Instant Pot Loaded Potato Soup

two bowls of loaded potato soup with instant pot in the background

5 from 1 vote

Instant Pot Loaded Potato Soup

Our potato soup recipe is creamy, cheesy and packed with hearty baked potato toppings like bacon, cheese, sour cream and green onions. This comfort food dish is easy to make in the Instant Pot and ready in under an hour, making it perfect for busy days.

Prep Time15

Cook Time40

Total Time55

Course: Main Dish, Soup

Cuisine: American

Servings:

Calories: 448kcal

Author: Lori @ A Reinvented Mom

Equipment

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.

Nutrition