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.