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Instant Pot Cream Cheese Potato Soup

Instant Pot cream cheese potato soup combines russet potatoes, broth, and cream cheese for a creamy, comforting bowl. Cook it in a 6-quart Instant Pot, then mash the potatoes to your preferred chunky or smooth texture.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 354
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 yellow onion medium, chopped
  • 2 cloves garlic minced
  • 4 cups low-sodium chicken broth
  • 2.5 lb russet potatoes peeled and cut into 1-inch pieces
  • 1 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 1 block (8 oz) cream cheese softened and cut into cubes
  • 0.5 cup milk

Equipment

  • 1 6-quart Instant Pot

Method
 

  1. Set a 6-quart Instant Pot to Sauté and melt the butter.
  2. Add the onion and cook, stirring occasionally, until softened, 4 to 5 minutes.
  3. Add the garlic and cook for 30 seconds.
  4. Pour in the broth and scrape the bottom of the pot to loosen any browned bits.
  5. Stir in the potatoes, salt, and pepper.
  6. Lock the lid and cook on High Pressure for 8 minutes.
  7. Let the pressure release naturally for 10 minutes, then carefully vent the remaining pressure.
  8. Mash the potatoes in the pot with a potato masher until the soup is as chunky or smooth as you like.
  9. Whisk the cream cheese in a medium bowl with about 1 cup of hot soup until smooth.
  10. Stir the cream cheese mixture back into the pot along with the milk until creamy and heated through.

Notes

For the smoothest soup, whisk the cream cheese with hot soup until no lumps remain before stirring it into the pot. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the cream cheese can change texture. For a vegetarian version, use vegetable broth in place of chicken broth.