Simple Instant Pot Cheesy Potato Chowder
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I’m so excited that’s ssoup season! This week is all about soups! I’ve previously shared a cheesy Instant Pot potato soup recipe, but I think this Simple Instant Pot Cheesy Potato Chowder may now be my top pick! The flavor and creaminess are just as satisfying, yet this version skips heavy cream, whole milk, and sour cream.
Instead, the recipe uses cream cheese and milk for a velvety texture. I even opted for low-fat cream cheese and 1% milk, which significantly cuts down the calories without sacrificing any flavor. This makes it a lighter option for enjoying a rich, comforting bowl of creamy potato soup!
This soup is highly customizable with toppings. You can add bacon crumbles, green onions, or even a dollop of sour cream for extra flavor and texture. It’s a perfect base to get creative with!
Ingredients to Make Simple Instant Pot Cheesy Potato Chowder
- OLIVE OIL
- ONION
- GARLIC
- POTATOES
- CHICKEN BROTH
- DRIED PARSLEY
- SALT
- BLACK PEPPER
- CREAM CHEESE
- FLOUR
- MILK
- SHARP CHEDDAR CHEESE
How to Make Simple Instant Pot Cheesy Potato Chowder
Start by turning the Instant Pot to sauté mode and heating the oil. Add the onions and cook until softened. Next, add the garlic and sauté for about a minute before turning off the sauté mode.
Add the diced potatoes, 1 cup of the broth, parsley, salt, and pepper to the pot, and stir to combine. Secure the lid and set the Instant Pot to cook on high pressure for 4 minutes. After the time is up, perform a quick release. If any liquid spurts from the valve, let the pot sit for 5-10 minutes before attempting another release.
Meanwhile, blend the cream cheese, flour, milk, and remaining 2 cups of broth until smooth. Turn the Instant Pot back to sauté mode and stir in the blended mixture. Stir constantly as the soup simmers and thickens, which should take about 2-3 minutes.
Turn off the sauté mode and switch to the “keep warm” setting. Mix in the shredded cheese, stirring until it has fully melted. Ladle the soup into bowls, topping each serving with extra cheddar cheese if desired.
Frequently Asked Questions
Can I use a different type of potato?
Yes, you can! Russet potatoes are recommended for their creamy texture, but Yukon gold or red potatoes will also work well. Just be aware that different potatoes may slightly alter the texture of the soup.
Can I make this recipe without cream cheese?
If you prefer not to use cream cheese, you can substitute it with sour cream or a plant-based cream cheese alternative. The creaminess of the soup might vary, but it will still taste great.
Can I freeze this cheesy potato chowder?
While you can freeze the soup, note that cream-based soups can sometimes change in texture when reheated. To avoid this, you can freeze the soup without adding the cream cheese mixture and add it after reheating.
How do I make the chowder thicker?
If you want a thicker consistency, you can either reduce the amount of broth or add more flour or cornstarch when blending the cream cheese mixture. Alternatively, use a potato masher to mash some of the potatoes in the soup.
Can I add other vegetables to the cheesy potato chowder?
Yes, feel free to add a cups of frozen vegetables in when you add the cheese. You can use corn, peas and carrots, chopped broccoli, etc.
Can I make this soup on the stovetop instead of an Instant Pot?
Yes! Simply follow the same instructions but cook the potatoes on the stovetop until tender, about 15-20 minutes, then add the cream cheese mixture and continue stirring until the soup thickens.
How do you store any leftover Instant Pot Cheesy Potato Chowder?
Place the soup in an airtight container and store it in the fridge for up to 3-4 days. When reheating, you can gently warm it on the stovetop or in the microwave, stirring occasionally to maintain its creamy texture. Add a little extra milk if needed to thin it out while reheating.
FOR MORE RECIPES LIKE THIS, TRY:
- Cheesy Chicken Chowder
- Crock Pot Potato Chowder
- Corn Chowder in the Slow Cooker
- Chicken Chili Bean Chowder
Simple Instant Pot Cheesy Potato Chowder
Real Mom Kitchen
Ingredients
- 1 Tbsp olive oil
- ½ cup onion diced
- 2 cloves garlic finely minced
- 8 cups russet potatoes peeled diced (about 6 medium potatoes)
- 3 cups chicken broth divided
- 1 Tbsp dried parsley
- 1 tsp salt
- black pepper to taste
- 4 ounces cream cheese softened (I used low fat)
- ⅓ cup flour
- 2 cups milk
- 2 cups sharp cheddar cheese shredded
- additional cheese for serving
Instructions
- Turn the Instant Pot on to saute mode. Add in the oil and onions, Cook until the onions soften. Then add in the garlic and cook for 1 minute. Turn off saute mode.
- Add in the potatoes, 1 cup of the broth, parsley, salt and pepper to the pot and stir to combine.
- Put he lid and and cook on high pressure for 4 minutes. Quick release the pressure. If liquid spurts from the valve, wait 5-10 minutes and try again.
- Add the cream cheese, flour, milk, and remaining 2 cups broth into a blender and blend until smooth.
- Turn the Instant Pot to on to saute mode again. Stir in the blended mixture. Continue cooking, and stirring constantly, until the soup simmers and thickens, 2 to 3 minutes.
- Turn off saute mods and set the pressure cooker to keep warm. Mix the cheese and stir until melted. Top individual servings with additional cheddar cheese. Serves 6.
Nutrition
This recipe is adapted from Mel’s Kitchen Cafe.
