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Instant Pot Cream Cheese Potato Soup

Instant Pot cream cheese potato soup made with pressure-cooked russet potatoes, then mashed for a thick, velvety texture. Cubed cream cheese melts in until smooth, with cheddar and sour cream for a rich, comforting finish.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb russet potatoes Peeled and cubed.
Aromatics
  • 1 onion Diced.
  • 4 garlic Minced.
Broth
  • 4 cup chicken broth
Cream base
  • 8 oz cream cheese Cubed and softened.
  • 1 cup shredded cheddar
  • 0.5 cup sour cream
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Toppings
  • 1 bacon bits For topping.
  • 1 cheddar Extra cheddar for topping.
  • 1 chives For topping.

Equipment

  • 1 Instant Pot
  • 1 Potato masher

Method
 

Pressure-cook the soup
  1. Add the russet potatoes, diced onion, minced garlic, chicken broth, garlic powder, onion powder, salt, and black pepper to the Instant Pot.
  2. Seal the Instant Pot and pressure cook on High for 10 minutes, then use a quick release to stop the cooking.
Mash and melt the dairy
  1. Mash the potatoes to your desired consistency with a potato masher.
  2. Add the cream cheese in pieces and stir vigorously until completely melted and smooth.
  3. Stir in the sour cream and shredded cheddar until melted and the soup looks creamy throughout.
Finish and serve
  1. Taste and adjust seasoning as needed, then serve topped with bacon bits, extra cheddar, and chives.

Notes

For the smoothest texture, mash while the soup is hot and keep stirring long enough for the cream cheese to fully disappear before adding cheddar. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stovetop or microwave, adding a splash of broth if it thickens. Freezing is not recommended because the dairy can break after thawing. For a lighter option, use reduced-fat cream cheese and sour cream.