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Instant Pot Cream Cheese Potato Soup

Instant Pot cream cheese potato soup with tender potato chunks and an ultra-creamy, velvety finish. Pressure-cook, mash to your preferred thickness, then melt in cream cheese for a smooth texture.
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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
  

Potato base
  • 3 lb russet potatoes peeled and cubed
  • 1 onion diced
  • 4 garlic 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 russet potatoes, onion, garlic, chicken broth, garlic powder, onion powder, salt, and black pepper to the Instant Pot. Stir to evenly distribute the seasonings.
  2. Seal the Instant Pot and pressure cook on High for 10 minutes, then use a quick release. The cooking liquid should look slightly cloudy around the potato pieces.
Mash and melt for a smooth texture
  1. Mash the potatoes to your desired consistency with a potato masher. Stop mashing when you like the chunk-to-cream ratio.
  2. Add cream cheese in pieces and stir vigorously until completely melted and smooth. Scrape the bottom and sides so no lumps remain.
Finish and serve
  1. Stir in sour cream and shredded cheddar until melted. The soup should turn glossy and creamy.
  2. Taste and adjust seasoning as needed, then serve topped with bacon bits, extra cheddar, and chives. Add toppings right before serving for best flavor and texture.

Notes

For the silkiest texture, make sure the cream cheese is fully melted before adding the shredded cheddar and sour cream. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop or in the microwave, stirring often. Freezing is not recommended because the dairy can separate when thawed. For a lighter option, use reduced-fat cream cheese and sour cream, keeping the same melting steps for a smooth result.