Instant Pot Potato Soup

Quick and easyInstant Pot Cheese Potato Soupthat is loaded with cheese, potatoes, corn, and bacon. A cold weather favorite!

Have you made soup in your instant pot? I was hesitant at first, but every soup I have made using it has turned out phenomenal in no time flat. Instant pot cheese potato soup can be a quick weeknight meal or a fun soup to serve guests. I love this cheesy potato soup because it uses simple ingredients that you probably have on hand.

This soup has become a staple in our house. Anything that my kids request, you know it has to be a winner. The soup will warm you right up on cold, chilly nights. I love to serve it with medinner rollsrecipe.

Why You’ll Love This Recipe

• This soup could not be any easier to whip up! It takes just 40 minutes from start to finish, making it a perfect weeknight meal.
• It is rich, creamy, and full of flavor and the bacon added on top is the perfect touch.
• Made in an Instant Pot, it requires minimal effort and clean-up
• It is naturally gluten-free!

Recipe Ingredients

• Butter– Unsalted
• Onion– I prefer white or yellow for this recipe
• Chicken broth
• Spices –Salt, pepper, red pepper flakes, dried parsley
• Potatoes– I prefer russet potatoes but any will do
• Corn –I use frozen but you could definitely use fresh or canned
• Cornstarch
• Cream cheese
• Cheddar cheese
• Half-and-half
• Bacon– I cook fresh bacon but you could also use bacon crumbles

See the recipe card below for full information on ingredients and quantities

How to Make Instant Pot Potato Soup

Step 1.Melt butter in the Instant Pot using the “Sauté” setting, then cook the chopped onion until tender.

Step 2.Add 1 can of chicken broth, seasonings, and potatoes. Lock the lid and cook on “High Pressure” for 4 minutes. Quick release the pressure after 5 minutes.

Step 3.Remove the steamer basket with potatoes. Mix cornstarch and water, then add to the pot and stir on “Sauté” until thickened. Stir in cream cheese and cheddar cheese until melted.

Step 4.Add the remaining broth, half-and-half, corn, bacon, and cooked potatoes. Heat through and serve hot.

Recipe FAQs

Expert Tips

• Have all your ingredients chopped, measured, and ready to go before you start cooking toensure a smooth cooking process.
• Opt forfreshly shredded cheddar cheesefor the best melting and flavor. Pre-shredded cheese often contains anti-caking agents thatcan affect the texture.
• Feel free toadjust the seasonings to your taste. You can add more red pepper flakes for extra heat or additional herbs like thyme or rosemaryfor a different flavor profile.
• Whenadding half-and-half, make sure thesoup is not boilingtoprevent curdling. Stir it in gently and heat through on a lower setting if needed.
• For the crispiest bacon,cook it separately in a skilletor oven and add it to the soup just before serving to maintain its texture.

How to Serve and Store Instant Pot Potato Soup

I love to serve a warm,crusty Italian breadorsourdough breadwith soup. A simple green salad like mycabbage salad,spinach,orapple saladgoes great with soup too. Pair with a simple grilled cheese or aturkey sandwichfor a complete meal. You can offer toppings like extra shredded cheese, chives, sour cream, or crumbled bacon for added flavor and texture.

Allow the soup to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3-4 days. To freeze for longer storage, divide the soup into freezer-safe containers or heavy-duty freezer bags. Leave some space at the top for expansion and freeze for up to 3 months. Thaw the soup overnight in the refrigerator. Reheat on the stove over medium heat, stirring occasionally, until hot. Add a splash of milk or broth if the soup is too thick after reheating.

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