Last Updated on May 16, 2022 by Anne-Marie
Yes, you can make an Instant Pot potato soup without cream cheese that’s incredibly creamy and delicious. Serve this easy Instant Pot potato soup recipe with bacon for dinner.
Why this recipe works
Thanks to your handy pressure cooker, this creamy soup takes only about an hour to make.
Since it’s thickened with cornstarch instead of flour, it’s naturally gluten-free. (Just make sure the broth you use is also gluten-free.)
This is a great recipe to serve on a cold day for the whole family. Or load it up with your favorite toppings to make a loaded potato soup.
- kosher salt
- ground black pepper
- russet potatoes
- chicken broth
- whole milk
- heavy cream
- cheddar cheese
- green onions
How to make Instant Pot potato soup
Note: if you want a very creamy pressure cooker potato soup, puree it with an immersion blender.
1. Set your 6-quart Instant Pot (or larger) to the Sauté setting. Add the bacon slices and cook until crispy.
2. Remove the bacon and place the slices on to paper towel to drain.
3. Add onion, celery, garlic, and seasoning to the Instant Pot. Stir and cook for 3 to 5 minutes or until onions and celery softened.
4. Add chicken stock. Scrape down the sides and bottom to deglaze the pot.
5. Stir in the diced potatoes.
6. Wipe down the rim of the Instant Pot with a clean, dry paper towel. (This helps prevent any burn warnings.)
7. Place the lid on your Instant Pot. Set to High pressure for 8 minutes.
8. While the soup is cooking, whisk together 2 tablespoons of milk and cornstarch to make a slurry in a small bowl.
9. When the timer goes off, carefully do a quick release.
10. Then remove the lid from the pot, releasing any remaining pressure. Set to Sauté setting.
11. Pour in the slurry, remaining 1 cup milk, and cream.
12. Stir to combine and let come to boil. Simmer for about 5 minutes or until desired consistency, stirring occasionally.
13. Turn off the Instant Pot and let the soup cool for 5 to 10 minutes before serving.
14. Garnish the pressure cooker potato soup with shredded sharp cheddar cheese, crumbled bacon, and chives.
15. Store any leftover soup in an airtight container in the refrigerator.
What kinds of potatoes should I use?
This creamy potato soup recipe calls for 2 pounds of russet potatoes. This type is perfect for making baked potatoes, too.
You can also use Yukon Gold potatoes, red potatoes, or a combination of any of these.
Can you make this soup dairy-free?
Yes, you can make this Instant Pot potato soup recipe dairy-free by using unsweetened soy, rice, coconut, oat, or almond milk. However, the soup won’t be as creamy.
So, to thicken the soup, add cornstarch as directed. Then add 1/4 to 1/2 cup nutritional yeast.
Never used nutritional yeast? You can find it online or at your local health food store.
If you still feel the potato soup is too thin, you can add more cornstarch slurry to the Instant Pot.
Can you make Instant Pot potato soup vegetarian or vegan?
Yes, you can by using the following vegetarian or vegan substitutes:
- Use a vegan bacon substitute like tempeh bacon.
- Instead of cream or cow’s milk, use unsweetened soy, rice, coconut, or almond milk.
- To thicken the soup recipe, add cornstarch as directed. Then add 1/4 to 1/2 cup nutritional yeast.
- Instead of chicken broth, use vegetable broth.
- For toppings, use shredded vegan cheese.
Can I make this soup in a slow cooker?
Yes, you can make this recipe into a crockpot potato soup recipe.
1. Cook the bacon, celery, onion, and garlic in a pan on the stovetop.
2. Place cooked ingredients in your slow cooker.
3. Add salt, pepper, thyme, and chicken stock.
4. Let the ingredients cook for 4 hours on low.
4. After 4 hours, turn the slow cooker up to High. Add slurry, milk, and cream. Cook until soup thickens, whisking occasionally.
How to serve potato soup
You have the option of serving this pressure cooker potato soup with toppings like:
- shredded cheddar cheese
- cooked crispy bacon that’s chopped or crumbled
- chopped chives
- sliced green onions
- sour cream
If you find this soup a little on the bland side, add some:
- red pepper flakes
- hot sauce
Can I freeze this for later?
It’s a terrific idea to save part of the batch for later when you’re too busy to cook.
To freeze: First, wait for the soup to cool. Pour the soup into freezer-safe food storage containers.
You can also freeze the soup in gallon Ziploc freezer bags. Here’s how:
- Place the bag in a bowl and cuff the bag over the edge of the bowl.
- Spoon the soup into each bag. (You can also have a helper hold the bag open for you.)
- Carefully press out any air. Seal up the bag.
Label and date the containers or bags. The soup should remain good in your freezer for at least three months.
To thaw: Defrost the container in the fridge overnight. Or place the closed container in a large bowl full of water. The soup will melt in a few hours.
To reheat: Warm the soup in the container in the microwave. Or pour the soup into a saucepan and heat it on the stove top.
What do you like to add to your potato soup?
- 6 slices bacon
- 1 medium onion, diced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 sprigs fresh thyme or 1 teaspoon dried
- 2 pounds russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup plus 2 tablespoons whole milk
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- Cheddar cheese
- Bacon, cooked and chopped or crumbled
- Chives or green onions, chopped
- Set Instant Pot to Sauté function.
- Add bacon and cook until crispy.
- Remove bacon and place on a paper towel to drain.
- Add onion, celery, garlic, and seasoning to the Instant Pot. Stir and cook for 3-5 minutes or until onions and celery softened.
- Add chicken stock to the pot and scrape down the sides and bottom to deglaze the pot.
- Stir in potatoes.
- Place lid on Instant pot and set to high pressure for 8 minutes.
- When the timer goes off, carefully do a quick pressure release.
- In a small bowl, whisk together 2 tablespoons of milk and cornstarch to make a slurry.
- Remove the lid from the pot and set it to sauté.
- Pour in the slurry, remaining 1 cup milk, and heavy cream.
- Stir to combine and let come to boil and cook for about 5 minutes or until desired consistency, stirring occasionally.
- Turn off Instant Pot and let the soup cool for 5-10 minutes before serving.
- Garnish with shredded cheese, crumbled bacon, and chopped chives, if desired.
- Store leftovers in the refrigerator.
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Amount Per Serving: Calories: 525Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 72mgSodium: 2526mgCarbohydrates: 60gFiber: 6gSugar: 6gProtein: 20g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.