Let the Instant Pot do all the work with this creamy, easy Instant Pot Potato Soup! Loaded with cheese, bacon, and sour cream, it’s sure to hit the spot!
Table of Contents
- An Easy Instant Pot Soup Recipe That’s Totally Cozy!
- Recipe Ingredients
- Can You Leave Skins on for Potato Soup?
- How to Make Instant Pot Potato Soup
- Why Is My Potato Soup Gummy?
- Cook’s Notes
- Serving Suggestions
- How to Store and Reheat Instant Pot Potato Soup
- Can I Freeze This Recipe?
- Get the Recipe
- More Great Instant Pot Recipes
An Easy Instant Pot Soup Recipe That’s Totally Cozy!
Soup is one of my favorite meals – how about yours? I know, I know. A lot of people enjoy a bowl of soup now and then, but don’t see it as a meal. Well, let me tell you, this soup might just be a game-changer! It’s a thick and hearty recipe, made with tender potatoes, sour cream, cheese, and bacon.
On top of all that, you can make this dish in your Instant Pot! I don’t know about you, but I am in love with Instant Pot cooking. Any kind of one-pot, dump-and-go recipe is a win for me, especially on a busy weeknight. Serve this easy Instant Pot soup with a salad and some bread, and dinner is done!
(Want a stovetop version of this soup? Check out my classic stovetop recipe for Loaded Baked Potato Soup!)
Recipe Ingredients
Another great thing about this recipe is that it is made with wholesome, natural ingredients. If you turn over the back of most soup cans, that ingredient list can be a little scary. This one is made with stuff you can actually pronounce:
- Bacon: Chop up the bacon into small pieces.
- Butter
- Onion: Dice a yellow onion (or a white onion, sweet onion, or whatever kind you have).
- Garlic: I like fresh minced garlic in this dish, but you can substitute garlic powder or garlic from a jar if you prefer.
- Salt and Pepper
- Broth: Use your favorite chicken broth, chicken stock, or chicken bone broth.
- Potatoes: Peeled and cut several Russet potatoes into 1-inch chunks.
- Cornstarch: To make the soup a bit thicker. Arrowroot powder is also a good thickener.
- Heavy Cream and Sour Cream: I told you this soup was creamy! Have both of these ingredients at room temperature for best results.
- Shredded Cheese: I recommend using sharp cheddar cheese, freshly shredded.
- Chives or Green Onions: Optional, for a garnish.
Can You Leave Skins on for Potato Soup?
Okay, this is kind of a big debate actually. Lots of people scrub their potatoes for soup, but leave the skins on for added nutrition, fiber, and taste. Others insist on peeling the potatoes, saying that soup has a better texture without. Ultimately, it’s up to you! For a rougher-skinned variety like Russet potatoes, I usually prefer to peel them.
How to Make Instant Pot Potato Soup
This soup all comes together in the Instant Pot, first using the saute function and then using the pressure cooking function. It’s easy to do! Here are the steps.
- Saute the Bacon and Onions. Press the sauté button on your Instant Pot, and add the chopped bacon pieces. Let them cook for a few minutes until fully cooked and crisp. Use a slotted spoon to scoop them out of the pot, leaving the grease in there for cooking the onions. Melt the butter in the bacon grease, and then add your onions. Saute them until they are translucent.
- Add the Garlic, Seasonings, Broth, and Potatoes. Next, add the garlic to the sauteing onions, along with a sprinkle of salt and pepper. Stir and cook for about 30 seconds. Pour in most of the broth, add the potatoes, and give everything a stir.
- Pressure Cook the Soup. Press the cancel button to stop the saute. Lock the Instant Pot lid into place, and make sure the valve to “sealing.” Pressure cook for 7 ½ minutes on High. (It will take about 10 minutes for the Instant Pot to come up to pressure and start the cook time.)
- Make a Cornstarch Slurry. Just before the cooking time is up, stir the remaining chicken broth and the cornstarch together in a small bowl, to create a smooth, lump-free mixture. Set this aside for now.
- Carefully Release the Pressure. Once the timer goes off and the cooking time is done, carefully slide the valve to do a quick release of the pressure. When all of the pressure has been released and the safety indicator is down, unlock the lid.
- Finish the Soup. Stir the cornstarch mixture into the pot, and use a potato masher to mix and mash the potatoes down to a semi-smooth consistency with smaller potato chunks. Next, stir in the heavy cream and sour cream. Press the sauté button and cook the soup for a few minutes to thicken, and then turn off the Instant Pot and add the cheese and bacon.
- Enjoy! Serve with sour cream, green onions, cheddar cheese, and bacon, as desired.
Why Is My Potato Soup Gummy?
The main reason that potato soup turns out with a gummy, sticky texture is overworking the potatoes. To avoid this, cut the potatoes into large chunks (not small ones) before you cook them.
Mash them by hand instead of using a blender once the soup is cooked. If you follow these two steps, you should get thick, creamy, un-gummy soup!
Cook’s Notes
- Heavy Cream: If you don’t want to use heavy cream, you can also use half and half or evaporated milk. Whole milk can also be used, but your soup will not be as creamy.
- Potatoes: You can use any kind of potatoes you like, but I think russet or Idaho potatoes make the best potato soup.
- Cheese: Sharp cheddar just tastes good with potatoes, so I love to use it in this recipe. However, you can substitute any bold-tasting shredded cheese, like Colby or Gruyere, for a slightly different flavor. Avoid bland cheeses like mozzarella – they won’t stand up to the flavors here.
Serving Suggestions
I could make a meal out of this soup all by itself, but I have to admit, it’s even better with sides! These are just a few side dish ideas you can try – believe me, you can’t go wrong!
- Brussels Sprouts: Potatoes and brussels sprouts go together like a match made in heaven, so try serving this wholesome soup with my Sauteed Brussels Sprouts with Balsamic Glaze. This is one gorgeous side dish.
- Bread: Everyone loves soup with bread, especially when we’re talking about Buttery Beer Bread. This malty, deeply-flavored quick bread is perfect with creamy Instant Pot potato soup.
- Salad: Any garden salad you like is a great choice here. For something a little different, you should definitely try making Green Bean Salad! It’s fresh, zesty, and utterly addictive.
How to Store and Reheat Instant Pot Potato Soup
Got leftovers? Great! You can store this soup in an airtight container in the fridge, for up to 5 days. Reheat in the microwave or on the stove over low heat. Leftover potato soup makes a tasty, easy lunch.
Can I Freeze This Recipe?
Sadly, I can’t recommend freezing this soup. The cream and the potatoes tend to suffer when frozen and thawed, leading to a grainy, weirdly-textured dish. Instead, I recommend making this and enjoying it fresh, storing in the fridge as needed for up to 5 days.
Instant Pot Potato Soup
Ingredients
- 8 slices bacon, chopped
- 2 tablespoons butter
- ½ yellow onion, diced
- 3 cloves garlic, minced
- ½ teaspoon ground black pepper
- ½ teaspoon salt, plus more to taste
- 4 cups chicken broth, divided
- 3 to 4 large Russet potatoes, about 3 pounds, peeled and cut into 1-inch pieces
- 3 tablespoons cornstarch
- 1 cup heavy cream, at room temperature
- 3 cups sharp cheddar cheese, freshly shredded
- ½ cup sour cream, at room temperature
- Chives or green onions, for garnish if desired
Instructions
- Press the sauté button on the instant pot, add the bacon and sauté for about 4 to 5 minutes. Once the bacon is fully cooked remove it and set aside, leaving as much of the bacon grease in the pot as possible.
- Melt the butter in the pot then add the onions and sauté until translucent.
- Next add the garlic, pepper, and salt. Then stir and sauté for 30 seconds, allowing the garlic to become fragrant.
- Take 3 ¾ cup of the chicken broth and add it to the instant pot, then add the potatoes and stir together.
- Press the cancel button, put the lid on the pot and position the vent valve to “sealing”. Set the timer to 7 ½ minutes on High Pressure and let it cook. (It will take about 10 minutes for it to come up to pressure and start the cook time.)
- About 1 minute before the timer is done, stir the remaining ¼ cup of broth and the cornstarch together in a small bowl to create a smooth, lump-free consistency and set aside.
- Once the timer goes off carefully position the vent valve to quick release until all the pressure is gone and remove the lid.
- Add the cornstarch mixture to the pot and use a masher to mix and mash the potatoes down to a semi-smooth consistency with smaller potato chunks.
- Stir in the heavy cream and sour cream and press the sauté button and cook for 3 minutes or until the soup has thickened.
- Turn the instant pot off and add the cheese and the bacon and mix.
- Serve with sour cream, green onions, cheddar cheese, and bacon, as desired.
Notes
Nutrition
Categories:
More Great Instant Pot Recipes
- Instant Pot Tomato Soup
- Instant Pot Vegetable Soup
- Easy Instant Pot Hard Boiled Eggs
- Instant Pot Charro Beans
- Instant Pot Chicken Alfredo
- Instant Pot Chicken and Dumplings
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Fixed this for the first time tonight and so glad I decided to try it. My sweet husband had two big bowls of the potato soup and announced this was a keeper! That was hilarious, especially since while watching me prepare it, warned me that there are no onions or garlic in potato soup so I must be reading the wrong recipe. After I ignored his cooking critiques (and added more onions and garlic than the recipe called for) he told me he was just trying to help but he would still try it, even if I was confused about the ingredients. Seriously though, it came out perfect. Thank you for sharing this recipe.