This Instant Pot Potato Soup is so creamy, so delicious, and loaded with Yukon Gold Potatoes, bacon, and cheddar cheese!
I LOVE a nice, hot bowl of soup. And what better way to make a soup EXTRA delicious than by adding cheese AND bacon. This soup is ultra-creamy, the best combination of flavors and textures is fast and easy thanks to the instant pot.
For more simple and delicious soup recipes, check out my other Easy Soup Recipes!
Ingredients
This soup is absolutely loaded with the tastiest ingredients.
- Bacon – provides a smoky flavor while also adding texture to the soup.
- Butter – used to sauté the veggies.
- Celery, Carrot, and Yellow Onion – a classic veggie blend for soups of all kinds.
- Garlic – gives that distinct, nutty, garlicky flavor.
- Salt and Pepper – brings out the flavor of the other ingredients while also adding a bit of spice.
- Chicken Broth – the base for the soup.
- Potatoes – Yukon Gold potatoes create an even creamier texture.
- Milk – thins out the soup while maintaining creaminess.
- Cornstarch – thickens the broth.
- Sour Cream – provides a bit of tang.
- Cheddar Cheese – adds a subtle, yet sharp cheesy flavor.
- Sliced Green Onions or Chives – great for garnishing the soup with a pop of color and fresh flavor!
How to make instant pot potato soup
The great thing about instant pots are that they take no time at all to cook your food. This recipe is super easy and you can whip it up in just 30 minutes!
- Sauté bacon in your instant pot. Remove from instant pot.
- Add in veggies, garlic, salt, pepper. Cook.
- Pour in broth, and potatoes.
- Use a whisk to mix together milk and cornstarch in a bowl then add to the instant pot mixture.
- Add in cheese, sour cream, and cooked bacon. Then simmer, serve, and enjoy!
Only four steps and you’ve got the most delicious, creamiest soup EVER!
What potatoes to use
Yukon Gold potatoes work best for this instant pot potato soup because they give it that extra creaminess. Yukon gold potatoes are known for their fluffy, yet moist buttery texture.
Don’t have Yukon Gold potatoes? Russet potatoes or even red potatoes may be used instead. The soup will still be delish, but the texture may change just a bit.
Ways to top instant pot potato soup
Because toppings are the best part, amiright?!
- Sour cream – tangy, while also providing a cool contrast to the warm soup.
- Feta – tangy and creamy, yum!
- Cheese – because more is more when it comes to cheese.
- Bacon – as with cheese, more is more!
- Herbs – chives and green onion add a pop of color and a herbaceous note!
- Bread or croutons – a hearty wheat bread soaks up all that delicious broth, while croutons provided a nice crunch!
How to store instant pot potato soup
This soup can be stored in an airtight container in the fridge for four to five days or in the freezer for up to two months.
To reheat, simply pop it in the microwave or on the stove until warm!
-Jennifer
Instant Pot Potato Soup
Equipment for this recipe
Ingredients
- 6 slices bacon diced before cooking
- 1 tablespoon butter
- 2 stalks celery diced
- 2 carrots diced
- 1 small yellow onion diced
- 4 cloves garlic minced
- ½ teaspoon salt - plus more to taste I used 1 teaspoon
- ½ teaspoon pepper
- 3 cups chicken broth
- 2 ½ - 2 ¾ pounds Yukon gold potatoes peeled and chopped into 1/2 - 1 inch cubes
- 1 cup milk I used skim
- 1 tablespoon cornstarch
- 1 cup sour cream
- 1 (8 oz block) sharp cheddar cheese shredded
- sliced green onions or chives for garnish
Recipe Video
Instructions
- Place diced bacon into the instant pot.
- Turn on the sauté button.
- Cook bacon until crispy. Remove (leave the grease), and set aside.
- Melt butter.
- Add in the celery, carrots, onion, garlic, salt, and pepper and cook for 8-10 minutes until soft.
- Add the chicken broth and potatoes and stir.
- Make sure there’s nothing stuck to the bottom of the IP.
- Place and lock the lid on the Instant Pot and turn the vent valve to sealing.
- Cook over manual high pressure for 10 minutes, then quick release the pressure.
- Once the steam has completely released, remove the lid.
- Turn the pot to sauté.
- In a small bowl, whisk together the milk and and cornstarch then stir into the soup.
- Stir in the sour cream, cheese, and bacon (reserve some for the top.)
- Simmer the soup for 5 minutes, stirring regularly to prevent the cheese from sticking to the bottom.
- Serve and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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