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Instant Pot Cream Cheese Potato Soup

Instant Pot cream cheese potato soup that turns cubed russet potatoes into a ultra-creamy, velvety soup with simple pressure-cook timing. Cream cheese is stirred in until fully melted and smooth, then cheddar and sour cream create a thick, 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: 510
Ingredients Equipment Method Notes

Ingredients
  

Russet potato base
  • 3 lb russet potatoes peeled and cubed
  • 1 onion diced
  • 4 garlic cloves, minced
  • 4 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Creamy finish
  • 8 oz cream cheese cubed and softened
  • 1 cup shredded cheddar
  • 0.5 cup sour cream
Toppings
  • 1 bacon bits for topping
  • 1 cheddar extra, for topping
  • 1 chives for topping

Equipment

  • 1 Instant Pot

Method
 

Pressure cook the soup base
  1. Add the russet potatoes, onion, garlic, chicken broth, garlic powder, onion powder, salt, and black pepper to the Instant Pot. Stir to distribute the seasonings so the potatoes cook evenly.
  2. Seal the Instant Pot and pressure cook on High for 10 minutes. When the cooking time ends, quick release the pressure for the fastest texture.
Mash and melt the dairy
  1. Mash the potatoes to your desired consistency with a potato masher. Continue until the soup looks creamy but still has some potato chunks if you like.
  2. Add the cream cheese in pieces and stir vigorously until completely melted and smooth. Keep stirring until no cream cheese lumps remain.
  3. Stir in the sour cream and shredded cheddar until melted. Mix until the soup turns thick and glossy.
Season and serve
  1. Taste the soup and adjust seasoning as needed. Add a pinch more salt or pepper only if your flavor balance needs it.
  2. Serve topped with bacon bits, extra cheddar, and chives. The toppings add salty crunch and fresh color right before eating.

Notes

Pro tip: for the smoothest texture, mash while the soup is hot and stir the cream cheese vigorously until fully dissolved before adding cheddar. Store leftovers in the fridge in a sealed container for up to 3 days; reheat gently, stirring often, to prevent dairy separation. Freezing is not recommended for best texture after reheating. Dietary swap: use reduced-fat cream cheese and reduced-fat cheddar if you want a lighter version with similar creaminess.