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–+ servings
Potato soup in a bowl
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4.86 from 7 votes

Instant Pot Potato Soup

This Instant Pot Potato Soup is creamy, delicious and loaded with potatoes, cheese, bacon and green onion. This homestyle soup is a hearty and comforting meal perfect after a long day.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 197kcal
Author: Vanessa

Equipment

  • Pressure Cooker

Ingredients

  • 1 tablespoon vegetable oil or butter
  • 1 small sweet onion, chopped
  • 2 garlic cloves, minced
  • 1 container chicken broth (32 ounces)
  • 1 can cream of chicken soup (10.5 ounces)
  • 2 lbs potatoes, peeled and chopped
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • ½ cup milk
  • 1 tablespoon all-purpose flour
  • cheese, shredded (for garnish)
  • green onion, chopped (for garnish)
  • Bacon, chopped (for garnish)

Instructions

  • Turn your Instant Pot on to the Saute setting and heat oil/butter.
  • Add the onions and garlic and cook until transparent and tender, about 3-5 minutes.
  • Add the potatoes, broth, and cream of chicken soup.
  • Place the lid on and set it to close position. Turn the steam valve to the sealing position.
  • Set the Instant Pot to manual/pressure cook, high pressure, for 12 minutes.
  • When the cook time is done, carefully, turn the steam valve to the venting position to release the pressure. Do not open the lid until all the pressure has been released.
  • When the float valve drops down, the pressure has been released and it is safe to open your instant pot. Carefully remove the lid.
  • If desired, use a potato masher or back of a spoon to mash some of the potatoes. If you prefer a chunkier potato soup, leave them whole.
  • Whisk the flour and the milk until thoroughly combined and gently pour into the soup.
  • Turn your Instant Pot on to the Saute setting until the soup begins to simmer. Let simmer for 3 minutes.
  • Add salt and pepper, tasting and adjusting to your preference.
  • Serve hot. Top with shredded cheese, green onion and cooked bacon.

Notes

  1. Make this soup extra cheesy by adding a cup of cheese after pressure cooking. Try cheddar or cream cheese!
  2. You can make this “loaded baked potato soup” by leaving the soup chunky, and stirring in cheese, green onions and bacon.
  3. To prepare this recipe on the slow cooker, cook on low for 8 hours or until potatoes are tender.
  4. Make it spicy! Stir in one or two jalapeños or habanero peppers, chopped, in the simmering process step.

Nutrition

Calories: 197kcal | Carbohydrates: 30g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 1512mg | Potassium: 862mg | Fiber: 4g | Sugar: 4g | Vitamin A: 123IU | Vitamin C: 31mg | Calcium: 97mg | Iron: 6mg