When I made Crock Pot Easy Cheesy Potato Soup, it instantly made my favorite soups list. So the idea of making it into Instant Pot Easy Cheesy Potato Soup, (ask for by one of our readers) sounded great to me!
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Aunt Lou here.
When one of our readers asked if we had tried making our Crock Pot Easy Cheesy Potato Soup in the Instant Pot, my first thought was, “No, but I’m gonna!” This soup went from easy to quick and easy! If you wanted to take it a step further, you could totally grab a bag of real bacon bits or some of the pre-cooked bacon that you just have to crisp up real quick. I used regular bacon, and it was still super quick and easy. So let’s get cookin’!
Instant Pot Easy Cheesy Potato Soup
Note: Scroll to the bottom for the printable recipe.
How to Make Easy Cheesy Potato Soup in an Instant Pot
Guy, this is super easy. Just put your frozen potatoes in the bottom of your Instant Pot. Top with your onion, chicken broth and water and give it a good stir. Next put the lid on with and set it to seal. Cook on soup 10 minutes. While it is cooking, mix together your flour, salt, pepper and milk in a separate bowl. After cooking, natural release for 15 minutes and then switch to quick release. Switch to saute and add your milk mixture and cheese, stirring until the cheese is melted. Remove your insert from your Instant Pot so the bottom doesn’t scorch. Serve topped with chopped green onions and crumbled bacon, if desired.
Instant Pot Easy Cheesy Potato Soup Notes
- If you want to make this even easier, you could use a bag of real bacon bits.
- Cooking time is in addition to the time it takes for the unit to reach pressure. Times may vary to reach pressure.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
Printable Recipe for Instant Pot Easy Cheesy Potato Soup
Instant Pot Easy Cheesy Potato Soup
Ingredients
- 32 oz frozen diced potatoes
- 1 small onion diced
- 32 oz chicken broth
- 1 cup water
- 3 tablespoons all-purpose flour
- salt and pepper to taste
- 1 cup milk
- 4 cups shredded Cheddar cheese
- Garnish sliced green onions and 1 lb bacon, cooked until crispy and crumbled
Instructions
- Put your frozen potatoes in the bottom of your Instant Pot
- Top with your onion, chicken broth and water and give it a good stir
- Next put the lid on with and set it to seal. Cook on soup setting for 10 minutes
- While it is cooking, mix together your flour, salt, pepper and milk in a separate bowl
- After cooking, natural release for 15 minutes and then switch to quick release
- Switch to saute and add your milk mixture and cheese, stirring until the cheese is melted. Remove your insert from your Instant Pot so the bottom doesn't scorch.
- Serve topped with chopped green onions and crumbled bacon, if desired.
Notes
- If you want to make this even easier, you could use a bag of real bacon bits.
- Cooking time is in addition to the time it takes for the unit to reach pressure. Times may vary to reach pressure.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
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