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Instant Pot Cheesy Potato Soup

  • Author: Laura


  • 2 Tbsp butter
  • 1/2 medium onion, diced
  • 2 Tbsp flour
  • 1 1/2 cups chicken stock
  • 2 medium potatoes, peeled & diced into 1/2 inch cubes (about 2 1/2 cups)
  • 1 1/4 cups whole milk 
  • 1/4 cup heavy cream
  • 1/4 cup sour cream
  • 3/4 cup cheddar cheese
  • salt and pepper, to taste
  • Garnishes:
  • sour cream
  • chopped green onion
  • grated cheddar Cheese
  • bacon bits


  1. Turn the Instant Pot on to saute and add the butter. Once the butter melts, add the onion and saute until translucent.
  2. Add the flour and stir for about 30 seconds. Turn off the saute mode. Pour in the chicken stock and de-glaze the pot. Stir unit the flour is blended in with the chicken broth.
  3. Add the potato cubes. Put the lid and cook on manual for 3 minutes.
  4. Allow a natural pressure release for 10 mins. Then do a quick release to release any extra pressure.
  5. Turn on to the saute function and add the milk, salt, and pepper. Bring to a boil and simmer for a few minutes to thicken. Turn off saute mode.
  6. Add the sour cream, heavy cream, and cheddar cheese. Mix well until combined well.
  7. Serve soup topped with desired garnishes. Serves 4.
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