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This Instant Pot Potato Soup is made in only minutes from chopping vegetables to the dinner table. It's cheesy, hearty and the whole family loves it.
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Author: Jill



  • 10 large russet potatoes peeled and diced
  • 1 small onion diced
  • 4 C chicken broth
  • 4 tbsp unsalted sweet cream butter
  • 3 tsp minced garlic
  • 1 tsp kosher salt
  • 1 tsp pepper
  • 1 C heavy cream
  • 1/3 C sour cream
  • 2 tbsp corn starch
  • 1 C sharp cheddar cheese shredded



  • Add your diced potatoes, diced onions, chicken broth, seasonings, and butter to your Instant Pot.
  • Place the lid on top, lock and set the valve to sealing.
  • Set the pressure for 5 minutes
  • Do a quick release to release the pressure.
  • In a small mixing bowl whisk the heavy cream, sour cream, and the corn starch together.
  • Stir into the soup.
  • Mix in the sharp cheddar cheese
  • Press the saute button and cook the soup (while stirring) until the soup thickens.
  • Use an immersion blender to blend the soup to make a smooth and creamier soup.