Instant Pot Potato Soup

You can create creamy and delicious Instant Pot Potato Soup in minutes! There is no baking, no boiling, no draining involved. It's the perfect comfort food for a cold winter's night.
Course Main Course
Cuisine American
Keyword instant pot potato soup
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 people
Calories 555kcal
Author Leigh Anne Wilkes


  • 5-6 large russet potatoes peeled and cubed
  • 3 cups chicken broth
  • 1/2 cup butter
  • 1 cup onions diced
  • 2 tsp garlic minced
  • 1/2 tsp salt more to taste
  • 1/4 tsp pepper more to taste
  • 1/4 cup flour
  • 4 Tbsp butter
  • 1 cup heavy cream or 1/2 and 1/2
  • 1 cup Cheddar cheese grated


  • bacon cooked and diced
  • green onion diced
  • Cheddar cheese grated


  • Peel and cube potatoes
  • Turn Instant Pot to saute and saute onion, garlic and butter until onions are soft.
  • Add in potatoes and chicken broth.
  • Place lid on Instant pot and turn vent to sealing. Cook on manual high pressure for 10 minutes. Do a quick release.
  • While potatoes are cooking, melt butter in a small pan and add in flour. Stir to combine and cook over medium heat for 1-2 minutes until it thickens.
  • Remove lid from Instant Pot and stir in roux. Turn the pot to saute and cook the soup for 4-5 minutes until thickened.
  • Mash some of the potatoes with a fork or spoon.
  • Stir in cream and cheese
  • Serve soup and garnish with cooked bacon green onion and grated cheese


Calories: 555kcal | Carbohydrates: 31g | Protein: 12g | Fat: 44g | Saturated Fat: 28g | Cholesterol: 135mg | Sodium: 977mg | Potassium: 914mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1478IU | Vitamin C: 31mg | Calcium: 237mg | Iron: 6mg