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 or white onion will be fine.
- Flour: All-purpose flour works here.
- 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 milk. If you need a dairy-free option, use coconut milk or 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.
- Crisp the bacon on the sauté setting, then set it aside.
- Sauté your onion right in the rendered bacon fat, add a little flour and add the rest of the ingredients.
- Cook and mash – that’s it!
I’ve made this soup more times than I can count, and it used to be made 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.
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.
- Whole Milk Substitute: If you don’t have whole milk on hand here are some whole milk substitutes.
- 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, if you prefer.
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.
- 1/2 lb bacon, cut crosswise into 1-inch pieces
- 1/2 medium onion,, chopped
- 3 tablespoons 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
- 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.
- Mix the bacon back into the soup or use it to top each bowl (or a little of both).
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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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