Instant Pot Loaded Potato Soup
An easy baked potato soup in Instant Pot recipe that's LOADED with all the baked potato goodness but in soup form. You'll love this hearty yet simple pressure cooker soup with skin on potatoes that is super quick! Garnish with your favorite baked potato toppings.
Equipment
Ingredients
- 6 medium-large russet potatoes cut into 1" cubes
- 8 bacon slices cooked
- 2 tablespoon butter
- 2 garlic cloves minced
- 1 medium-sized onion chopped
- 1 cup heavy whipping cream
- 2 cups chicken broth
- 1 teaspoon garlic salt
- ½ teaspoon ground black pepper
- 2 cups shredded sharp cheddar shredded from the block
- 1 cup sour cream
Instructions
- In a cold Instant Pot, add the butter and then turn the pot to Saute to melt the butter.
- Once melted, stir in the chopped onion and cook until softened, which will take about 3-4 minutes.
- Add the minced garlic and cook it for 1 more minute, or until fragrant. Stir constantly since garlic burns easily.
- Add the chicken broth to the pot and scrape up any onion bits left on the bottom of the pot.
- Stir in the diced potatoes, garlic salt, and black pepper. Pressure cook on High (some models call this Manual) for 10 minutes and then do a Quick Release of the remaining pressure.
- Remove the lid. Mix in the shredded cheddar cheese, a little bit at a time to prevent it from clumping. Stir until it's melted, and then mix in the heavy whipping cream and sour cream.
- Garnish the Instant Pot potato soup recipe with chopped bacon, chives, shredded cheese, and olives, or any of your favorite baked potato toppings.
Video
Notes
To make an Instant Pot baked potato soup that's less rich and doesn't use heavy cream, you can use whole milk instead but it won't have as thick of a consistency. To thicken the soup after pressure cooking, take out ¼ cup warm liquid and mix it with a little flour to make a roux, stir that back into the soup and simmer until thickened to your liking.
We didn't peel the potatoes but you definitely can. It adds nice texture and make even quicker to make.
While we used Russet potatoes, which breaks down a little bit more into the soup, you can also use yellow potatoes or red potatoes. Bake the bacon in advance to cook a large quantity.
While we used Russet potatoes, which breaks down a little bit more into the soup, you can also use yellow potatoes or red potatoes. Bake the bacon in advance to cook a large quantity.
Nutrition
Calories: 527kcalCarbohydrates: 34gProtein: 15gFat: 38gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 102mgSodium: 887mgPotassium: 832mgFiber: 2gSugar: 4gVitamin A: 999IUVitamin C: 11mgCalcium: 279mgIron: 2mg
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