Instant Pot Potato Soup

Creamy, delicious and easy Instant Pot Potato Soup is the perfect quick dinner recipe. It uses frozen cubed hash browns for easy prep! Don’t forget to garnish it with bacon, cheese and more.

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Hearty potato soup can be made in your electric pressure cooker! This easy Instant Pot potato soup recipe needs to be on your must-make list if you have an Instant Pot. It’s ready in 15 minutes and has the most creamy and rich texture.

We love our Instant Pot soup recipes around here, and during the cold winter months, soup and chili are some of my favorite things to make for dinner. The only rule I have is that it needs to be filling, comforting, easy, and delicious. If you’re craving a warm bowl of soup, this recipe is for you!

If you love this, then you definitely need to check out Instant Pot lasagna soup too.I can’t wait for you to try this yummy recipe. It will warm your whole family up after a cold and chilly day.

Why This Recipe Works

• I use two of my favorite shortcuts to make this soup — frozen hash browns and cream of chicken soup. The frozen potatoes cut the prep time to practically nothing, and the soup adds tons of flavor.
• I make this potato soup with bacon because…well, because I love bacon! It adds a subtle smoky flavor and also a nice crunch when you sprinkle some over the top of the soup.
• The soup itself is super satisfying, and adding some garnishes just takes it over the top. And it has the most creamy texture too!

I can’t wait for you to try this yummy recipe! It will warm your whole family up after a cold and chilly day.

Ingredients

• Cubed frozen hash brown potatoes – These make the prep work for loaded baked potato soup a breeze! It’s my secret trick to the easiest soup ever.
• Low sodium chicken broth – You can also use the same amount of vegetable broth or beef broth.
• Cream of chicken soup – This adds lots of flavor and gives your soup the best creamy texture.
• Chopped yellow onion – White onion will work in place of yellow onion if needed.
• Ground black pepper – Add warmth to the this creamy potato soup with a bit of ground black pepper.
• Garlic powder – An easy way to season up potato soup — garlic powder!
• Softened and diced cream cheese – Using softened makes it melt more quickly into the soup.
• Garnishes – These are our favorite garnishes to use on loaded potato soup:
  • crumbled crispy bacon
  • shredded cheddar cheese
  • sliced green onions

How to Make It

Place the hash brown potatoes, broth, canned soup, onion, pepper, and garlic pepper in the Instant Pot.

Secure the lid and close the vent. Set the IP to cook for 10 minutes at high pressure. Once it’s done, do a quick release and open the steam vent to release the pressure.

When the valve drops, carefully unlock and remove the lid. Add the cubed cream cheese and stir until it melts into the soup.

Ladle the soup into bowls and top each serving with the garnishes!

Other Topping Ideas

You can have a lot of fun with the toppings and make loaded potato soup! Here are other ideas you might like to try:

Herbs: Sprinkle fresh herbs over the top like chopped parsley, chives, or try some sliced scallions!

Meat: Use turkey bacon or swap the bacon for diced ham!

Cheese: Try sharp cheddar cheese, white cheddar, or smoked cheddar cheese. You can also use Gruyere, pepper jack, or Provolone.

Other Ideas: Add a dollop of sour cream or Greek yogurt, chopped cooked broccoli or cauliflower, carrots, or some cooked corn kernels.

How to Store Leftover Instant Pot Potato Soup

Store your leftovers in an airtight container, and they will keep well for up to three to four days in the refrigerator. When you reheat them from the fridge, you may need to add a splash of broth or milk to thin the soup.

Freezing potato soup isn’t recommended because it will likely be pretty grainy once thawed and reheated.

Can I cook potato soup on the stove?

Of course! Instead of trying to adapt this recipe, hop on over to my excellent stove top potato soup recipe you might like to try!

Can you puree potato soup?

The potatoes break down quite a bit when you pressure cook them, but if you want a completely smooth soup, you can puree it. The easiest way is to use an immersion blender. Blend the soup after you cook it and before you add the cream cheese. However, you can also use a regular blender or food processor and blend until smooth and creamy.

Can I use fresh potatoes instead of frozen ones?

I have not tested it with fresh potatoes, but I know it would work! If you want to use fresh potatoes, peel and cut them into small cubes. I recommend using Russet potatoes or Yukon Gold potatoes. The cooking time may vary.

What to Serve with Instant Potato Soup

Garlic bread and breadsticks are so cozy paired with this creamy Instant Pot potato soup. Air fryer grilled cheese and grilled cheese roll ups taste so yummy when dunked in potato soup.

Spread some butter on a cheddar bay biscuit and serve that with this soup too! If you want some veggies as a side, these green beans with bacon are perfect.

This is seriously the best potato soup you can make in your Instant Pot! If you love easy recipes, it needs to be in your meal plan. Save it for the next cold day, and you will be cozy in no time. Enjoy!

More Cozy Dinner Ideas

• Cabbage and Noodles is a really simple dinner made with pantry ingredients!
• Slow Cooker Chicken Cacciatore is an easy meal made with chicken, peppers, and tomatoes. Serve it over rice for a great weeknight meal!
• Crockpot Chicken and Stuffing is the best comfort food for busy weeks when you need really easy dinners. 
• Cordon Bleu Crescent Ring is filled with chicken, cheese, and ham for a fun dinner that your family will love!
• Loaded baked potatoes are a meal all by themselves! Learn How to Make the Best Baked Potato and then load it up with all of your favorite toppings.

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

4.92 from 23 votes

Instant Pot Potato Soup

A quick, easy soup make in your Instant Pot! This soup starts with frozen diced hash browns for an easy dinner recipe!

Prep:5 minutes mins

Cook:10 minutes mins

Total:15 minutes mins

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Ingredients

• ▢ 30 ounces cubed frozen hash brown potatoes
• ▢ 3 ½ cups low sodium chicken broth
• ▢ 10.75 ounce can cream of chicken soup
• ▢ ½ cup chopped yellow onion
• ▢ ½ teaspoon ground black pepper
• ▢ 1 teaspoon garlic powder
• ▢ 8 ounces cream cheese softened and diced
• ▢ Optional toppings: Cooked and crumbled bacon, shredded cheddar cheese, sliced green onions

Instructions

• In the insert pot of an Instant Pot, add frozen hash brown potatoes, chicken broth, cream of chicken soup, yellow onion, black pepper and garlic powder.
• Close the lid and set the vent to the sealed position.
• Select a 10 minute cook time at high pressure using the Manual/Pressure Cook setting.
• When the cook time has completed, perform a quick release of pressure.
• Once pressure has released and the valve has dropped, carefully remove the lid.
• Add cubed cream cheese to the insert pot, stirring for a few minutes to allow it to melt. If needed, use the back of a spoon to smash any larger clumps of cream cheese so they will melt easily.
• Garnish with bacon crumbles, shredded cheese and green onions.

Tips

How do you cook potato soup on the stove?
I have an excellent stovetop potato soup recipe you might like to try!

Can you puree this soup?
The potatoes break down quite a bit when you pressure cook them, but if you want a completely smooth soup, you can puree it. The easiest way is to use an immersion blender. Blend the soup after you cook it and before you add the cream cheese.

Can you use fresh potatoes instead of frozen ones?
I have only tested the recipe with frozen cubed hash browns. If you want to use fresh potatoes, peel and cut them into small cubes. I recommend using Russet potatoes or Yukon Gold potatoes. The cooking time may vary if you do this.

How long does it keep?
Store your leftovers in an airtight container, and they will keep well for up to three to four days in the refrigerator. When you reheat them, you may need to add a splash of broth or milk to thin the soup.

Nutrition Information

Calories: 481kcal (24%), Carbohydrates: 50g (17%), Protein: 14g (28%), Fat: 26g (40%), Saturated Fat: 13g (81%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 68mg (23%), Sodium: 827mg (36%), Potassium: 941mg (27%), Fiber: 3g (13%), Sugar: 3g (3%), Vitamin A: 902IU (18%), Vitamin C: 19mg (23%), Calcium: 102mg (10%), Iron: 4mg (22%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.