Instant Pot Loaded Potato Soup
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Craving a hearty meal that doesn’t take hours to make? Try our delicious Instant Pot Loaded Potato Soup recipe – it’s sure to become a family favorite.
If you like loaded baked potatoes you’re going to LOVE this soup! It’s perfectly chunky, filling and topped with crispy bacon, tangy cheddar cheese, creamy sour cream and fresh green onions.
Our version of the classic soup recipe is perfect for busy weeknights or lazy weekends. Or anytime you want a warm meal but don’t have a lot of time to spend in the kitchen. Let the Instant Pot do the heavy lifting and you’ll have dinner on the table in about 45 minutes.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
Soup season is here and I could not be more excited! As busy as we are, I don’t have time to stand over a pot of soup and tend to it for hours.
BUT, I created a pressure cooker version which allows you to skip all the “watching”. Not to mention, I feel like it’s better than the stovetop version (but that may be because it’s easier to make, ha!).
Cooking dinner in the Instant Pot is one of my go-to’s for busy nights. I love that I can toss everything in the pressure cooker and then it’s pretty much hands off til it’s done. And most meals are ready in about 30 minutes, like this easy Instant Pot Mississippi chicken and pulled bbq chicken recipes.
For more hearty soup recipes with potatoes check out our slow cooker ham and potato soup or this delicious German potato soup. And this cream-based soup copycat Dolly Parton’s stampede soup recipe from Laura Ashley has all the comfort food vibes.
Instant Pot Loaded Potato Soup Ingredients
- Bacon – we like to use a thick-cut bacon but you can use whatever you have on hand
- Onion
- Celery
- Garlic
- Salt and pepper
- Thyme – you can use fresh sprigs or dried
- Potatoes – we’ve found russet work best in this recipe
- Chicken stock
- Whole milk
- Heavy cream
- Cornstarch
Optional Toppings
- Shredded cheddar cheese
- Crumbled or chopped bacon
- Chives or sliced green onions
- Sour cream
Get the complete ingredients & directions in the recipe card below.
How to Make Loaded Potato Soup in the Instant Pot
Place the bacon into the inner pot and set the Instant Pot to Saute. Cook the bacon until it’s crispy, then transfer it to a paper towel to let the grease drain.
Next add the onion, celery, garlic, and seasonings to the pot and saute for 3-5 minutes until everything has softened.
Pour in the chicken stock and scrape the sides and bottom to remove any stuck-on bits. This helps to deglaze the pot which will prevent a burn notice while the soup is pressure cooking.
Stir in the diced potatoes and put the lid on. Push the valve to the Sealing position and cook on High pressure for 8 minutes.
Once it has finished, quick release the pressure by turning the valve to Venting. Be careful – the steam is HOT so you need to keep your fingers and face away from the venting steam. I use a wooden spoon to turn the valve. And if you’re worried about any splatter you can place a kitchen towel loosely over the vent.
Add 2 tablespoons of milk and cornstarch to a small bowl and stir to create a slurry.
Remove the IP lid and change the setting to Saute, then pour in the rest of the milk, heavy cream, and cornstarch slurry.
Stir well and let the potato soup come to a boil. Continue to cook it until it thickens, stirring often, which should take about 5 minutes.
Turn off the pressure cooker and let the soup cool about 5-10 minutes before serving.
Tips for Making Baked Potato Soup
- Chop potatoes in a similar size for even cooking.
- For a smoother soup, mash the cooked potatoes with a potato masher. You can also use an immersion blender if you don’t like chunky soups.
Can you freeze potato soup?
We don’t recommend freezing this soup because it contains dairy. The liquid part of the soup changes its consistency and loses its creaminess when frozen. Additionally, the potatoes tend to soak up the liquid leaving a grainy texture.
What to Serve with Loaded Baked Potato Soup
This soup is so hearty that I usually just pair it with a batch of Bisquick cheddar biscuits or these easy yeast rolls.
How to Store Leftover Potato Soup
Leftovers will stay fresh for up to 3-4 day in the fridge when stored in an airtight container. Reheat leftovers on the stove top over low heat, stirring frequently.
More Easy Soup Recipes:
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Instant Pot Loaded Potato Soup
Equipment
- Instant Pot 6 quart
Ingredients
- 6 slices bacon
- 1 medium onion, diced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground pepper
- 2 sprigs fresh thyme (or 1 teaspoon dried)
- 4 cups chicken stock
- 2 pounds russet potatoes, peeled and diced into bite size cubes
- 1 cup plus 2 tablespoons whole milk
- 2 tablespoons cornstarch
- ½ cup heavy cream
Optional Toppings
- shredded cheddar cheese
- bacon, cooked and chopped or crumbled
- chives or green onions, chopped
- sour cream
Instructions
- Set Instant Pot to the Saute setting. Add bacon to the inner pot and cook until crispy. Remove bacon and place on a paper towel to drain.6 slices bacon
- Add onion, celery, garlic and seasonings to inner pot. Stir and cook for 3-5 minutes or until onions and celery are softened.1 medium onion, 2 stalks celery, 3 cloves garlic, 2 teaspoons kosher salt, ½ teaspoon freshly ground pepper, 2 sprigs fresh thyme (or 1 teaspoon dried)
- Add chicken stock to pot. Deglaze the pot by scraping down the sides and bottom to remove any stuck-on bits. Stir in potatoes.4 cups chicken stock, 2 pounds russet potatoes
- Place lid on Instant Pot turning to close, set the pressure valve to “Sealing” and set to High pressure for 8 minutes.
- When timer goes off, carefully do a quick release of the pressure.
- In a small bowl, whisk together 2 tablespoons of milk and cornstarch to make a slurry.
- Remove lid from the pot and set to Saute.
- Pour in remaining 1 cup milk, heavy cream and milk slurry mixture.
- Stir to combine and let come to a boil. Cook for about 5 minutes or until thickened, stirring occasionally
- Turn off the Instant Pot and let soup cool 5-10 minutes before serving.
- Garnish with cheese, bacon, chives and sour cream if desired.shredded cheddar cheese, bacon, chives or green onions, sour cream
Notes
- Cut potatoes into similarly-sized pieces for even cooking.
- Cooking time includes the time it takes to come to pressure and to release pressure.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. We do not recommend freezing this soup.
- Optional toppings are not included in the nutritional calculations.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
