If you’re looking for a quick and easy dinner to serve this fall and winter season, this is it. Instant Pot White Cheddar Potato Soup is warm, comforting, and ready in no time. It’s perfect for busy weeknights and filled with a delicious blend of sharp white cheddar and savory potato.
Instant Pot White Cheddar Potato Soup
 

Let’s Talk About SOUP

There’s nothing like a big bowl of homemade soup. It’s the ultimate comfort food. It’s made with basic ingredients, but packs in so much flavor. This dish takes the soup game to a whole new level, with no extra effort. In just 30 minutes, you can have a delicious, thick, creamy bowl of homemade goodness. Get your spoons ready, this recipe is sure to warm you up this fall!
Instant Pot White Cheddar Potato Soup

Back to Basics

 
There are A LOT of potato and cheese soup recipes out there. What makes Instant Pot White Cheddar Potato Soup so special? For one, it’s made in the Instant Pot. This one pot wonder is speedy, preserves the nutrients and flavor in the food, and makes almost no mess to clean up. Second, Instant Pot White Cheddar Potato Soup needs only a few ingredients: potatoes, white cheddar cheese, chicken broth, half and half, flour, and a few spices. No cream-of-anythings, just basic food staples cooked into a smooth and filling soup. All of the ingredients are most likely in your fridge/pantry!
Instant Pot White Cheddar Potato Soup
 

Instant Pot White Cheddar Potato Soup: Just in Time for Chilly Fall Nights

Leaves are changing, temperatures are falling, football season is under way. It’s basically Fall. The BEST time of year. There’s just something calming about simmering soup on a chilly evening. Instant Pot White Cheddar Potato Soup is the perfect way to cozy up on these kind of nights. I made this soup last year for the first time, for a neighborhood gathering. It was gone in no time!  The smell of freshly cooked potato, sharp white cheddar cheese, and a warming thick, creamy base will make you want to snuggle up with this soup all season long. Let’s be real here, you can’t go wrong with a bowl of delicious homemade soup. It just makes life better.
 
Instant Pot White Cheddar Potato Soup
 
If you’re looking for other Instant Pot recipes, try a few of our favorites: Instant Pot Chile Verde, Instant Pot Beef Stroganoff, Instant Pot Beef Stew, or Instant Pot  Whole Rotisserie Style Chicken!
Instant Pot White Cheddar Potato Soup

Instant Pot White Cheddar Potato Soup

5 from 6 votes
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Author: Si Foster
Course: Dinner
Cuisine: American
Prep Time: 1 minute
Servings: 10
​If you’re looking for a quick and easy dinner to serve this fall and winter season, this is it. Instant Pot White Cheddar Potato Soup is warm, comforting, and ready in no time. It’s perfect for busy weeknights and filled with a delicious blend of sharp white cheddar and savory potato.

Ingredients 

  • 4 large Russet potatoes, scrubbed clean
  • 1/2 cup water
  • 5 tablespoons butter
  • 1/3 cup flour, 1/2 cup if you want it thicker
  • 1 quart half and half
  • 2 tablespoons dried onion
  • 32 oz chicken broth or stock
  • 1 lb or 4 cups sharp white cheddar cheese, grated, I used Tillamook
  • 1-2 teaspoons salt, or to taste
  • teaspoon pepper, or to taste

Instructions

  • Place potatoes and water into Instant Pot. Make sure rubber ring is in place inside of lid and the vent is set to the “sealing” position. Using the MANUAL setting, or HIGH PRESSURE setting, cook potatoes for 10 minutes. 
  • When the timer goes off, release the pressure using a manual pressure release. Remove potatoes from the Instant Pot.  Peel and dice potatoes, and set aside in a bowl. Drain off any remaining water and discard. Rinse out the Instant Pot insert with water, and place back into the Instant Pot. 
  • Turn the setting to SAUTE and place butter into the Instant Pot. After the butter melts add flour, salt and pepper. Whisk the ingredients together. 
  • Whisk in half and half. Add dried onion and chicken broth. The soup will start to thicken at this point. 
  • Add cut up potatoes to the soup base and stir with a large spoon. 
  • Stir in sharp cheddar cheese and add salt and pepper to taste. 

Notes

  • If you don’t have dried onion on hand, you can finely chop 1/2 cup of onion and sauté in butter on step 3 of instructions. 
  • You may also use milk in place of half and half, the soup will not be as thick, but still have great flavor. 
  • I use Russet potatoes, but you may also use white or red potatoes. I think Russets are the easiest potatoes to peel after cooking in the Instant Pot. 
  • I used Sharp White Cheddar Cheese (Tillamook brand) but you may use yellow cheddar, medium or sharp. I’ve also used Pepperjack Cheese in this soup for a little bit of a spicy kick. 

Did you make this recipe?

Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!