This Instant Pot Loaded Baked Potato Soup is so hearty, creamy, and comforting! The flavors of potato, cheddar, and bacon combine to make an incredibly tasty soup, made in only 7 minutes!

A bowl of loaded potato soup on a wooden plate
Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox (and more recipes sent daily!)

We are obsessed with our instant pot. We love this Instant Pot Monkey Bread and our Instant Pot Buffalo Chicken Enchiladas. Perfect for a quick and easy weeknight dinner!

This comforting Instant Pot Potato Soup can be made in less than 7 minutes!

Instant Pot Loaded Baked Potato Soup will definitely be my go to soup for fall and winter! Not only does this soup taste amazing, but it only has 7 minutes of cook time! It is so fast and so easy, which is my favorite type of soup!

Soups are such a quick and easy dinner, especially in the winter when you need something to warm your soul. Bonus though…. making it in the Instant Pot means that you can have your dinner ready in under 10 minutes! This is huge when you are running around from activity to activity and realize that you forgot to prep for dinner!

A bowl of loaded potato soup on a wooden plate

We love soup around here, but most soups taste best being simmered on the stove top for hours, which I definitely don’t have time for once school starts back up.

I love that the Instant Pot adds all the amazing flavor of a slow simmer, but in a fraction of the time. I first made potatoes in my Instant Pot when I was making a potato salad (you must try this incredible Instant Pot Bacon Cheddar Ranch Potato Salad!) and once I saw how good they turn out, I knew I had to experiment with more potato recipes!

A close up of a bowl of food on a plate, with Potato

The secret here is that you separate your chopped potatoes.

Some of the potatoes get cooked right in the chicken broth and then mashed into the soup, while the other potatoes sit in a steamer basket and then get added to the soup. The additional of the mashed potato adds incredible texture and creaminess!

A bowl of loaded potato soup on a wooden plated

Loaded Baked Potatoes are one of my favorite side dishes. Creamy potato, sharp cheddar, tangy sour cream, salty bacon and green onions are just one of those fantastic flavor combinations that I can never get enough of.

I love those flavors so much that I made them them into a dip!  With fall temperatures right around the corner, it is time for some comforting meal ideas. While I love summertime grilling and salads, nothing beats a hot cup of soup!

How to serve Instant Pot Baked Potato Soup

Serve topped with shredded cheese, bacon bits, green onions, and a dollop of sour cream for added flavor and texture.

Storing Instant Pot Loaded Baked Potato Soup

Cool the soup completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave, stirring well.

Instant Pot Potato Soup Recipe FAQs

What’s the difference between and Instant Pot, Pressure Cooker and Slow Cooker (aka Crock Pot)?

Basically, the Instant Pot and Pressure Cooker are essentially the same thing….they cook fast and with steam and pressure. The Slow Cooker or Crock Pot are the exact opposite…. you basically let them sit and cook all day long.

Don’t have an Instant Pot – you need to change that right away. Here is everything you need to know about an instant pot and why you can’t live without one! Instant pot soups are super easy, super fast and super delicious!

Did you know you could make pasta in the Instant Pot? We love this Instant Pot Spaghetti with Meat Sauce. It is a staple in our house!

How to make potato soup more thick?

To thicken potato soup, you can blend part of the soup to create a thicker base, add a cornstarch slurry (mix equal parts cornstarch and water, then stir into the soup), or incorporate more mashed potatoes.

Why isn’t my potato soup creamy? 

Your potato soup might not be creamy due to insufficient blending of potatoes, not adding enough cream or dairy products, or using a potato variety that doesn’t break down as smoothly.

Why does my potato soup taste bland?

Potato soup can taste bland if it lacks enough salt, spices, or flavorful additions like onion, garlic, herbs, and stock. Adjust seasoning and consider adding more aromatic ingredients.

How do you keep potato soup from getting gummy?

To prevent potato soup from getting gummy, avoid over-stirring, especially after adding dairy products. Use a low to medium heat for cooking, and consider blending only a portion of the soup to maintain texture.

A bowl of loaded potato soup on a wooden plated

How to make Instant Pot Loaded Potato Soup

Instant Pot Loaded Baked Potato Soup
3.90 from 10 votes
A bowl of loaded potato soup on a wooden plated

Instant Pot Potato Soup Recipe

Serves — 6
This Instant Pot Loaded Baked Potato Soup is so hearty, creamy, and comforting! The flavors of potato, cheddar, and bacon combine to make an incredibly tasty soup, made in only 7 minutes!
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes

Ingredients
  

  • 8 medium potatoes, peeled and diced
  • 32 oz chicken broth
  • 1 cup half and half
  • 1 cup sour cream
  • 1 lb bacon cooked and crumbled
  • 1 cup shredded sharp cheddar cheese plus more for garnish
  • 5 green onions diced
  • 1 white onion diced
  • 1 tsp salt plus more to taste
  • 1 tsp garlic powder
  • ½ tsp pepper plus more to taste

Instructions
 

  • Place one cup of the diced potatoes and the white onion in the bottom of your Instant Pot. Add the chicken broth.
  • Place the steamer basket on top of the broth and add the rest of the potatoes. Season with half the salt pepper, and garlic powder.
  • Put the lid on your Instant Pot and set the timer to 2 minutes. Let cook and then do a quick release. 
  • Remove steamer basket with the potatoes and set aside. Use a potato masher or a wooden spoon to mash the potatoes that cooked in the broth. Mash until smooth but still has some texture. Turn the Instant Pot to saute and add the sour cream, half and half, bacon, green onions, and cheddar cheese. Stir well. Let cook for 5 minutes on saute, stirring frequently so the cheese doesn’t stick.
  • Taste for seasoning and add more if desired. Serve hot, garnished with additional bacon, green onions, and cheese.

Jenn’s Notes

Use a block of cheese and shred it yourself. It will melt better and improve the texture of the soup.

Nutrition Info

Calories: 538kcal | Carbohydrates: 7g | Protein: 17g | Fat: 48g | Saturated Fat: 21g | Cholesterol: 104mg | Sodium: 1608mg | Potassium: 456mg | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 14.7mg | Calcium: 245mg | Iron: 1mg

Related Recipes

Secrets to Quick & Easy Desserts
FREE EMAIL BONUS
How to make delicious desserts in no time at all!

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




Comments

  1. 5 stars
    This is a favorite now and we make it often during the winter. You can always add seasonings to your liking and garnish with what you desire, so many ways to adjust taste.

  2. 1 star
    There is nothing quite like getting 1/2 way through a recipe and realizing you don’t have all the steps you need. I glanced over this before hand and it looked fine. But first it does not say what to do with the potatoes that are in the strainer, when to mix them in etc. same with the half seasonings, which by the way is absolutely not enough.

    We continued through this nightmare of a recipe to get to the end and it taste like boiled potato water. We had to add a ton more seasoning (and milk) just to make it edible and tbh it’s way better but not great. Incredibly disappointed.