Instant Pot Potato Soup with Bacon & Cheese

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Instant Pot Potato Cheese Soup is a hearty, comforting meal featuring tender potatoes in a rich broth made with cheddar and cream cheese, topped with smoky bacon.

A 45 degree shot of Instant Pot potato soup, made with chunky potatoes, cheddar cheese, and bacon, served in a white soup bowl with a silver spoon tucked in the top right side of the bowl with cheese and bread in the background

❤️ Why You’ll Love This Recipe: This soup is a quick and easy dinner—on the table in under 30 minutes—that’s perfect for chilly nights. Plus, it tastes even better the next day, so it’s a perfect meal to make ahead of time.

This Potato Cheese Soup has a thinner broth than other super-rich versions of potato soup, but it’s so full of flavor from cheese, potatoes, and bacon that it’s super filling. Corn and bacon add a sweet and crunchy texture to the dish.

It really is my family’s favorite potato soup!

Update: We make this loaded baked potato soup all winter long, so I’ve updated the post with tips, tricks, and new photos!

pinterest button for instant pot potato soup

How to Make Instant Pot Potato Cheese Soup

This recipe is based on our Baked Potato Soup from Barbara Bakes. It has the same creamy texture and rich, cheesy flavor, but you don’t have to bake the potatoes separately, which saves a LOT of time. 

The key with this recipe is to cook the potatoes in a steamer basket so they stay separate from the aromatics and broth. Doing this infuses the potatoes with great flavor, without breaking them down in the liquid. The soup ends up smooth and creamy with firm chunks of potato. 

My favorite steamer basket for this meal is the Avokado Steamer Basket. It has a deep well and is easier to get in and out of the pressure cooker without spilling the potatoes. 

If you don’t have a steamer, you can make this directly in the pot, but your potatoes will lose some of their shape.

cooking bacon and corn in an instant pot with creamy soup

Make-Ahead Potato Soup

This is a great make-ahead recipe! In fact, I like to make this the night before so that the potatoes can soak up plenty of flavor. 

I also make twice the bacon and save half to warm and top the bowls of soup with. (More bacon is always better, right?)

ladeling chunky potato soup from an instant pot


Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat it in the Instant Pot (using the pot-in-pot method for single servings) or on the stove to serve. 

bowl of potato cheese soup with bacon

Can I Double or Halve the Recipe?

Yes, you can easily double or cut the recipe in half. Just make sure not to fill the pot past the fill line.

If you want to make half a batch in an 8-quart pressure cooker, add a can of chicken broth at the beginning of the recipe and don’t add more chicken broth later.

bowl of instant pot cheese potato soup

More Cheesy Instant Pot Soup Recipes

Try these other hearty pressure cooker soup recipes next:

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A 45 degree shot of Instant Pot potato soup, made with chunky potatoes, cheddar cheese, and bacon, served in a white soup bowl with a silver spoon tucked in the top right side of the bowl with cheese and bread in the background

Instant Pot Potato Soup

Yield: 6-8 servings
Prep Time: 10 minutes
Cook Time: 4 minutes
Additional Time: 16 minutes
Total Time: 30 minutes


  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 6 cups peeled and cubed potatoes
  • 2 14 oz. cans chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 tsp red pepper flakes
  • 2 tablespoons dried parsley
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 3 oz. cream cheese, cut into cubes
  • 1 cup shredded cheddar cheese
  • 2 cups half and half (can use fat free but soup will be thinner)
  • 1 cup frozen corn
  • 6 slices crisp-cooked bacon, crumbled


  1. Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add 1 can chicken broth, salt, pepper, red pepper flakes, and parsley to the onions.
  2. Put the steamer basket in the pressure cooker pot. Add the diced potatoes. Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot.
  3. In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly. Add cubed cream cheese and shredded cheese. Stir until cheese is melted. Add remaining can of chicken broth, half and half, corn, crumbled bacon, and cooked potatoes, and heat through but do not bring to a boil.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 484Total Fat: 27gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 60mgSodium: 1053mgCarbohydrates: 50gFiber: 4gSugar: 6gProtein: 13g

Nutrition information is calculated by Nutritionix and may not always be accurate.


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