• Skip to main content
  • Skip to primary sidebar

Crunchy Creamy Sweet

Easy Recipes for Busy Parents

  • All Recipes
  • Air Fryer
  • Asian
  • Dinner
  • Instant Pot
  • Dessert
  • About Us
menu icon
go to homepage
  • All Recipes
  • Subscribe
  • About Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • Subscribe
    • About Me
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    You are here: Crunchy Creamy Sweet / Instant Pot / Instant Pot Potato Soup

    Instant Pot Potato Soup

    Published: Aug 2, 2019 · Modified: Feb 15, 2021 by Anna 35 Comments · This post may contain affiliate links.

    Sharing is caring!

    111767 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    Instant Pot Potato Soup - creamy and flavorful potato soup with cheddar cheese and bacon! Pure comfort food you can make in no time right in your pressure cooker.

    I make soups in my Instant Pot every week. Our favorites include the Instant Pot Chicken Noodle Soup and the Chicken Tortilla Soup.

    Instant Pot Potato Soup in a white bowl with spoon.

    My Instant Pot soup collection is growing and today I am excited to share with you a new family favorite! This potato soup is creamy, flavorful and packed with veggies. It's perfect for lunch or light dinner. This is the best potato soup you will make in your Instant Pot because I start by sauteing onion, carrots with dried herbs to build the flavor. Otherwise, the soup can be quite bland. Don't skip this step if you want a flavorful, delicious soup! If you are short on time, just add everything to the Instant Pot and let it cook.

    Ingredients:

    • olive oil
    • 2 lbs russet potatoes
    • 2 carrots or 8 baby carrots
    • ½ sweet onion
    • dried thyme or oregano
    • vegetable stock
    • water
    • salt and pepper
    • 12oz can evaporated milk or 1.5 cups half and half
    • 2 teaspoons cornstarch
    • cheddar cheese
    • bacon

    How to make Instant Pot Potato Soup?

    • Start by heating up olive oil in the Instant Pot on saute setting.
    • Add onion and saute for 2 minutes. Add carrots and stir in the dried herbs.
    • Add potatoes, water, stock, salt and pepper. Close the lid, set valve to sealing and timer to 7 minutes.
    • Once the Instant Pot is done, wait 2 minutes, then switch valve to venting.
    Chopped vegetables in the Instant Pot for potato soup.
    • Carefully open the Instant Pot and stir in milk with cornstarch.
    • If you want the soup very thick, remove 2 cups of the mixture and blend it with a blender until smooth. Stir into the soup in your Instant Pot.
    Pouring evaporated milk into potato soup in Instant Pot.
    • Add cheese and stir in until melted.
    • Serve soup with more cheese, crispy bacon and parsley or green onions.
    Instant Pot Potato soup with cheddar and bacon in the pressure cooker.

    Leftovers and reheating:

    You can store leftovers of this soup in a container with lid, in the fridge, for up to 3 days. It will thicken up as it cools, so you may need to add a little bit of vegetable stock while reheating.

    More soup recipes:

    • Instant Pot Chicken and Rice Soup
    • Instant Pot Weight Loss Vegetable Soup
    • Instant Pot Broccoli Cheddar Soup
    • Instant Pot Hamburger Soup

    For more recipes like this, check out my Instant Pot Soup Recipes roundup.

    If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

    Instant Pot Potato Soup in a white bowl with spoon.

    Instant Pot Potato Soup

    Author: Anna
    Creamy and flavorful potato soup with cheddar cheese and bacon! Pure comfort food you can make in no time right in your pressure cooker.
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 12 mins
    coming to pressure 8 mins
    Total Time 30 mins
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories 538 kcal

    Ingredients
     
     

    • 1 tablespoon olive oil
    • 2 lbs russet potatoes peeled and chopped
    • ½ sweet onion chopped
    • 2 medium carrots or 8 baby carrots chopped
    • ½ teaspoon dried thyme or oregano
    • 2 cups vegetable stock
    • 1 ½ cups water
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 12 ounce can evaporated milk see note
    • 2 teaspoons cornstarch
    • ¾ cup shredded cheddar cheese
    • 4 slices of bacon cooked to crispy

    Instructions
     

    • Make sure the Instant Pot stainless steel insert is inside your cooker.
    • Press "saute" setting and wait 2 minutes. Add olive oil and heat up.
    • Add onion and saute for 2 minutes. Add carrots and dried thyme and stir well. Saute for 1 minute.
    • Press "cancel/off" button. Add potatoes and stir well.
    • Add water and vegetable stock. Stir well.
    • Add salt and pepper.
    • Close the lid, set valve to sealing position (the newer IP models do it on their own). Press "manual" or "pressure cook" button and set the timer to 7 minutes. The IP will beep shortly and it will start to come to pressure. This can take 8 to 10 minutes.
    • Once the timer is done, press the "cancel/off" button. Wait for 2 minutes, then flip the valve to venting position to release the pressure.
    • Carefully open the lid away from your face. Whisk evaporated milk with cornstarch in a glass measuring cup and add to the soup. Stir in. Let the soup sit for 5 minutes, it will thicken.
    • Add cheddar cheese and stir in to melt.
    • Serve soup with more cheddar, crispy bacon and chopped fresh parsley or green onions.

    Notes

    • You can use 1.5 cups of half and half in place of the evaporated milk.
    • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

    Nutrition

    Calories: 538kcal | Carbohydrates: 59g | Protein: 19g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 1169mg | Potassium: 1415mg | Fiber: 4g | Sugar: 15g | Vitamin A: 5760IU | Vitamin C: 18.3mg | Calcium: 425mg | Iron: 2.7mg
    Tried this recipe?Leave a comment with rating below!

    More Instant Pot Recipes

    • Applesauce next to Instant Pot.
      Instant Pot Applesauce
    • Instant Pot teriyaki chicken on a plate.
      Best Instant Pot Teriyaki Chicken
    • Sliced corned beef on a plate.
      Instant Pot Corned Beef
    • Turkey stock in a glass jar next to Instant Pot.
      Instant Pot Turkey Stock

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Lorie M. says

      January 07, 2023 at 2:04 pm

      What do you do when your cooktop stops working…you turn to your Instant Pot. Made this soup for lunch today. Very easy recipe that resulted in a delicious soup. Used half & half and half cheddar / half pepper jack cheeses. Served with mini tuna salad sliders on Hawaiian dinner rolls for a nice winter afternoon lunch. Dinner My husband was a big fan and went back for seconds on the soup.

      Reply
      • Anna says

        January 13, 2023 at 12:44 am

        Hi Lorie! Thank you so much for making my recipe! I am so glad it was helpful in a pinch. I love that you used cheddar and pepper jack! That's a delicious combo!

        Reply
    2. Michelle says

      October 30, 2022 at 6:36 pm

      5 stars
      DELICIOUS!!!!!!! I love this recipe!!!!!! Easy to follow and fix. I used 1 TBSP of butter and a little olive oil when I sautéed the onions and carrots. That made for a richer flavor. Served with a 3 cheese grilled cheese sandwich on sourdough bread. This soup is absolute PERFECTION.

      Reply
      • Anna says

        November 04, 2022 at 2:08 pm

        Thank you so much, Michelle! I am so glad the soup was a hit!

        Reply
    3. Sharon White says

      February 21, 2022 at 8:48 pm

      5 stars
      This is even better than my grandmoms potato soup! Shhhh! I love that it’s so quick to make, so delicious and hearty!! I cannot thank you enough Anna!

      Reply
    4. Lisa says

      February 03, 2022 at 7:38 pm

      5 stars
      Delicious, very satisfying, I made my own half & half with 1cup whole milk plus half cup heavy whipping cream and I even steamed some kale and put on the bottom of the bowl, scooped the soup, on top I added grated sharp cheddar, bacon and green onion.
      Thanks for posting such a delicious recipe!

      Reply
      • Anna says

        February 06, 2022 at 12:01 am

        Love how you served the soup, Lisa! So much deliciousness! Thank you for making my recipe!

        Reply
    5. Sarah says

      January 09, 2021 at 9:18 am

      5 stars
      Great recipe! I've been having a hard time acclimating to my Instant Pot despite being a fairly advanced home cook, and this recipe was a good one for my limited Instant Pot knowledge. I agree with the instructions that emphasize sauteeing is really important to building the flavor profile. I added some more seasonings, but that's completely personal preference.

      Reply
    6. Samantha says

      October 28, 2020 at 5:33 pm

      Many thanks for this wonderful recipe. It came together quickly on a night I had no idea what to make for dinner! My 15-month old even let me feed him this with a spoon when all he wants to do right now is get messy and eat with his hands. The leftovers were delicious for lunch the next day. This is going in our weekly rotation!

      Reply
    7. Kailee pollard says

      October 18, 2020 at 6:50 pm

      What should I do if I’m doing this in a Nuwave? I really want to make this but don’t understand how with this instead of the instant pot

      Reply
    8. Tim says

      September 21, 2020 at 6:12 pm

      5 stars
      Great and tasty recipe! I diced, sauted, and removed a one pound ham steak before the vegetable saute...then addded it back before the pressure cook. Went half and half route.

      Reply
      • Anna says

        September 25, 2020 at 12:28 pm

        Perfect! Thank you so much, Tim!

        Reply
    9. Dana says

      March 19, 2020 at 5:48 pm

      High pressure or low pressure?

      Reply
      • Anna says

        March 20, 2020 at 11:42 pm

        High pressure.

        Reply
    10. Shanna says

      February 01, 2020 at 2:54 pm

      If I want to make it thicker should I blend the soup before or after I add the milk and cornstarch?

      Reply
    11. Erica says

      January 31, 2020 at 1:01 pm

      How many cups is 1 serving? Thank you!

      Reply
    12. Susie says

      January 17, 2020 at 9:06 pm

      5 stars
      Aaaaaaaaaaamazing! Made it for the family tonight and I was blown away with the multitude of compliments! (I used half & half I lieu of evaporated milk). I can't wait to try of your recipes. Kudos to Anna!

      Reply
      • Anna says

        January 18, 2020 at 12:53 pm

        Hi Susie! That's wonderful! Thank you so much for trying my recipe!

        Reply
    13. Emmi says

      January 16, 2020 at 9:27 pm

      Can you freeze this?

      Reply
      • Karen says

        January 19, 2020 at 8:28 am

        This is my question as well! I'm going to try it out and see what happens.

        Reply
        • Jackie says

          February 17, 2020 at 10:55 pm

          Did it freeze okay?!

          Reply
    14. Kim L. says

      January 11, 2020 at 6:27 pm

      LOVED this recipe! However, I changed it a bit. First, we are a family of 6, so I doubled it. And cooked it for 10 min., but I don't know that the extra time was necessary. I also, used all chicken broth (a 32oz. container) instead of the vegetable broth and water. And then, I used heavy whipping cream in place of the evaporated milk (since that's what I had on hand). Last, I added a can of cheddar cheese condensed soup, which is what I usually put in my own recipe. All thumbs up from my crew!I will be making this again!

      Reply
    15. Kelly says

      October 07, 2019 at 1:39 pm

      When do you add the evaporated milk or half & half? I don’t see it in your steps, and I’m worried about it scalding.

      Reply
      • Kelly says

        October 07, 2019 at 1:41 pm

        I see it. Can it go in at the beginning with your quick directions? Or should it always go in after venting?

        Reply
        • Anna says

          October 07, 2019 at 2:05 pm

          Hi Kelly! I recommend adding the evaporated milk or half and half after you released the pressure. Hope this helps!

          Reply
    16. Jaynelle says

      September 22, 2019 at 11:46 pm

      Can I use chicken stock instead of vegetable stock?

      Reply
      • Anna says

        September 22, 2019 at 11:55 pm

        Yes, chicken stock works as well.

        Reply
    17. Laura Reese says

      August 03, 2019 at 12:58 am

      5 stars
      This looks so delicious and creamy! Thanks for the recipe.

      Reply
      • Anna says

        August 05, 2019 at 11:47 am

        Thank you, Laura!

        Reply
    18. Melissa says

      August 03, 2019 at 12:13 am

      5 stars
      Very creamy and flavorful! Great recipe!

      Reply
      • Anna says

        August 05, 2019 at 11:47 am

        Thank you, Melissa!

        Reply
    19. Suzy says

      August 02, 2019 at 10:47 pm

      5 stars
      I love using my instant pot! This soup turned out great!

      Reply
      • Anna says

        August 05, 2019 at 11:47 am

        Yay! That's fantastic! Thanks, Suzy!

        Reply
    20. Krissy Allori says

      August 02, 2019 at 8:03 pm

      5 stars
      Yum! I love the instant pot and potato soup. This one looks really good.

      Reply
      • Anna says

        August 05, 2019 at 11:47 am

        Thanks, Krissy!

        Reply

    Primary Sidebar

    Crunchy Creamy Sweet Anna

    Hi, I'm Anna! Thank you for stopping by! Here you will find easy and delicious recipes for busy people. My recipes are made with everyday ingredients and all of them are family approved!

    More about me →

    Easy Dinners

    • Square image of chicken in teriyaki sauce, rice and broccoli in a white bowl.
      Quick Teriyaki Chicken Rice Bowls Recipe
    • Asian chicken on rice.
      Easy Sesame Chicken Recipe
    • Square image of creamy garlic chicken in a skillet.
      Creamy Garlic Chicken
    • Lemon garlic chicken in a skillet.
      Creamy Lemon Garlic Chicken Recipe
    • Chicken in mushroom garlic sauce in pan.
      Creamy Mushroom Garlic Chicken
    • Beef noodle casserole in a baking dish.
      Cheesy Beef Noodle Casserole

    Popular Recipes

    • Cooked shrimp on a white plate.
      Air Fryer Shrimp
    • Square image of four Russet potatoes on a rack in the Instant Pot pressure cooker.
      Instant Pot Baked Potatoes Recipe
    • Noodles with peanut sauce and green onions in a white bowl with chopsticks.
      Thai Peanut Noodles Recipe
    • Square image of chicken nuggets with parsley on a white plate.
      Air Fryer Chicken Nuggets Recipe
    • BLT Pasta Salad in large glass bowl.
      BLT Pasta Salad Recipe
    • KFC Coleslaw in a white serving bowl.
      KFC Coleslaw Copycat Recipe

    Featured in

    Logos of publications like yahoo, Parade magazine, MSN.

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Crunchy Creamy Sweet All rights reserved.

    © Copyright 2023 - Crunchy Creamy Sweet - Privacy Policy