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Instant Pot Cream Cheese Potato Soup

Instant Pot cream cheese potato soup that turns russet potato chunks into an ultra-creamy, velvety bowl using quick pressure cooking and a smooth cream cheese finish. Cubed potatoes simmer in chicken broth, then are mashed and melted together with cheddar and sour cream for a thick, comforting 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: 540
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 3 lb russet potatoes
  • 1 onion
  • 4 garlic
  • 4 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Creamy mixture
  • 8 oz cream cheese cubed and softened
  • 0.5 cup sour cream
  • 1 cup shredded cheddar
Toppings
  • 1 bacon bits for topping
  • 1 cup cheddar extra for topping
  • 1 chives for topping

Equipment

  • 1 Instant Pot

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. Close the lid and seal the valve.
  2. Pressure cook on High for 10 minutes, then quick release the pressure. Keep the lid closed until the pressure indicator drops, then unlock the lid carefully.
Mash and melt into a smooth soup
  1. Mash potatoes to desired consistency with a potato masher. Mash directly in the pot until the soup is thick and as smooth as you like.
  2. Add cream cheese in pieces and stir vigorously until completely melted and smooth. Continue stirring until no cream cheese lumps remain.
  3. Stir in sour cream and shredded cheddar until melted. Cook just until the cheese fully incorporates and the soup looks glossy and creamy.
Finish and serve
  1. Taste and adjust seasoning as needed, then serve hot. Top each bowl with bacon bits, extra cheddar, and chives.

Notes

For a thicker soup, mash more of the potatoes and let it sit on the “Keep Warm” setting for 3–5 minutes after adding the cheeses. Refrigerate leftovers in a covered container for up to 4 days; freeze up to 2 months, though texture may thicken further and can be loosened with a splash of broth when reheating. For a lighter option, use reduced-fat cream cheese and sour cream to keep the creamy finish with less fat.