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.

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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.

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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.

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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.

Video

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Nutrition

Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Course: Instant Pot

Cuisine: American

Keyword: baked potato soup, instant pot, instant pot potato soup, instant pot potato soup recipe, loaded potato soup, pressure cooker potato soup

Did you make this?

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4.59 from 144 votes (134 ratings without comment)

21 Comments

T says:

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This recipe has quickly became a family favorite.

1. Crissy Page says:
  
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  So glad you love it!!
  
Terry Albright says:

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When I made it today it is super thick, can I thin it with a little more chicken broth or cream? I’ve made it several times, so delicious.. not sure why so thick this time.

May says:

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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!

Lisa Noel says:

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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?

Danielle says:

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This is the best thing I have had. However it doesn’t freeze particularly well. The potatoes get a weird texture

Kristy PITCHFORD says:

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Added a few additional spices but a delicious recipe that I will certainly make again. Sooo delish! Thanks for sharing.

Linda_C says:

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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).

Tela says:

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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!!

Pamela says:

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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