Potato Cheese Soup loaded with chunky potatoes, bacon, corn and two kinds of cheese. A hearty potato soup recipe ready in just minutes in a pressure cooker / Instant Pot.
Baked Potato Soup is one of our favorites soup recipes. It’s a great recipe, especially if you’re having baked potatoes a day or two before and remember to bake a few extra for this soup. But if you want make it without baking the potatoes, this Pressure Cooker Chunky Potato Cheese Soup recipe is a great option.
Making Chunky Potato Cheese Soup in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this Pressure Cooker Baked Potato Soup!
The first time I made this soup in the pressure cooker, I cooked the potatoes in the chicken broth. It changed the texture of the soup and it wasn’t as smooth and creamy as the original recipe. So I decided to cook the potatoes in a steamer basket instead.
I used a Silicone Steamer Basket when I first made this recipe, but my favorite steamer basket is the OXO Good Grips Stainless Steel Steamer with Extendable Handle. It’s easier to get out of the pressure cooker and folds smaller for storage. You could also use the mesh basket I profiled in my best accessories post.
Cooking the potatoes in the steamer basket on top of the onions, broth and spices infused the potatoes with the great flavor of the soup, without breaking down the potatoes. So the soup was smooth and creamy with firm chunks of potato. A perfect InstaPot potato soup recipe.
Update: I originally posted this pressure cooker potato soup recipe four years ago. It’s a soup my family requests often, so I updated this post with better pictures and more info on the steamer basket I prefer. Definitely give this recipe a try. I’m sure your family will love it too.
- 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
- 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.
- 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.
- 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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