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Instant Pot Creamy Potato Soup
5 from 75 votes

Instant Pot Creamy Potato Soup

This Instant Pot Creamy Potato Soup uses russet potatoes, carrots, and celery cooked quickly with chicken broth. Cream cheese and cheddar add a rich, velvety texture, while bacon and green onions create savory and fresh garnish contrasts. The soup is thickened with cornstarch mixed in milk, giving a smooth, creamy consistency. It offers comforting flavors and a practical method for a creamy potato soup made efficiently using pressure cooking.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6
Course: Soup
Cuisine: American

Ingredients

  • 2 Tbsp butter
  • 1 cup chopped yellow onion
  • 1 cup celery diced
  • 2 (14.5 oz.) cans chicken broth low-sodium
  • 6 cups russet potato cut about 1/2-inch cubes, peeled and diced
  • 1 cup carrot diced
  • salt freshly ground
  • black pepper freshly ground
  • 1 1/2 cups whole milk then more to thin as it rests as desired
  • 1 1/2 Tbsp cornstarch
  • 8 oz. cream cheese diced into small cubes
  • 1 cup cheddar cheese shredded
  • 8 lices Bacon chopped and cooked
  • green onions optional, chopped; or parsley

Instructions

    Cup of Yum
  1. Select the "saute" setting on the Instant Pot.
  2. Once it reads "hot" add butter and let melt. 
  3. Add in onions and celery and saute 2 minutes then press "cancel."
  4. Add in potatoes, carrots and broth and season with salt and pepper to taste. Submerge veggies down into broth.
  5. Seal lid on Instant Pot, make sure valve is set to "sealing position," then select "manual" mode and 9 minutes.
  6. Once time is up let pressure come down naturally for 5 minutes then use quick release method to release any remaining pressure.
  7. In a medium bowl whisk a few tablespoons of milk with the cornstarch then add in remaining milk and whisk.
  8. Press "cancel" on Instant Pot then select the "saute" setting. 
  9. Pour milk mixture into soup in Instant Pot along with cream cheese.
  10. Bring mixture to a boil, whisking frequently, and let boil about 1 minute (you can also mash up the potatoes a little if desired). 
  11. Serve warm with cheddar, bacon, and green onions or parsley. Note that soup will thicken as it rests (especially overnight with all those starches, so thin with more milk as desired).
  12. Recipe source: Cooking Classy