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+ servings
Pressure Cooker Potato Soup

Instant Pot Potato Soup

Instant Pot Potato Soup is a 30-minute pressure cooker dinner recipe that tastes just like a loaded baked potato and everyone loves.
Course dinner
Cuisine American
Keyword instant pot, potatoes
Prep Time 10 minutes
Cook Time 12 minutes
Natural Release 5 minutes
Servings 8 bowls


  • pressure cooker


  • 16-20 potatoes small to medium-sized
  • 6 cups chicken broth
  • ¼ cup minced onions
  • 2 tbsp minced garlic
  • ½ tsp salt
  • ½ tsp pepper
  • 8 ounces cream cheese
  • cups American or cheddar cheese – shredded
  • 12 ounces evaporated milk
  • ½ pound bacon – cooked and chopped
  • ½ cup sour cream
  • ½ cup shredded cheese
  • 2 tbsp roughly chopped chives


  • Peel and chop the potatoes into 2-3″ pieces and place them in the bottom of the pressure cooker pot.
  • Add in chicken broth, minced onions, minced garlic, salt, and pepper.
  • Close the lid. Set to sealing and manual pressure for 12 minutes.
  • Once it has completed the cooking time, allow for natural release for 5 minutes, then quick release any remaining pressure.
  • Remove the lid, stir in cream cheese, evaporated milk, and shredded cheese.
  • You can use a potato masher or immersion blender to make the soup creamier if desired. We like it with some lumps for a heartier meal.
  • Top with your usual baked potato toppings like cheese, bacon crumbles, chives, or anything else you love to pair with potatoes.