There’s something comforting about potato soup made in the Instant Pot. I like how it turns a handful of simple ingredients into a bowl that feels warm and filling. When the weather cools down, I crave food like this because it’s hearty without being heavy. I keep coming back to it since it works well as a main dish and as a side. The Instant Pot does the hard work for me, so I can relax while it builds flavor. I call this one of my Instant Pot Recipes Easy picks. It’s quick, straightforward, and flexible. You can add chicken if you want something more like chicken instant pot recipes, or keep it lighter to match instant pot recipes healthy goals. Every spoonful tastes creamy and rich, but it doesn’t weigh me down. If you’ve been looking for a calm, reliable instant pot recipe, this one belongs on your list. It’s part of my collection of Instant Pot Recipes Healthy ideas that balance comfort with nutrition.

1) Key Takeaways
2) Easy Instant Pot Potato Soup Recipe
3) Ingredients for Instant Pot Potato Soup
4) How to Make Instant Pot Potato Soup
5) Tips for Making Instant Pot Potato Soup
6) Making Instant Pot Potato Soup Ahead of Time
7) Storing Leftover Instant Pot Potato Soup
8) Try these soup recipes next!
9) Instant Pot Potato Soup
10) Nutrition

1) Key Takeaways

This Instant Pot potato soup is creamy, filling, and easy enough for weeknights.
Made with potatoes, bacon, and cheese, it balances comfort with simplicity.
Perfect for families who want instant pot recipes that taste homemade.
You can adapt it with lighter swaps or add chicken for variety.

2) Easy Instant Pot Potato Soup Recipe

I call this recipe my “lazy day hero.” We all have those evenings when we’re tired and don’t want to fuss over a complicated meal. That’s when the Instant Pot becomes my best friend. With this soup, I get a steaming bowl of creamy goodness without watching a pot boil or stirring endlessly.

What I love most is how flexible it feels. The soup base is rich and velvety, but you can make it lighter with milk instead of cream or bulk it up with shredded chicken. I’ve tried both, and each version delivers its own kind of comfort. This is why it earns a permanent spot in my collection of instant pot recipes easy meals that keep dinner stress low.

When friends drop by unexpectedly, I’ve pulled this together in under forty minutes. Nobody guessed how little effort it took, which makes me smile every time. To me, that’s what makes a recipe worth keeping. It saves time, it tastes good, and it feels like I put in way more effort than I actually did.

3) Ingredients for Instant Pot Potato Soup

Bacon: The smoky crunch from cooked bacon sets the tone. I crumble half inside and save the rest for topping. It’s like little golden nuggets scattered through the soup.

Onion: A diced onion goes in after the bacon. It softens, picks up flavor, and adds a sweetness that balances the saltiness.

Garlic: Two cloves, minced and fragrant. Garlic sharpens the background and keeps the soup from feeling flat.

Potatoes: Russet potatoes work best here. Peeled and cubed, they turn tender and release starch that thickens the broth naturally.

Chicken Broth: Four cups give the soup its base. I like low-sodium broth so I can control the salt as I go.

Cream: Heavy cream creates that silky finish. I sometimes swap with half-and-half if I want a slightly lighter bowl.

Cheddar Cheese: Sharp cheddar melts in and pulls the flavors together. It makes the soup taste richer without much effort.

Sour Cream: This adds tang that balances the richness of the potatoes and cheese.

Green Onions: Thin slices brighten the soup and add a fresh finish. They also look pretty when sprinkled over the top.

4) How to Make Instant Pot Potato Soup

Step 1. Turn on the Instant Pot and set it to sauté. Cook the bacon until it’s crisp. Remove the slices to a plate lined with paper towels, leaving the flavorful fat in the pot.

Step 2. Add diced onion and garlic. Stir them in the hot fat until the onion turns soft and the garlic gives off its aroma.

Step 3. Toss in cubed potatoes with the broth, salt, and pepper. Lock the lid, set the pressure on high, and let it cook for eight minutes.

Step 4. Release the pressure quickly. Open the lid, stir in the cream, sour cream, and cheese until smooth.

Step 5. Crumble the cooked bacon and stir half into the soup. Save the rest as garnish for each bowl.

Step 6. Serve the soup hot. Top each portion with extra bacon, cheese, and green onions for that perfect finish.

5) Tips for Making Instant Pot Potato Soup

I’ve learned a few tricks while making this recipe on repeat. The first is about potatoes. Russet potatoes work best because they’re starchy and help thicken the soup. If you use red potatoes, the texture turns out different, not bad, just not as creamy.

Don’t skip the bacon step. Cooking onion and garlic in bacon fat builds layers of flavor you don’t want to miss. If you want a vegetarian version, you can swap olive oil, but the depth changes. I’d say bacon lovers should stick with the original method.

For anyone tracking nutrition, you can go for instant pot recipes healthy by cutting the cream in half and swapping part of the cheese with nutritional yeast. The soup still turns out filling and tasty. It’s proof that you can adjust recipes without losing what makes them good.

6) Making Instant Pot Potato Soup Ahead of Time

I like planning ahead, and this soup makes that easy. If I know I’ll be busy, I’ll cook it the night before. Once it cools, I transfer it into airtight containers. By the next day, the flavors deepen and the potatoes taste even better.

If you plan to reheat, keep the bacon out until serving. Bacon softens in the fridge, and no one wants soggy bacon bits in their bowl. Instead, store the crisped pieces separately and sprinkle them fresh when you serve.

You can also add extra broth when reheating since the potatoes soak up liquid overnight. This trick brings the soup back to life without feeling too thick.

7) Storing Leftover Instant Pot Potato Soup

Leftovers don’t last long in my house, but when they do, I store them in the fridge for up to four days. Airtight containers work best to keep the flavor intact. If you want longer storage, the soup freezes well for up to three months.

I thaw it in the fridge overnight, then warm it gently on the stove. Sometimes I splash in a little broth or milk to loosen it up since the potatoes get thicker after freezing. The flavor stays strong, though, and the creamy texture returns as it heats.

This makes it a great meal prep recipe, especially for busy weeks. You’ll thank yourself when you open the freezer and find dinner already waiting.

8) Try these soup recipes next!

9) Instant Pot Potato Soup