Instant Pot Potato Bacon Cheesy Soup

This soup incorporates potatoes, onions, parsley and chicken broth, this creamy and nourishing soup is enriched with healthy nutrients.

5 from 3 votes

Instant Pot Potato Bacon Cheesy Soup

Course Brunch, Side Dish
Cuisine Chinese
Keyword cheddar cheese, cream cheese, half and half, Potato Bacon Cheesy Soup, Potatoes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 303 kcal


  • 6 potatoes peeled and cut into cubes
  • 2 chicken broth corn
  • 3 ounce cream cheese cubed
  • 1 small onion finely chopped
  • 2 tbsp dried parsley
  • 1/2 tsp pepper
  • 2 tsp butter
  • 2 tbsp corn starch
  • 1/8 tsp red paprika flakes
  • 1 tsp salt
  • 1 cup corn frozen
  • 2 tbsp water
  • 2 cups cream half and half
  • 1 cup cheddar cheese shredded
  • 6 slices bacon crisply cooked and crumbled


  1. Add butter in an instant pot. Put onions and “sauté” for 5 minutes.

  2. Add chicken broth (1 can), salt, pepper, paprika flakes and dried parsley into it

  3. Fill the steamer basket with potatoes and place it in an instant pot.

  4. Cover with the lid, adjust the pressure on manual “High” and cook for about 4 minutes.

  5. Release the pressure quickly 5 minutes later.

  6. Take the steamed potatoes out from the pot

  7. Mix the corn starch in water and put it in the put. Constantly stir it.

  8. Add cream and cheddar cheese in the pot and constantly stir it until the cheese is melted.

  9. Add fried bacon, mashed potatoes, corn, chicken broth and half and half into the pot.

  10. Heat it for a while. Serve immediately. 

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