Best Instant Pot Potato Soup

Best Instant Pot Potato Soup is the kind of meal that feels like a soft blanket on a cold evening. It is creamy, savory, rich with potato flavor, and finished with crispy bacon, shredded cheddar, and fresh chives for that loaded baked potato feeling in every spoonful.

This is the soup I think about when the weather turns gray and dinner needs to feel easy but comforting. It has the warmth of a slow-simmered pot of soup, but the Instant Pot makes it possible without standing over the stove for hours.

The beauty of this recipe is that it gives you deep, cozy flavor in about 35 minutes from start to finish. You sauté the bacon, soften the onion, add garlic and thyme, pressure cook the potatoes in broth, then stir in a creamy mixture that brings everything together.

It is not fussy, but it tastes generous. The russet potatoes break down just enough to help thicken the soup, while the half-and-half and sour cream add a smooth, tangy richness.

The bacon does double duty here. It gives you crisp salty pieces for topping, and the bacon fat left in the pot helps flavor the onion and aromatics.

This soup works for weeknight dinners, game day bowls, casual gatherings, or meal prep during cold months. It is simple, dependable, and endlessly comforting.

Why You’ll Love the Best Instant Pot Potato Soup

You will love this Instant Pot Potato Soup because it is fast without tasting rushed. The pressure cooker softens the potatoes quickly, while the sauté step builds flavor right in the same pot.

It is also wonderfully creamy. The combination of half-and-half, sour cream, and a little flour gives the soup body without making it feel too heavy.

The toppings make every bowl feel special. Crispy bacon, shredded cheddar, and sliced chives turn a simple potato soup into something that feels loaded, savory, and satisfying.

This recipe is practical for busy nights. Once the potatoes and broth go into the Instant Pot, the machine does most of the work.

It is also customizable. You can make it vegetarian, blend it for extra thickness, add cheddar to the cream mixture, use sweet potatoes, or stir in frozen corn at the end.

Leftovers are excellent, too. The soup thickens in the refrigerator and can be loosened with a little broth or milk when reheated.

What Makes This Instant Pot Potato Soup So Cozy

Potato soup is comforting because it is simple at heart. Potatoes, broth, aromatics, and creamy ingredients come together into something warm, filling, and familiar.

This version starts with bacon, which adds savory depth before the soup even begins. The bacon pieces become the topping, and the drippings help carry flavor into the onion, garlic, and thyme.

Russet potatoes are the main ingredient because they soften well and help thicken the soup naturally. Cut into 1/2-inch cubes, they cook quickly and evenly under pressure.

Low-sodium chicken broth gives the soup its base. Using low-sodium broth helps you control the salt, which matters because potatoes need seasoning and the toppings add saltiness too.

The cream mixture is added after pressure cooking. Flour and half-and-half are whisked together first, then stirred into the hot soup with sour cream and black pepper.

The result is creamy, rich, and gently tangy. It has enough texture to feel homemade, but you can mash or blend some of the potatoes if you want it thicker.

Recipe Details

• Recipe Name: Best Instant Pot Potato Soup
• Recipe Style: Creamy pressure cooker potato soup
• Total Time: About 35 minutes
• Pressure Cook Time: 8 minutes on high pressure
• Time to Come to Pressure: About 10 minutes
• Bacon Sauté Time: About 5 minutes
• Onion Sauté Time: About 3 minutes
• Garlic and Thyme Cook Time: About 30 seconds
• Main Potato: Russet potatoes
• Best Toppings: Crispy bacon, shredded cheddar, and sliced chives
• Refrigerator Storage: Up to 4 days
• Freezer Storage: Up to 3 months
• Stovetop Alternative: Simmer potatoes in broth for 20 to 25 minutes until tender

Ingredients for Best Instant Pot Potato Soup

This soup is built in three parts: the soup base, the cream mixture, and the toppings. Each section adds flavor, texture, or that final loaded-potato finish.

For the Soup Base

You need 6 slices bacon, cut into 1/2-inch pieces. Thick-cut bacon works best, but any bacon can be used.

Cutting the bacon into small pieces helps it cook evenly and become crisp. Those pieces later become the salty topping for each bowl.

You need 1 tablespoon extra-virgin olive oil. This is added before sautéing the onions and helps prevent sticking.

The oil also works with the bacon fat to create a flavorful base. It keeps the onions moving smoothly in the pot.

You need 1 large yellow onion, finely chopped. Onion is the flavor backbone of this soup.

Chopping it finely helps it soften quickly and melt into the broth. It should become soft and translucent during sautéing.

You need 4 cloves garlic, finely chopped. Garlic gives the soup a warm, savory flavor.

Fresh garlic is best, though jarred garlic can work in a pinch. Garlic cooks quickly, so it is added after the onion has softened.

You need 1 teaspoon fresh thyme leaves. Thyme adds a subtle herby note.

If fresh thyme is not available, 1/2 teaspoon dried thyme can be used. Dried thyme is stronger, so the amount is smaller.

You need 2 1/2 lb. russet potatoes, peeled and cut into 1/2-inch cubes. Russets are ideal because they break down just enough to thicken the soup.

Peeling is recommended unless you prefer leaving the skins on. Cutting the potatoes evenly helps them cook properly under pressure.

You need 5 cups low-sodium chicken broth. Low-sodium broth lets you control the saltiness of the soup.

If you only have regular broth, reduce the added salt. Bacon and cheese toppings will also add salt.

You need 2 teaspoons kosher salt. Potatoes need seasoning to taste full and flavorful.

Start with this amount, then adjust at the end if needed. Taste before adding more because toppings can change the salt level.

For the Cream Mixture

You need 1/4 cup all-purpose flour. Flour thickens the soup without making it gloppy when mixed properly.

Whisk it with the half-and-half before adding it to the pot. This helps prevent lumps.

You need 1 1/4 cups half-and-half. Half-and-half gives the soup a creamy texture while staying lighter than heavy cream.

Whole milk can be used if needed, though the soup will be slightly less rich. For extra creaminess, blend some soup with the milk before stirring it in.

You need 3/4 cup sour cream. Sour cream adds tanginess and creaminess.

Room-temperature sour cream is best because it is less likely to curdle when stirred into the hot soup. Stir it in gently.

You need 1/4 teaspoon freshly ground black pepper. Pepper balances the richness of the creamy soup.

Freshly ground pepper gives the best flavor. Pre-ground pepper can taste a little flatter.

For Serving

You need shredded cheddar. Sharp cheddar is especially good, but use what you have.

Cheddar adds the loaded baked potato flavor people love. It melts slightly into the hot soup as it sits on top.

You need sliced chives. Chives add color and a mild onion flavor.

Green onions can also work if you do not have chives. Either one brings freshness to the finished bowl.

Before You Start

Before cooking, cut the bacon into 1/2-inch pieces. Having it ready makes the sauté step quick and easy.

Peel and cube the russet potatoes into 1/2-inch pieces. This size matters because larger cubes may stay firm after the 8-minute pressure cook.

Finely chop the onion and garlic. The onion needs a few minutes to soften, while the garlic only needs about 30 seconds.

Keep the half-and-half, flour, sour cream, and pepper ready for the finish. The cream mixture is added after pressure cooking, so it helps to have it measured.

Make sure your Instant Pot valve is set to sealing before pressure cooking. If the pot does not seal properly, the potatoes may not cook through.

Directions for Best Instant Pot Potato Soup

Step 1: Set the Instant Pot to Sauté

Turn the Instant Pot to the sauté function on normal heat. Let the pot warm slightly before adding the bacon.

Normal heat is best because it gives the bacon time to render and crisp without scorching too quickly. High heat can make the bottom brown too fast.

Step 2: Cook the Bacon

Add the bacon pieces to the Instant Pot. Cook for about 5 minutes, stirring occasionally, until the pieces are crispy and golden.

The bacon should render fat into the bottom of the pot. That fat will help flavor the soup base.

Step 3: Remove the Bacon

Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate. Leave the bacon fat in the pot.

The bacon will be used later as a topping. Keeping it separate helps it stay crisp.

Step 4: Add the Olive Oil

Add 1 tablespoon extra-virgin olive oil to the pot with the bacon fat. Stir briefly to combine it with the drippings.

The olive oil helps the onions sauté without sticking. It also gives the base a little extra richness.

Step 5: Sauté the Onion

Add the finely chopped yellow onion to the pot. Sauté for about 3 minutes, stirring often, until the onion is soft and translucent.

This step builds flavor before pressure cooking. Softened onion blends into the soup better than raw onion would.

Step 6: Add Garlic and Thyme

Add the finely chopped garlic and fresh thyme leaves. Cook for about 30 seconds, just until fragrant.

Do not let the garlic burn. Burned garlic can taste bitter and affect the whole soup.

Step 7: Add the Potatoes

Add the peeled and cubed russet potatoes to the Instant Pot. Spread them evenly over the onion mixture.

The potatoes should be cut into 1/2-inch cubes. This helps them cook through in the short pressure cooking time.

Step 8: Add the Broth and Salt

Pour in the low-sodium chicken broth and add the kosher salt. Stir everything together.

As you stir, scrape up any browned bits from the bottom of the pot. Those browned bits add flavor and also help prevent sticking.

Step 9: Secure the Lid

Place the lid on the Instant Pot and lock it into place. Make sure the valve is set to sealing.

This step is important because the pot needs to build pressure. If the valve is not sealed, the soup will not cook properly.

Step 10: Pressure Cook

Press the Pressure Cook or Manual button and set the Instant Pot to high pressure for 8 minutes. The pot will take about 10 minutes to come to pressure before the countdown begins.

During this time, the potatoes soften in the broth. The onion, garlic, thyme, bacon fat, and broth all flavor the soup base.

Step 11: Quick Release the Pressure

When the timer beeps, carefully turn the valve to venting for a quick release. Stand back because the steam is very hot.

Wait until the pin drops before opening the lid. Once it drops, it is safe to remove the lid.

Step 12: Check the Potatoes

Open the lid and check that the potatoes are tender. They should be soft enough to break apart easily.

If the potatoes are still firm, the cubes may have been too large or the pot may not have sealed properly. Cook for another 2 to 3 minutes under pressure if needed.

Step 13: Whisk the Flour and Half-and-Half

In a small bowl, whisk together the all-purpose flour and half-and-half until smooth. Make sure there are no dry lumps.

This step creates the thickening mixture. Whisking before adding it to the soup helps keep the texture smooth.

Step 14: Stir in the Cream Mixture

Slowly pour the flour and half-and-half mixture into the Instant Pot while stirring. Add it gradually so the flour does not clump.

The soup will begin to look creamier as the mixture blends in. Stir gently but thoroughly.

Step 15: Add Sour Cream and Pepper

Add the sour cream and freshly ground black pepper. Stir gently until the soup looks smooth and creamy.

If possible, let the soup cool slightly before adding dairy to reduce the chance of curdling. Stirring gently also helps protect the texture.

Step 16: Mash Some Potatoes If Desired

If you want a thicker soup, use a potato masher to break up some of the potatoes right in the pot. This naturally thickens the soup without adding more flour.

Do not mash every piece unless you want a very smooth texture. Leaving some potato chunks makes the soup feel hearty.

Step 17: Blend for Extra Creaminess If Desired

For an extra creamy version, blend half the soup before adding the cream mixture. Use an immersion blender carefully, pulsing only a few times.

Do not over-blend because potatoes can become gluey. A few pulses are enough to make the soup velvety.

Step 18: Taste and Adjust Seasoning

Taste the soup and add more salt or pepper if needed. Be cautious because the bacon and cheddar toppings will add saltiness.

Potatoes often need seasoning, but it is better to adjust gradually. Add a little, stir, and taste again.

Step 19: Ladle Into Bowls

Ladle the hot soup into serving bowls. Make sure each bowl gets a good mix of creamy broth and tender potatoes.

The soup should be thick, smooth, and comforting. If it is thicker than you like, stir in a little broth or milk.

Step 20: Add Toppings and Serve

Top each bowl with crispy bacon, shredded cheddar, and sliced chives. Serve right away while warm.

The toppings add salt, crunch, color, and fresh flavor. They make the soup feel finished and satisfying.

Stovetop Option

You can make this soup without an Instant Pot. Sauté the bacon, onion, garlic, and thyme in a pot, then simmer the potatoes in broth for 20 to 25 minutes until tender.

After the potatoes are tender, proceed with the cream mixture. Stir in the flour and half-and-half mixture, then add sour cream and pepper.

The stovetop method takes longer, but it still gives you a delicious soup. Use the same doneness cues, especially tender potatoes and a creamy finish.

Variations for Best Instant Pot Potato Soup

This soup is delicious as written, but it is also flexible. You can adjust the protein, broth, potatoes, creaminess, and toppings depending on what you want.

Vegetarian Potato Soup

Skip the bacon and use sliced cremini mushrooms instead. Sauté the mushrooms in olive oil until golden.

The mushrooms bring an umami flavor that helps replace the savory depth of bacon. Use vegetable broth instead of chicken broth to make the soup vegetarian.

Smoky Vegetarian Version

If skipping bacon, add about 1/2 teaspoon smoked paprika to the broth. This gives the soup a hint of smoky flavor.

The smoked paprika helps replace some of the bacon’s character. It also adds warmth and color.

Extra Creamy Potato Soup

Blend half of the soup before adding the cream mixture. This creates a thicker, smoother texture.

Use an immersion blender carefully or transfer half to a regular blender before stirring it back in. Do not over-blend, because potatoes can become gluey.

Cheddar Potato Soup

Stir a handful of shredded sharp cheddar into the soup with the cream mixture. This makes the soup cheesier and richer.

Use sharp cheddar for stronger flavor. Stir until melted and smooth.

Sweet Potato Version

Swap russet potatoes for sweet potatoes. Reduce the cook time to 6 minutes.

This version will taste sweeter and slightly different in texture. The same creamy finish can still work.

Corn Potato Soup

Stir in 1 cup frozen corn at the end. It adds a little sweetness and crunch.

Add it after pressure cooking so it stays bright and does not overcook. The heat of the soup will warm it through.

Serving Suggestions

This soup is best served hot with plenty of toppings. Crispy bacon, shredded cheddar, and sliced chives make each bowl taste like a loaded potato.

Serve it with crusty bread if you want something to dip. The creamy broth is perfect for scooping up with warm bread.

A simple green salad also works well on the side. The freshness balances the richness of the soup.

For game day, serve the soup in smaller bowls with toppings set out separately. Everyone can add extra bacon, cheese, or chives.

For a cozy dinner, serve big bowls with extra black pepper on top. It is simple, filling, and deeply comforting.

Storage Tips

Let leftover soup cool slightly before storing. Transfer it to an airtight container and refrigerate for up to 4 days.

The soup will thicken in the refrigerator. Stir it well when reheating and add a splash of broth or milk if needed.

Store toppings separately whenever possible. Bacon stays crispier when it is not mixed into the soup.

If storing multiple portions, divide the soup into smaller containers. This makes reheating easier and faster.

Freezing Tips

You can freeze this soup for up to 3 months. Freeze it in portions for easier thawing and reheating.

If possible, skip adding sour cream before freezing because it can separate. Stir in fresh sour cream after reheating for the best texture.

Thaw frozen soup overnight in the refrigerator. Reheat gently on the stove and stir often.

If the texture looks separated after thawing, stir well and warm slowly. Fresh sour cream can help bring back creaminess before serving.

Reheating Tips

Reheat the soup gently. Low and slow is the best approach because dairy can separate if heated too quickly.

On the stove, warm over medium-low heat and stir often. Add broth or milk if the soup is too thick.

In the microwave, heat in short bursts and stir between each one. This helps the soup warm evenly.

Add fresh bacon, cheese, and chives after reheating. Fresh toppings bring back the just-made feeling.

Helpful Notes for Perfect Instant Pot Potato Soup

Cut Potatoes Evenly

Cut the russet potatoes into 1/2-inch cubes. This helps them cook fully in the 8-minute pressure cook time.

Larger cubes may stay firm. If that happens, pressure cook for another 2 to 3 minutes.

Scrape the Bottom Before Pressure Cooking

After adding the broth, scrape up any browned bits from the bottom of the pot. Those bits are flavorful, but they should not stay stuck.

This also helps prevent cooking issues. A clean bottom gives the Instant Pot a better chance to seal and cook properly.

Add Dairy Gently

Dairy can curdle if added to soup that is too hot too quickly. Let the soup cool slightly if needed, and stir in the cream mixture gently.

Sour cream should be room temperature if possible. This helps it blend more smoothly.

Do Not Over-Blend

If using an immersion blender, pulse gently. Over-blended potatoes can turn gluey.

Blend only enough to thicken the soup. Leaving some chunks gives the soup a better homemade texture.

Taste Before Adding More Salt

Potatoes need salt, but bacon and cheese also add salt. Taste the soup after the cream mixture is added and before topping.

Adjust slowly. It is easier to add more salt than to fix an overly salty soup.

Brighten Bland Soup

If the soup tastes flat, a squeeze of lemon juice can brighten it. This is especially helpful if the soup tastes rich but needs balance.

Add only a small amount and taste again. The goal is brightness, not lemon flavor.

Troubleshooting Instant Pot Potato Soup

Why Are My Potatoes Still Firm?

The potato cubes may have been too large, or the Instant Pot may not have sealed properly. Aim for 1/2-inch cubes.

If the potatoes are still firm, pressure cook for another 2 to 3 minutes. Make sure the valve is sealed.

Why Does My Soup Look Curdled?

Curdling usually happens when dairy gets too hot too fast. Next time, let the soup cool slightly and stir the cream mixture in off the heat.

If it already looks curdled, blend it briefly to smooth it out. Use gentle pulses so the potatoes do not become gluey.

Why Is My Soup Too Thin?

Mash a few extra potatoes directly in the pot. This naturally thickens the soup.

You can also blend a small portion of the soup and stir it back in. Do not over-blend.

Why Is My Soup Too Thick?

Add a splash of broth or milk while reheating or before serving. Stir well until it loosens.

The soup thickens as it sits, especially in the refrigerator. This is normal.

Why Does My Soup Taste Bland?

Potatoes absorb seasoning, so the soup may need more salt or pepper. Taste and adjust carefully.

A small squeeze of lemon juice can also brighten the flavor. Add toppings after adjusting because bacon and cheddar add salt.

Frequently Asked Questions

Can I Use Milk Instead of Half-and-Half?

Yes, whole milk can be used in a pinch. The soup will be slightly less rich.

For a creamier texture, blend 1/2 cup of the soup with the milk before stirring it in. This helps add body.

What Should I Do If My Soup Looks Curdled?

Do not panic. Curdling usually happens when dairy is added too quickly to very hot soup.

Next time, let the soup cool slightly and stir in the cream mixture off the heat. If it already curdled, blend it briefly to smooth it out.

Can I Make This Without an Instant Pot?

Yes, you can make it on the stovetop. Sauté everything in a pot, then simmer the potatoes in broth for 20 to 25 minutes until tender.

After that, continue with the cream mixture. It takes longer but still tastes delicious.

Why Are My Potatoes Still Firm After Cooking?

Your potato cubes may have been too big, or the Instant Pot may not have sealed properly. The recipe calls for 1/2-inch cubes.

If needed, give the soup another 2 to 3 minutes of pressure cooking. Check that the lid and valve are sealed correctly.

Is There a Gluten-Free Option?

Yes, swap the flour for cornstarch. Mix 2 tablespoons cornstarch with cold water first.

You can also skip the flour entirely. The potatoes will naturally thicken the soup.

Can I Freeze This Soup?

Yes, freeze in portions for up to 3 months. If possible, skip the sour cream before freezing because it can separate.

Thaw overnight in the refrigerator and reheat gently. Stir in fresh sour cream before serving.

Can I Make It Vegetarian?

Yes, replace bacon with sliced cremini mushrooms or skip it. Use vegetable broth instead of chicken broth.

For smoky flavor, add about 1/2 teaspoon smoked paprika to the broth. This gives the soup extra depth.

Can I Use Sweet Potatoes?

Yes, you can swap russets for sweet potatoes. Reduce the pressure cook time to 6 minutes.

The flavor will be sweeter and the color will change. The same creamy method can still be used.

Final Thoughts

Best Instant Pot Potato Soup is the kind of recipe that proves comfort food does not need to take all day. With bacon, onion, garlic, thyme, russet potatoes, broth, half-and-half, sour cream, and simple toppings, you get a bowl of soup that tastes cozy, rich, and homemade.

The Instant Pot makes the process fast, but the flavor still feels layered. Sautéed bacon and aromatics build the base, pressure-cooked potatoes give the soup body, and the cream mixture finishes everything with smoothness and tang.

This soup is perfect for rainy nights, winter dinners, game day, or any moment when you need something warm and filling. It can be made richer, lighter, vegetarian, cheesier, or thicker depending on how you like it.

Serve it with crispy bacon, shredded cheddar, and chives for the full loaded potato experience. Save the leftovers if you can, because the soup reheats beautifully and tastes even cozier the next day.

Whether you are already comfortable with pressure cooking or still getting used to the Instant Pot, this recipe is a dependable place to start. It is simple, creamy, flexible, and exactly the kind of soup that makes cold days feel a little easier.

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Best Instant Pot Potato Soup

Best Instant Pot Potato Soup is creamy, hearty, and full of comforting potato flavor with crispy bacon, tender russet potatoes, savory onion, garlic, and fresh thyme. The Instant Pot makes the soup come together quickly while still giving it a rich, satisfying texture. This is an easy dinner soup for chilly nights, busy weeknights, or anytime you want a cozy bowl without a long stovetop simmer. Serve it with cheddar, chives, and extra sour cream for a loaded baked potato-style finish.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Course: Dinner, Soup
• Cuisine: American
• Servings: 6 bowls

Equipment

• Instant Pot
• Knife
• Cutting board

Ingredients

For Serving

• sliced chives
• shredded cheddar

For the Cream Mixture

• ¾ cup sour cream plus more for serving
• 1 ¼ cups half-and-half
• ¼ cup all-purpose flour
• ¼ tsp. freshly ground black pepper

For the Soup Base

• 2 ½ lb. russet potatoes, peeled, cut into ½” cubes
• 5 cups low-sodium chicken broth
• 6 slices bacon, cut into ½” pieces
• 1 large yellow onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 Tbsp. extra-virgin olive oil
• 1 tsp. fresh thyme leaves
• 2 tsp. kosher salt

Instructions

Step 1: Crisp the Bacon

Set the Instant Pot to sauté mode. Add the bacon and cook until crispy, then remove it from the pot and set it aside for serving.

Step 2: Sauté the Aromatics

Add the extra-virgin olive oil to the pot. Sauté the onion, garlic, and fresh thyme until softened and fragrant.

Step 3: Add the Potatoes and Broth

Add the russet potatoes, low-sodium chicken broth, and kosher salt to the Instant Pot. Stir to combine.

Step 4: Pressure Cook the Soup

Seal the Instant Pot and cook on high pressure for 8 minutes.

Step 5: Release the Pressure

Quick release the pressure carefully, then open the lid once it is safe to do so.

Step 6: Add the Cream Mixture

Stir in the all-purpose flour, half-and-half, sour cream, and freshly ground black pepper until the soup is smooth and creamy.

Step 7: Serve with Toppings

Ladle the soup into bowls and top with the reserved bacon, shredded cheddar, sliced chives, and more sour cream if desired.

Notes

For a thicker soup, blend half of the soup before adding the cream mixture.

Serving Suggestions

• Crusty bread
• Garlic toast
• Side salad
• Grilled cheese sandwiches
• Roasted vegetables
• Extra shredded cheddar
• Baked potato toppings

Storage

How to Store

Let the soup cool completely, then store leftovers in an airtight container in the refrigerator.

How to Reheat

Reheat gently on the stovetop or in the microwave, stirring occasionally until warmed through. Add a small splash of half-and-half or broth if the soup thickens too much after chilling.

Best Texture Tip

For a thicker, creamier texture, blend half of the soup before stirring in the cream mixture, as suggested in the original recipe.