No-Drain Instant Pot Potato Soup

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!

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, and add the rest of the ingredients. DONE!

Potato Soup Ingredients

• Red potatoes: These are sometimes called new potatoes or baby reds add more fiber and give a rustic look to the soup. Red potato skins are quite thin so you don't need to peel the potatoes, unless you prefer.
• Bacon: Bacon makes everything better including this bacon potato soup. I prefer thick cut bacon. Although not as tasty, pre-cooked bacon crumbles will get you by.
• Onion: Yellow, sweet, or white onion will all work.
• Flour: All-purpose flour is the best choice as a thickener.
• Chicken broth: I use low-sodium broth so I can control the amount of salt but regular chicken broth or your favorite vegetable broth substitute will work.
• Shredded cheddar cheese: The cheddar in this cheesy potato soup gives the soup a creamy, thick texture and like a loaded baked potato, cheddar cheese is made for potato soup.
• Whole milk: I use whole milk, if you want an extra thick soup try using heavy cream. If you need a dairy-free option, use your favorite dairy-free milk substitute.

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

How To Make Instant Pot Potato Soup

It's so incredibly simple to make a flavorful, creamy potato soup in your Instant Pot.

1. Crisp the bacon on the sauté setting, then set it aside.
2. Sauté your onion right in the rendered bacon fat, add a little flour and add the rest of the ingredients.
3. Cook and mash - that's it!

I've made this soup more times than I can count, and have tested it with every type of potato to finally land on this version. I used to make it solely on the stovetop (which is also a simple method). Once I had an Instant Pot, however, it became even easier and now I always make it this way.

What's the Best Potato for Potato Soup?

I use red potatoes for Instant Pot potato soup because their thin skins don't need to be removed. Simply cut the potatoes into quarters and add them to the pot. This soup is low-effort because there is no peeling of the potatoes, no draining of water, and no extra dish for the scraps of potato. The skins of the red potatoes hold their shape well under pressure, and they add a rustic texture to the soup.

However, if you prefer another potato variety, here are some options:

• Russet potatoes: These high starch potatoes will make a smoother, less rustic soup. Because of their thick skin, they'll need to be peeled before adding them to the pot. They'll break down more than the red potatoes, making for a less chunky soup.
• Yukon Gold potatoes: These potatoes are somewhere in between Russet and red potatoes. They have as much creaminess and flavor as a Russet potato, but their thin skin is similar to that of a red potato. So you can peel them if you prefer, or leave the skin on.

Substitutions & Variations

• Adjust the Quantities to Taste: Add more or less cheese, leave out the bacon (not sure why you'd do that, but hey, it's your choice!)
• Spice it Up: If you like it hot add some chipotle peppers or jalapeños. Add green chilis for a non-spicy chili option.
• Add Veggies: Sauté some mushrooms or try steamed broccoli or carrots.
• Add Andouille Sausage: In the follow up to my cookbook, Weeknight Cooking with your Instant Pot, I recreate this recipe but I add homemade andouille sausage, too. Any kind of sausage can be used, though, and you can replace the bacon with it if you like.
• Leftover Chicken: Shredded or diced chicken is a nice addition to this soup.
• Toppings: Top the soup with cheddar cheese and bacon. Add some green to the soup with green onions or chives and finally, season with salt and pepper.

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!

Storing Leftovers & Reheating

• Storing: Leftovers can be stored in an airtight container in the fridge for up to 3 to 4 days.
• Reheating: Potato soup can be reheated on a stovetop or microwave. Reheat on stovetop at a low-medium heat while gently stirring, until warmed through. Reheat in a microwave at medium heat for 1 minute. Check, stir and continue to heat for 30 second bursts, until warmed through.
• Freezing: I don't recommend freezing this soup as it can become watery and grainy when thawed.

Frequently Asked Questions

If you'd prefer a stovetop version of this soup, try my Loaded Potato Soup (and don't miss the chipotle cheese version of our potato soup)! For a similar but just as delicious recipe, try this dairy-free potato & corn chowder. And for more Instant Pot soups, both our Instant Pot Zuppa Toscana and this Sausage Bean Soup are fantastic!

Continue to Content

Instant Pot Potato Soup

Yield: 8 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Cheesy potato soup, there's no need to peel or even drain your potatoes with this easy recipe. SO simple and flavorful!

4.5 Stars (80 Reviews)

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Ingredients

• ½ lb bacon, cut crosswise into 1-inch pieces
• ½ medium onion, chopped
• 3 tablespoons flour
• 1 32-oz container low-sodium chicken broth
• 3 lb red potatoes, quartered
• 1 ½ cups shredded cheddar cheese
• 2 cups whole milk

Instructions

1. 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. 
2. 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”.
3. 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.
4. Mix the bacon back into the soup or use it to top each bowl (or a little of both).

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 438Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 55mgSodium: 697mgCarbohydrates: 42gNet Carbohydrates: 39gFiber: 3gSugar: 6gProtein: 23g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is a recipe developer, five-time cookbook author, and founder of The Wicked Noodle. A former personal chef and cooking instructor with Culinary Institute of America (Hyde Park) boot-camp training and IACP membership, she creates approachable home-cooked recipes.

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