Instant Pot Cheesy Potato Soup

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.

	this recipe	typical
liquid	100%	149%
dairy	50%	35%
fat	1%	3%
aromatics	7%	16%
salt	0%	0%
protein add	53%	17%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tablespoon butter or olive oil
80 g	1/2 cup chopped onion
6 g	2 cloves garlic, finely minced or 1/2 teaspoon garlic powder
1050 g	6 to 8 cups peeled diced potatoes, about 5 to 6 medium potatoes (see note)
720 g	3 cups chicken broth, divided
6 g	1 tablespoon dried parsley
6 g	1 teaspoon salt
1 g	1/4 teaspoon black pepper
113 g	4 ounces cream cheese, lowfat or regular, softened
40 g	1/3 cup all-purpose flour
488 g	2 cups milk
170 g	1 to 2 cups shredded sharp cheddar cheese
350 g	2 to 3 cups cooked, shredded or diced chicken, optional (see note)
154 g	1 cup frozen or fresh corn kernels
	Cooked (crumbled bacon for serving)

Method: 8 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made this recipe, and commented, in 2019 and I don’t think I’ve made it since then! I thought I’d share how I cooked it on the stove since I didn’t see that in the comments. My IP was tied up making yogurt. I did steps one and two in my soup pot, but added m” — a cook, 5.0★

“Love this in your cookbook! It is one of our favorite potato soup recipes. It doesn't get crazy thick and "gluey" like some. Love how fast it comes together and that you can do it in the instant pot! I have also made it on the stove, and that worked great too.” — a cook, 5.0★