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Instant Pot Cream Cheese Potato Soup

Instant Pot cream cheese potato soup with creamy, velvety texture and tender potato chunks. Pressure-cooked potatoes are mashed to your preferred thickness, then melted with cream cheese, cheddar, and sour cream for a smooth 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
Ingredients Equipment Method Notes

Ingredients
  

Potato soup 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 ingredients
  • 8 oz cream cheese cubed and softened
  • 1 cup shredded cheddar
  • 0.5 cup sour cream
Toppings
  • bacon bits for topping
  • cheddar extra, for topping
  • chives for topping

Equipment

  • 1 cast iron skillet

Method
 

Pressure cook the potatoes
  1. Add russet potatoes, onion, 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 quick release the pressure.
Mash and melt until smooth
  1. Mash the potatoes with a potato masher to your desired consistency.
  2. Add cream cheese in pieces and stir vigorously until completely melted and smooth.
  3. Stir in sour cream and shredded cheddar until fully melted and the soup looks glossy and creamy.
Finish and serve
  1. Taste and adjust seasoning, then serve topped with bacon bits, extra cheddar, and chives.

Notes

For the smoothest texture, mash while the soup is hot so the potatoes break down easily before the dairy goes in. Store leftovers in the refrigerator for up to 4 days; reheat gently on the stovetop or in the microwave, stirring to restore creaminess. Freezing is not recommended because cream cheese and sour cream can grain when thawed. If you want a lighter option, use reduced-fat cream cheese and sour cream for a similar creamy feel.