Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
bowl of instant pot potato soup with cheese and bacon on top

Instant Pot Potato Cheese Soup


  • Prep Time: 10 mins
  • Cook Time: 7 mins (plus time to come to pressure)
  • Total Time: 17 minutes
  • Yield: 4-6 servings 1x

Description

This Instant Potato Soup is creamy, delicious, and incredibly simple. It’s one of those feel-good, hearty and comforting dinners. Topped with bacon, cheese and green onions, you’re going to love it!


Scale

Ingredients

  • 2 tablespoons butter
  • 1/3 cup onion, chopped
  • 2 cloves garlic, minced
  • 6 cups russet potatoes, peeled and diced
  • 2 cans (14.5 oz) chicken broth
  • 1 cup plus 2 tablespoons milk, divided
  • 2 tablespoons cornstarch
  • 1/2 cup heavy cream
  • 1  to 1 1/2 cups shredded sharp cheddar cheese
  • 2 teaspoons dried parsley
  • Kosher salt
  • Freshly ground black pepper

Toppings:

  • Extra shredded cheddar cheese
  • Chopped cooked bacon
  • Freshly chopped green onions

Instructions

  1. Set Instant Pot to Sauté function and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.
  2. Add potatoes and broth and place lid on Instant Pot. Set to manual high pressure for 7 minutes. Once finished, turn valve to quick release.
  3. In a small bowl whisk together 2 tablespoons milk and cornstarch to make a slurry.
  4. Remove lid from Instant Pot and set to Sauté function again. Pour in slurry, remaining 1 cup milk, heavy cream and shredded cheese,  and let boil about  3 to 5 minutes, stirring constantly. Add dried parsley and season with salt and pepper to taste (Will definitely need some! I usually do about 1/2 teaspoon pepper and 3/4 to 1 teaspoon salt).
  • Category: Soups/Chili
%d bloggers like this: