You know those nights? It’s cold, you’re starving, and you need something incredibly comforting, but the thought of standing over a hot stovetop for an hour just makes you want to order takeout? Yeah, I know those nights well! That’s why mastering the art of Instant Pot Creamy Potato Soup with Bacon has been a major game-changer in my kitchen. Forget what you thought about pressure cooker soups being watery or bland—we’re fixing all that right now.
I spent the first few years with my Instant Pot just making rice, honestly! But once I figured out the timing for vegetables, everything changed. This recipe gets you that deep, rich flavor you usually only get from hours of simmering, but it finishes in under 40 minutes. The combination of crisp bacon fat, perfectly cooked Russets, and a velvety finish is just pure magic. Trust me, this will become your new staple Instant Pot Dinner Idea.
Why You Will Love This Instant Pot Creamy Potato Soup with Bacon
Seriously, I can whip this up after work and have a soul-hugging bowl ready before the kids finish their homework. It checks every single box for easy weeknight cooking. Here’s why this recipe is going straight into your favorites rotation:
- It’s Shockingly Fast: We’re talking about a truly Quick Potato Soup ready in about 40 minutes total. That’s faster than most stovetop recipes when you factor in simmering time!
- Maximum Flavor, Minimal Effort: By using the Sauté function first for the bacon and onions, you build a deep flavor base right in the pot. No extra pans to wash, ever.
- True Comfort Food Factor: This isn’t some thin broth situation! It hits that perfect “Loaded Baked Potato Soup Instant Pot” vibe you crave when it gets chilly outside.
- Cleanup is a Breeze: Since everything cooks in one vessel—the bacon, the potatoes, the liquids—you only have the inner pot to scrub. I sometimes just put a little water in it right away and let it soak while we eat!
- Perfectly Creamy Texture: I mastered the technique so you don’t have to worry about gummy starch or watery broth. The cornstarch slurry combined with the blending step gives you that rich, velvety finish every time.
If you’ve ever made a slow cooker version, you know it takes forever. This method lets you get that fantastic result without planning your day around it. Don’t forget to check out my slow cooker soup recipe if you ever want to try that method too, but for speed? The IP wins!
Essential Ingredients for Instant Pot Creamy Potato Soup with Bacon
Okay, the ingredient list here is super straightforward, which is half the reason this is one of my favorite weeknight meals. We aren’t fussing with a million things, just a few quality components that really sing together. You’ll notice we use Russet potatoes—that’s key! They have the perfect starch content to help thicken the soup naturally as they cook under pressure.
The bacon is non-negotiable; it’s doing double duty by flavoring the whole base and then providing that perfect salty crunch for the topping. And please, please, please, if you take only one tip away from this section, let it be this: buy a block of sharp cheddar and shred it yourself. Pre-shredded cheese has anti-caking stuff that makes the soup grainy. We want smooth luxury here!
Here is what you need for your Creamy Potato Soup Recipe:
- 6 slices bacon, chopped (Yes, you need that fat for flavor!)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (Use low-sodium if you are watching salt!)
- 2 lbs Russet potatoes, peeled and cubed (About 1-inch pieces is perfect)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream (Don’t skimp here; this is what makes it rich!)
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Once you have these goodies, you’re basically halfway to the best, easiest soup ever. Head over and look at my guide for the ultimate loaded baked potato soup if you want to see how these flavors layer together beautifully!
Expert Tips for the Best Instant Pot Creamy Potato Soup with Bacon
Making soup in the pressure cooker is different than simmering on the stove, so I’ve learned a few little tricks over the years to make sure this Instant Pot Creamy Potato Soup with Bacon isn’t just *good*, but absolutely *dreamy*. These few steps elevate it from quick dinner to comfort food royalty.
The biggest surprise for people switching to the Instant Pot is realizing you can cook things in stages, right in the same pot! We use the Sauté function not just for browning, but for building layers of flavor. Don’t skip these specialized steps—they make all the difference between an okay soup and a showstopper.
Achieving Maximum Bacon Flavor
Listen, the bacon isn’t just a topping here; it’s your secret weapon! When you start with the dry, chopped bacon right in the cold stainless steel inner pot and hit Sauté mode, you render out the fat slowly. This prevents burning and gives you the most beautiful, flavorful grease possible. Once it’s crispy, fish those little bits out with a slotted spoon and set them aside for sprinkling later.
That leftover bacon fat in the bottom? That is pure gold. We use that to sauté the onions and garlic. Those aromatics soak up all that smoky depth, and it’s the foundation before the broth even goes in. It’s my favorite shortcut for making things taste like they cooked all day!
How to Get a Truly Thick Potato Soup in Instant Pot
This is where we beat the common complaint that pressure cooker soups end up too thin. There are two secrets to getting that truly decadent texture—the right potato and the right thickener timing.
First off, the blending step is huge. You need to blend *some* of those Russets to release their starch into the broth. I usually use my immersion blender right in the pot, but only blend until about 70% smooth. If you want a super, super smooth soup, scoop out a cup or two before you add the cream, blend it until it’s silk, and then pour it back in. That manual blending gives you total control over achieving a wonderfully Thick Potato Soup in Instant Pot.
Second, the cornstarch slurry! You absolutely cannot add the slurry while the pot is pressurized, or it turns into a gluey mess. You must wait until *after* the pressure release, switch back to Sauté (low!), and then vigorously whisk in that cornstarch dissolved in cold water. Once it comes back to a gentle simmer, the soup thickens before your eyes. That’s the trick for a perfect, velvety finish!
We’ve shared some great tips over at my guide on the ultimate loaded baked potato soup as well, concerning how to handle thickeners in different methods, so you always get that great consistency!
Step-by-Step Instructions for Your Instant Pot Creamy Potato Soup with Bacon
Alright, let’s get cooking! This is where the magic happens. Following these steps ensures you get that deeply flavored, velvety result every single time you make this Quick Potato Soup. Don’t rush the pressure release part, though; that’s as important as the cooking time itself!
Bacon Rendering and Sautéing Aromatics
First things first: fire up that Instant Pot and hit the Sauté button. Toss in your chopped bacon and let it cook uncovered until it’s nice and crispy—you want it done, not burnt! Once crisp, use a slotted spoon to take those bacon jewels out and set them somewhere safe. Yep, we’re saving those for garnish! Leave just about one tablespoon of that lovely bacon grease right there in the liner. Now, toss in your onion and soften it up for about three minutes. Follow that with the garlic for just one more minute until you can really smell it. Hit Cancel when the time is up!
Pressure Cooking the Potatoes
Time to layer! Pour in all your chicken broth—that’s what stops the bottom from scorching. Scrape up any browned bits from the bottom; that’s called deglazing, and it keeps your sensor happy. Add your cubed potatoes, salt, and pepper right on top. Lock that lid down, make absolutely sure the vent is set to Sealing, and then set it to Manual or Pressure Cook on High for exactly 6 minutes. Once the 6 minutes is up, walk away! You must let it do a full 10 minutes of Natural Pressure Release (NPR). After those ten minutes, carefully release any tiny bit of leftover steam.
Creaming, Thickening, and Finishing the Instant Pot Creamy Potato Soup with Bacon
Open the lid—hello, tender potatoes! Now for the creaminess. I usually grab my immersion blender and pulse it a few times right in the pot until it looks mostly smooth but still has a little lovely chunkiness. If you don’t have one, carefully scoop two cups of the potatoes and broth into a regular blender, blend until super smooth, and then pour it back in. Switch the IP back to Sauté, but keep it on Low. While it warms up slightly, whisk your cornstarch and cold water together until it’s totally dissolved—that’s your slurry. Pour that slurry in while stirring constantly. Once it starts to bubble gently, stir in your heavy cream and the shredded cheddar. Keep stirring until that cheese melts right in. Don’t let it boil after you add the dairy! Dish it up immediately and shower every bowl with those reserved crispy bacon bits.
This simple approach is why I love making easy potato soup in the IP. It just works every time!
Ingredient Notes and Substitutions for this Creamy Potato Soup Recipe
You know how sometimes a recipe calls for one specific thing, and if you swap it out, the whole dish flops? Well, this Creamy Potato Soup Recipe is pretty forgiving, but there are a few spots where sticking to the plan really pays off. My goal is always to make sure you get that rich, potato-y flavor that doesn’t taste like jarred stock.
Let’s talk potatoes first. I insist on Russets, and here’s why: they are starchy, fluffy guys. When you partially blend them, that starch releases beautifully into the liquid, thickening the soup without requiring tons of flour or cream later on. If you use something waxy like red potatoes, they hold their shape too well, and you end up with soup chunks swimming in broth, not a cohesive, thick texture.
If chicken broth isn’t your jam—maybe you’re keeping it meatless (just ditch the bacon, obviously!)—vegetable broth works perfectly fine as a substitute. Just taste the soup before adding salt, as veggie broths can vary wildly in sodium content. My biggest plea, though, is about that cheese. You absolutely must shred your own sharp cheddar. That pre-shredded bag looks convenient, but those powders they toss it in to keep the shreds from clumping? They make your beautiful soup seize up or look greasy. We want velvety smoothness, so take that extra minute to shred the block. It’s worth every second, I promise!
Serving Suggestions for Your Bacon Potato Soup
So, you’ve done the work—you’ve rendered the bacon, pressure-cooked those potatoes perfectly, and mixed in that luxurious heavy cream. Now you have a giant pot of the most comforting, flavorful Bacon Potato Soup imaginable! What do you serve with it? Well, you can definitely just eat the whole pot with a spoon, because it’s that good, but I always like to round out the meal a little bit, especially if this is for dinner.
Because this soup is so rich and savory, you want accompaniments that can either soak up the creamy broth or provide a refreshing little bite to cut through the richness. I’m all about texture contrasts! Those crispy bacon bits on top are just the beginning.
My absolute favorite thing to serve alongside this is something crusty. Seriously, you need something to dip and drag through that last bit of liquid at the bottom of your bowl. I often whip up a quick batch of homemade bread when I make this because the smell is just heavenly together. If you’re looking for an easy recipe, check out my easy French bread recipe—it pairs perfectly and gives you those golden, chewy heels for dunking.
If bread feels like too much starch, a simple green salad does the trick. Think mixed greens with a bright, acidic vinaigrette—maybe lemon or balsamic. The tartness from the dressing provides a beautiful, sharp contrast to the creamy, salty soup. A little crunch from some toasted walnuts in the salad is always welcome too!
For garnishes, don’t stop at the reserved bacon! A little sprinkle of fresh chives or some finely chopped green onions really wakes up the flavor profile. A few grinds of fresh black pepper on top of everything really seals the deal. It makes the soup look professional, even though you made it in half an hour in the Instant Pot!
Storage and Reheating Instructions for Instant Pot Potato Soup
Now, doesn’t this taste even better the next day? I always hope there are leftovers because this Instant Pot Potato Soup is fantastic reheated. You definitely want to store it correctly to maintain that creamy texture we worked so hard to achieve!
Tuck leftovers into airtight containers. The soup generally keeps really well in the refrigerator for about three to four days. Make sure you get it cooled down pretty quickly after dinner, though, just like any good dairy-based meal.
Can you freeze it? Yes, you totally can! That’s great for busy weeks when you want a backup meal. However, I have to give you a friendly heads-up about the dairy in this Instant Pot Creamy Potato Soup with Bacon. You know how sometimes cream or cheese can get a little grainy or slightly separated after thawing? That can happen here, especially because we use cheddar and heavy cream.
If you decide to freeze it, just know that the texture might be slightly different when you reheat it. It’s still delicious, but it might require a bit more stirring or perhaps another quick blend with the immersion blender to bring that velvet back. Don’t worry if it looks a little watery at first—it usually comes back together!
For reheating, forget the microwave if you can, unless you’re just heating up a single serving quickly. The best way to revive this soup is gently on the stovetop. Put it in a saucepan over medium-low heat. You must stir it often while it heats up. This prevents the potatoes—or the cheese settled at the bottom—from scorching.
If you notice it’s still a bit thin after warming, you can always quickly whisk up a tiny bit more cornstarch slurry (one teaspoon cornstarch mixed with two teaspoons cold water) and stir that in while the soup is simmering gently until it thickens up again. Top with fresh bacon bits, and no one will ever know it wasn’t just made fresh!
Frequently Asked Questions About Pressure Cooker Potato Chowder
I get so many questions about this recipe, which tells me I’m not the only person obsessed with making a flawless, fast potato soup! Since we are dealing with pressure cooking and achieving that dreamy creaminess, people always have specific concerns. I pulled together the ones I hear most often about making this Pressure Cooker Potato Chowder so you can be totally confident when you get started.
Can I use Yukon Gold potatoes instead of Russets in this Instant Pot Creamy Potato Soup with Bacon?
Oh, that’s a great question! You absolutely *can* use Yukon Golds, and they are naturally a bit creamier to begin with, which is a bonus. However, Russets are my go-to because they break down into a beautiful, slightly fluffy starch when blended, which helps thicken the soup naturally. Yukon Golds tend to hold their shape a bit better, even when cooked, so while your soup will still be fantastic, you might end up with more distinct potato chunks and might need that cornstarch slurry just a touch more to get that ideal velvety texture. It comes down to personal preference in chunkiness!
How do I make this soup dairy-free or vegan?
This is a totally doable swap! If you’re going dairy-free or vegan, you need substitutes for both the heavy cream and the sharp cheddar cheese. For the creaminess, you have a couple of options. Full-fat canned coconut milk works wonders—it lends a wonderful richness without much coconut flavor coming through once it’s mixed with the potatoes and bacon essence. If you want to keep it truly neutral, use a thick, unsweetened cashew cream poured in at the end.
For the cheese, look for a good quality vegan sharp cheddar shred. Meltability varies wildly among brands, so I recommend mixing one cup of vegan shreds with just a splash of extra broth or cream substitute when you add it in, along with the cornstarch slurry. This helps everything emulsify nicely. You’ll miss the bacon then, of course, but these swaps work great for an Easy Potato Soup base!
Why did my soup not thicken after adding the slurry?
Don’t panic if your soup seems a little watery right after you whisk in the cornstarch slurry! The slurry needs heat to activate its thickening power; that’s why we put the Instant Pot back on Sauté mode (low) before adding it in. If you add it and it’s still thin, you need to let it simmer gently—not boil furiously, just a nice, steady simmer—for a full minute or two while stirring constantly. It should visibly thicken up as the starch hydrates and starts to cook. If it’s still not thick enough after that, remember my note in the expert tips: you can always make a second, smaller slurry (1 tsp cornstarch to 2 tsp cold water) and add that in the same way!
If you want more deep-dive advice on achieving soup perfection, make sure to check out my guide on the loaded baked potato soup recipe; the thickening principles are similar!
Estimated Nutritional Information for This Comfort Soup Recipe
I always try to give you a general idea of what you’re eating, even with how incredibly decadent this soup tastes! Since we are piling on the cheese and that glorious bacon, this is definitely a satisfying comfort meal, not a light broth. These numbers are my best estimate based on the ingredients listed for one generous serving size after everything is mixed together.
Please remember, these are just rough guesses! If you use turkey bacon instead of pork, or skim milk instead of heavy cream, those numbers swing wildly. They are here to give you a general benchmark when you’re planning out your week. What I can guarantee is that every single calorie is worth it when you get that perfect salty crunch from the bacon on top!
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 550mg (Because of the broth and bacon, this is where checking labels helps!)
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg
It’s a hearty meal, folks! It stands up beautifully on its own as a wonderful Comfort Soup Recipe, especially alongside a green salad. Enjoy every creamy, bacon-studded spoonful!
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Instant Pot Creamy Potato Soup with Bacon
- Total Time: 40 min
- Yield: 6 servings
- Diet: Vegetarian
Description
Make a rich and creamy potato soup quickly using your Instant Pot. This recipe includes bacon for flavor and is ready fast for a simple dinner.
Ingredients
- 6 slices bacon, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 lbs Russet potatoes, peeled and cubed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Set the Instant Pot to Sauté mode. Add the chopped bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon grease in the pot.
- Add the chopped onion to the pot and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Press Cancel.
- Pour in the chicken broth. Add the cubed potatoes, salt, and pepper.
- Secure the lid and set the vent to Sealing. Select Manual or Pressure Cook (High Pressure) for 6 minutes.
- When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully move the valve to Venting to release any remaining pressure.
- Open the lid. Use an immersion blender to blend the soup until it reaches your desired level of creaminess. Alternatively, scoop out 2 cups of soup, blend until smooth, and return it to the pot.
- In a small bowl, whisk together the cornstarch and cold water to create a slurry. Set the Instant Pot to Sauté mode (Low). Stir the slurry into the soup.
- Stir in the heavy cream and shredded cheddar cheese until the cheese melts and the soup thickens slightly. Do not let it boil after adding cream.
- Serve the soup hot, garnished with the reserved crisp bacon.
Notes
- For a thicker soup, increase the cornstarch slurry amount to 3 tablespoons of cornstarch mixed with 3 tablespoons of water.
- You can substitute vegetable broth for chicken broth if you prefer a vegetarian base, omitting the bacon.
- Shred your own cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 550
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 12
- Cholesterol: 45
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