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Instant Pot Cream Cheese Potato Soup

Instant Pot cream cheese potato soup with tender potato chunks and an ultra-creamy, smooth finish. Pressure-cooked potatoes are mashed to your preferred texture, then melted cream cheese creates a velvety soup.
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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
  

Potatoes and aromatics
  • 3 lb russet potatoes
  • 1 onion
  • 4 clove garlic
  • 4 cup chicken broth
Creamy base
  • 8 oz cream cheese Cubed and softened
  • 1 cup shredded cheddar
  • 0.5 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Toppings
  • 1 bacon bits
  • 0.25 cup cheddar Extra for serving
  • 2 tbsp chives

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 briefly to distribute the seasonings evenly.
  2. Seal the lid and pressure cook on High for 10 minutes. Use a quick release immediately after the cook time ends.
Mash and melt in the creamy ingredients
  1. Mash the potatoes to your desired consistency using a potato masher. Keep mashing until the soup looks thick and creamy with some chunks remaining.
  2. Add the cream cheese in pieces to the hot soup and stir vigorously until completely melted and smooth. Scrape the bottom to prevent lumps.
  3. Stir in the sour cream and shredded cheddar until melted. Continue stirring just until the soup turns glossy and evenly thick.
Finish and serve
  1. Taste the soup and adjust seasoning as needed. Add more salt or black pepper only if it needs a stronger flavor.
  2. Serve topped with bacon bits, extra cheddar, and chives. Spoon the toppings over each bowl for the best contrast and finish.

Notes

For the smoothest texture, make sure the cream cheese is fully melted before adding the cheddar and sour cream, stirring until the soup looks uniform and glossy. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove, adding a splash of broth if it thickens. Freeze is not recommended because dairy can break and grain after thawing. For a lighter option, use reduced-fat cream cheese and sour cream while keeping the same method.