Instant Pot Potato Soup is creamy, cheesy and indulgent! The easiest baked potato style soup made fast in your instant pot full of tender potatoes, the perfect seasonings, and plenty of cheddar cheese!
I’ve found myself with some serious soup cravings lately, and potato soup is our absolute favorite! I want a giant bowl of cheesy, homemade, comfort food! Thank goodness for the instant pot. I can make my family some soup to enjoy any time of the year without heating up the stove for an hour! This Instant Pot Potato Soup totally hit the spot. If you want to make this in the slow cooker try out our Crockpot Potato Soup instead, it’s just as easy!
How to Make Instant Pot Potato Soup:
For instant pot potato soup, you start out by simply washing and peeling your potatoes just like you would with any other potato soup recipe. Then, you will cube your potatoes into bite sized pieces, they don’t have to be perfect. You can see the size that mine are cut in the photo below. To save even more time and make this a true “dump and go” recipe, I don’t even saute any onion or garlic. I like using garlic and onion powders for flavor, and it turns out perfectly!
Next, you will add in your pound of cubed or diced ham. I purchase a pack of diced ham from the grocery store. But, you can absolutely use leftover ham if you have any. Go ahead and sprinkle in your seasonings, and add your chicken broth. The broth should completely cover the potatoes. This will be anywhere from 4-5 cups depending on the size of your pot.
Add the lid to the pot and seal. Then, set to manual for 8 minutes. It will take about 10 minutes for the pot to come to pressure. After your timer has gone off, you can carefully do a quick release. Then, you will add in your milk and sour cream. Then, you will want to turn the pot to saute. Add in the cornstarch slurry and whisk it in until the soup has thickened up. Next, stir in the cheese and serve!
Instant Pot Potato Soup Recipe Notes and Tips:
- Make sure to cube your potatoes into about 1 1/2 to 2 inch sized cubes. If you cut them smaller than that, they will start to break down into the soup a little too much.
- I have used regular Russet potatoes, yellow potatoes, and red potatoes in this recipe! They all work just fine, so just use what you prefer or have on hand. I do recommend peeling them no matter which type you use.
- If you don’t like ham, you can simply leave it out of the soup. Or, you can cook up and crumble a good 6-10 pieces of bacon (depending on how much you like) and serve it on the side as a topping.
- This recipe calls for a quick release. When you quick release the pressure, if you have any issues with soup coming out of the top with the steam, simply close the valve back up and wait 5 minutes then try again.
- For best results I recommend using freshly shredded cheese right off of the block for this recipe. You can use bagged/shredded in a pinch, but keep in mind it doesn’t melt quite as smoothly.
Enjoy!
~Nichole
Instant Pot Potato Soup
Ingredients
- 5 Pounds Russet Potatoes Peeled and Cubed
- 1 Pound Package Cubed Ham
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Salt
- 5-6 Cups Chicken Broth
- 1/2 Cup Milk
- 1/2 Cup Sour Cream
- 2 Cups Shredded Cheese
- 2 Tablespoons Cornstarch
- 2 Tablespoons Cold Water
- Green Onions and Extra Cheese for Serving Optional
Instructions
- Add your peeled and cubed potatoes to the bottom of your instant pot.
- Add in the ham, garlic powder, onion powder, pepper, salt, and chicken broth.
- Place the lid on the instant pot and seal.
- Turn the instant pot on Manual for 8 minutes.
- When the timer has gone off, do a quick release and carefully remove the lid.
- Stir the milk and sour cream into the soup.
- In a small bowl mix together the cornstarch and water.
- Turn the pot to saute and whisk in the cornstarch and water mixture until the soup has thickened.
- Turn the pot off and stir in the cheese until melted.
- Serve topped with green onions and extra cheese if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent
This is really good! We didn’t use ham (bc we didn’t have any) and used bacon as a topper instead. Also sautéed onions and garlic fresh instead of using powder! (But as a dump meal I understand the use of powder in the recipe)Yum!!!
The one thing I would say is- prep time of 10min is off by about 45 minutes…. lol still worth it!! Pealing and cubing 5lbs of potato and shredding all cheese plus al the other measurements – way more than 10 minutes
This has been my favorite potato soup recipe for the instant pot!! So easy and delicious! My family loves it too. Thank you!
Came out great. Use half and half on the bacon/ham. I thought I had gotten a 16 Oz ham, but it was an 8 Oz. Is this freezable?
Made the potato soup tonight and again a success. The cheese on top with a few green onions made it look and taste delicious. This was my second of two Salty Mushroom soups in two nights and I was so delighted that our family enjoyed both.❤️