Instant Pot Potato Soup Recipe

This Instant Pot Potato Soup Recipe is hearty and delicious! A yummy soup is the perfect way to warm up on a cold winter evening. This creamy potato soup is topped with cheddar cheese and crispy bacon bits. It’s the ultimate in comfort food when the temperatures drop outside. It’s super filling and keeps you well hydrated which is important during the winter months.

Prep Time20

Cook Time13

Course: Instant Pot, Main Course, Soup

Cuisine: American

Keyword: Instant Pot Potato Soup Recipe

Servings:

Calories: 371kcal

Author: Sarah Robinson

Ingredients

10 potatoes peeled and diced
3 celery stalks diced
1 onion chopped
1 cup real bacon bits or ham
48 oz chicken broth
1/2 tsp salt
1 tsp black pepper
2 cups milk
2 cups shredded cheddar cheese
Bacon bits for topping
1 cup instant potato flakes to stir in

Instructions

Peel potatoes. Chop onion, potatoes and celery.
Place potatoes, celery, onion, bacon bits, chicken broth, salt & pepper in Instant Pot.
Close lid and valve. Cook on Manual/Pressure Cook, high pressure for 13 minutes.
Natural release or quick release the pressure (depending on your time constraints).
Add 2 cups milk and 2 cups shredded cheddar cheese.
Thicken with a cup or two of potato flakes.
Top with more cheese and bacon bits.

Notes

This recipe is very forgiving. You can choose to release the pressure right away or wait an hour like I did and it will still be fine.
If you prefer a less liquid-y soup, add even more potatoes.
If you prefer a thicker soup, try adding more peeled potatoes before cooking or add Instant Mashed Potatoes to the liquid or try mashing some of the potatoes and stirring them in.

Nutrition