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!
Prep Time20 minutesminutes
Cook Time30 minutesminutes
Total Time50 minutesminutes
Ingredients
8slicesbacon, chopped
2tablespoonsbutter
½yellow onion, diced
3clovesgarlic, minced
½teaspoonground black pepper
½teaspoonsalt, plus more to taste
4cupschicken broth, divided
3 to 4large Russet potatoes, about 3 pounds, peeled and cut into 1-inch pieces
3tablespoonscornstarch
1cupheavy cream, at room temperature
3cupssharp cheddar cheese, freshly shredded
½cupsour cream, at room temperature
Chives or green onions, for garnish if desired
Want to save this recipe?
We'll email this recipe to you, so you can come back to it later!
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
Storing and Reheating: 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.
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.