Instant Pot Loaded Potato Soup is thick, creamy and only takes 30 minutes in the Instant Pot. This soup is loaded with flavor and is sinfully good.
If you need more hearty soup recipes, try my pasta fazool recipe or this creamy cauliflower and broccoli soup.
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Why this Instant Pot Loaded Potato Soup Recipe is a Keeper
This Instant Pot potato soup is so satisfying and comes together in 30 minutes. This is the best soup I’ve ever has and is perfect for any night of the week, especially in the winter!
- Easy Ingredients: It uses common ingredients you often have on hand.
- Great for Leftovers: The leftovers taste just as good, if not better.
- Delicious Flavor: The dish tastes amazing and is a hit every time; You’re going to love this soup!
- Comforting Soup: It has a comforting, homey feel that makes you want to return to it.
What Variety of Potato Works Best for this Recipe?
Starchy potatoes, like russet potatoes or Yukon gold potatoes, are best for soups because they can hold their shape even after being cooked.
Ingredient Notes to Make Instant Pot Loaded Baked Potato Soup
To make this great recipe, you will need just a few easy ingredients. If you don’t already have these ingredients in your kitchen, they can all easily be found at the store.
- Russet Potatoes: You will need about 2 pound of chunks of potato to make this loaded baked potato soup recipe.
- Cheese: Shredded cheddar cheese is perfect for topping off this delicious soup.
- Bacon: Add some bacon on top or even in the instant pot potato soup recipe.
See the recipe card below for a complete list of the ingredients with measurements.
Prep Ahead Suggestions for this Easy Instant Pot Recipe
Preparing ingredients ahead of time can help to save you time and kitchen space when it comes to making the recipe!
- Prep Ingredients: Prepare ingredients ahead of time such as shred cheese, cook bacon, and peel and cut the potatoes.
Special Equipment Needed for Pressure Cooker Potato Soup
Sometimes you need a specific piece of equipment to make a recipe just right. In this case, all you need is an instant pot!
- Instant Pot: Make it in the instant pot! Thanks to the instant pot, you can make this recipe in just minutes! This can be handy instead of using a slow cooker as it drastically cuts down cook time.
Pro Tip for Instant Pot Baked Potato Soup
For an extra creamy and flavorful soup, add a dollop of Greek yogurt to each bowl before serving. Greek yogurt adds a tangy, slightly acidic flavor that balances the richness of the soup. It also adds a protein boost and a creamy texture.
How to Make Instant Pot Loaded Potato Soup
This recipe comes together in just 5 quick and easy steps. This creamy instant pot potato soup is so good, you’ll be making it every winter!
These are the basic steps for making Instant Pot Loaded Potato Soup. Refer to the full, printable recipe card below for detailed instructions.
1. Sauté Veggies
Set the instant pot to sauté mode. When hot add in your butter to the instant pot, then add your onion and sauté for 3-4 minutes until it begins to soften.
2. Add Soup Ingredients
When onion has softened, add in the garlic. Sauté for 1 minute to release the flavors of the garlic. Press cancel on your instant pot. Add the potatoes, thyme, nutmeg, broth, salt and pepper.
3. Cook the Soup and Release Pressure
Close and seal the lid on the instant pot, and close the valve. Set instant pot to high pressure cook on high for 4 minutes. Once the time is done cooking, naturally release for 45 minutes, then quick release by opening the valve.
Press cancel on your instant pot, then press sauté mode.
4. Thicken the Soup
In a separate bowl, mix together milk and corn starch. Once completely mixed together, add to the instant pot. Carefully stir the corn starch mixture making sure not to mash any potatoes. Allow to sauté for about 3 minutes to thicken.
5. Add Sour Cream and Toppings
Mix in the sour cream. Once fully incorporated, press cancel on the instant pot and serve.
How to Store, Reheat and Use Leftovers
- Storing: Store creamy potato soup in an airtight container in the fridge for up to 3 days.
- Reheating: Potato soup is easy to reheat! Place leftovers in a pot on the stove or in the microwave until it’s the desired temperature. If too thick at a little chicken broth.
- Using Leftovers: Enjoy leftovers with Bacon Cheddar Scones or an Air Fryer Copycat Chick Fil A Sandwich.
Variations and Substitutions to Make Loaded Instant Pot Soup
This cheesy potato soup recipe is super easy to customize to make it your own! Try taking it to the next level by experimenting with different flavors or adapting it to be healthier.
- Cheesy Bacon: Add more bacon and cheese for an extra cheesy and bacon flavor.
- Veggies: Add your favorite vegetables like broccoli, cauliflower, or carrots.
- Spicy Kick: Add jalapenos or red pepper to the pot for a spicy twist.
- Dairy-Free: Use non-dairy milk and a vegan butter substitute.
Delicious Instant Pot Soup Recipe FAQs
Serve this recipe with Slow Cooker Cuban Sliders, Easy No Knead Rolls or Air Fryer Monte Cristo.
Yes! Substitute the bacon and chicken broth for your favorite non-meat substitutes. For the dairy, you can swap for any dairy-free milk, sour cream, cheese and butter.
I love topping easy instant pot loaded soup with cheese, chopped bacon, sour cream and chives.
Expert Tips to Make Potato Soup Recipe
- Thicker soup: Use less liquid or blend the soup for a longer time.
- Creamy soup: For a creamier soup, you can add more heavy cream or milk. You can also add some cream cheese!
- Spicier: Add a pinch of cayenne pepper or a dash of hot sauce to add some spice.
- Bacon: Cook the bacon in the oven to make a potato soup loaded with bacon.
- Healthier: Use low-fat milk and a reduced-fat sour cream. Omit any use of bacon fat as well.
- Smoother Soup: To make a less chunky soup, you have a couple options. You can place the soup in a blender, use an immersion blender or you can use a potato masher to mash everything together.
Instant Pot Loaded Potato Soup
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Ingredients
- 1 tablespoon Butter, or cooking spray
- ½ Large onion, chopped
- 1 tablespoon Garlic, minced
- 2 pounds Potatoes, peeled and diced (into about 1/2-inch cubes)
- 3 sprigs Dried thyme, remove leaves from stem
- ⅙ teaspoon Ground nutmeg
- 28 ounces Chicken broth
- ¼ teaspoon Salt, to taste
- ¼ teaspoon Pepper, to taste
- 1 cup Milk
- 2 tablespoons Cornstarch
- ½ cup Sour cream
- Shredded cheddar, for garnish, optional
- Cooked bacon, chopped (for garnish, optional)
- Green onions, chopped (for garnish, optional)
Instructions
- Set your instant pot to sauté mode. Once hot add in your butter (for healthier alternative, cooking spray will suffice). Add your onion and sauté for 3-4 minutes until it begins to soften.
- Once your onion has softened, add in your garlic. Sauté for about a minute to release the flavors of the garlic.
- Press cancel on your instant pot. Add in your potatoes, thyme, nutmeg, broth, salt and pepper.
- Close and seal the lid on your instant pot, and close the valve. Select pressure cook on high for 4 minutes. Once the time is done cooking, naturally release 45 minutes, then do a manual release by opening the valve.
- Press cancel on your instant pot, then sauté mode. In a separate bowl mix together your milk and corn starch. Once completely mixed together, add to your instant pot. Carefully stir the corn starch mixture making sure not to mash any potatoes. Keeping it chunky. Allow it to sauté for about three minutes to thicken up.
- Mix your sour cream. Once fully incorporated, press cancel on your instant pot.
Christina’s Notes
- Thicker soup: Use less liquid or blend the soup for a longer time.
- Creamy soup: For a creamier soup, you can add more heavy cream or milk. You can also add some cream cheese!
- Spicier: Add a pinch of cayenne pepper or a dash of hot sauce to add some spice.
- Bacon: Cook the bacon in the oven to make a potato soup loaded with bacon.
- Healthier: Use low-fat milk and a reduced-fat sour cream. Omit any use of bacon fat as well.
- Smoother Soup: To make a less chunky soup, you have a couple options. You can place the soup in a blender, use an immersion blender or you can use a potato masher to mash everything together.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
A delicious hearty soup! So flavorful!
Easy-to-make potato soup – what could be better?
This is perfect fall comfort food!