Instant Pot Loaded Potato Soup

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!

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. 

Check out all of our quick and easy Instant Pot Recipes for busy weeknights. 

Ingredients 

This recipe uses all-natural ingredients, and the result is worth it! 

bacon - slices
onion - one medium onion, diced
garlic cloves - minced
thyme - dried or fresh thyme will work
chicken broth - low sodium if possible
russet potatoes - you'll want to peel and chop them into 1-inch pieces
salt - sea salt is our favorite
pepper - fresh cracked pepper adds the most flavor
cream - we like heavy cream for rich flavor
milk - whatever type you have on hand
all-purpose flour - to thicken the soup
cheddar cheese

To Garnish 

• more bacon
• sliced green onions
• additional cheddar cheese
• sour cream (optional)

What You’ll Need to Make the Recipe

• Instant Pot
• Small Bowl
• Cooking Spoon
• Knife
• Cutting Board
• Measuring Cups

Step By Step Instructions for Making Instant Pot Baked Potato Soup

1. COOK BACON - Turn your Instant Pot to the “Sauté” setting and add the bacon slices. Cook until bacon is crispy. Place cooked bacon on a plate lined with a paper towel to absorb the excess grease. Leave 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. 
3. ADD CHICKEN BROTH & POTATOES- Add the chicken broth, cut potatoes, salt, and pepper to the pot. Stir to combine. 
4. PRESSURE COOK - 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. 
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 at this time. 
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. Turn the pot to “Sauté” again and cook the soup for about 5 minutes until it thickens. 
8. ADD CHEESE - Stir in 1 ½ cups of cheddar cheese and mix until combined and cheese melts. Then, season to taste if it needs more salt and pepper. 

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

Dip your spoon in and enjoy! 

What Type of Potatoes Are Best?

The best potatoes for Instant Pot Loaded Baked Potato Soup are russet potatoes. They have a high starch content and make for a creamier result. You can also use Yukon Gold potatoes if you prefer. 

What type of cheese to use? 

Without a doubt, we like sharp cheddar (or extra sharp) in potato soup. 

It adds the right amount of tangy flavor to complement the creamy potatoes. However, you can use your favorite cheese for a different flavor profile. 

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. 

Tips & Recipe 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. To use, thaw in the refrigerator overnight and reheat on the stovetop in a pot or microwave until hot.

Variations for Instant Pot Loaded Potato Soup

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. 

More Soup Recipes

Instant Pot Tortellini Soup with Sausage
Slow Cooker Enchilada Soup
Easy 30-Minute Chicken Soup
Crock Pot Vegetable Soup
One-Pot White Chicken Lasagna Soup

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

We Love Hearing How It Goes

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