Instant Pot potato soup turns familiar pantry ingredients into a creamy, filling meal in about 40 minutes. Bacon builds a savory base, Yukon gold potatoes give the soup a naturally velvety body, and cheddar plus sour cream finish each bowl with tangy richness. The pressure cooker shortens the potato-cooking time, while a quick cornstarch slurry helps the broth thicken without making the soup heavy. Finish it with crisp bacon, green onions, or extra cheese.
What is Instant Pot potato soup?
This is a creamy potato soup made in one electric pressure cooker. Diced bacon is browned first, then onion and garlic cook in the flavorful drippings. Potatoes and chicken stock pressure-cook until tender before cream, cornstarch, cheddar, and sour cream are added. Some potatoes are mashed directly in the pot, so the soup has a creamy base with enough small pieces to keep every spoonful substantial.
Why this recipe works
Yukon gold potatoes are especially useful here because their buttery texture thickens the soup as they are mashed. Bacon grease carries the onion and garlic flavor through the broth, while the cornstarch slurry provides a dependable final thickening step. Adding cheddar and sour cream after the pressure cooking keeps their flavor fresh and avoids overcooking the dairy. The result is rich, savory, and balanced by the sharpness of cheese and the mild bite of green onion.
How to make Instant Pot potato soup
Prepare the toppings while the soup cooks so serving is easy. Cut the potatoes into similarly sized pieces; small, even cubes cook more consistently and mash smoothly.
Ingredients
- 5 slices bacon, diced and uncooked
- 1 medium white or yellow onion, diced
- 4 cloves garlic, peeled and minced
- 4 cups chicken stock
- 2 pounds Yukon gold potatoes, diced
- 1 cup heavy cream or half-and-half, divided
- 3 tablespoons cornstarch
- 1 cup shredded cheddar cheese
- ⅔ cup sour cream
- 1 teaspoon salt, plus more to taste
- ½ teaspoon freshly cracked black pepper
- Optional toppings: crumbled bacon, shredded cheese, and sliced green onions
Method
- Set the Instant Pot to Sauté. When hot, add the diced bacon and cook until crisp. Transfer the bacon to a plate and leave ¼ cup of bacon grease in the pot.
- Add the onion to the reserved grease and sauté until translucent, about 5 minutes. Stir in the garlic and cook for 1 to 2 minutes.
- Add the diced potatoes and chicken stock. Stir, secure the lid with the vent in Sealing, and cook on Manual High Pressure for 8 minutes.
- While the potatoes cook, whisk ¼ cup of the heavy cream with the cornstarch in a small bowl until smooth.
- When the cook time ends, carefully Quick Release the pressure and remove the lid. Set the Instant Pot to Sauté again.
- Mash the potatoes to your preferred consistency. Stir in the cornstarch slurry, remaining cream, salt, and pepper. Simmer and stir frequently for about 5 minutes, until thickened.
- Turn off the pot and stir in the cheddar and sour cream until smooth. Taste and adjust the salt, then serve with bacon, cheese, and green onions.
Serving ideas and texture tips
Serve this soup as a complete lunch with crusty bread, or pair it with a green salad for dinner. A bowl topped with bacon and green onions needs little else, but shredded cheddar adds a pleasant melty finish. For a thicker soup, mash more potatoes before adding the slurry. For a looser consistency, stir in a small splash of stock or cream after the cheese has melted.
The bacon should be crisp before it leaves the pot because it will soften slightly when used as a topping. When pressure releases, stir the bottom gently to loosen any flavorful browned bits. Keep the mixture moving during the five-minute Sauté stage so the cornstarch does not settle or form lumps.
Optional variation
For an optional smoky variation, replace part of the cheddar with smoked cheddar and add a pinch of smoked paprika. This changes the aroma while keeping the primary recipe quantities and pressure-cooking method intact. If you need a meat-free version, use a vegetable stock and sauté the onion in butter or olive oil instead of bacon grease; omit the bacon topping.
Storage and reheating
Cool leftovers promptly and refrigerate them in a covered container for up to three days. The soup will thicken as it chills. Reheat it gently on the stovetop or in short microwave intervals, stirring between intervals. Add a splash of stock, cream, or water if it becomes too thick. Avoid boiling after the dairy is added, since vigorous heat can make the texture less smooth.
Search-query answers
How long does potato soup take in an Instant Pot?
The recipe takes about 15 minutes to prepare and 25 minutes to cook, including the pressure-cooking and finishing stages. The eight-minute high-pressure time is only one part of the total.
How do you thicken Instant Pot potato soup?
Mash some of the tender potatoes, then add a smooth slurry made from ¼ cup cream and cornstarch. Simmer on Sauté for about five minutes while stirring.
What toppings go on creamy potato soup?
Crumbled bacon, shredded cheddar, and sliced green onions complement the creamy base. Crusty bread is a practical side for catching the thick soup.
FAQ: Frequently asked questions
Can I use another kind of potato?
Yes, russet potatoes can work, but they break down more readily and may produce a starchier soup. Yukon gold potatoes give the smoothest buttery texture with some pieces remaining intact.
Can I use half-and-half?
Yes. Use half-and-half in the same one-cup total quantity, dividing it as directed between the slurry and the finished soup.
Why add the sour cream at the end?
Adding it after pressure cooking protects its tangy flavor and helps the finished soup stay smoother. Stir it in after turning off the heat.
How much should I mash?
Mash until the broth reaches your preferred balance of creamy base and potato pieces. A few passes with a potato masher are enough for a textured soup.
Instant Pot potato soup is at its best when the potatoes are cut evenly, the bacon starts crisp, and the dairy is added after pressure cooking. Taste the finished pot before serving, adjust the salt, and add the toppings just before the bowls reach the table.
Instant Pot Potato Soup with Bacon and Cheddar
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Ingredients
Ingredients
- 5 slices bacon diced and uncooked
- 1 medium onion white or yellow, diced
- 4 cloves garlic peeled and minced
- 4 cups chicken stock measured
- 2 pounds Yukon gold potatoes diced
- 1 cup heavy cream or half-and-half, divided
- 3 tablespoons cornstarch measured
- 1 cup shredded cheddar cheese measured
- ⅔ cup sour cream measured
- 1 teaspoon salt plus more to taste
- ½ teaspoon freshly cracked black pepper measured
- crumbled bacon for topping
- shredded cheese for topping
- sliced green onions for topping
Instructions
Instructions
- Set the Instant Pot to Sauté. When hot, add the diced bacon and cook until crisp. Transfer the bacon to a plate and leave ¼ cup of bacon grease in the pot.
- Add the onion to the reserved grease and sauté until translucent, about 5 minutes. Stir in the garlic and cook for 1 to 2 minutes.
- Add the diced potatoes and chicken stock. Stir, secure the lid with the vent in Sealing, and cook on Manual High Pressure for 8 minutes.
- While the potatoes cook, whisk ¼ cup of the heavy cream with the cornstarch in a small bowl until smooth.
- When the cook time ends, carefully Quick Release the pressure and remove the lid. Set the Instant Pot to Sauté again.
- Mash the potatoes to your preferred consistency. Stir in the cornstarch slurry, remaining cream, salt, and pepper. Simmer and stir frequently for about 5 minutes, until thickened.
- Turn off the pot and stir in the cheddar and sour cream until smooth. Taste and adjust the salt, then serve with bacon, cheese, and green onions.
