NO canned soup. NO draining potatoes. SO simple and flavorful! Instant Pot Potato Soup is the best thing you’ll make in your pressure cooker!
The first time I shared this potato soup recipe, people went crazy for it. Everyone who makes it, loves it, and there are plenty of comments to support that. But turning it into Instant Pot Potato Soup makes it even better!
What makes this Instant Pot Potato Soup so great is that you don’t have to cook the potatoes then drain them. No baking, no draining, no hassle. Just toss the potatoes and broth into the pot, mash them up, add the rest of the ingredients. DONE.
It’s also so easy to tailor it to your personal tastes. Add more or less cheese, leave out the bacon (not sure why you’d do that, but hey, it’s your choice!) or spice it up with some chipotle peppers or jalapeños.
In the followup to my cookbook, (affiliate link) Weeknight Cooking with your Instant Pot, I recreate this recipe but I add andouille sausage, too. Any kind of sausage can be used, though, and you can replace the bacon with it if you like.
But this Instant Pot Potato Soup stands on its own. It’s cheesy and creamy, just like a good potato soup should be. Just be sure to season it well, as that makes all the difference!
Instant Pot Potato Soup
NO canned soup. NO draining potatoes. SO simple and flavorful!
- 1/2 lb bacon, cut crosswise into 1-inch pieces
- 1/2 medium onion, chopped
- 3 tbsp flour
- 1 32-oz container low-sodium chicken broth
- 3 lb red potatoes, quartered
- 1 1/2 cups shredded cheddar cheese
- 2 cups whole milk
TOPPINGS: more shredded cheese, sour cream, diced fresh jalapeños, bacon, chopped green onion
Press “Saute” to preheat your Instant Pot. When the word “hot” appears on the display, add the bacon. Cook until the bacon is browned and crispy, then remove it with a slotted spoon and place on paper towels to drain excess grease. Add the onion to the drippings in the pot and cook until the onions are soft, about 5 minutes, stirring frequently. Add the flour and cook for 1 more minute, stirring constantly. Turn off the IP and remove the insert to stop the cooking process. Add the chicken broth, taking care to scrape any brown bits from the bottom of the pot.
Add the potatoes to the pot. Close and lock the lid of the Instant Pot. Press “Manual” and immediately adjust the timer to 20 minutes. Check that the cooking pressure is on “high” and that the release valve is set to “Sealing”.
When the time is up, open the IP using “Quick Pressure Release”. Using a potato masher or something similar, crush potatoes to thicken soup, leaving some chunks but allowing some to "melt" into the soup. Press “cancel” then press “saute”. Add the cheese and milk, stirring until cheese is completely melted and incorporated. Season generously with salt and pepper.