Why You’ll Love Instant Pot Cheesy Potato Soup Recipe

Ready in just 22 minutes from start to finish.
Uses the Instant Pot to make cooking fast and convenient.
Rich, creamy texture with plenty of melted cheddar cheese.
Made with simple pantry and refrigerator staples.
Perfect for lunch, dinner, or meal prep.
Easily customizable with your favorite toppings or add-ins.
A satisfying comfort food the whole family will enjoy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons butter
2 1/2 cups diced onions
2 cups diced celery
8 cups potatoes, peeled and sliced
2 teaspoons kosher salt
5 cups chicken broth
2 cups half and half
4 cups medium or sharp cheddar cheese, grated
1 1/2 teaspoons dried dill weed
1 teaspoon smoked paprika
2 tablespoons Worcestershire sauce

Directions

Set the Instant Pot to the “Sauté” function and melt the butter.
Add the diced onions and celery, cooking until softened and translucent.
Stir in the sliced potatoes, kosher salt, and chicken broth.
Cancel the “Sauté” function, secure the lid, and set the Instant Pot to High Pressure (Manual) for 7 minutes.
Once the cooking cycle finishes, perform a quick pressure release or allow the pressure to release naturally.
Remove the lid and stir in the half and half and grated cheddar cheese until the cheese has completely melted.
Add the dried dill, smoked paprika, and Worcestershire sauce, stirring well to combine.
Taste and adjust seasoning if desired, then serve hot.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Variations

Add cooked bacon for a smoky, savory twist.
Stir in diced ham to make the soup even heartier.
Use pepper jack cheese instead of cheddar for a spicy kick.
Blend part or all of the soup for an extra-smooth consistency.
Add carrots or corn for additional vegetables and sweetness.
Substitute vegetable broth for chicken broth to create a vegetarian version (also replace Worcestershire sauce with a vegetarian alternative if needed).
Garnish with sliced green onions, fresh parsley, crispy bacon bits, or extra shredded cheese.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze the soup for up to 2 months. Keep in mind that dairy-based soups may separate slightly after thawing. Stir well while reheating to restore the texture.

Reheat gently on the stovetop over medium-low heat, stirring frequently until warmed through. You can also microwave individual portions in 30-second intervals, stirring between each interval to ensure even heating.

FAQs

1. What type of potatoes work best for this soup?

Yukon Gold and Russet potatoes are both excellent choices. Yukon Golds create a creamier texture, while Russets break down more and naturally thicken the soup.

2. Can I use pre-shredded cheese?

You can, but freshly grated cheddar melts more smoothly and creates a creamier soup.

3. Can I make this soup without an Instant Pot?

Yes. Cook the vegetables and potatoes in a large pot on the stovetop until tender, then stir in the remaining ingredients.

4. Can I make this soup vegetarian?

Yes. Use vegetable broth and a vegetarian Worcestershire sauce.

5. Why did my cheese become grainy?

Adding cheese over high heat can cause it to separate. Stir it in after pressure cooking with the heat reduced or turned off.

6. Can I use milk instead of half and half?

Yes, although the soup will be slightly less rich and creamy.

7. How can I make the soup thicker?

Mash some of the cooked potatoes or blend a portion of the soup before adding the cheese.

8. What toppings go well with potato soup?

Bacon, shredded cheddar, sour cream, green onions, chives, parsley, and croutons are all delicious options.

9. Can I prepare this soup ahead of time?

Yes. The flavors become even better after resting overnight in the refrigerator.

10. Is this soup gluten-free?

It can be, provided your chicken broth and Worcestershire sauce are certified gluten-free.

Conclusion

Instant Pot Cheesy Potato Soup is a quick and satisfying comfort food that’s perfect for any season. With creamy potatoes, melted cheddar, and savory seasonings, it’s a delicious one-pot meal that’s easy enough for busy weeknights yet comforting enough for family gatherings. Whether you enjoy it as written or customize it with your favorite toppings and add-ins, this hearty soup is sure to become a regular favorite in your recipe collection.

Instant Pot Cheesy Potato Soup

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This Instant Pot cheesy potato soup is creamy, comforting, and packed with tender potatoes, cheddar cheese, and savory seasonings. It is a quick and satisfying meal perfect for cozy dinners.

Author: Emily
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 6 servings
Category: Soup
Method: Instant Pot
Cuisine: American
Diet: Gluten Free

Instructions

Set the Instant Pot to Saute and cook celery and onion in the butter until translucent.
Add potatoes, salt, and chicken broth to the pot. Stir to combine.
Place and secure the lid on the Instant Pot, cancel the Saute mode, and set it to Manual mode. Cook for 7 minutes at High Pressure.
Once cooking time is complete, manually release pressure or allow the pressure to release naturally. Remove the lid.
Stir in half and half and cheese until combined and melted. Season with dill, paprika, and Worcestershire sauce, then serve.

Notes

Use sharp cheddar for a stronger cheese flavor.
Store leftovers in an airtight container and reheat gently on the stovetop or in the microwave.
For a smoother soup, blend part of the potatoes before adding the cheese and dairy.

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 5 g
Sodium: 1200 mg
Fat: 32 g
Saturated Fat: 20 g
Unsaturated Fat: 10 g
Trans Fat: 1 g
Carbohydrates: 42 g
Fiber: 5 g
Protein: 19 g
Cholesterol: 95 mg