Instant Pot Potato Soup – A creamy, comforting, and easy-to-make potato soup made with Yukon Gold potatoes, bacon, cheddar cheese, and sour cream. This Instant Pot recipe is perfect for a quick and hearty meal. With just a few simple ingredients like chicken stock, heavy cream, and fresh garlic, you can create a rich, flavorful soup that’s ready in no time. Topped with crispy bacon and shredded cheese, this potato soup is ideal for cozy dinners. It’s a family-friendly, one-pot meal that’s both delicious and satisfying.

Ingredients:
- 5 slices bacon (diced, uncooked)
- 1 medium onion (white or yellow, diced)
- 4 cloves garlic (peeled, minced)
- 4 cups chicken stock
- 2 pounds Yukon Gold potatoes (diced)
- 1 cup heavy cream (or half-and-half, divided)
- 3 tablespoons cornstarch
- 1 cup shredded cheddar cheese
- ⅔ cup sour cream
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon freshly cracked black pepper
Optional Toppings:
- Crumbled bacon
- Shredded cheese
- Sliced green onions
Instructions:
- Cook the Bacon: Set your Instant Pot to Sauté mode. Once the pot is hot, add the diced bacon and cook until it becomes crisp. Once done, transfer the cooked bacon to a plate and set it aside. Remove all but ¼ cup of the bacon grease from the Instant Pot.
- Sauté the Vegetables: In the reserved bacon grease, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the Potatoes and Stock: Add the diced Yukon Gold potatoes and chicken stock to the Instant Pot. Stir to combine. Secure the lid on the Instant Pot with the vent in the Sealing position. Set to Manual High Pressure for 8 minutes.
- Prepare the Cornstarch Slurry: While the potatoes cook, whisk together ¼ cup heavy cream and 3 tablespoons cornstarch in a small bowl until smooth.
- Release Pressure and Mash: After the 8-minute cook time, carefully perform a Quick Release of the pressure and remove the lid. Set the Instant Pot back to Sauté mode. Use a potato masher to mash the potatoes to your desired consistency.
- Thicken the Soup: Stir in the cornstarch slurry, the remaining heavy cream, salt, and pepper. Stir frequently and let the soup simmer for about 5 minutes until it thickens.
- Add Cheese and Sour Cream: Once the soup has thickened, stir in the shredded cheddar cheese, sour cream, and the reserved crisp bacon. Continue stirring until the cheese melts and the soup becomes creamy.
- Serve: Ladle the potato soup into bowls and serve warm with optional toppings such as crumbled bacon, shredded cheese, and sliced green onions.
Why You’ll Love This Recipe
This Instant Pot potato soup is a rich, creamy, and comforting dish that’s perfect for chilly days. The creamy texture, combined with crispy bacon and shredded cheddar cheese, offers the ultimate comfort food experience. Plus, it’s made in the Instant Pot, cutting down on cook time while delivering great flavor. The combination of chicken stock, heavy cream, and mashed potatoes creates a thick and satisfying soup that everyone will love.
Tips
- For a Creamier Texture: You can use half-and-half or full-fat coconut milk as a substitute for heavy cream for a slightly lighter version.
- Adjust the Consistency: If you prefer a thinner soup, add more chicken stock or a little extra cream.
- Make Ahead: This soup can be made in advance and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the Instant Pot.
Variations and Substitutions
- Different Potatoes: While Yukon Gold potatoes provide a creamy texture, you can use Russet potatoes if that’s what you have on hand.
- Dairy-Free: For a dairy-free version, substitute the heavy cream with coconut milk and omit the cheese and sour cream, or use dairy-free alternatives.
- Vegetarian: Omit the bacon and use vegetable stock in place of chicken stock for a vegetarian version of this soup.
FAQs
- Can I use frozen potatoes? While fresh potatoes work best for this recipe, you can use frozen diced potatoes. The cooking time will remain the same.
- Can I make this soup ahead of time? Yes! This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.
- Can I use another type of cheese? Yes, you can substitute cheddar cheese with other types of cheese like Monterey Jack, Gouda, or a blend of cheeses for different flavors.
Serving Suggestions
- Pair this creamy potato soup with a side of crusty bread, a simple salad, or roasted vegetables for a well-rounded meal.
- For extra flavor, top with crispy bacon, a sprinkle of chives, or a drizzle of extra sour cream. Enjoy with a warm drink on the side for the perfect cozy meal.
Instant Pot Potato Soup
6
servings15
minutes25
minutesIngredients
5 slices bacon (diced, uncooked)
1 medium onion (white or yellow, diced)
4 cloves garlic (peeled, minced)
4 cups chicken stock
2 pounds Yukon Gold potatoes (diced)
1 cup heavy cream (or half-and-half, divided)
3 tablespoons cornstarch
1 cup shredded cheddar cheese
⅔ cup sour cream
1 teaspoon salt (plus more to taste)
½ teaspoon freshly cracked black pepper
Optional Toppings:
Crumbled bacon
Shredded cheese
Sliced green onions
Directions
- Cook the Bacon: Set your Instant Pot to Sauté mode. Once the pot is hot, add the diced bacon and cook until it becomes crisp. Once done, transfer the cooked bacon to a plate and set it aside. Remove all but ¼ cup of the bacon grease from the Instant Pot.
- Sauté the Vegetables: In the reserved bacon grease, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the Potatoes and Stock: Add the diced Yukon Gold potatoes and chicken stock to the Instant Pot. Stir to combine. Secure the lid on the Instant Pot with the vent in the Sealing position. Set to Manual High Pressure for 8 minutes.
- Prepare the Cornstarch Slurry: While the potatoes cook, whisk together ¼ cup heavy cream and 3 tablespoons cornstarch in a small bowl until smooth.
- Release Pressure and Mash: After the 8-minute cook time, carefully perform a Quick Release of the pressure and remove the lid. Set the Instant Pot back to Sauté mode. Use a potato masher to mash the potatoes to your desired consistency.
- Thicken the Soup: Stir in the cornstarch slurry, the remaining heavy cream, salt, and pepper. Stir frequently and let the soup simmer for about 5 minutes until it thickens.
- Add Cheese and Sour Cream: Once the soup has thickened, stir in the shredded cheddar cheese, sour cream, and the reserved crisp bacon. Continue stirring until the cheese melts and the soup becomes creamy.
- Serve: Ladle the potato soup into bowls and serve warm with optional toppings such as crumbled bacon, shredded cheese, and sliced green onions.
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