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    Home » Recipes » Instant Pot » Tex Mex Instant Pot Potato Soup recipe

    LAST UPDATED: November 9, 2020 • FIRST PUBLISHED: October 15, 2020 By Toni Dash 42 Comments

    Tex Mex Instant Pot Potato Soup recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Instant Pot Potato Soup title image

    This Instant Pot Potato Soup is brimming with spicy south of the border flavors. Hearty, chunky satisfying soup with a rich and creamy broth. It’s easy and delicious!

    Instant Pot Potato Soup title image

    This baked potato soup has a southwestern spin with salsa and diced green chilies! 

    It is satisfying comfort food you can’t wait to have again and again. 

    If you like soup recipes like Pasta e Fagioli or  Mexican Steak Soup, this loaded potato soup recipe will not disappoint!

    No Instant Pot? Try this favorite Irish Potato Soup or Potato Leek Soup instead!

    Easy Instant Pot Potato Soup

    Like most comfort food recipes, this soup is not fussy.

    It’s packed with wholesome, easy ingredients that come together easily. 

    Prepared salsa and canned green chilies give big flavor but don’t require any preparation.

    spoonful of instant pot potato soup

    Recipe Ingredients + Notes

    Russet Potatoes. These potatoes hold their shape and cook perfectly in the soup. They can be peeled or unpeeled.

    If leaving them unpeeled the skins often separate from the potato during cooking so you’ll have some potato skins in the soup. Yukon Gold are another great potato option.

    Cream Cheese. Cream cheese is added after the soup has cooked. It melts into the soup giving it a creamy consistency and slightly tangy flavor.

    Vegetables. Onion, celery, garlic, jalapeno peppers, corn.

    Bacon. The bacon is cooked first in the Instant Pot (then removed). It’s used for garnish but the fat from cooking adds flavor to the soup.

    Salsa. This gives a real Tex Mex flavor. Any type of salsa can be used and any heat level. I recommend mild (unless you really like it spicy).

    Green Chilies. Diced green chilies add more southwestern flavor to the potato soup. Mild or hot canned green chilies can be used. I recommend mild unless you are sure you want the soup to be spicy.

    Stock. Either chicken stock or vegetable stock can be used. I recommend using ‘low sodium’ stock and salting to taste at the end.

    Milk. Whole milk or 2 % milk is recommended. The milk and cornstarch are combined and stirred in at the end. It makes the soup creamy (without curdling the milk due to pressure cooking) and thickens the soup.

    Cornstarch. Used to thicken the soup broth.

    Cheese. Shredded cheese is used as a topping when serving the soup.

    Seasonings. Cumin, black pepper, cayenne pepper (optional), smoked paprika, salt.

    instant pot potato soup ingredients

    How to Make it – Step-by-Step

    STEP 1. Turn Instant Pot onto SAUTE setting. Spray the insert with non-stick spray. Add bacon (photo 1) and cook until cooked through.

    Remove bacon to drain on a paper towel. Reserve 1 tablespoon of fat in the Instant Pot.

    STEP 2. Add the celery and onions. Saute for 3 minutes (photo 2). Add the garlic and cook an additional 1-2 minutes until fragrant (photo 3).

    Turn off the SAUTE function.

    instant pot potato soup recipe steps 1-4

    Scrape the bottom of the Instant Pot!

    Scrap the bottom of the Instant Pot before the pressure cooking cycle to avoid a burn warning! Use a spatula to free any browned bits.

    Or add a little bit of the broth to scrape the bottom before adding the remaining ingredients.

    STEP 3. Add the potatoes and corn into the Instant Pot (photo 4). Followed by the jalapeno peppers, salsa, green chilies and seasonings (photo 5).

    STEP 4. Seal the Instant Pot and cook on HIGH PRESSURE for 10 minutes. When cooking is complete allow a NATURAL RELEASE for 10 minutes. 

    Release any remaining pressure manually.

    instant pot potato soup recipe steps 5-8

    STEP 5. While the soup is cooking mix together the cornstarch and milk in a small bowl (photo 6).

    STEP 6. Add the cream cheese in chunks to the soup and stir to dissolve (photo 7). Stir the cornstarch mixture into the soup (photo 8).

    spoonful of instant pot potato soup bowl with Instant Pot

    How to Serve it

    Serve hot topped with shredded cheese, crumbled bacon and sliced green onions.

    Pro Tips for the Best Potato Soup 

    Bacon cooking time and fat rendered will depend on the cut of bacon. Some bacon does not release much fat and others release a lot. If there is less then 1 tablespoon after cooking, don’t worry. Just use all of the fat rendered.

    Salsa and Green Chilies will determine how spicy the soup is. Use the heat level you prefer when selecting the salsa and diced green chilies. The green chilies will be either mild or hot. Salsa can be mild, medium or hot.

    Scrape the bottom of the Instant Pot before Pressure Cooking. After the saute steps scrape the bottom of the Instant Pot to free any stuck on food. If needed add a little bit of the broth and scrape. This step will avoid a potential burn warning on more sensitive machines.

    Storing Leftovers

    Store leftovers in an airtight container in the refrigerator for up to 3 days. 

    Warm in the microwave or in a saucepan on the stove top over medium low heat.

    instant pot potato soup in bowl

    More Recipes You’ll Love!

    • Easy Sweet Chili Sauce
    • Instant Pot Potato Salad
    • Homemade Chicken Soup
    • Instant Pot Hearty Chicken Soup
    • Broccoli Cheese Soup
    • French Onion Soup
    Did you make it? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK , TWITTER , INSTAGRAM and PINTEREST !

    Instant Pot Potato Soup title image

    Tex Mex Instant Pot Potato Soup

    Spicy hearty Instant Pot Potato Soup is the best kind of comfort food. Chunky, satisfying and easy to make.
    5 from 32 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 38 minutes
    Total Time: 53 minutes
    Servings: 8 1.5-cup servings total yield: 12.5 cups)
    Calories: 338kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Equipment

    6 quart instant pot
    6 quart Instant Pot

    Ingredients

    • 4 medium russet potatoes (approximately 2 pounds total), cut into 1-inch cubes
    • 4 ounces cream cheese
    • 1 medium yellow onion chopped
    • 2 celery stalks sliced
    • 3 garlic cloves minced or grated
    • 1 jalapeño pepper seeded and diced
    • 5 slices bacon halved
    • 2 cups corn fresh or frozen
    • 1 cup salsa
    • 1 can 4.5 oz diced green chiles
    • 1 teaspoon smoked paprika
    • 1 teaspoon kosher salt
    • ½ teaspoon ground cumin
    • 1/4 teaspoon freshly ground black pepper
    • ⅛ cayenne pepper optional
    • 4 cups chicken or vegetable broth
    • 1 cup milk whole or 2%
    • 2 tablespoons cornstarch
    • 1 cup sharp cheddar cheese shredded
    • 2 green onions sliced for garnishing
    • Cooking spray

    Instructions

    • Spray the Instant Pot insert with non-stick cooking spray. Select the Sauté setting and add the halved bacon pieces. Sauté until cooked through and slightly crisp.
      Remove the bacon and reserve 1 tablespoon of the bacon fat in the Instant Pot.
    • Add the celery and onions and sauté for 3 minutes.
    • Add the garlic and cook for another 1-2 minutes until softened. Turn off the Sauté function.
      Scrape any browned bits sticking to the bottom of the Instant Pot. Use some of the broth if needed (this avoids a burn warning).
    • Next add the corn and potatoes to the pot, followed by the jalapeños, salsa, green chilies, and seasonings.
    • Pour the broth into the pot and lock the lid. Seal the steam valve and select manual HIGH PRESSURE for 10 minutes.
    • In a small bowl, whisk the cornstarch into the milk. Set aside.
    • Roughly chop or crumble the bacon to prepare for garnishing.
    • Once the Instant Pot has finished cooking, allow the steam to NATURAL RELEASE for 10 minutes.
      After 10 minutes perform a QUICK RELEASE to release any remaining steam. Remove the lid once the pressure pin has dropped.
    • Cut the cream cheese into chunks and drop into the hot soup. Stir well to blend.
      Add the cornstarch milk mixture into the pot and mix well.
    • Serve soup warm, topped with shredded cheese, bacon crumbles and sliced green onion.

    Notes

    Be sure to scrape any browned bits of food sticking to the bottom of the Instant Pot insert between the saute and the pressure cooker cycle. This will avoid a burn warning on more sensitive machines.
     

    Nutrition

    Calories: 338kcal | Carbohydrates: 37g | Protein: 12g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 1203mg | Potassium: 880mg | Fiber: 4g | Sugar: 7g | Vitamin A: 862IU | Vitamin C: 21mg | Calcium: 192mg | Iron: 2mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Comments

    1. Brian D. Scott says

      August 21, 2022 at 7:25 pm

      5 stars
      I made this tonight, and added two strips of thick cut peppered bacon to the soup to give it a little more protein, and didn’t add any pepper! It was phenomenal – I will make this again and might add chicken to it!

      Reply
      • Toni Dash says

        August 22, 2022 at 11:55 am

        Your comment is making me very hungry Brian! Isn’t everything better with bacon?! So glad you enjoyed it and I love your ideas of how to add to it too.

        Reply
        • Brian D. Scott says

          August 25, 2022 at 2:43 pm

          One thing I noticed (I’m making it again tonight!) is that the serving size slider doesn’t change the weight. I’m making 4 servings for me and my wife, so I’m going to use 3 medium russets like last time. I almost added too many (2x), but caught myself in time. Two mods for tonight – going to make it creamer with whipping cream (along with the cornstarch), and bumping the added bacon to four strips of the peppered kind.

        • Toni Dash says

          August 25, 2022 at 6:49 pm

          Hi Brian. Are you meaning when you use the tool in the recipe card to increase the servings that the ingredient amount of the potatoes does not change when you increase the servings? I appreciate your insight so I can inform my tech team if so. And sorry for any inconvenience.

    2. Alison says

      February 18, 2022 at 12:08 pm

      5 stars
      This soup is thick and hearty, and so flavorful! A simple family meal!

      Reply
    3. Holley says

      February 18, 2022 at 11:01 am

      5 stars
      I LOVE this recipe! Oh my goodness, does this hit the spot! Yum!

      Reply
    4. Kris says

      February 18, 2022 at 10:31 am

      5 stars
      This was SO delicious! True comfort food. Thank you for another excellent recipe!

      Reply
    5. Tayler Ross says

      February 18, 2022 at 10:02 am

      5 stars
      That tex mex flair totally send this potato soup over the top! So delicious- thanks so much for sharing the recipe!

      Reply
    6. Jessica Formicola says

      February 18, 2022 at 9:55 am

      5 stars
      I love that this soup is made in the Instant Pot! Makes dinner so quick and easy!

      Reply
    7. Stephanie says

      February 09, 2021 at 8:37 am

      5 stars
      Thank you for publishing this recipe! My family loved it and has requested that it go into the regular rotation. I did add a chicken breast to shred, but the flavor of the soup was delicious!

      Reply
      • Toni Dash says

        February 09, 2021 at 11:39 am

        Yay! I’m delighted to hear your family loved it Stephanie AND your addition; great idea!

        Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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