Oh, I know the feeling. It’s 6 PM, you’re tired, and you desperately want something rich and deeply satisfying, but the idea of simmering things on the stovetop for an hour just sounds impossible. That’s where I turned to my trusty machine, and let me tell you, I cracked the code. This Instant Pot Creamy Potato Soup with Bacon is the answer to our weeknight dinner prayers! It brings you that velvety, hug-in-a-bowl texture you crave, but finishes faster than ordering delivery.
The secret, which I’ll share more about later, is how perfect the pressure cooker handles the potatoes—no guesswork needed for tenderness. Seriously, we load it up, walk away for a bit, and come back to the best hearty chowder. Forget watery, boring soup; this one is loaded with smoky bacon and sharp cheddar. You’re going to absolutely love how easy it is to master that perfect creamy element without standing over the stove stirring constantly.
Why This Instant Pot Creamy Potato Soup with Bacon is Your New Favorite (Quick Weeknight Soup)
If you’re looking for a true Quick Weeknight Soup hero, this is it, friends! We all want that deeply comforting, nostalgic flavor profile without spending half the evening watching the pot bubble. This recipe delivers amazing results with minimal fuss. It’s the ultimate Easy Pressure Cooker Soup that tastes like it simmered all day long.
- Smoky, salty flavor thanks to crispy bacon bits.
- Zero dread waiting for potatoes to soften—the IP handles it!
- It’s incredibly forgiving, even if you occasionally forget to measure perfectly.
- Perfect for leftovers, though I doubt you’ll have any! If you want another easy option, check out my creamy chicken taco soup recipe.
Speed and Convenience of Pressure Cooking
Seriously, the time savings are wild! We throw everything in after rendering the bacon, seal the lid, and your potatoes are perfectly fork-tender after just 8 minutes on high pressure. That simmering time we used to dread? Gone! The 10-minute Natural Release gives you just enough time to grate the cheese and find toppings without feeling rushed.
Achieving Perfect Thick and Creamy Soup Texture
This is where the magic happens! We use two heavy hitters here: the goodness of heavy cream mixed with melted sharp cheddar and, if you like it extra decadent, that little cornstarch slurry trick. It ensures we get a fantastic Thick and Creamy Soup every single time. If mashing some of the potatoes yourself, that starch will make it thick naturally!
Gathering Ingredients for Instant Pot Creamy Potato Soup with Bacon
To nail this Instant Pot Creamy Potato Soup with Bacon, you have to respect the measurements. There’s no room for guesswork when relying on pressure cooking for perfect results, especially when dealing with starch and liquids! Gather everything before you turn on that Sauté function, trust me; once the bacon is sizzling, things move fast.
Here’s exactly what you need to make six lovely servings for your table:
- 6 slices bacon, chopped (This is where the flavor starts!)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced (Don’t skimp on the garlic, please!)
- 1.5 lbs Russet potatoes, peeled and diced into 1-inch pieces
- 4 cups standard chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (This is our slurry, homemade!)
Ingredient Notes and Substitutions for Your Instant Pot Creamy Potato Soup with Bacon
We chose Russet potatoes because they break down beautifully under pressure, which naturally helps thicken the soup before we even add the slurry. If you want a naturally creamier base that’s slightly less starchy, swap those for Yukon Golds; they hold their shape a little more but still give you great texture.
Also, remember that chicken broth is standard, but if you’re cooking for an herbivore (before adding the bacon, of course!), vegetable broth works totally fine. Just ensure you have that heavy cream on hand—it’s key to that velvety mouthfeel we’re aiming for in this amazing Creamy Soup Recipe.
Step-by-Step Instructions: How to Make Instant Pot Creamy Potato Soup with Bacon
Alright, let’s get down to business! Making this soup in the pressure cooker is straightforward, but you have to follow the sequence, or you’ll get that dreaded ‘Burn’ notice. Don’t worry, I’ve got the exact timing down for you, so you can focus on how delicious this Pressure Cooker Bacon Recipe is going to taste!
Making this soup is less about complex cooking and more about smart sequencing. We use the Sauté function first to build flavor, then let the magical pressure do the hard work, and finally finish with the creamy components one by one.
Bacon Rendering and Aromatics Prep
First things first: bacon! Set your Instant Pot to Sauté mode—medium heat is perfect for this. Toss in your chopped bacon and cook it until it’s nice and crispy. Once it looks right, use a slotted spoon to scoop out all those glorious crispy bits and set them aside. You want most of the fat rendered, but leave about one tablespoon of that smoky grease in the pot; that’s flavor gold!
Next, toss in your chopped onion and let it soften up in that bacon grease for about three minutes. When they start looking translucent, add your minced garlic for just sixty seconds until you can really smell it. Now, this is important: hit the Cancel button right after the garlic smells yummy! If you leave it on Sauté while adding the liquids, the burner might keep heating and scorch the milkier ingredients later. We want to stop the cooking process before the next phase.
Pressure Cooking the Potatoes
Time to layer in the main ingredients! Add your diced potatoes directly into the pot over the onions and garlic. Pour in your chicken broth. Give everything a good stir to make sure those starches aren’t sticking to the bottom right where the burner plate is. Sprinkle in your salt, pepper, and dried thyme. Just a little bit of thyme really brings out the earthiness of the potatoes, trust me. If you’re always looking for great ways to use that pressure cooker, you can check out my full list of pressure cooker bacon recipes for inspiration!
Secure that lid tightly, check that the vent is set to Sealing, and select Manual or Pressure Cook on High for exactly 8 minutes. Don’t fuss with it! When that 8-minute cook time is up, you *must* let it do a Natural Pressure Release (NPR) for a full 10 minutes. After the ten minutes have passed, carefully switch the valve to Venting to let out any lingering steam.
Finishing the Instant Pot Creamy Potato Soup with Bacon
Okay, the hard part is over—the potatoes are cooked perfectly! Open the lid carefully. Now we make it creamy. Stir in the heavy cream first, then toss in that shredded sharp cheddar cheese. Stir gently but continuously until every last bit of that cheese is melted and incorporated into the soup base. It gets decadent quickly!
If you like your soup super thick, this is the moment for our slurry. Take your cornstarch mixed with cold water and whisk it up one last time right before adding it to the pot. Set the Instant Pot back to Sauté mode. Let the mixture simmer, stirring constantly, for about 2 to 3 minutes until you see it thicken up beautifully. Once it’s thick and glossy, turn it off! Serve it immediately with those crispy bacon pieces sprinkled on top!
Tips for the Best Instant Pot Creamy Potato Soup with Bacon
Listen, even following a good recipe, sometimes soup just needs a little nudge! If you want this to be the absolute Best Instant Pot Soup you’ve ever made, here are the things I learned the hard way. My biggest piece of advice centers around thickness. That cornstarch slurry is fantastic, but sometimes I want that rustic, ultra-thick feel that only mashed potatoes can give you.
If you pull the lid off and it seems a little thinner than you’d like—don’t panic! Before adding the slurry, scoop out about two cups of the cooked potatoes and broth into a separate bowl and mash them vigorously with a fork or immersion blender. Stir that starchy mash right back into the pot. That immediately adds body without any extra starch ingredients. It’s my favorite trick!
Also, potatoes are funny things; sometimes the size of your dice actually matters! If you’ve got huge 2-inch chunks, they might not be tender even after the 8 minutes. Keep them right at that 1-inch size for even cooking. If you are interested in another creamy delight, you should check out my creamy potato leek soup recipe sometime!
Serving Suggestions for Your Cheesy Potato Soup with Bacon
Now that you have this heavenly, rich pot of Cheesy Potato Soup with Bacon, what do you pair with it? Honestly, this soup is so hearty it could be the whole meal, but I love serving it with something that lets you really scoop up every last drop of that creamy broth.
Crusty sourdough bread is an absolute must—you need something sturdy for dipping! If you’re looking for something lighter to cut through all that richness, a simple side salad tossed with a bright, vinegary dressing works wonders. And if you’re feeling extra fancy, you can try making some amazing croutons! I found a great recipe for French onion soup croutons that you could easily adapt for this soup. Just think crunchy goodness on top!
Storage and Reheating Instructions for Instant Pot Creamy Potato Soup with Bacon
The great news is that this soup reheats beautifully, which makes it such a perfect Instant Pot Dinner Idea! Once it’s completely cooled down, transfer the leftovers into an airtight container. It should keep wonderfully in the fridge for up to four days. If you made a double batch like I always seem to, you can freeze sections too, though it’s best if you freeze it *before* adding the cheese and cream if you plan on freezing for longer than a month.
When reheating on the stovetop, keep the heat low and stir often—this cooks it gentle. If you use the microwave, do it in shorter bursts and stir between each session. Dairy-heavy soups sometimes look a little separated or grainy when they first heat up. Don’t freak out! Just give it a really vigorous whisk once it’s hot, and that creaminess snaps right back into place. For more leftover meal ideas, you have to look at my tips for holiday leftover minestrone soup!
Frequently Asked Questions About This Creamy Soup Recipe
Can I skip the cornstarch slurry in this Instant Pot Potato Soup?
You absolutely can skip it! If you skip the slurry, your Instant Pot Potato Soup will still be tasty, but it will definitely be thinner—more like a broth-based soup than a true chowder. If you prefer that looser texture, great! If not, remember my little trick: mash about two cups of the cooked potatoes right in the pot before you add the cream. That natural starch does a wonderful job of thickening things up for you.
How long does it take to make this Easy Pressure Cooker Soup from start to finish?
This is why this recipe got promoted to the top of my rotation! The total time is only about 40 minutes. That includes about 15 minutes of prep work while you’re chopping. The actual pressure cooking only takes 8 minutes plus the 10-minute Natural Release, which is hands-off time. The final thickening step only takes about 3 minutes. It’s a fantastic Easy Pressure Cooker Soup for those busy evenings.
Can I make this without bacon? What is the best substitute for Bacon Potato Chowder?
Of course, you can make it without bacon! You’ll lose that smokiness, which is the signature of a true Bacon Potato Chowder, though. If you omit the bacon entirely, I highly recommend substituting the bacon grease with about two tablespoons of salted butter mixed with half a teaspoon of smoked paprika. That paprika gives you a lovely, smoky undertone without needing the meat. If you skip everything, you’ll just need to add more salt to taste!
Nutritional Estimates for Instant Pot Creamy Potato Soup with Bacon
I always encourage everyone to enjoy this soup without worrying too much about the numbers—it’s comfort food, after all! But for those who like to track things, here are the estimates based on 6 servings. Remember, these numbers change based on the type of cheese or if you use lower-fat cream, so please take them as guidelines! You can always read more about how these are calculated over at my nutritional disclaimer page.
- Calories: 420
- Fat: 30g
- Carbohydrates: 28g
- Protein: 18g
Share Your Experience Making This Comfort Food
Okay, now it’s your turn! I’ve shared all my family secrets for making this Instant Pot Creamy Potato Soup with Bacon the best it can be. Did you try it? I really want to know what you think!
Hop down to the comments and let me know how it turned out. Did you add extra cheese? Did you use the slurry or mash your own potatoes? If you made any fun tweaks, please share them so we can all learn from you. Tag me if you post pictures online—I love seeing your versions of my favorite Instant Pot comfort food!
Print
Instant Pot Creamy Potato Soup with Bacon
- Total Time: 40 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Make a rich and creamy potato soup quickly using your Instant Pot, finished with crispy bacon and sharp cheddar cheese.
Ingredients
- 6 slices bacon, chopped
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1.5 lbs Russet potatoes, peeled and diced into 1-inch pieces
- 4 cups chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
Instructions
- Set the Instant Pot to Sauté mode. Add the chopped bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon grease in the pot.
- Add the chopped onion to the pot and cook in the bacon grease until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Press Cancel.
- Add the diced potatoes, chicken broth, salt, pepper, and thyme to the pot. Stir to combine.
- Secure the lid and set the vent to Sealing. Select Manual or Pressure Cook on High for 8 minutes.
- When the cooking time is complete, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully move the valve to Venting to release any remaining pressure.
- Open the lid. Stir in the heavy cream and shredded cheddar cheese until the cheese melts completely.
- Stir the cornstarch slurry and pour it into the soup. Select Sauté mode again and let the soup simmer, stirring constantly, until it thickens, about 2 to 3 minutes.
- Serve the soup hot, topped with the reserved crispy bacon pieces.
Notes
- For a thicker soup without the slurry, remove about 2 cups of the cooked potatoes and mash them before stirring them back into the soup.
- You can substitute vegetable broth for chicken broth to make this recipe vegetarian before adding the bacon.
- Use Yukon Gold potatoes for a naturally creamier texture if you prefer not to use cornstarch.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6
- Sodium: 650
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 28
- Fiber: 3
- Protein: 18
- Cholesterol: 75
