Go Back

Instant Pot Cream Cheese Potato Soup

Instant Pot cream cheese potato soup with tender potato chunks and an ultra-creamy, smooth texture from melted cream cheese. Pressure-cooked, then mashed for body and finished with cheddar and sour cream for a velvety finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and aromatics
  • 3 lb russet potatoes
  • 1 onion
  • 4 cloves garlic
  • 4 cup chicken broth
Seasonings and dairy
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 8 oz cream cheese cubed and softened
  • 1 cup shredded cheddar
  • 0.5 cup sour cream
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Toppings
  • 1 bacon bits for topping
  • 1 cheddar extra, for topping
  • 1 chives for topping

Equipment

  • 1 electric pressure cooker

Method
 

Pressure cook the soup base
  1. Add russet potatoes, onion, garlic, chicken broth, garlic powder, onion powder, salt, and black pepper to the Instant Pot. Spread the ingredients into an even layer so they cook uniformly.
  2. Seal and pressure cook on High for 10 minutes. When finished, quick release the pressure for fast, even doneness.
Mash and melt for creaminess
  1. Mash the potatoes in the pot to your desired consistency with a potato masher. Leave some chunks if you want a thicker, chunkier soup.
  2. Add cream cheese in pieces and stir vigorously until completely melted and smooth. Scrape the bottom and sides to prevent lumps.
Finish with cheddar and sour cream
  1. Stir in sour cream until incorporated and smooth. Cook only long enough to warm through, keeping the texture creamy.
  2. Stir in shredded cheddar until melted. Continue stirring until the soup looks cohesive and velvety.
  3. Taste and adjust seasoning. Serve immediately topped with bacon bits, extra cheddar, and chives.

Notes

Pro tip: quick release helps keep the potatoes tender without turning the soup watery. Store leftovers in an airtight container in the fridge up to 4 days; reheat gently on the stove or microwave, adding a splash of broth if it thickens. Freezing is not recommended because cream cheese and sour cream can change texture when thawed. For a dairy swap, use a lactose-free cream cheese and lactose-free sour cream to keep the same creamy finish.