Instant Pot Loaded Potato Soup Recipe

This easy 30-minute Instant Pot Loaded Potato Soup Recipe warms your soul. Its chunks of tender potatoes make it rich and creamy. Plus, it's loaded with your favorite ingredients like cheese and bacon!

This soup is as comforting as our Instant Pot Tortellini Soup!

Soup is one of the easiest recipes to make in your pressure cooker. This one-pot cheesy potato soup is ready in about 30 minutes and tastes incredible. 

It's thick and rich. We like to say this is pure comfort food in a bowl. It's one of those delicious recipes you'll make again and again.

Check out our quick and easy Instant Pot Recipes for busy weeknights, including our healthy Instant Pot Baby Potatoes. 

Why This Recipe is So Good!

• EASY TO MAKE: This is one easy recipe! Add your ingredients to your pressure cooker, and let it do all the work. Add your favorite toppings, and dinner is ready in about 30 minutes.
• IT'S COMFORT FOOD! This soup is loaded with your favorite ingredients, including budget-friendly potatoes, bacon, and gooey cheese, which makes it a comforting family meal to enjoy on a chilly night.
• TASTE & TEXTURE: The creamy texture, balanced by the rich flavor of the soup, is complemented by the salty, smoky, and tangy flavors of those irresistible toppings.

Ingredient Notes 

This recipe uses all-natural ingredients, and the result is worth it! This is so much better than canned soup.

• Bacon - you'll cook your bacon slices right in the instant pot making this a one-pot meal.
• Aromatics - diced onion, minced garlic cloves, and dried or fresh thyme add aroma and flavor to this delicious potato soup.
• Chicken broth - is the base of the soup. We recommend using low-sodium broth. Chicken stock would also work.
• Russet potatoes - potatoes are starchy and have a naturally mild and slightly sweet flavor, giving the pressure cooker potato soup its hearty, comforting texture. You'll want to peel and chop them into 1-inch pieces for even cooking.
• Spices - sea salt and fresh cracked pepper add the most flavor.
• Cream - we like heavy cream for its rich flavor.
• Milk - whatever type you have on hand is great. You can substitute almond milk if needed.
• All-purpose flour - to help thicken the soup.
• Cheddar cheese - thickens the soup and gives it a rich cheesy flavor.

Pro Tip: Try to shred the cheese yourself. Bagged pre-shredded cheese is coated so it doesn't stick together. Therefore, it doesn't melt as well. 

Find the full recipe and instructions in the printable recipe card below.

Variations

• VEGETARIAN - To make this recipe vegetarian, omit the bacon and swap the chicken broth for vegetable broth. 
• GLUTEN-FREE - To make this a gluten-free recipe, swap the all-purpose flour for a gluten-free alternative like rice flour, oat flour, or chickpea flour. 

Step-By-Step Instructions

1. COOK BACON - Turn your Instant Pot to the Sauté function and add the bacon slices. Cook until bacon is crispy (Image 1). Place cooked bacon on a plate lined with a paper towel to absorb the excess grease. Leave the remaining bacon grease in the Instant Pot.
2. COOK ONIONS AND GARLIC - Leave the Instant Pot on the “Sauté” setting and add the onion and thyme. Cook until tender, about 5 -minutes. In the last minute of cooking, add the minced garlic and stir constantly so it doesn’t burn (Image 2). 
3. ADD CHICKEN BROTH & POTATOES- Add the chicken broth, cut potatoes, salt, and pepper to the pot. Stir to combine (Image 3). 
4. PRESSURE COOK - Place the lid on the Instant Pot, and turn the vent valve to “sealing." Then, select “Pressure Cook." Set time for 10 minutes. When done cooking, release the valve on the lid and do a quick release of the pressure. 
5. CHOP BACON AND SHRED CHEESE- While the soup cooks, chop your cooled bacon and set it aside to top your cooked soup. You can also shred your cheese and slice your green onions now. 
6. MIX MILK & FLOUR - Stir together milk and flour in a small bowl to make a slurry. Set aside. 
7. ADD CREAM & MILK MIXTURE -  Once the steam is completely released and the pin on the lid has dropped, open the lid and stir in the slurry. Then, add the cream (Image 4). Turn the pot to “Sauté” again and cook the soup for about 5 minutes until it thickens. 
8. ADD CHEESE - Stir 1 ½ cups of shredded cheddar cheese and mix until combined and the cheese melts. Then, season to taste if it needs more salt and pepper. 

Either top with garnishes in the instant pot or ladle your Loaded Baked Potato Soup into bowls and garnish with bacon crumbles, green onions, and additional cheese. 

Grab some crusty bread, dip your spoon in, and enjoy this hearty soup! 

Expert Tips & Recipe Notes

• COOKING OIL: If you prefer not to use bacon grease when sautéing your onions, remove it from the Instant Pot after cooking the bacon and use 1 tablespoon of olive oil. 
• POTATO SIZE: Try to cut your potatoes into roughly the same size when chopping. We recommend about 1-inch cubes. Cutting them this size will allow for even cooking. 
• SOUP CONSISTENCY: If you like a creamier, less chunky soup, use an immersion blender or potato masher at the end of cooking. Alternatively, you can blend the soup in a blender until you reach your preferred texture. 
• WHAT TO SERVE WITH IT: Our Healthy Chicken Tenders would make an excellent complement to the soup as well as a crisp green salad.

Storing

REFRIGERATOR - How long does potato soup last? It will last 4-5 days in the fridge. Make sure to cool the soup completely and then place it in an airtight container. Reheat in individual serving in the microwave for 1 - 1 ½ minutes. 

FREEZER - Can potato soup be frozen? Yes, it freezes well. Cool the creamy potato soup and then place it in an airtight container or individual serving-sized airtight containers, and store it in the freezer for up to 3 months. To use, thaw in the refrigerator overnight and reheat on the stovetop in a pot or microwave until hot.

Recipe FAQs

More Soup Recipes

We hope your family loves this Instant Pot Loaded Potato Soup as much as we do! 

Love this delicious Instant Pot Creamy Potato Soup recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.

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Printable Recipe

Instant Pot Loaded Potato Soup Recipe

This easy Instant Pot Loaded Potato Soup Recipe warms your soul. It’s rich, creamy, and totally satisfying. Plus, it’s loaded with your favorite ingredients like cheese and bacon!

5 from 5 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Pressure Release: 5 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Calories: 544kcal

Author: Erin Henry

Equipment

• ▢
  pressure cooker
• ▢
  Spatula or cooking spoon
• ▢
  Measuring cups
• ▢
  knife
• ▢
  cutting board
• ▢
  small bowl

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 6 bacon slices (for garnish)
• ▢ 1 medium onion (diced)
• ▢ 3 garlic cloves (minced)
• ▢ 1 teaspoon dried thyme
• ▢ 3 cups chicken broth (low sodium if possible)
• ▢ 6 medium russet potatoes (peeled and chopped into 1-inch pieces, about 2.5 lbs)
• ▢ 1 ½ teaspoons salt (kosher or sea salt are our favorites)
• ▢ pepper (to taste)
• ▢ 1 cup heavy cream (you can substitute half & half to lighten the recipe)
• ▢ ¼ cup milk (whatever type you have on hand)
• ▢ 1 tablespoon all-purpose flour
• ▢ 1 ½ cups cheddar cheese (shredded)

Toppings

• ▢ 3-4 green onions (sliced )
• ▢ 1 cup cheddar cheese (shredded)

Instructions

• Turn your Instant Pot to the “Sauté” setting and add the bacon slices. Cook until bacon is crispy, about 5 minutes. Place cooked bacon on a plate lined with a paper towel to absorb the excess grease. Leave remaining bacon grease in the Instant Pot.
• Leave the Instant Pot on the “Sauté” setting and add the onion and thyme. Cook until tender, about 5 -minutes. In the last minute of cooking, add the minced garlic and stir constantly so it doesn’t burn. 
• Add the chicken broth, cut potatoes, salt, and pepper to the pot. Stir to combine. Place the lid on the Instant Pot, and turn vent value to “sealing." Then, select “Pressure Cook." Set time for 10 minutes. When done cooking, release the valve on the lid to quickly release the pressure. 
• While the soup cooks, chop your cooled bacon and set it aside to top your soup. You can also shred your cheese and slice your green onions at this time. 
• Stir together milk and flour in a small bowl to make a slurry. Set aside.
• Once the steam is completely released and the pin on the lid has dropped, open the lid and stir in the slurry. Then, add the cream. Turn the pot to “Sauté” again and cook the soup for about 5 minutes until it thickens. 
• Stir in 1½ cups of cheddar cheese and mix until combined and cheese melts. Then, season to taste if it needs more salt and pepper. Top with bacon, green onions, and additional cheese, and enjoy!

Video

Notes

• If you prefer not to use bacon grease when sautéing your onions, you can remove it from the Instant Pot after you’re don’t cooking the bacon and use 1 tablespoon of olive oil. 
• Try to cut your potatoes into roughly the same size when chopping. We recommend about 1-inch cubes. This size will allow for even cooking. 
• If you like a creamier, less chunky soup, you can use an immersion blender at the end of cooking. Alternatively, you can place the soup in a blender and blend until you reach your preferred texture. 

Storing

• REFRIGERATOR - cool soup completely and then place in an airtight container in the fridge for 3-4 days. Reheat in individual serving in the microwave for 1 - 1 ½ minutes. 
  FREEZER - cool soup and then place in an airtight container or individual serving-sized airtight containers, and store in the freezer for up to 3 months.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition

Calories: 544kcal | Carbohydrates: 47g | Protein: 23g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 1088mg | Potassium: 1197mg | Fiber: 3g | Sugar: 3g | Vitamin A: 708IU | Vitamin C: 16mg | Calcium: 442mg | Iron: 3mg

Course: dinner

Cuisine: American

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This post was originally published on December 30, 2021, and we updated it on August 2, 2023.