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.
Love this quick ‘n dirty IP dump soup. My dirty trick to thicken soups like these is to use instant mashed masked potato flakes instead of cornstarch (or flour).
Yummo!!!
Made per recipe except used soy milk and Greek yogurt. Turned out great. Would make again.
This sounds so good! Can it be doubled in the instant pot to feed 8?
I would love to make this soup, looks delish, however I don’t have an instant pot. Can it be done in a crock pot?
Yes, I have a crockpot version here https://thesaltymarshmallow.com/crockpot-potato-soup/
So good! Only things I did different was add a bit of red onion in to cook with the potatoes and use cream cheese instead of sour cream since I ran out. Super yummy and satisfying !!!
This will be amazing in winter with some fresh baked dinner rolls. I’ll be doing this recipe for family and friends when winter comes around (I’m in Australia)
Followed recipe turned out great. Probably the best potato soup I’ve ever made ??
This is amazing! My family and I loved it and it is super easy and quick
Instead of an instant pot, do you have directions for a crockpot?!