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Two side-by-side bowls of loaded Instant Pot potato soup topped with shredded cheese, bacon bits, and chives.

Instant Pot Potato Soup

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American


This Instant Pot Potato Soup is ready in minutes thanks to the pressure cooker! Silky, creamy and nourishing, you’re going to love a bowlful of this hearty soup recipe that’s loaded with melty cheese and veggies.


  • 2 tablespoons olive oil
  • 1/2 cup onion, diced (about 1/2 a medium sized onion)
  • 2 teaspoons minced garlic
  • 5 cups (2 1/2 pounds) russet potatoes, cut into 1 inch cubes
  • 3 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 4 oz Velveeta cheese (cut into cubes) OR 1 cup shredded cheese
  • 1 cup half and half
  • 1/2 cup sour cream

Serve with:

  • Additional shredded cheese
  • Chives
  • Bacon


  1. Turn instant pot to saute.
  2. Add the olive oil and onion. Cook for 5 minutes, stirring occasionally.
  3. Add the garlic and cook one minute more taking care not to burn.
  4. Add the potatoes, broth, salt, pepper and celery seed.
  5. Place the lid on the instant pot and turn to the sealed position. Cook on high pressure for 9 minutes. Quick release the pressure.
  6. Scoop half of the potatoes into a separate bowl. Take care as they will be very hot.
  7. Use an immersion blender to puree the potatoes in the bowl.
  8. Add the pureed potatoes back into the instant pot.
  9. Add the cheese and stir until melted.
  10. Finally, add the sour cream and half and half. Stir until incorporated.
  11. Garnish with shredded cheese, chives and bacon. Serve immediately.


Store leftover soup in an airtight container in the refrigerator. It is best served within 3-4 days.

Potato/cream based soups are not suitable for freezing.


  • To make this soup vegetarian, use vegetable broth in place of chicken broth.
  • If you prefer no chunks in your soup, puree all of the potatoes until smooth.
  • If you prefer more chunks in your potato soup, use red potatoes in place of the russet potatoes.
  • If you use shredded cheese instead of Velveeta, shred it yourself from a large block as the pre-shredded kind does not melt into the soup as well.
  • If you do not have an immersion blender, use a regular blender to puree the potatoes.
  • Keep the lid of the blender cracked to prevent the steam from building up inside.
  • This soup is easily made gluten free by using gluten free chicken broth and gluten free cheese.

Keywords: loaded potato soup, easy potato soup recipe, cheesy potato soup

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