This Instant Pot Potato Soup recipe is easy and comforting! Tender chunks of potatoes in a creamy broth flavored with smoky bacon and sweet onion.

Instant pot potato soup in an instant pot with a ladle

We love serving this homemade creamy potato soup next to some garlic bread or dinner rolls and a delicious caesar salad for the perfect meal!

What Potatoes to Use

Russets a great choice for soups as they are nice and starchy to create just the right consistency.

Yukon gold or even red potatoes will work in this recipe too.
Left image shows cooked potatoes in an instant pot with broth and right image shows raw potatoes in an instant pot with broth

Need an Instant Pot?

An Instant Pot is an easy to use all-in-one pressure cooker, slow cooker, rice cooker and more. It makes recipes a snap allowing the user to brown meats, fry bacon and pressure/slow cook all in one!

It’s safe and easy to use. There are many size options however I find that a 6QT size is the perfect size for about 6 servings in most recipes. You can get an Instant Pot almost anywhere or browse here on Amazon for the perfect size (and check out reviews to see what’s right for you).

More info on Instant Pots here. View my Instant Pot Recipes here

How to Make Instant Pot Potato Soup

The flavors of this soup aren’t so different from baked potato soup, but the cooking method is.

  1. Crisp the bacon (right in the Instant Pot) and then cook the onion in a bit of the fat.
  2. Add broth and scrape any bits from the bottom of the IP (so you don’t get a burn notice).
  3. Add potatoes and let the IP work it’s magic.
  4. Once the soup is cooked, smash a few of the potatoes, add a bit of cream/milk and thicken with cornstarch.

Voila! Dinner’s ready! Top it with bacon, cheese, onions… whatever you like!

Left image shows potato and cream in an instant pot and right image shows potato and cream with green onions and cheddar cheese for instant pot potato soup

What to Serve With Potato Soup

Potato soup is a full comforting meal on its own!

This soup is so incredibly rich, flavorful and filling, you definitely need something light and crisp, like a tossed salad with aa tangy Italian vinaigrette.


Keep in the refrigerator up to 5 days. Reheat in the microwave or on the stove top. Sadly, this soup doesn’t freeze well.

More Instant Pot Faves

Instant pot potato soup in an instant pot with a ladle
5 from 18 votes↑ Click stars to rate now!
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Instant Pot Potato Soup

This easy Instant Pot potato soup is loaded with bacon, cheese, and other delicious ingredients to make a creamy, delicious, and fast soup!
Prep Time 20 minutes
Cook Time 20 minutes
Pressure to Build 18 minutes
Total Time 58 minutes
Servings 6 servings
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  • 6 slices bacon diced
  • 1 small yellow onion chopped
  • 2 cloves garlic minced
  • 2 sprigs thyme leaves removed from stem
  • 1 teaspoon black pepper
  • 2 pounds russet potatoes peeled and ½" diced
  • 4 cups chicken stock
  • 1 ½ cups half and half divided
  • 2 tablespoons whole milk
  • 2 tablespoons cornstarch
  • 1 cup cheddar cheese shredded
  • 3 green onions green tops thinly sliced


  • Turn a 6QT Instant Pot onto the saute setting. Add bacon and cook until crispy. Remove bacon leaving the drippings in the pot.
  • Add onion, garlic, thyme, and black pepper. Stir and saute for 5 minutes to soften the onions.
  • Add chicken stock and scrape any brown bits from the bottom of the Instant Pot (this will avoid a burn notice). Add the potatoes to the pot.
  • Place the lid on the Instant Pot and set to high pressure for 8 minutes. When the timer goes off turn the steam valve to quick release. Remove the lid and stir the soup.
  • Pour in 1 cup of the half and half and stir to combine.
  • In a small bowl whisk together cold milk and cornstarch. Pour into the soup pot and stir to combine.
  • Set the Instant Pot to the saute setting and cook the soup until it starts to thicken.
  • If the soup is thicker than you like add the reserved ½ cup half and half. Some of the potatoes can be slightly mashed for a thicker consistency.
  • Stir in the shredded cheese and serve topped with crispy bacon and sliced green onions.


Half and half can be replaced with milk however the soup will not be quite as creamy.
Option: Stir in 1 cup sharp cheddar before serving (do not boil cheese, it may separate).
5 from 18 votes

Nutrition Information

Calories: 393 | Carbohydrates: 39g | Protein: 16g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 511mg | Potassium: 927mg | Fiber: 2g | Sugar: 4g | Vitamin A: 336IU | Vitamin C: 12mg | Calcium: 196mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Soup
Cuisine American


More Delicious Potato Based Soups

Instant pot potato soup with a ladle and writing
Potatoes being mashed and cheddar cheese and green onions being added to instant pot potato soup
Green onions and cheddar cheese being added to instant pot potato soup and instant pot potato soup with a ladle and a title


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. My go to at least once a month!!! Easy, yummy, and always a hit. I even make extras to share with coworkers.5 stars

  2. This was DELICIOUS!! My extremely picky 8 year old ate two bowls and requested I pack it in her lunch box for tomorrow! I used dried thyme because I had it on hand and added a little Cajun seasoning, otherwise I followed the recipe exactly. I will definitely be making it again!5 stars

    1. Cook time should remain the same for this recipe. You’ll want to ensure it stays below the “MAX” line on the IP. Enjoy!

  3. Delicious made as directed I didn’t have half and half so I used 1C milk and about 4 oz. cream cheese. Added 1 carrot grated and 1 rib of celery 1/4 inch dice and diced the potatoes 1/4 inch.

    Thank you for another delicious recipe.5 stars