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 pound bacon, cut into 1-inch pieces
• ½ medium yellow onion, finely chopped
• 3 tablespoons all-purpose flour
• 4 cups (32 ounces) low-sodium chicken broth
• 3 pounds red potatoes, scrubbed and quartered (peeling optional)
• 1½ cups shredded sharp cheddar cheese
• 2 cups whole milk

Instructions

1. Cook the bacon: Select Sauté on your Instant Pot. Once hot, add the bacon and cook, stirring occasionally, until browned and crispy. Remove with a slotted spoon and transfer to a paper towel-lined plate, leaving the drippings in the pot.
2. Sauté the onion: Add the chopped onion to the bacon drippings. Cook for about 5 minutes, stirring occasionally, until softened.
3. Add the flour: Sprinkle the flour over the onions and stir constantly for 1 minute to cook off the raw flour taste.
4. Add the broth: Select Cancel to turn off Sauté. Slowly pour in the chicken broth, stirring well and scraping the bottom of the pot to release any browned bits. Make sure nothing is stuck to the bottom to help prevent a Burn warning.
5. Pressure cook the potatoes: Add the quartered potatoes and stir gently. Secure the lid and set the pressure-release valve to Sealing. Select Pressure Cook (or Manual on older models) and set to High Pressure for 20 minutes.
6. Release the pressure: When the cooking cycle is complete, carefully perform a quick pressure release according to your Instant Pot's instructions. Keep your hands and face away from the escaping steam. Open the lid once the pressure has fully released.
7. Mash the potatoes: Use a potato masher to mash some of the potatoes directly in the pot, leaving plenty of chunks for texture. The mashed potatoes will naturally thicken the soup.
8. Add the milk and cheese: Select Sauté on the low setting, if available. Stir in the whole milk and shredded cheddar cheese until the cheese melts and the soup is smooth and creamy. Heat gently without boiling.
9. Season: Taste the soup and season with kosher salt and freshly ground black pepper as needed.
10. Add the bacon and serve: Stir the crispy bacon back into the soup, reserve it for topping individual bowls, or use a little of both. Serve warm.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 527Total Fat: 28gSaturated Fat: 14gUnsaturated Fat: 15gCholesterol: 82mgSodium: 1295mgCarbohydrates: 41gFiber: 4gSugar: 6gProtein: 28g

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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