There is something so comforting about a bowl of creamy potato soup, especially when it is rich, cozy, and finished with crispy bacon on top. This Easy Creamy Instant Pot Potato Soup is one of those recipes that feels like a warm hug after a long day.
I have made this soup so many times now, and it never fails to disappear fast. The potatoes turn tender and velvety, the broth thickens just enough, and the cream cheese melts right in for that soft, comforting texture we all crave. Best of all, it all comes together in the Instant Pot without much effort. Ready to dig in? Let's get cooking.
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Why You'll Love This Recipe
- Made in the Instant Pot for easy, mostly hands-off cooking
- Creamy and comforting without being heavy
- Loaded with bacon, cheddar, and scallions
- Family-friendly and perfect for weeknights
- Great for meal prep and leftovers
This Easy Creamy Instant Pot Potato Soup checks all the boxes when you want something cozy but simple.
Ingredients
- 4 ounces full-fat cream cheese, softened
- 1 medium yellow onion, diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 2 to 2 ½ pounds russet potatoes, peeled and cubed
- 4 slices bacon
- 1 ½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 2 tablespoons cornstarch
- 4 ounces sharp cheddar cheese, shredded
- 2 medium scallions, thinly sliced
Ingredient Notes and Substitutions
- Russet potatoes are my go-to here because they break down just enough to make the soup creamy. Yukon Gold potatoes also work and give a slightly richer texture.
- Full-fat cream cheese makes a big difference in texture. I tested this with reduced-fat once, and the soup just did not feel as silky.
- If you prefer a lighter option, you can swap whole milk for 2 percent milk. The soup will still thicken nicely.
Low-sodium chicken broth lets you control the salt. You can always add more at the end.
Instructions
- Cut the cream cheese into small cubes and let it soften at room temperature while you prep everything else. This helps it melt smoothly later.
- Dice the onion and celery, and mince the garlic. Peel the potatoes and cut them into ½-inch cubes. Keep the potatoes in a separate bowl.
- Tear the bacon slices in half and place them in the Instant Pot in a single layer. Use the sauté function and cook until the bacon is browned and the fat has rendered, flipping halfway through. This takes about 6 to 8 minutes.
- Transfer the bacon to a paper towel-lined plate. Carefully drain off all but 2 tablespoons of the bacon fat.
- Add the onion, celery, garlic, salt, and pepper to the pot. Cook on sauté, stirring occasionally, until softened and fragrant, about 5 minutes.
- Turn off the Instant Pot. Add the potatoes and chicken broth.
- Lock the lid in place and set the valve to seal. Cook on high pressure for 10 minutes. It will take about 15 minutes to come to pressure.
- While the soup cooks, whisk the milk and cornstarch together in a small bowl until smooth. Shred the cheddar cheese, slice the scallions, and crumble the bacon.
- When the cook time is up, let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.
- Turn the sauté function back on. Once the soup begins to simmer, whisk the milk mixture again and stir it into the pot along with the cream cheese cubes.
- Simmer for about 4 minutes, stirring gently, until the soup thickens and the cream cheese is fully melted.
- Turn off the Instant Pot and let the soup sit for about 10 minutes before serving. This resting time helps it thicken even more.
- Ladle into bowls and top with bacon, cheddar cheese, and scallions.
Pro Tips for Success
- Cut the potatoes evenly so they cook at the same rate.
- Let the cream cheese soften fully for a smooth finish.
- Do not skip the short rest before serving. It really improves texture.
- Taste before serving and adjust salt if needed.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stove or in the microwave, stirring well. Add a splash of milk or broth if it thickens too much.
Make Ahead and Freezing
This soup is great for making ahead. You can cook it fully, cool it, and store it in the fridge.
Freezing works too, though dairy-based soups can change slightly in texture. If freezing, let the soup cool completely and freeze without toppings. Thaw overnight in the fridge and reheat gently.
Tips and Variations
- For a baked potato vibe, add a dollop of sour cream on top.
- Stir in cooked shredded chicken for a heartier meal.
- Add a pinch of smoked paprika for extra warmth.
- Swap cheddar for Colby Jack or Monterey Jack if you prefer.
FAQs
Yes. For a thicker soup, lightly mash some of the potatoes right in the pot before adding the dairy.
Absolutely. Skip the bacon and sauté the vegetables in a little olive oil or butter.
Yes. Cornstarch is used for thickening instead of flour.
📖 Recipe
Easy, Creamy Instant Pot Potato Soup
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This Easy, Creamy Instant Pot Potato Soup is comforting, rich, and perfect for chilly days. With bacon, cheddar, and a velvety texture, it's a satisfying bowl of warmth made effortlessly in the pressure cooker.
Ingredients
- 4 ounces full-fat cream cheese
- 1 medium yellow onion
- 2 medium stalks celery
- 3 cloves garlic
- 2 to 2 ½ pounds russet potatoes (about 4 medium)
- 4 slices bacon (about 4 ounces)
- 1 ½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 (32-ounce) box low-sodium chicken broth (4 cups)
- 1 cup whole milk
- 2 tablespoons cornstarch
- 4 ounces sharp cheddar cheese, shredded (about 1 cup)
- 2 medium scallions
Instructions
- Cut cream cheese into 16 pieces and let it soften at room temperature.
- Dice onion and celery, mince garlic, peel and cube potatoes; set aside separately.
- Tear bacon in half and cook in Instant Pot on Sauté until browned, 6 to 8 minutes. Remove and drain on paper towels. Keep 2 tablespoon of bacon fat in pot.
- Add onion, celery, garlic, salt, and pepper to pot. Sauté until softened, about 5 minutes. Turn off pot.
- Add potatoes and chicken broth. Lock lid and set to HIGH pressure for 10 minutes (about 15 minutes to pressurize).
- While cooking, whisk milk and cornstarch together. Shred cheddar, slice scallions, and crumble bacon.
- When done, naturally release pressure for 10 minutes, then quick release remaining.
- Turn Sauté back on. When simmering, stir in milk mixture and cream cheese cubes. Simmer until thickened and cheese melts, about 4 minutes.
- Turn off pot and let soup cool 10 minutes before serving.
- Serve topped with crumbled bacon, shredded cheddar, and scallions.
Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg
Serving Suggestions
Serve this Easy Creamy Instant Pot Potato Soup with crusty bread, garlic bread rolls, or a simple green salad. It is perfect for chilly evenings, casual dinners, or when you just want something comforting and familiar.
Reader Reviews
"This was so easy and comforting. My whole family loved it and asked for seconds."
"I made this on a busy weeknight and it turned out perfect. Definitely making it again."
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