Instant Pot Potato Soup - Dump and Go Dinner

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Instant Pot Potato Soup - Dump and Go Dinner

The Cook
4 Servings
8 Ingredients

Earthy, rich, and comforting this version of our Potato Soup makes use of the efficiency of the Instant Pot for a simple homemade dinner perfect to warm up any chilly day. Topped with bits of delicious smoky bacon and shredded cheddar this satisfying soup can be frozen to enjoy anytime.

4 Servings
8 Ingredients


  • 2 cups dice Yukon Gold Potato
  • ½ cups dice Onion
  • 4 teaspoons mince Garlic, Cloves
  • 1 teaspoon Season Salt
  • 3 ¼ cups Chicken Broth/Stock
Serving Day Ingredients
  • 6 ⅓ ounces soften Cream Cheese
  • ⅛ cups Cheddar Cheese, Shredded
  • ⅛ cups cook and dice Bacon



  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide potatoes, onion, garlic, seasoning and chicken stock among indicated number of containers. Ensure potatoes are covered with stock to prevent browning.
  2. Label and freeze.

Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Place frozen contents into inner pot.
  4. Saute for 5 minutes.
  5. Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 10 minutes.
  7. Quick release pressure. Hit cancel then saute.
  8. Stir in cream cheese, stirring occasionally for 2 minutes until soup is well blended.
  9. Stir well and top with cheese and bacon.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Add potatoes, onion, garlic, seasoning and chicken stock to inner pot.
  3. Lock cover into place and seal steam nozzle.
  4. Cook on high pressure for 10 minutes.
  5. Quick release pressure. Hit cancel and then saute.
  6. Stir in cream cheese, stirring occasionally for 2 minutes until soup is well blended.
  7. Stir well and top with shredded cheese and bacon.


Join the discussion
  1. The cream cheese says (serving day) behind it, but it’s not mentioned anywhere on serving day. Is is added in with all the frozen stuff? Also, is it really only 5 minutes if cooking from frozen?I’m looking for Instant pot help. I love freezer cooking. I just bought an instant pot, but so far, it’s been terrible 🙁 I’m looking forward to trying OAMM recipes, and hoping they can save the instant pot for me! 😀

    1. Hi Debbie, We’ll make sure to add the cream cheese to the serving day instructions- great catch! You’ll see the cooking day instructions direct you to saute for 5 minutes, then pressure cook for 5 minutes. The 5 minutes pressure cooking will be after the pot comes to pressure, so this could potentially add 5-10 of additional time from frozen to eating.I’m sorry you’re not pleased with your IP so far! Here’s a quick reference guide of tips and tricks for you:
      Please feel free to reach out to us via chat if you’d like some real time help, too!

        1. Here is the Serving Day instructions: Place frozen contents into inner pot. Saute for 5 minutes. Lock lid into place and seal steam nozzle. Choose the soup setting and adjust to 10 minutes or set manually for 10 minutes. Quick release pressure. Hit cancel then saute. Stir in cream cheese, stirring occasionally for 2 minutes until soup is well blended. Stir well and top with cheese and bacon. Let us know how it turns out!

    2. If you are on face book, look for the instant pot community. There are a lot of newbies there and seasoned pros. Good luck!

  2. I made this and the taste was delicious, however the cream cheese would not blend and combine completely and left small clumps throughout the soup. Is there a secret for getting it to incorporate thoroughly?

    1. Angela, sorry to hear this – my recommendation would just be to let it sit longer than 2 minutes. It may take a little bit 🙂 enjoy!

    2. I ended up letting it saute for longer than the 2 minutes and it still had chunks of cream cheese. Using an immersion blender fixed that problem.

    3. I make another potato soup with cream cheese and always had this problem until I did this. Put the cream cheese in a bowl and ladle out some hot broth without chunks into the bowl (sometimes easier if you put a slotted spoon over your ladle). Whisk it until smooth, add more hot broth as needed. I usually cut the cream cheese into pieces and if there is a lot of cream cheese do it in batches.

      1. You might try tempering the cream cheese by mixing a ½ cup or so of the hot chicken stock/soup from the pot with it to warm it up before adding it all back to the pot.

  3. I just made this soup, following the directions, but it does not have a potatoey consistency – it has broth with chunks of potatoes in it. I have not yet mixed in the cream cheese, but is this soup not intended to have a typical potato soup consistency?

    1. I used a potato masher until my potatoes were smaller, then I used an immersion blender. That helped the consistency significantly.

    2. I just made this soup and mine was broth with chunks too. So I used an immersion blender which helped, even after blending it though it wasn’t as thick as most potato soups are. Maybe next time I’ll add more potatoes? The only other adjustment I made was omitting half of the cream cheese. Taste was great it was just the consistency that was off.

  4. Bummer…I always read reviews before starting but for some reason was excited for the soup and skipped that step. This is not a good recipe. Soup is broth with extra flavoring. Instead of having to do a bunch of blending etc just find another recipe. I should have stuck with my normal recipe!

    1. Right now we only provide the nutritional values for Diet and Paleo recipes. Thank you for your understanding.

  5. I used chicken broth that was a combo of broth from a roasted chicken and commercial broth. And I didn’t freeze it. But put the cream cheese and some butter in. The key is the immersion blender. You really need one for creamy soups ( or you have to transfer it to a regular blender which is a pain in the neck). This would have been a big old mess without it.

  6. Cooked this recipe and it turned out delicious BUT!!! you have to use an immersion blender for the right consistency. Use the blender after the cream cheese but before you add the bacon and the cheddar cheese. I also used imitation bacon to make it meat free and it turned out great. Also added chopped scallions as garnishment.

  7. “This is a GREAT recipe as far as taste goes. As a pressure cooker NOOB, one of the steps was not very clear.

    “Quick release pressure. Hit cancel then saute.” I set my release valve to quick release, then I instantly hit cancel, then saute. I waited, waited, waited for the “quick release” to stop. Most of the liquid had dissolved when I finally decided it was taking too long after about 15minutes.

    Here’s what I would say instead. “Set the pressure to quick release. Once the pressure is released released, hit cancel then saute.”

    Fortunately, I was able to compensate by adding more broth.

    On another note, I used the (4) serving version. This was NOT four servings. It was barely 1-1/2 servings.

    I will definitely be making this again (especially since I froze a second “meal”), but I would NOT dice the potatoes. I would chunk them and double the amount (which would make three-four servings).

    Since potatoes contain water, there would be no need to increase the broth or at least not by much (maybe 4 cups total). I would use 16 oz. of cream cheese for my version of four servings.

    On another note, scallions or chives would make a great addition.

    1. It’s not part of the recipe but if you read through the comments then you’ll see that others opted to use their Immersion Blenders and found it worked well for them.

  8. I just made and ate my soup. I never do follow a recipe exactly.
    . I always add things I like. So for this recipe, I added me some chopped parsley, 1 stalked of chopped celery,2 bay leaves, crushed pepper, black pepper, and some dried thyme. Also instead of cream cheese, I used sour cream with chives. I too found it to be a little too watery so I microwave 1 more potatoe then mashed it and added some flour water to thickened it up. This tightened it up to my taste and consistency! This was the first thing I made in my new Insta pot
    and I found your recipe not to be confusing at all because I did take the time to read the manual that came with it.
    Thanks and I will be returning for more recipes.
    Veronica Phillips (Milwaukee WI)

    1. We haven’t tried this, but as long as you’re consistent with the amount of liquid used in the original recipe, that should work, though your soup may be thicker than if you’d used broth.

  9. Pretty good. The only recommendations would be more potatoes less liquid. It also needs salt and pepper when serving.

    The changes I did when cooking were: I didn’t have enough chicken broth so I substuted water and butter for a cup and a quarter of broth. I used half cream cheese and half sour cream. I removed a good scoopfulof the solids, and used the immersion blender, then added it back in. Serve with the bacon and the shredded cheese. Overall, the flavor grows on you. It was fast, easy and warm on a cold night. I’d make it again. The wife enjoyed it…!

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