This hearty Instant Pot Potato Soup is a delicious comfort meal. The soup is the perfect mix of potatoes, bacon, and cheese. In just a few minutes, dinner is served!
This Instant Pot Potato Soup is full of cheese and bacon and delicious spices! It is the perfect rainy day or cold weather meal; however I also love eating it in the summer! I will eat soup anytime! I will share how to make this in the Instant Pot as well as the slow cooker. With the Instant Pot, dinner will be ready in under 30 minutes which makes a fast family meal! Serve this with simple Air Fryer Roasted Broccoli or Asparagus, or an Easy Wedge Salad for the perfect meal!
If you don’t have an Instant Pot, you need to get one! It is a great appliance that will save you a lot of time! You can make everything from The Perfect Hard Boiled Eggs to Peanut Butter Cheesecake! I love the Instant pot! This Potato Soup is EASY to make, here’s how!
How to Make Instant Pot Potato Soup (with bacon and cheese):
**scroll down for full ingredient list and printable directions**
- Get all of the ingredients together. This is a ‘dump’ recipe, where you are going to toss everything in and let it cook! Makes life so easy!
- Add the chicken stock, cream of mushroom or chicken soup, frozen potatoes, seasonings, and 5 slices of chopped pre-cooked bacon to the Instant Pot.
- Put the top on the Instant Pot and seal the lid. Make sure the pressure valve is in the sealed position. Set to manual or high, then set for 8 minutes.
- Remember that 8 minutes is NOT the total cooking time. It will take some time for the pot to ‘come to pressure’. Once it comes to pressure, the timer will start counting down. Since this recipe has a lot of liquid it could take some time. Mine began counting down after 12-15 minutes.
- Place the cream cheese on the counter to bring it to room temperature while the soup is cooking. Grate the block of sharp cheddar cheese.
- Freshly grated cheese will work a lot better for this recipe. Pre-shredded cheese has additives that make it grainy when melting.
- Once the time is up, let the pressure release naturally for 5 minutes, then release the rest of the pressure by flipping the valve to the side (careful steam will escape here).
- Add the cubed cream cheese and 3/4 of the grated cheddar cheese. Put the lid back on the top of the pot and let sit for 5 minutes (this will help everything melt together.
- After 5 minutes, use a whisk and stir the soup until the cheeses are completely melted and incorporated.
- Serve the soup hot and top with crispy bacon and more cheese if desired.
- You could even slam a home run with this recipe by serving the soup in these homemade bread bowls!!! YUM!!!
If you don’t have an Instant Pot, don’t worry! You can also make this delicious potato soup in a slow cooker! Here’s how:
How to make Potato Soup in the Slow Cooker:
- Add all ingredients to the slow cooker, close and cook on high for 4 hours or low for 7 hours.
- Stir well when the time is up and serve with desired toppings.
Instant Pot Potato Soup is definitely a meal you can eat all by itself; it’s hearty, filling, and delicious! However, if you want to serve it as a side dish, I highly recommend serving it with one of these main dishes:
When serving the Potato Soup as a main course, I recommend these side dishes to accompany it:
And if you like the INSTANT POT as much as I do, see more of my favorite Instant Pot Recipes:
- Instant Pot Salsa Rice is the perfect meal or side dish to your favorite Mexican inspired dinner! Filled with fresh vegetables and only 4 minutes in the Instant Pot and this rice is ready to eat!
- Instant Pot Loaded Cauliflower Soup is hearty and healthy! The perfect meal in just minutes!
- Instant Pot Asian Pork cooks up in just minutes, and is the perfect healthy dinner! Use the juicy meat in lettuce wraps, sliders, or a salad!
- Instant Pot Bang Bang Chicken comes together in minutes and is so delicious! The classic spicy sauce is perfect on shredded chicken which can be used in rice bowls, salads, wraps, or however you want!
- Instant Pot Hard Boiled Egg Loaf: In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
- Instant Pot Roasted Red Pepper Soup: Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!
- Instant Pot Corn on the Cob is ready to eat in just minutes and is super flavorful! No need to peel the husk; corn on the cob can be cooked directly in the husk and then removed without a mess!
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This hearty Instant Pot Potato Soup is a delicious comfort meal. The soup is the perfect mix of potatoes, bacon, and cheese. In just a few minutes, dinner is served!
- 32 ounces chicken or vegetable stock
- 1 can cream of mushroom or chicken soup
- 32 ounce bag frozen hash-brown potatoes (cubed, not shredded)
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/2 TSB fresh garlic
- 5 slices pre-cooked bacon, chopped (about 1/2 cup bacon crumbles)
- 8 ounces cream cheese, softened or room temperature
- 8 ounces sharp cheddar cheese, freshly shredded (set 1/3 cup aside for topping)
- 1/3 cup shredded sharp cheddar cheese, (reserved from the 8 ounces above)
- 3 slices pre-cooked bacon slices, chopped (about 1/4th cup)
- green onions
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Using a 6 or 8 quart instant pot, add chicken stock, cream of mushroom or chicken soup, frozen potatoes, seasonings, and 5 slices of chopped pre-cooked bacon to the pot.
-
Put the top on the Instant Pot and seal the lid. Make sure the pressure valve is in the sealed position. Set to manual or high, then set for 8 minutes. **Remember that 8 minutes is NOT the total cooking time. It will take some time for the pot to ‘come to pressure’. Once it comes to pressure, the timer will start counting down. Since this recipe has a lot of liquid it could take some time. Mine began counting down after 12-15 minutes.**
-
Place the cream cheese on the counter to bring it to room temperature while the soup is cooking. Grate the block of sharp cheddar cheese. **Freshly grated cheese will work a lot better for this recipe. Pre-shredded cheese has additives that make it grainy when melting**
-
Once the time is up, let the pressure release naturally for 5 minutes, then release the rest of the pressure by flipping the valve to the side (careful steam will escape here).
-
Add the cubed cream cheese and 3/4 of the grated cheddar cheese. Put the lid back on the top of the pot and let sit for 5 minutes (this will help everything melt together). After 5 minutes, use a whisk and stir the soup until the cheeses are completely melted and incorporated.
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Serve the soup hot and top with crispy bacon, more cheese, and green onions if desired.
-
Add all ingredients to the slow cooker, close and cook on high for 4 hours or low for 7 hours. Stir well when the time is up and serve with desired toppings.
Melissa says
Delicious and easy to make! I will make this again soon!
Natasha says
I served this in a bread bowl and it was so delicious! It was so creamy and filling we all enjoyed it. Thanks for this wonderful and tasty soup recipe using instant pot!
Jacque Hastert says
Love that this classic soup can be made in an instant pot! I will have to dust mine off and make this for dinner tonight. It’s a fall-like day and this will be perfect!
Katie says
Looks so delicious, can’t wait to try it!
katerina @ diethood.com says
YUM!! SO creamy and incredibly delicious!! My family would love it!
Beti | easyweeknightrecipes says
This potato soup was a HUGE hit at our house! I am definitely making this again and again!
Toni Dash says
I seriously love how comforting this is!! Will make it again!
Cathy says
This is SO creamy and flavorful! My family loved it!
Sara Welch says
Gave this a try for dinner last night and it was a hit all around the table! Easy and delicious; the whole family loved them!
MK says
So delicious!! This recipe just screams FALL!! 🍁
Jamie says
Perfect for these cooler nights!
Carol says
Is there any reason why I cn’t just cut up some bacon and fry it myelf?
Allyson says
OF COURSE YOU CAN!!! That is totally fine! This is just a shortcut to cut out that step. Let me know how it turns out!