longer storage, freeze the soup in single-serve portions. Let it cool completely first, then pack in freezer-safe containers or bags. Be aware: dairy can separate slightly during thawing, but a quick stir as it reheats brings the creamy texture right back together.

Reheating

Warm refrigerated soup gently on the stove over medium-low heat or in the microwave, stirring occasionally to ensure even heat. If it’s a bit thick from the fridge, just add a splash of broth or milk to loosen it up to your desired consistency.

FAQs

Can I make Instant Pot Potato Soup vegetarian?

Absolutely! Swap in vegetable broth for the chicken broth, and skip the bacon or use a vegetarian alternative for that classic topping crunch.

What’s the best way to thicken my soup without flour?

Try blending a cup or two of the cooked potatoes right in the soup with an immersion blender, or mash with a potato masher, to thicken naturally. Cornstarch slurry also works in a pinch for gluten-free needs.

Can I use different types of potatoes?

Yes! While russets provide the creamiest texture, Yukon golds are also delicious—they give a slightly buttery flavor and a beautiful yellow color in Instant Pot Potato Soup.

Is it possible to keep this soup lighter?

For a lighter version, use half-and-half or whole milk in place of heavy cream, and substitute plain Greek yogurt for extra tang and creaminess without adding too much fat.

Can I double the recipe?

Yes, you can double all ingredients as long as you don’t exceed your Instant Pot’s “max fill” line. Cooking time remains the same, but be sure to stir well when thickening to prevent sticking.

Final Thoughts

Once you’ve ladled up your first steaming bowl, you’ll wonder why you ever waited to try Instant Pot Potato Soup. It’s a guaranteed crowd-pleaser that transforms simple ingredients into something extraordinary—and so easy, you might just find yourself making it again and again. I can’t wait for you to share this comfort classic with your own favorite people!

Instant Pot Potato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 24 reviews

Author: Emma
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Instant Pot Potato Soup is a comforting and creamy dish perfect for a cozy meal. Loaded with tender potatoes, savory bacon, and a hint of cheddar cheese, it’s a satisfying soup that’s easy to make in your pressure cooker.

Ingredients

Scale

Potato Soup:

4 cups peeled and diced russet potatoes
1 medium onion, chopped
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika

Cream Mixture:

1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons all-purpose flour

Additional Toppings:

1 cup shredded cheddar cheese
4 slices cooked bacon, crumbled
2 green onions, sliced for garnish

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Instructions

Sauté Aromatics: Set the Instant Pot to sauté mode. Add butter, onion, and garlic. Sauté until fragrant.
Cook Potatoes: Add potatoes, broth, salt, pepper, and smoked paprika. Pressure cook for 8 minutes.
Thicken Soup: Whisk flour with cream. Stir into the cooked soup with cheese until thick.
Finish and Serve: Adjust seasoning, then ladle into bowls. Top with bacon and green onions.