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


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!



  • 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


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


  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).

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