Go Back
–+ servings
A bowl of baked potato soup topped with cheese, bacon, and green onions.

Instant Pot Loaded Baked Potato Soup

This Instant Pot Loaded Baked Potato Soup is leveled up with heavy cream, garlic, and onions, and topped with bacon, and cheddar cheese.

Note: Made in a 6-qt Instant Pot

5 from 59 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Pressurize Time 8 minutes
Total Time 48 minutes
Course Main Course, Soup
Cuisine American
Servings 6 Servings
Calories 327 kcal

Equipment

Ingredients
 

  • 2 pounds (907 g) Yukon gold potatoes cubed (about 8 medium potatoes)
  • 1 1/2 cups (355 ml) warm water
  • 2 tablespoons (28 g) butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 tablespoons (15 g) flour
  • 1 1/2 teaspoons (9 g) salt
  • 1/2 teaspoon (1 g) ground black pepper
  • 1 cup (237 ml) heavy cream
  • 3 cups (710 ml) chicken broth
  • 1/2 cup (115 g) sour cream

Garnish:

  • 6 slices bacon cooked and chopped
  • Green onions chopped
  • Cheddar cheese shredded
  • Sour cream

Instructions
 

  • Pour the cubed potatoes into the Instant Pot along with the warm water. Close the lid and set the valve to sealing (if necessary for your model). Press the pressure cook or manual button and set the cook time to 5 minutes on high pressure, then allow a 10 minute pressure release before releasing the remaining pressure.
  • Drain the potatoes into a colander and set aside.
  • Turn the Instant Pot to sauté. Add the butter and onion. Sauté for 5 minutes. Add the garlic and sauté for 30 seconds.
  • Add in the flour, salt and pepper. Whisk to combine the flour and butter and cook for 1 minute.
  • Pour in the heavy cream and whisk vigorously to dissolve any lumps.
  • Pour in the chicken broth. Whisk to combine.
  • Add potatoes back to the pot and gently mash the potatoes so that they are slightly broken up. Simmer on sauté mode until the soup has thickened. Feel free to mash the potatoes more until you've reached your desired consistency.
  • Just before serving stir in a 1/2 cup of sour cream to add some extra creaminess.
  • Serve garnished with bacon, green onions, and cheddar cheese.

Notes

  • Lightly mashing the potatoes will give the soup a thicker consistency and incorporate the potatoes better. Mash them as much or as little as you wish. If you like a smooth soup, add the potatoes back and puree with an immersion blender.
  • You can use russet or red potatoes.
  • I leave the skins on red or Yukon, and peel the russets.
  • If the cubed potatoes aren’t fully cooked through after pressure cooking, just leave them in the pot with the water on sauté mode until they are.

Nutrition

Calories: 327kcalCarbohydrates: 33gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 1051mgPotassium: 762mgFiber: 4gSugar: 5gVitamin A: 718IUVitamin C: 32mgCalcium: 82mgIron: 2mg
Keyword Potatoes
Tried this recipe?Let us know how it was!