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Instant Pot Cream Cheese Potato Soup

Instant Pot cream cheese potato soup is ultra-creamy and smooth with tender potato chunks, pressure-cooked then mashed to your preferred thickness. Cubed cream cheese melts into the hot broth for a velvety texture, finished with cheddar and sour cream and topped with bacon, chives, and extra cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes
Onion
  • 1 onion
Garlic
  • 4 clove garlic
Chicken broth
  • 4 cup chicken broth
Cream cheese
  • 8 oz cream cheese
Shredded cheddar
  • 1 cup shredded cheddar
Sour cream
  • 0.5 cup sour cream
Garlic powder
  • 1 tsp garlic powder
Onion powder
  • 1 tsp onion powder
Salt
  • 0.5 tsp salt
Black pepper
  • 0.25 tsp black pepper
Toppings
  • bacon bits
  • cheddar
  • chives

Equipment

  • 1 Instant Pot

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. Stir to combine so the seasonings coat the potatoes.
  2. Seal the lid and pressure cook on High for 10 minutes. When the cycle ends, use a quick release to bring the pot back to safe pressure.
Mash and melt for creaminess
  1. Mash the potatoes to your desired consistency with a potato masher. Aim for a mix of creamy and chunky textures.
  2. Add cream cheese in pieces and stir vigorously until completely melted and smooth. Keep stirring until no lumps remain.
  3. Stir in sour cream and shredded cheddar until melted. Continue stirring until the soup looks glossy and fully combined.
Season and serve
  1. Taste and adjust seasoning as needed. Add a pinch more salt or black pepper if the flavor needs a boost.
  2. Serve topped with bacon bits, extra cheddar, and chives. Add the toppings right before serving so the chives stay bright.

Notes

For the smoothest texture, add cream cheese a few pieces at a time and stir vigorously until fully melted before adding the sour cream and cheddar. Store leftovers in the fridge up to 4 days; reheat gently on the stove or in the microwave, adding a splash of broth if it thickens. Freezing is not recommended because dairy can separate when thawed. For a lighter option, use reduced-fat cream cheese and sour cream to keep the same creamy feel.