Instant Pot Potato Soup

Quick, easy, creamy loaded instant pot potato soup recipe, homemade with simple ingredients in 30 minutes. Full of bacon bits and cheddar cheese.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings People

Calories 670

Author Abeer Rizvi

1 tbsp Butter Unsalted
1 tbsp Oil
1 cup Onion Finely chopped
1 stalk Celery Roughly chopped
3 cloves Garlic Finely minced
3 cups Broth Chicken or vegetable, Low sodium
1 can Cream of chicken soup Or cream of mushroom soup, Some people have even successfully used cream of celery soup, 10.5 oz. can
7-8 Russet potatoes Medium size, Washed, Peeled, Diced into 1 inch cubes
1 Bay leaf
1/2 tsp Dried oregano
1/2 tsp Dried thyme
Salt To taste
Pepper To taste
1 cup Milk Preferably whole but 2% can be used
1 tbsp All-purpose flour
1.5 cups Cheddar cheese Freshly shredded, Full fat

Turn on the "Saute" mode in the instant pot.
When the pot is hot, add butter and oil.
Once butter is melted, add onion, celery, garlic and saute for a few minutes until onions are partially softened and garlic is fragrant.
Add broth, cream of chicken soup, potatoes, bay leaf, dried oregano, dried thyme, salt, pepper and mix until combined.
Put the lid on and turn the valve to “Sealing.”
Select “Manual” mode and set the timer for 10 minutes.
When the cook time is over, do a quick pressure release.
In a small bowl, mix together milk and flour until you have a smooth slurry
Remove lid and pour slurry, while mixing.
Continue cooking on the "Saute" mode to reduce excess liquid and thicken the soup to your desired consistency.
Discard bay leaf.
Use a hand-held immersion blender to puree mixture until smooth.
Stir in shredded cheese and stir until melted.
Garnish with bacon bits and additional cheese. Enjoy.

Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 2 days and reheated in the microwave.