My Instant Pot potato soup recipe is creamy and loaded with delicious flavor. It’s really like a loaded baked potato—in a bowl! Pull out your pressure cooker and whip up some of this comforting baked potato soup right now!
Instant Pot Potato Soup Recipe
During the winter, Instant Pot Spaghetti and Instant Pot potato soup are staples in our weeknight dinner lineup.
This recipe has been adapted from my popular crock pot cheesy potato soup recipe. I’ve had so many of you ask if I could make an Instant Pot potato soup based on that amazing recipe.
Oh, and DO NOT miss my Instant Pot beef stew!
I’ve been holding onto this Instant pot loaded potato soup recipe for a while, as I wanted to make sure it was just right!
How To Make Instant Pot Potato Soup
- Start by prepping your potatoes, onion, and garlic. I like using Yukon gold potatoes for this recipe.
- Add the potatoes, onion, garlic, salt, and pepper to a 6 qt. or larger Instant Pot. Cover with the 6 cups of chicken broth, stir to combine the ingredients.
- Put on the lid on your Instant Pot and set to sealing position. Cook on high pressure for 9 minutes. After 9 minutes use the quick release method.
- In a small bowl, whisk the 3 tablespoons of flour into the half and half until smooth. Take the time to make sure this is quite smooth before using it!
- After the pressure is released from the pressure cooker, remove the lid from the Instant Pot, stir in the half and half mixture until well blended.
- Add the Velveeta cheese and shredded cheese and stir until melted.
- Garnish your Instant Pot potato soup with crumbled crispy bacon and green onion, optional. You could also add a dollop of sour cream.
Y’all, this recipe is amazing! If you decide to give it a try, let me know how it turned out for you.
A few of you have already asked if this Instant Pot potato soup can be made without the Velveeta cheese. Personally, I think the addition of the Velveeta adds a lot of flavor and creaminess, but, you can make it with all shredded cheese as well. It’s really up to you.
Best Instant Pot Recipes
- Instant Pot Spaghetti
- Instant Pot Taco Soup
- Instant Pot White Bean Soup
- Instant Pot Pot Roast
- Instant Pot Beef Stew
Instant Pot Potato Soup
Our easy Instant Pot Potato soup recipe is loaded with flavor!
Ingredients
- 5 lb. Yukon gold potatoes, peeled and cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- ¼ teaspoon pepper
- 6 cups chicken broth
- 1 cup cold half and half
- 3 tablespoons all-purpose flour
- 1 lb. Velveeta cheese, cut into chunks
- 2 cups sharp cheddar cheese, shredded
- Crumbled bacon, optional
- Green onions, optional
- Shredded cheddar cheese for topping, optional
Instructions
- Add the potatoes, onion, garlic, salt and pepper to a 6 qt. or larger Instant Pot. Cover with the 6 cups of chicken broth, stir.
- Put on the lid and set to seal. Cook on high pressure for 9 minutes. After the 9 minutes, do a quick release on the pot.
- In a small bowl, whisk the 3 tablespoons of flour into the cold half and half until smooth. Be sure to whisk thoroughly to remove all lumps.
- After all pressure is released, remove the lid from the Instant pot and stir in the half and half mixture until well blended.
- Add the cheeses and stir gently until melted.
- Garnish with more shredded cheddar, crumbled bacon, and green onion, optional.
Nutrition Information:
Yield: 10 Serving Size: 1 bowlAmount Per Serving: Calories: 587Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 93mgSodium: 1776mgCarbohydrates: 58gFiber: 5gSugar: 9gProtein: 26g
18 Comments on “Instant Pot Potato Soup”
I’ve made this twice now and still love it! The second time I added broccoli to the soup for added vitamins. So so good!
How many cups does this yield. I know it says serving size is 10 and a serving is a bowl, but do you know how many that actually is in cups or quarts. Something a little more concrete by chance?
This is the best thing I have had. However it doesn’t freeze particularly well. The potatoes get a weird texture
Added a few additional spices but a delicious recipe that I will certainly make again. Sooo delish! Thanks for sharing.
For those who prefer not to use Velveeta, I’ve found that American cheese from the deli counter (NOT the individually-wrapped slices from the dairy section) is a good substitution. Just ask them to cut a chunk instead of slicing it. You get the meltability of Velveeta, but with better (IMO) flavor and no graininess (like some cheeses develop when melted). I like Land O’Lakes, but there are other brands (Boar’s Head and Hoffman’s are two others that I’ve seen). If you like a sharper flavor, Hoffman’s makes “Super Sharp Cheddar” which, like American, is a processed cheese, but is not as mild. (This is a different cheese than their Extra Sharp Cheddar).
I make this with chicken stock instead of chicken broth. I think it gives it a fuller flavor. I also like to add in a can of diced carrots and celery sometimes plus lots of bacon!! I’ve tried a lot of potato soup recipes (that’s all i craved when I was pregnant with my daughter) but this one is by FAR the best!!
I made these adjustments to the recipe
1 rib of celery chopped
3/4 cup chopped parsley
No velveeta
Added 7oz bag kerrygold savory cheddar
7oz Mexican cheese blend rustic cut (Lucerne brand)
1 can 12 oz evaporated whole milk in place of half and half
I made this recipe last weekend. It was delicious. Thank you Crissy for sharing the recipe of instant pot potato soup.
Hmm yum! This potato soup looks soooo yummy. I am sure my son would love this!
I sauted 1/2 pound of bacon, cleaned pot and added it to the potatoes etc. Because I LOVE Bacon. That being said this was literally the best soup I have ever had!!!! Thank you for the recipe!!!!!
I made this last night using Sweet
Potatoes.
It turned out SOooo Good that I’m having some for breakfast on this cold, snowy morning.
I’d like to know if it freezes well.
Hats off to you and this great recipe in the IP. Unfortunately I am a self taught home cook, baker, grill master, and I always have to mess around with things. However, give this a try next time you make it. Right before adding the flour slurry, pick out about half the potatoes and hit it with a immersion blender until you see no more potatoes. Add slurry, cheeses, and the rest of potatoes. So creamy with soft potato chunks. Great recipe, Thank you!
You have combined two of my favorite things in this recipe…potatoes and instant pot. Can’t wait to get home and try it.
Can you freeze any left overs? The soup was totally Awesome, but it’s just me & my hubby.
Really good! I was leery about a 9 minute cook time thinking my potatoes would be mush. I trusted the recipe though and was not disappointed. While some potatoes broke down it only added to the overall impression that it had cooked and simmered away on a stove top for an hour instead of a mere 9 minutes in my trusty IP!
This recipe makes A LOT, and it does reheat pretty well. Next time though I think I’m going to halve the recipe so it fits my dwindling family size (almost empty nesters!).
Thank you for the work and time you’ve put into developing and sharing this recipe. I’ll be trying your version of IP spaghetti in the next few days. ☺
Can you maje this with water and add milk when done ? Instead of the chicken broth?
Hi Crissy! It looks so delicious. I will definitely make this recipe on this weekend. Thanks for sharing Instant Pot Potato Soup recipe!
Hey, looking for a slow cooker recipe for split pea soup. If tou have some would you please post them. Thanking you kindly.