Instant Pot Creamy Potato Soup

By Lori

6 Person

45 Minutes

571 Calories

This Instant Pot Creamy Potato Soup is so easy to make and it’s just one of those hearty and comforting dinners. It’s like a loaded baked potato in soup form – especially once you load on all those toppings. It’s so nice to sit down to a big bowl of this homestyle soup after a long day!

Ingredients

Choppedgreen onions or parsley (optional)
Salt and freshly ground black pepper
8 oz. Bacon, chopped and cooked
1 cup Shredded cheddar cheese
8 oz. Cream cheese, diced into small cubes
1 1/2 tbsp. Cornstarch
1 1/2 cups Whole milk, then more to thin as it rests as desired
1 cup Diced carrots
6 cups Peeled and diced russet potatoes, cut about 1/2-inch cubes
14.5 oz. Low-sodium chicken broth
1 cup Diced celery
1 cup Chopped yellow onion
2 tbsp. Butter

Method

01

Select the "saute" setting on the Instant Pot. Once it reads "hot" add butter and let melt. Add in onions and celery and saute 2 minutes then press "cancel." Add in potatoes, carrots and broth and season with salt and pepper to taste. Submerge veggies down into the broth. Seal lid on Instant Pot, make sure the valve is set to "sealing position," then select "manual" mode and 9 minutes.
02

Once the time is up let pressure come down naturally for 5 minutes then use the quick release method to release any remaining pressure. In a medium bowl whisk, a few tablespoons of milk with the cornstarch then add in remaining milk and whisk. Press "cancel" on Instant Pot then select the "saute" setting.
03

Pour milk mixture into soup in Instant Pot along with cream cheese. Bring mixture to a boil, whisking frequently, and let boil about 1 minute (you can also mash up the potatoes a little if desired). Serve warm with cheddar, bacon, and green onions or parsley. Note that soup will thicken as it rests (especially overnight with all those starches, so thin with more milk as desired).

Related Tags

Instant Pot Recipes

Pressure Cooker Recipes

Instant Pot Creamy Potato Soup

4.8

( By Lori )

01 Information

Grade easy
Serving 6 servings
Calorie 571 Kcal
Prep Time 15 Mins
Cook Time 30 Mins
Total Time 45 Mins

02 Ingredients

Choppedgreen onions or parsley (optional)

Salt and freshly ground black pepper

8 oz. Bacon, chopped and cooked

1 cup Shredded cheddar cheese

8 oz. Cream cheese, diced into small cubes

1 1/2 tbsp. Cornstarch

1 1/2 cups Whole milk, then more to thin as it rests as desired

1 cup Diced carrots

6 cups Peeled and diced russet potatoes, cut about 1/2-inch cubes

14.5 oz. Low-sodium chicken broth

1 cup Diced celery

1 cup Chopped yellow onion

2 tbsp. Butter

03 Method

Step 1

Select the "saute" setting on the Instant Pot. Once it reads "hot" add butter and let melt. Add in onions and celery and saute 2 minutes then press "cancel." Add in potatoes, carrots and broth and season with salt and pepper to taste. Submerge veggies down into the broth. Seal lid on Instant Pot, make sure the valve is set to "sealing position," then select "manual" mode and 9 minutes.

Step 2

Once the time is up let pressure come down naturally for 5 minutes then use the quick release method to release any remaining pressure. In a medium bowl whisk, a few tablespoons of milk with the cornstarch then add in remaining milk and whisk. Press "cancel" on Instant Pot then select the "saute" setting.

Step 3

Pour milk mixture into soup in Instant Pot along with cream cheese. Bring mixture to a boil, whisking frequently, and let boil about 1 minute (you can also mash up the potatoes a little if desired). Serve warm with cheddar, bacon, and green onions or parsley. Note that soup will thicken as it rests (especially overnight with all those starches, so thin with more milk as desired).

04 Author