my Instant Potato Soup the recipe is creamy and full of delicious flavors. It’s really like a loaded baked potato – in a bowl! Take out your pressure cooker and whip some of this comforting baked potato soup right now!
Instant Potato Soup Recipe
In winter, Instant Pot spaghetti and Instant Pot potato soup are must-haves in our weekday dinner line.
This recipe was adapted from my popular crock pot cheese soup soup. I have been so many wondering if I could make an Instant Pot Potato Soup based on this incredible recipe.
Oh, and DON'T miss my Instant Pot beef stew!
I've been keeping this Instant Pot Potato Soup recipe loaded for a while, because I wanted to make sure it was right!
How to make instant potato soup
Start by preparing your potatoes, onion and garlic. I like to use Yukon Gold potatoes for this recipe.
Add the potatoes, onion, garlic, salt and pepper to 6 pints. or a larger instant pot. Cover with the 6 cups of chicken broth, stir to mix the ingredients.
Put the lid on your Instant Pot and set it to the closed position. Cook at high pressure for 9 minutes. After 9 minutes, use the quick release method.
In a small bowl, whisk 3 tablespoons of flour in half and half until smooth. Take the time to make sure it is smooth enough before using it!
Once the pressure is released from the pressure cooker, remove the lid from the instant pan, stir in the mixture half and a half until homogeneous.
Add the Velveeta cheese and grated cheese and stir until it is melted.
Top your Instant Pot Potato Soup with crispy crumbled bacon and green onions, optional. You can also add a spoonful of sour cream.
Yes, this recipe is amazing! If you decide to try it, let me know how it went for you.
Some of you have already wondered if this Instant Pot Potato Soup can be made without Velveeta cheese. Personally, I think adding Velveeta adds a lot of flavor and creaminess, but you can also do it with any grated cheese. It’s really like you want.
Best Instant Jar Recipes
5 lb Yukon Gold potatoes, peeled and cubed
1 medium onion, diced
3 garlic cloves, minced
1 teaspoon of salt
¼ teaspoon pepper
6 cups chicken broth
1 cup half cold
3 tablespoons all-purpose flour
1 lb Velveeta cheese, cut into pieces
2 cups shredded strong cheddar cheese
Crumbled bacon, optional
Green onions, optional
Grated cheddar cheese for garnish, optional
Add the potatoes, onion, garlic, salt and pepper to 6 pints. or a larger instant pot. Cover with the 6 cups of chicken broth, stir, put on the lid and put to seal. Cook at high pressure for 9 minutes. After 9 minutes, make a quick release on the pan. In a small bowl, whisk the 3 tablespoons of flour in the cold half and until smooth. Be sure to whisk well to remove any lumps. After releasing the pressure, remove the lid from the Instant jar and stir in the mixture half and a half until blended. Add the cheeses and stir gently until what they are melted. Garnish with more grated cheddar, crumbled bacon and green onion, optional.
Portion: 1 bowl
Quantity per serving:
calories: 587 Total fat: 28g Saturated fat: 17g Trans fat: 1g Unsaturated fats: 6g Cholesterol: 93 mg Sodium: 1776 mg Carbohydrates: 58g Fiber: 5g Sugar: 9g Protein: 26g