Experience the ultimate comfort food with this incredibly easy and unbelievably delicious Instant Pot Cheesy Potato Soup! Forget long hours over the stove; your pressure cooker transforms humble potatoes into a creamy, cheesy, and utterly satisfying meal in record time. This recipe is designed for maximum flavor with minimal effort, making it perfect for busy weeknights or a cozy weekend indulgence.
Whether you’re a seasoned Instant Pot enthusiast or prefer traditional cooking methods, this recipe caters to everyone. We’ve included clear stovetop directions, ensuring that no one misses out on this delectable, ultra-creamy, and super cheesy potato soup. Get ready to impress your family and friends with a hearty bowl of warmth that’s accessible to one and all! 🙌🏼
The Magic of Instant Pot Potato Soup: Speed and Simplicity
The Instant Pot truly shines when it comes to hearty soups like this Cheesy Potato Soup. One of the greatest advantages is how effortlessly it cooks the potatoes and melds all the seasonings together, infusing deep flavor into every spoonful. This isn’t just about speed; it’s about a smarter way to cook, giving you back precious time without compromising on taste.
Not only does using an electric pressure cooker provide a completely hands-off approach to cooking the potatoes – freeing you from constant stirring and monitoring – but it also offers incredible flexibility. You can complete the initial potato cooking step well ahead of time, leaving the perfectly tender potatoes to patiently wait in the pressure cooker until you’re ready to proceed with thickening and finishing the soup. This feature alone makes it an ideal choice for meal prep or entertaining.
Imagine coming home after a long day and knowing the foundational part of your dinner is already taken care of. That’s the convenience the Instant Pot offers with this creamy potato soup. The intense pressure ensures that the potatoes become incredibly tender, almost melting into the broth, which is exactly what you want for a truly comforting and velvety soup base. The result is a richer, more cohesive flavor profile that tastes like it simmered for hours, but actually came together in minutes.
Crafting Your Instant Pot Cheesy Potato Soup: A Narrative Guide
Let’s walk through the simple steps to create this incredible Instant Pot Cheesy Potato Soup. The beauty of this method lies in its efficiency and the layering of flavors.
- Sautéing the Aromatics: Begin by utilizing the Instant Pot’s convenient sauté function. A touch of butter or olive oil helps to perfectly soften diced onions and minced garlic. This crucial first step builds the foundational aroma and flavor that will permeate the entire soup. Cook them until fragrant and translucent, typically just 1-2 minutes.
- Pressure Cooking the Potatoes: Once your aromatics are ready, it’s time for the stars of the show – the potatoes! Add your peeled and diced potatoes along with a portion of the chicken broth, dried parsley, salt, and black pepper. Give everything a good stir to ensure even seasoning. Secure the lid, set your Instant Pot to high pressure, and cook for just 4 minutes. The pressure cooker works its magic, ensuring the potatoes are incredibly tender. After cooking, perform a quick release of the pressure. If you experience liquid spurting, simply wait 5-10 minutes for it to subside before releasing the remaining pressure.
- Achieving Creamy Perfection: While the potatoes are cooking or de-pressurizing, prepare your creamy base. In a blender, combine softened cream cheese, all-purpose flour, milk, and the remaining chicken broth. Blend until the mixture is completely smooth and lump-free. This creates a luxurious, rich texture that truly defines this cheesy potato soup.
- Thickening and Finishing: Return the Instant Pot to the sauté function. Pour in the cream cheese mixture and gently stir it into the cooked potatoes. Don’t worry if some potatoes break apart; this actually contributes to the soup’s wonderfully thick texture. Continue to cook and stir constantly for 2 to 3 minutes, or until the soup begins to simmer and thickens to your desired consistency.
- The Cheesy Finale: Turn off the sauté function and switch the Instant Pot to its “Keep Warm” setting. Stir in your shredded sharp cheddar cheese until it has completely melted into the hot, creamy soup, creating ribbons of cheesy goodness. For an extra boost of flavor and heartiness, now is the time to add any cooked, shredded chicken and the corn kernels. Allow them to heat through for a minute or two.
Your Cheesy Instant Pot Potato Soup is now ready to be enjoyed! Serve it immediately, or take advantage of the Instant Pot’s keep-warm function to hold it at the perfect temperature for up to an hour or two – ideal for staggered dinner times or gatherings.
Best Toppings for Potato Soup: Elevate Your Bowl
While this creamy, cheesy Instant Pot potato soup is absolutely divine on its own, a few carefully chosen toppings can transform it into a gourmet experience. Don’t miss out on these delicious additions:
- Crispy Morsels of Cooked Bacon: A classic pairing, bacon adds a salty, smoky crunch that perfectly complements the rich soup.
- Chopped Chives or Green Onions: These fresh herbs provide a mild oniony bite and a vibrant green color, enhancing both flavor and presentation.
- Extra Shredded Cheese: For the ultimate cheese lover, a sprinkle of additional sharp cheddar or a complementary cheese blend is always a welcome sight. (We’ll never tell you not to!)
- A Dollop of Sour Cream or Greek Yogurt: A creamy swirl adds a tangy counterpoint and an extra layer of richness.
- Garlic Butter Croutons: Homemade or store-bought, crunchy croutons offer texture and soak up the delicious broth.
- Freshly Ground Black Pepper: A final flourish of pepper can awaken the flavors and add a subtle kick.
- Pinch of Smoked Paprika: For an extra layer of smoky depth and color.
If the idea of warm, creamy, deeply cheesy potato soups fills your heart with joy, and you appreciate the unmatched convenience of your Instant Pot, then this recipe is truly a no-brainer. It’s designed to deliver maximum comfort with minimal fuss, becoming a fast favorite in your kitchen.
Beyond its deliciousness, this soup offers incredible flexibility. The finished soup can stay perfectly warm in the Instant Pot for hours thanks to its ‘Keep Warm’ function. This makes it an excellent option when you need a make-ahead soup for entertaining, potlucks, or simply to have a hot meal ready for family members arriving home at different times.
Furthermore, it might also benefit you to know that the leftovers are absolutely amazing – truly incredible, in fact. The flavors often deepen and meld even further overnight, making it just as delightful, if not more so, the next day. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if needed to reach your desired consistency.
⭐️⭐️⭐️⭐️⭐️ “I made this recipe for the second time and it is delicious. Followed the directions as written except for using bacon in place of chicken. This will be my go-to potato soup recipe from now on. Thank you for the recipe.” -Kathy
⭐️⭐️⭐️⭐️⭐️ “Loved this soup. So creamy. It was super easy to make.” -Rebecca
⭐️⭐️⭐️⭐️⭐️ “This is delicious! This past time I made it, I had an errand to run in the middle, so I left the IP on warm after cooking the potatoes and was able to pick everything up again with no problems. And since I needed to use them up, I added some Thanksgiving leftovers like the corn confetti and diced turkey and ham. Very adaptable soup.” -Alison
Selecting Your Ingredients for Optimal Flavor
The success of any great soup lies in the quality of its ingredients. For this Instant Pot Cheesy Potato Soup, a few key choices can make all the difference:
- Potatoes: For the best creamy texture, starchy potatoes like Russets are ideal as they break down beautifully to thicken the soup. Yukon Gold potatoes also work well, offering a naturally buttery flavor and holding their shape a bit more if you prefer some potato chunks. You can peel them for a smoother soup or, if using smaller, thin-skinned varieties like “Little Potato Company” potatoes, simply halve or quarter them and leave the skins on for added fiber and rustic charm.
- Broth: High-quality chicken broth will provide a rich, savory base. For a vegetarian version, a good vegetable broth can be easily substituted. Ensure it’s low-sodium so you can control the seasoning to your taste.
- Cheese: Sharp cheddar cheese is highly recommended for its robust flavor that stands up well in the creamy soup. However, feel free to experiment with other melting cheeses like medium cheddar, Gruyère, or even a blend of cheddar and Monterey Jack for a milder, creamier profile. Always grate your own cheese from a block for superior melting and flavor compared to pre-shredded varieties.
- Cream Cheese: This is the secret ingredient for unparalleled creaminess and a slight tang that balances the richness. Both full-fat and low-fat cream cheese work beautifully, just ensure it’s softened for easy blending.
- Milk: Any milk from 1% to whole milk will work, with whole milk yielding the richest result. For an even creamier, more decadent soup, consider using half-and-half.
- Optional Add-ins: Cooked chicken (shredded or diced) makes this soup a complete meal. A rotisserie chicken is a convenient shortcut. You can even add uncooked diced chicken during the initial pressure cooking phase, and it will cook perfectly alongside the potatoes. Frozen or fresh corn kernels add a pop of sweetness and color.
Stovetop Directions: Enjoy Without a Pressure Cooker
No Instant Pot? No problem! This delicious cheesy potato soup can easily be made on the stovetop. It might take a little longer, but the creamy, cheesy results are just as rewarding:
- Sauté Aromatics: In a large, 6-quart pot or Dutch oven, heat the butter or olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-5 minutes.
- Cook Potatoes: Add the peeled and diced potatoes, along with the dried parsley, salt, pepper, and **increase the chicken broth to 4 cups**. Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 12 to 15 minutes, or until the potatoes are tender when pierced with a fork.
- Drain & Retain Broth: Carefully drain most of the broth from the pot, leaving approximately 1 cup of liquid with the potatoes. This ensures the soup isn’t too thin while still retaining potato flavor.
- Create Creamy Base: In a blender, combine the softened cream cheese, all-purpose flour, and milk. Blend until completely smooth.
- Thicken Soup: Pour the cream cheese mixture into the pot with the potatoes and remaining broth. Stir constantly over moderate heat (medium-low to medium) until the soup simmers and thickens to your desired consistency, about 3-5 minutes.
- Finish with Cheese and Add-ins: Remove from heat. Stir in the shredded cheddar cheese until melted. Add cooked chicken (if using) and corn kernels, stirring until heated through.
- Serve: Ladle into bowls and top with your favorite garnishes like crispy bacon or chives.
What to Serve With This Cheesy Potato Soup
A hearty and creamy potato soup pairs wonderfully with a variety of sides that complement its rich flavors. Here are some fantastic serving suggestions:
- Macaroni Grill Rosemary Bread or Divine Breadsticks: Crusty bread or soft breadsticks are perfect for soaking up every last drop of the soup.
- A Simple Green Salad: A fresh, crisp salad with a light vinaigrette offers a refreshing contrast to the richness of the soup.
- Grilled Cheese Sandwiches: For the ultimate comfort meal, a classic grilled cheese is an unbeatable companion.
- Roasted Vegetables: A side of roasted broccoli, asparagus, or Brussels sprouts can add nutrition and a delightful charred flavor.
- Cornbread: A warm slice of cornbread, perhaps with a touch of honey butter, is another comforting option.
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Instant Pot Cheesy Potato Soup
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Ingredients
- 1 tablespoon butter or olive oil
- ½ cup chopped onion
- 2 cloves garlic, finely minced or 1/2 teaspoon garlic powder
- 6 to 8 cups peeled diced potatoes, about 5 to 6 medium potatoes (see note)
- 3 cups chicken broth, divided
- 1 tablespoon dried parsley
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 ounces cream cheese, lowfat or regular, softened
- ⅓ cup all-purpose flour
- 2 cups milk
- 1 to 2 cups shredded sharp cheddar cheese
- 2 to 3 cups cooked, shredded or diced chicken, optional (see note)
- 1 cup frozen or fresh corn kernels
- Cooked, crumbled bacon for serving
Instructions
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Using the Saute function on a 6-quart Instant Pot or other electric pressure cooker, heat the butter or oil.
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Add the onions and garlic, and cook, stirring occasionally, for 1 to 2 minutes, until the onion begins to soften.
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Add the potatoes, 1 cup of the broth, parsley, salt and pepper. Give the mixture a good stir.
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Secure the lid and cook on high pressure for 4 minutes. Quick release the pressure. If liquid spurts from the release valve, wait 5-10 minutes and try again.
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In a blender, combine the cream cheese, flour, milk, and remaining 2 cups broth. Blend until smooth.
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Turn the Instant Pot to Saute again. Stir in the cream cheese mixture (it’s ok if the potatoes break apart a little as you combine the ingredients). Continue cooking, and stirring constantly, until the soup simmers and thickens, 2 to 3 minutes.
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Turn off the Saute function and set the pressure cooker to Keep Warm. Add the cheese and stir until melted. Add the chicken (if using) and the corn and heat through.
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Serve immediately or secure the lid and keep warm for 1 to 2 hours. Top individual servings with bacon.
Notes
Chicken: the chicken is optional but tasty. I most often use a deboned rotisserie chicken thawed from the freezer, but you could go so far as to add uncooked, diced chicken in the first step and it will cook with the potatoes and other ingredients.
Stovetop Directions: cook the potatoes in a 6-quart pot, increase the broth to 4 cups, and cook for 12 to 15 minutes over medium heat until tender. Drain broth after cooking, leaving 1 cup in the pot with the potatoes. Follow the remaining steps in the recipe using moderate stovetop heat.
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Recipe Source: adapted from Mel’s Kitchen Cafe (this old stovetop favorite in my archives, as well as some additional inspiration from Pressure Cooking Today)
Recipe originally posted October 2017; updated September 2024 with new photos, expanded content, and updated recipe notes.
