Don’t you love soup season? I love a good soup, and I especially love a good potato cheese soup. I worked at Marie Callender’s in high school and college and could have eaten their potato cheese soup every day. Fun fact – my hubby and I met at the Callender’s flagship restaurant in LA (sadly, it is now closed), and we shot our Old Hollywood-themed engagement photos there since it was a gorgeous art deco building. But I digress! All of this is to say that I have finally created a recipe that rivals the Marie Callender’s potato cheese soup recipe: Instant Pot Cheesy Potato Soup! The best part about this cheesy potato soup Instant Pot recipe? It is SO easy to make, and practically set-it-and-forget-it in your pressure cooker. I incorporated a shortcut (you know I love my recipes to be easy) in this rich, thick, and creamy Instant Pot Cheesy Potato Soup recipe by using frozen hash brown potatoes, which practically makes this a dump-and-go Instant Pot recipe.
Looking for more easy Instant Pot recipes like this Instant Pot Cheesy Potato Soup? You’ll love my cookbook, Pressure Cooker Cookbook for Beginners! Get your copy now (available in both paperback and digital formats), and check out some sneak peek recipes from the cookbook and my other Instant Pot recipes here.
Can you make cheesy potato soup in the slow cooker instead?
Yes, this Instant Pot Cheesy Potato Soup recipe can be easily adapted for the Crock Pot or slow cooker. See my recipe for the best Easy Slow Cooker Cheesy Potato Soup for the instructions.
What you need to make this Instant Pot Cheesy Potato Soup recipe
This Instant Pot Cheesy Potato Soup is a delicious but basic potato cheese soup using frozen hash brown potatoes as a shortcut (you can also use diced fresh potatoes if you desire, but it will add quite a bit of time to the prep), some seasonings and basic ingredients, and a combination of cream cheese and shredded cheddar cheese for the cheesiness.
Load it up! For some added protein you can top this cheesy potato soup Instant Pot recipe with crumbled bacon and “load” it with some chopped scallions and a dollop of sour cream after it’s done. Alternatively, you can add 2 cups of chopped ham (a great way to use up leftover holiday ham) to the pot before pressure cooking with the same amount of cooking time.
How to make this cheesy potato soup Instant Pot recipe
As you’ll see, this Instant Pot Cheesy Potato Soup recipe is really easy, and practically dump-and-go. Start by placing the frozen hash brown potatoes in the pressure cooker pot.
Then, stir in the chicken broth, onion, celery, salt, pepper, and garlic powder, then close and lock the pressure cooker lid. Set the pressure/steam release switch to “sealing,” and set the cooking time to 15 minutes at high/normal pressure. It will take about 18 minutes for the pot to come to pressure before the cooking time begins for your Instant Pot Cheesy Potato Soup.
After the pressure cooking time ends, allow the pressure to release from the pot naturally for 10 minutes before releasing the remaining pressure using the manufacturer’s quick release method. Then, carefully open the lid.
Stir the cream cheese and shredded cheddar cheese into the Instant Pot Cheesy Potato Soup.
Stir until both cheeses are melted.
To make this cheesy potato soup Instant Pot recipe a loaded baked potato soup, you can top it with crumbled bacon, additional shredded cheddar cheese, a dollop of sour cream, and chopped green onions.
SOOO good, and unbelievably easy!
This Instant Pot Cheesy Potato Soup recipe will be a go-to for you during soup season! Here’s the recipe. Enjoy a bowl for me!
Instant Pot Cheesy Potato Soup
A soup cheesy potato soup recipe that rivals Marie Callender’s potato cheese soup. The best part? It is soooo easy to make, and practically set-it-and-forget-it in the Instant Pot. I incorporated a shortcut in this rich, thick, and creamy soup by using frozen hash brown potatoes which really does make this a dump-and-go recipe.
Ingredients
- 1 (28-ounce) pack frozen hash brown potatoes
- 3 cups chicken broth
- ½ cup finely chopped onion
- 2 celery stalks, finely chopped
- 1/2 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 8 ounces cream cheese, softened
- 2 cups shredded cheddar cheese
Instructions
- Place the frozen hash brown potatoes in the pressure cooker pot. Stir in the chicken broth, onion, celery, salt, pepper, and garlic powder.
- Close and lock the pressure cooker lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 15 minutes at high/normal pressure. It will take about 18 minutes for the pot to come to pressure before the cooking time begins.
- After the pressure cooking time ends, allow the pressure to release from the pot naturally for 10 minutes before releasing the remaining pressure using the manufacturer’s quick release method.
- Open the lid and stir the cream cheese and shredded cheddar cheese into the soup until both cheeses are melted.
Notes
Ingredient Tip: For some added protein you can top this soup with crumbled bacon and “load” it with some chopped scallions and a dollop of sour cream. Alternatively, you can add 2 cups of chopped ham (a great way to use up leftover holiday ham) to the pot before pressure cooking with the same amount of cooking time.
Slow Cooker Variation: You can make this in the slow cooker, too! Get my recipe for the best easy Slow Cooker Cheesy Potato Soup here.
More soup recipes:
- Easy Lobster Bisque Recipe
- Dump-and-Start Instant Pot Chicken and Rice Soup
- Easy Instant Pot Wonton Soup
- Dump-and-Go Instant Pot Tortilla Soup recipe
- Instant Pot Cheesy Potato Soup
- Instant Pot Gnocchi Zuppa Toscana
- The Best Easy Slow Cooker Cheesy Potato Soup
- Vegetarian Mushroom-Lentil Soup
- Bendy and the Ink Machine Bacon Soup Recipe
Lacy says
Can you double this recipe? How would that affect cook times?
Ramona Cruz-Peters says
As long as the contents fit safely below the fill line on your pot, then yes, it can be doubled! The cooking time should stay the same, but the time to reach pressure may be longer.
Barbara says
Can you use regular russet potatoes that’s cut into small cubes.
Ramona Cruz-Peters says
Yes, you definitely can! I think the cooking time should be about the same, but I’ve not tried it so I don’t know for sure.
Courtney says
I’ve tried so many potato soup recipes and this is the ONE!
Ramona Cruz-Peters says
Thanks so much for sharing! It’s our go-to!