Instant Pot Potato Soup

My family goes nuts for this Instant Pot Potato Soup, and it’s one of our favorite soups. It tastes like it simmered on the stove all afternoon, but the pressure cooker does the hard work for you.

You cook cubed Yukon Gold potatoes, onion and garlic in chicken broth, then stir in a little half and half and two kinds of cheese. Velveeta makes it extra creamy, and sharp cheddar gives it real cheese flavor. Top your bowl with bacon and green onions, and dinner is ready.

Why You’ll Love This Dish

This Instant Pot potato soup recipe stands out for its simplicity and rich flavor. Using the electric pressure cooker cuts down on cooking time, and the result is a creamy soup that’s just as good as the slow cooker version but in half the time. The ingredients are pantry staples, and it’s easy to change up with your favorite toppings. It’s a great way to enjoy a cozy soup without spending hours in the kitchen.

If you don’t have an Instant Pot, you can make a similar version in your slow cooker. Check out my Crock Pot Cheesy Potato Soup recipe!

How to Make Instant Pot Potato Soup

Making potato soup in the Instant Pot is incredibly convenient. With just a few steps, you can prepare a comforting soup that tastes like it’s been simmering all day. Here’s how to create this easy Instant Pot potato soup recipe, starting with the ingredients you’ll need.

Ingredients

• Yukon Gold Potatoes: These are the best potatoes for this recipe because they have a naturally creamy texture and cook quickly.
• Medium Onion: A yellow onion or sweet onion adds a subtle sweetness and depth of flavor to the soup.
• Garlic: Fresh garlic cloves enhance the savory notes in the soup. Garlic powder can be used as a substitute.
• Salt and Pepper: These basic seasonings bring out the flavor of the potatoes and broth.
• Chicken Broth: Chicken stock or broth serves as the base for the creamy broth. For a vegetarian option, you can use vegetable broth.
• Cold Half and Half: This adds richness to the soup. You can substitute with whole milk or heavy cream.
• All-Purpose Flour: Helps to thicken the soup and create a creamy texture.
• Velveeta Cheese: Melts smoothly into the soup for a cheesy potato soup consistency.
• Sharp Cheddar Cheese: Adds a bold and tangy flavor that complements the Velveeta.
• Crumbled Bacon (optional): A classic topping for loaded baked potato-style soup.
• Green Onions (optional): Adds a pop of color and freshness to the dish.
• Shredded Cheddar Cheese (optional): For extra cheesy goodness as a garnish.

Step-by-Step Instructions

Step One: Add the cubed Yukon gold potatoes, diced onion, minced garlic, salt, and pepper to your 6-quart or larger Instant Pot. Pour in the chicken broth and stir to combine.

Step Two: Secure the lid on the Instant Pot and ensure the valve is set to seal. Select the high-pressure setting and cook for 9 minutes. While the soup cooks, prepare the flour mixture.

Step Three: In a small bowl, whisk together the cold half and half with the all-purpose flour until smooth. Be sure to remove all lumps.

Step Four: Once the cooking time is complete, perform a quick release. Carefully remove the lid when the pressure is fully released. As a special tip, you might want to make sure your pressure cooker is clear of your upper cabinets, and loosely drape a kitchen towel over the release valve to catch any steam/soup that might sputter out during this process.

Step Five: Stir the half and half mixture into the soup, ensuring it is well combined. The mixture will thicken as it heats.

Step Six: Add the Velveeta and shredded sharp cheddar cheese. Stir gently until the cheeses are completely melted and the soup is creamy.

Step Seven: Serve hot, garnished with your favorite toppings like crumbled bacon, green onions, or extra shredded cheddar cheese.

Substitutions and Variations

• Potatoes: If you don’t have Yukon gold potatoes, russet potatoes or red potatoes are great alternatives. Each type will slightly change the texture and flavor.
• Cheese: While I like Velveeta for its creaminess in this recipe, many of you have asked if you can make this potato soup without processed cheese. You can certainly replace with cheddar if you’d prefer. Parmesan cheese can also replace or go with the cheddar for a different flavor.
• Broth: Swap chicken broth with vegetable broth for a vegetarian-friendly version.
• Cream: Use whole milk or heavy cream instead of half and half.
• Toppings: Customize the soup with favorite toppings like sour cream, crispy fried onions, or diced jalapeños.

Best Tips

• Don’t Skip the Whisking: When mixing the flour and half and half, whisk thoroughly to avoid lumps in the soup.
• Use an Immersion Blender: If you prefer a completely smooth texture, use an immersion blender to puree the soup before adding the cheese.
• Be Careful with Cheese: Add the cheese gradually and stir constantly to prevent clumping or sticking to the bottom of the pot.
• Adjust Seasonings: Taste the soup after cooking and adjust the salt and pepper as needed. Sometimes, cheese can add enough saltiness on its own.
• Serve Immediately: While the soup reheats well, it’s best enjoyed fresh for the creamiest consistency.

Storage Instructions

To store leftover soup, allow it to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. To reheat, warm on medium heat on the stovetop or use the sauté setting on the Instant Pot. Stir occasionally to ensure even heating.

For longer storage, freeze the soup in a freezer-safe airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating. Keep in mind that the texture may change slightly due to the dairy content.

What to Serve With It

This hearty soup pairs well with a variety of side dishes and accompaniments to make a complete meal. Here are some ideas:

• Crusty Bread or Rolls: A warm slice of crusty bread or a soft roll is perfect for dipping into the creamy broth.
• Salad: A crisp green salad with a tangy vinaigrette can balance out the richness of the soup.
• Sandwiches: Serve alongside a grilled cheese or turkey sandwich for a satisfying lunch or dinner.
• Roasted Vegetables: Roasted broccoli or Brussels sprouts add a nutritious and flavorful side.
• Crackers or Chips: Oyster crackers, pita chips, or tortilla chips can add a crunchy texture to your bowl.

Frequently Asked Questions

Can I make this soup without an Instant Pot?

Yes! You can make this on the stovetop by simmering the potatoes and broth until tender, then following the remaining steps to thicken and add the cheese.

What’s the best way to thicken potato soup?

Using a cornstarch slurry or a flour mixture like in this recipe works well. Mashing some of the tender potatoes also helps create a thicker texture.

Can I add meat to this soup?

Absolutely. Diced ham, cooked ground sausage, or shredded chicken are great additions for extra protein. If you’re interested in a potato soup with meat, you might also want to try my popular Hamburger Potato Soup.

What are the best potatoes to use for soup?

Yukon gold potatoes are ideal due to their creamy texture. Russet potatoes and red potatoes are also good options, depending on your preference.

This Instant Pot potato soup recipe is one of the best things to make on a cold night when you’re craving a cozy, comforting soup. With its creamy broth and tender potatoes, it’s one of my family’s favorite soups.

If you got a pressure cooker for Christmas but you’ve been nervous to try it, this is a great starter recipe.

Next time you need a hearty soup, give this pressure cooker potato soup a try! Don’t forget to leave a star rating and share your favorite toppings in the comments below.

More Instant Pot Recipes

• Instant Pot Spaghetti
• Instant Pot Chicken Taco Soup
• Instant Pot White Bean & Chicken Soup
• Instant Pot Pot Roast
• Instant Pot Beef Stew