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!
Course Main Course
Cuisine American
Prep Time 10 minutesminutes
Cook Time 8 minutesminutes
Time for pot to come to pressure 10 minutesminutes
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
NOTE: This recipe has been tested in a 6 quart and 8 quart instant pot.NOTE: 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.