Creamy Instant Pot Potato Soup

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‘Tis the season for soup. Even though we’ve moved to where it doesn’t get that cold, our family still eats a lot of soups. They’re yummy, nourishing, and perfect when cooler weather hits. This creamy potato soup made in the Instant Pot is no exception.

Delicious soup is the perfect comfort food and it’s even easier when we pressure cook it in the Instant Pot. If you don’t have an Instant Pot, then this will also work on the stovetop or slow cooker too. It makes a great, hearty side dish, or add some ham or chicken for a full meal. This is a meal that even my picky eaters like!

How to Make Instant Pot Potato Soup

This creamy soup tastes like a loaded baked potato soup recipe from certain restaurants. I’ve cleaned up the ingredients list a little bit though. Instead of russet potatoes, I prefer to use red or gold-skinned potatoes. They have a creamier, less starchy taste and are the best potato for this soup in my opinion. If you only have regular russets on hand, then that will work too.

Most potato soup recipes have dairy in them and I’ve included it in this one. The creamy whole milk and sour cream add a rich flavor (instead of heavy cream). If you need a vegan, dairy-free option, then canned coconut milk can work instead of milk and sour cream. It definitely won’t have the same cheesy taste though.

Plus the soup is naturally gluten-free and grain-free for those avoiding grains.

Thick, Potato Soup

The cooked potatoes help thicken the soup without needing to add a cornstarch slurry. Some recipes for Instant Pot potato soup call for a potato masher or immersion blender to give it a chunky/creamy consistency. I’ve just kept things simple and let the sour cream and potatoes thicken the broth.

How to Make Potato Soup on the Stove or Slow Cooker

No Instant Pot? No worries! You can easily make this soup on the stovetop or in the crockpot. For the stove, saute the onions and garlic in olive oil. Then stir in the broth and potatoes and simmer for about 15-20 minutes until tender. Next, stir in the milk, sour cream, and cream cheese. Finish it up by stirring in the shredded cheese.

For the slow cooker option, saute the onion and garlic in olive oil on the stove, then add them to the slow cooker. If you don’t want to bother with sauteeing, you can also just add the garlic and onion to the other soup ingredients. However, the extra step gives the veggies some great flavor!

Add in the broth and potatoes and cook on low for about 4 hours, or until the potatoes are tender. Stir in the milk, sour cream, and cream cheese, then add in the shredded cheese.


Instant Pot Potato Soup Recipe

Gold or red skin potatoes make this hearty, rich potato and cheddar soup delicious and filling.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Calories 311kcal
Author Katie Wells





  • 2 TBSP olive oil
  • 2 medium onions (diced)
  • 4 cloves garlic (minced)
  • 4 cups chicken broth (or vegetable broth)
  • 10 medium Yukon gold potatoes or red potatoes (peeled and diced into 1-inch cubes)
  • tsp salt
  • ½ tsp black pepper
  • 1 cup milk
  • 1 cup sour cream
  • ½ cup cream cheese
  • 2 cups cheddar cheese (shredded)

Optional Toppings:

  • 8 slices bacon (cooked and chopped)
  • sliced green onions
  • shredded cheddar cheese


  • Turn on the saute setting on the Instant Pot and add the olive oil to the bottom of the pot.
  • Add the diced onions and cook, stirring frequently, for 4-5 minutes until just starting to brown.
  • Add the minced garlic and saute for another minute.
  • Stir in the chicken broth, diced potatoes, salt, and pepper.
  • Put on the pressure cooker lid and set the vent to “sealing.”
  • Cook at high pressure for 10 minutes.
  • When the time is up, let the pressure release naturally for five minutes and then do a quick release.
  • Open the lid and stir in the milk, sour cream, and cream cheese.
  • When smooth, stir in the shredded cheese and stir until just melted.
  • Serve, topping with desired garnishes.


Nutrition Facts
Instant Pot Potato Soup Recipe
Amount Per Serving (1 cup)
Calories 311 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g50%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 42mg14%
Sodium 490mg21%
Potassium 777mg22%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 4g4%
Protein 11g22%
Vitamin A 472IU9%
Vitamin C 30mg36%
Calcium 213mg21%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


  • To make on the stovetop: Saute the onions and garlic in olive oil. Then stir in the broth and potatoes and simmer for about 15-20 minutes until tender. Stir in the milk, sour cream, and cream cheese. Then stir in the shredded cheese.
  • Add leftover chicken or ham for an even heartier soup.

More Easy Instant Pot Soup Recipes

What’s your favorite comfort food soup? Leave a comment and let me know!

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


2 responses to “Creamy Instant Pot Potato Soup”

  1. Debbie Avatar

    5 stars
    This potato soup is so good! Great flavor and it’s nice and creamy. Left overs are good too! My husband and son really enjoyed it. I made it a few weeks ago and am going to make it again for New Year Eve. When I make it this time I will add some ham to the soup. I also made it in my Instant Pot.

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