Instant Pot Baked Potato Soup–everything you love about baked potatoes in soup form…cheese, bacon, sour cream, green onions and potatoes. An amazing cheesy potato soup with lots of flavor that you can make in your electric pressure cooker.
Related: Slow Cooker version #1 or Slow Cooker version #2
Instant Pot Loaded Baked Potato Soup (+video)
One thing that I LOVE to use my Instant Pot for is making baked potatoes. I can cook them in just a few minutes and eat them up immediately or use them for another recipe, like potato salad. It’s just a convenient way to cook potatoes.
Today’s recipe uses cooked potatoes to make an instant pot potato soup recipe that gets rave reviews and takes a short amount of prep time. Shannon said, “This soup is my favorite soup in the history of soups! TRULY! I cannot thank you enough for this recipe! Not only is it absolutely delicious, but it’s so easy to make in the Instant Pot.” Another 365 days reader, Tammy said, “Love this recipe!! So good and my whole family loved it! My husband usually doesn’t like when I make potato soup, but now he does!”
Watch how to make this recipe on my YouTube channel:
Ingredients for Instant Pot potato soup recipe
- Potatoes–red, yellow or Russets. Peeled or unpeeled, it’s up to you
- Butter
- Flour–all purpose works great
- Salt–I like kosher salt
- Pepper–freshly cracked is best
- Milk–I used 1% milk
- Better than Bouillon chicken base–or a bouillon cubes or granules
- Sour cream–or plain Greek yogurt
- Cheddar cheese–medium or sharp cheddar. Grate it off the block rather than buying pre-shredded cheese
- Green onions–or chives or scallions
- Crumbled bacon–I use the pre-cooked bacon crumbles from Costco
How to make Instant Pot baked potato soup
Instructions:
- Cook the potatoes: This recipe for Instant Pot loaded baked potato soup starts by cooking potatoes in the pressure cooker. I used red potatoes (which I think are the best potatoes) but you could also use yellow yukon gold potatoes or Russet potatoes. I chose not to peel my potatoes because I like the skins of red potatoes and the texture that they add to the soup. If you’re using Russet potatoes you may want to peel the potatoes before cooking them in the pressure cooker. I cooked the potatoes using high pressure on the manual/pressure cook button and used a quick release. Different types of potatoes have different cooking times so note that in the recipe card below.
- Make a roux: After the potatoes were cooked I took them out of the pressure cooker and then made a roux with flour and butter on the sauté setting. This is just done by melting the butter. Then whisk one tablespoon of flour at a time into the butter until you get a creamy, lump-free consistency. This helps thicken the soup.
- Heat milk: Stir in the milk (I used 1% milk). I used the saute setting to heat the milk until it was bubbling and thickened up, thanks to the roux.
- Smash potatoes: At this point I added in the potatoes. I chose to mash my potatoes on a cutting board before adding them back in. Now they weren’t totally mashed. There were some parts that were mashed and some parts that were chunky. Again, I like the different textures in my soup. You could mash them completely for less texture or you could even chop them into cubes for more pronounced bites of potato. You can even use an immersion blender to blend soup for a completely creamy consistency.
- Load it up: Lastly I stirred in some sour cream, grated cheddar, green onions, and real bacon bits to make it the real deal. This is creamy and indulgent and frankly quite delicious. Season to taste. Ladle into bowls and enjoy every single bite!
Notes/Tips
- The recipe below makes about 5 servings but you can easily double this recipe with no problems. Double all the ingredients but keep the cooking time the same. You don’t need to double the amount of water beneath the trivet.
- I don’t think this soup is a good one to freeze considering it’s dairy based and potato based…both items that don’t do well in the freezer. But you can keep this in the refrigerator for up to a week in an airtight container*.
- I use I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also make this in a 3 or 8 quart pot.
- Use a potato masher* or a hamburger chopper tool* to smash the potatoes to your desired consistency.
- You can make this recipe gluten free by using a gluten free flour (or cornstarch to thicken) and a gluten free bouillon product.
- You can make this vegetarian by using Better than Bouillon vegetable base and leaving out the bacon crumbles.
- The nutrition info for a serving of this soup (1/5 of the total recipe) is: Calories 424, Total Fat 23.3g, Saturated Fat 12.2g, Cholesterol 58.6mg, Sodium 660mg, Total Carbohydrate 38.4g, Dietary Fiber 3.6g, Sugars 12g, Protein 16g
More Instant Pot soup recipes you’ll love…
- Instant Pot Chicken Orzo Soup
- Instant Pot 3-Item Beef Stew
- Instant Pot Chick Fil-A Chicken Tortilla Soup
- Instant Pot Crack Chicken and Dumplings
- Instant Pot Panera Bread Chicken Wild Rice Soup
Instant Pot Loaded Baked Potato Soup
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 5–6 servings 1x
Description
Everything you love about baked potatoes in soup form…cheese, bacon, sour cream, green onions and potatoes. Basically a cheesy potato soup recipe that you can make in your electric pressure cooker.
Ingredients
- 1 1/2 pounds potatoes, red, yellow or Russets (see picture below for what that looked like in the bottom of my IP)
- 1/4 cup butter
- 1/4 cup flour
- 3/4 tsp salt
- 1/2 tsp pepper
- 4 cups milk (I used 1% milk)
- 1 tsp Better than Bouillon chicken base
- 1/2 cup sour cream
- 1/2 cup grated medium or sharp cheddar
- 3 green onions, diced
- 1/2 cup crumbled bacon (I use the pre-cooked bacon crumbles from Costco)
Instructions
- If using red or yellow potatoes, scrub them clean. If using Russet potatoes, peel them if desired. Pour 1 ½ cups of water in the bottom of your Instant Pot and then place trivet in the bottom. Place potatoes on top of the trivet.
- Cover the Instant Pot and lock the lid. Make sure valve is set to “sealing.” Set the pressure cook button (mine says manual) for 10 minutes on high pressure for red or yellow potatoes and 20 minutes for russets. When the timer beeps carefully move the valve to “venting” to let the pressure release. When you can, remove the lid.
- Remove the potatoes and set aside. Discard the water. Turn the Instant Pot to the sauté setting on “less.” Melt the butter. Once butter is melted whisk in one tablespoon of flour at a time until you get a creamy, lump-free roux. Add in the salt and pepper. Let it start to bubble, whisking constantly.
- Once it is bubbling add in the milk and Better than Bouillon and whisk. Adjust the sauté setting to a high heat. Whisk every few minutes until the milk starts to thicken and bubble. (This part will take much less time if you warm up the milk before adding it into the pot. I always put mine in a glass measuring cup and stick it in the microwave.)
- Turn the Instant Pot to the warm setting. Stir in the sour cream, cheddar, diced onions and bacon.
- Smash the potatoes with a potato masher. My potatoes were somewhat smashed but still had some chunkiness to them. Stir the potatoes into the Instant Pot. Salt and pepper the soup if needed.
- Ladle into bowls and serve.
Notes
This soup can be doubled. I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Soup
- Method: Instant Pot
Send Me Free Recipes
How to make potato soup thinner or thicker?
To thin out your soup pour in some extra milk. To thicken the soup you can sprinkle in some instant potato flakes or your can thicken with extra flour or cornstarch.
More easy Instant Pot recipes
- Instant Pot French Onion Broccoli Casserole
- Instant Pot 3-Ingredient Rump Roast
- Instant Pot Sloppy Ottos
- Instant Pot Stick of Butter Rice
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
This was SO yummy. My family licked their bowls clean and there wasn’t a spoonful leftover. I used already baked potatoes but followed the recipe otherwise.
★★★★★
It is a good one! Thanks for the 5 stars Eliza!
Hey, Karen!
I want to cube my potatoes & cook them in steamer basket. What would cooking time be? (Will be red potatoes from the garden). Thanks. Can’t wait to get this in a bowl in front of my face!
Hi Kim, I would pressure cook for 4 minutes.
Another great recipe!
★★★★★
Thank you Donna!
My 9 year declared ‘I finally have a favorite soup!’
★★★★★
ahhhh so sweeet!
Absolutely the best soup recipe ! My daughter has requested it for a second time this month and she loved everything about it. So easy to make too.
★★★★★
Thanks Trish! I’m so glad you are your daughter are enjoying the baked potato soup!
this was delicious. made as written. . potatoes cooked perfectly in the instant pot. only mashed a little with a fork.
everyone really enjoyed ths hearty soup. will make again
★★★★★
Thank you so much for the review and the 5 stars!
This is the BEST loaded potato soup recipe out there! My family and I have been eating this exact recipe for a few years now, it’s a huge hit every night! Even my picky daughter LOVES it! So good! Thanks for sharing your recipe with us!!
★★★★★
Wow thanks so much Alexis! I am glad to hear you loved this recipe!
I’ve made this soup several times now and it’s amazing every time! Thank you!
★★★★★
So glad to hear it. Thank you so much for the 5 stars.
This recipe is one of our family favorites. It is easy to make and asked for often by family and friends.
★★★★★
Thanks for the 5 stars Gwen!
I’m excited to make it! Can I safely double this in a 6qt instant pot, and do I change anything?
I would double all the ingredients and keep the cooking time the same.
Love this recipe. So good. Easy tomake
★★★★★
Thanks so much for the 5 stars!
This is the absolute BEST soup recipe!! My children. HATE potatoes and they LOVE this soup!!! We have made it so many times! Thank you!!
Love this soup!! I do have a question. Can I substitute frozen hashbrown potatoes? Just trying to use stuff I have already and it’s rainy and cold. Would be perfect if it works!
★★★★★
You could do that. I would probably start with step 3 since they won’t need to be pressure cooked. Stir the hashbrowns in with step 5.
Absolutely delicious soup. Make this often. The only correction I might suggest to readers is that in MY instant pot (6 qt) I need to cook my russet potatoes longer than is says in the recipe. It says 20 minutes but they come out hard in the center. I added 10 more minutes and still had to do a bit more cooking in the microwave. What about peeling the potatoes, cutting them up into pieces to have them cook faster? Love love love this recipe. Just trying to help.
★★★★★
You could definitely do that!
Made it over 20 times. Its lovely
★★★★★
Wow! 20 times! So glad to hear you enjoyed it so much. 😊😊😊
Baked potato soup is my favorite to order in restaurants, but always potatoes are diced. Don’t you get gloppy spoonfuls with big pieces of peel if you smash them?
A bit but I like it like that. you could do cubes if you want though!
This looks delicious! If I were to cut the recipe in half, would the cook time remain the same?
Yes it would be the same time: https://www.365daysofcrockpot.com/how-to-halve-instant-pot-recipes/
This soup is my favorite soup in the history of soups! TRULY! I cannot thank you enough for this recipe! Not only is it absolutely delicious, but it’s so easy to make in the Instant Pot.
I have several digestive disorders and am limited in what ingredients I can use when I cook. I am able to modify this soup easily to fit my needs and I am so grateful for that. Thank you again for all of your delicious recipes!
I’m so glad that you like the recipe and are able to make it fit within your dietary requirements. 😊
I made this last night and it was so good! My whole family approved it. 🙂
★★★★★
GOOD!! 🙌
I made this today for lunch for my WFH kids ans husband for a quick lunch that works on their schedule and it was a hit. My husband can’t have a lot of dairy and we try to reduce as much as we can as a health rule so we used 3 cups of vegetable broth and only 1 cup of milk to make the soup. It works regardless. We will make this again our way. Thank you!
★★★★★
Good to know it was still good with less dairy!
Can I add cooked cubes ham into it? Would I adjust the salt?
Yes that would be terrific. I would do less salt, you can always add more later.
I have made this soup two times and both times it turned out great. Easy to follow recipe and tastes delicious!
★★★★★
Glad you liked it Jenny!
Love this recipe!! So good and my whole family loved it! My husband usually doesn’t like when I make potato soup, but now he does!
★★★★★
HA! That’s awesome. I love it.
You show a pic of different size red potatoes in ip. Did you cut them in pieces before cooking? I had trouble with timing on pots. Small one was done but had to keep cooking others, finally cut large one in half.
★★
The thicker the vegetable the longer it will take to cook. So if the potatoes are extra large you will need more time to pressure cook to the center of the potato. Or you can cut them in half or quarters.
That’s what I thought, that’s why I’m asking about the picture in your recipe.
It says “see picture below for what that looked like in the bottom of my IP.” They look like different size potatoes to me. I can’t find anything in the instructions that says to cut them up so they are the same size. So again, I’m asking if you cut up the potatoes shown in the picture before continuing with recipe.
If so, maybe add it to instructions?
Oh sorry, no they were close enough in size that I kept them all whole and didn’t cut them up.
Thank for answering my question. Made the recipe. Didn’t think it was anything great. But it was easy enough. Will gladly try your other recipes, I have a list started. They all look so good.
★★★
If I want to halve this recipe, do I cook for the same amount of time?
yes same time for halved recipes
Can I make this soup a couple hours before we eat and just keep it on warm? Do you think it’d still taste good?
yes it will still be amazing!
Love it !! This one has always been a bit to all my gatherings with family and friends
★★★★★
Glad to hear it! Thanks Jerymar
Finally, a potato soup made like i grew up on using actual milk, rather than adding those “cream of” soups or half broth. Can’t have dairy right now but saving this recipe for use in my IP when I can resume the dairy.
I hope you can get back to dairy soon!
Try Almond or cashew milk
Can you use whole milk? That’s all we use.
Sure!
Can this recipe be frozen to eat later?
It can, just warm it slowly and stir often. Should work fine.
Can you double this recipe without changing outcome? Thanks!
★★★★★
Yep it should work great!
Soup was a little too thick. I added a cup of cream and 1/2 more milk. It was yummy. Fills up hubby with one bowl!
★★★★★
Turned out great. Used 6 slices of diced bacon that I sauteed in the Instant Pot first. Also added a bit of garlic powder. Also used about 1 cup of half and half and the rest 1% milk.
★★★★★
Wow that is a great idea with the bacon!
Did you realize you were using 1/2 cup of butter and not 1/4 cup? I use the same size butter and just knew what you put in was 1/2 cup. I double checked mine. Sure enough. It was 1/2 cup.
I have a ten quart instant pot would that be big enough to double the recipe?
Yes for sure! I tripled the recipe in my 8 quart pot.
So good!!
★★★★★
Glad you liked it Jess!
Sounded good, tasted better. Made it for us and loved it. Made again to take to super bowl party and was a big hit at the outdoor event.
Yes choose potatoes that are similar in size. The first time I must have had a large one with a huge “slice” that refused to mash. I try to pick out the big chunks of potato skin.
I cooked thick sliced bacon in the oven till crispy. Next time I’ll try chopping and sauteing in IP.
★★★★★
What a great idea for the superbowl!! Yum!
Really good and pretty easy to make.
★★★★★
Glad you liked it!!
You are the bomb!!!!! Best potato soup ever and so easy. Thank you so much for sharing!!
Gale, I’m so glad you enjoyed it!
Holy crap this soup is AMAZING!!!!! Thanks fir sharing this recipe!!!
You’re welcome Jennifer! I’m so glad you liked it 🙂
So bland… no real flavor.Added sharp cheddar to start then havarti when it was like eating flat cream sauce. Loved the consistancy,,but the flavor was just lacking
★
Did you have bacon in it? That’s where a lot of the flavor comes from!
My family & I love this recipe! My daughter said, “don’t tell Grandma but this is the best potato soup I have ever had!” I love it because it really isn’t labor intensive but comes out so tasty every time! I use 2 cups of half & half along with 2 cups of milk. It makes it so creamy and yummy. I never seem to have green onions on hand so I saute an onion and garlic and add that to the pot. I have made this 4 or 5 times and have the potatoes cooking now for another round! Never gets old! Thanks for the recipe!!
★★★★★
Haha! I love that! Thanks for sharing 🙂
Wow! You must’ve done something different because this was THEE BEST soup ever! It’s so flavorful and the perfect consistency. I used real bacon and crumbled it and put a few extra pieces in. It was absolutely fantastic!!
★★★★★
Hey Liz, glad it worked out well for you. I love it too!
I sauteed a yellow onion with chopped up bacon and added it when I added the smashed potatoes. So delicious! Thanks for a new favorite!
★★★★★
YES to that idea Tracie!!!
I modified this with a sauted sweet onion (finely chopped), 1tbsp minced garlic, and 1tbsp parmesan cheese. Everything else was the same. It tastes like a liquefied loaded potato back.
Also, first time using the instapot.
★★★★★
Good on you, first timer 🙂
Same Ian.
Read the recipe & thought ‘no onion or garlic sautéed to the basis for the soup?’
Every great soup I have in my recipes always starts with at least 1/2 a minced sweet onion and a few crushed cloves of garlic, sautéed in butter, but for this, I cooked the potatoes, then sautéed the bacon, onion and garlic before I made the soup base.
I also added 1 cup 1/2 & 1/2 and removed 1 cup of milk, 1T black pepper, 1 T garlic salt, and it was delicious.
★★★★★
Are these measurements for the one marked 1x or 2x.
Do you have the nutrition facts for this recipe? Thanks!
Hi Linda, yes I just added them in.
Stop looking; You’ve found the perfect potato soup recipe. I made it with exact ingredients (2% milk), it turned out fantastic. I do not believe I’ve ever had better. I topped with a few extra green onion, cheddar cheese (extra sharp), bacon bits. It looks amazing and tastes even better.
★★★★★
Yes! So glad you loved it Ann!
Do I need to change the time if I double it and put it in an 8 qt?
Nope no time change is necessary: https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/
Absolutely the best! Whole family of foodies loved it. I followed the recipe, was quick, easy and tasty. Thank you!!! This loaded potato soup has made it onto our dinner rotation, which is saying something cause with 4 people who are very opinionated about food not many recipes make it 🤣
★★★★★
lol!!! Glad to hear it
I want to make this for tomorrow dinner. I dont have the better than bouillon but can i use bouillon cubes instead??
Yes you can. Sometimes they are salty so maybe decrease the salt and add more in to taste at the end if needed.
If you add three ounces or half a block of reg cream cheese to this is is freezer stable. You can’t taste the cream cheese but for some reason it works for the freezer. Got the idea from freezer mashed potatoes and it works! I now have 8 quarts in the freezer getting ready for winter eating! Love this recipe.
Brilliant! Thank you Judi.
Hi Karen… Thank you so much for this off the charts delicious soup recipe! This will be a family all-time favorite until the end of time!!
Noreen
★★★★★
How awesome! thanks Noreen!
Yum! So delicious and easy to prepare. Thank you for sharing.
★★★★★
You’re welcome Tina!
This tasted really good. But something went wrong. After adding the milk and stirring I added the sour cream & it separated. Like I said, tasted great but did not look very appetizing. Where could I have gone wrong? I want to make it again.
Sometimes that happens with dairy. In the future temper the dairy by stirring in 1 Tbsp of hot liquid at a time into the dairy until you get to about 4 Tbsp. Then add the mixture into the pot. The dairy won’t be so shocked to go from cold to steaming hot and won’t separate.
Really good and easy to make!
★★★★★
Glad you liked it!
Delicious man!! Thank you for sharing.
★★★★★
This recipe is super easy to make and came out fantastic. I’ve been looking for a potato soup recipe and found the perfect one.
★★★★★
Nice!! Glad you’re here.
This was so good. I added broccoli and garlic powder. Definitely will be a staple in our house
★★★★★
Glad you liked it Lindsay!
I’m glad I kept looking for this comment. I really wanted to add broccoli, but I wasn’t sure how it would turn out.
I LOVE THIS SOUP!
Delicious as always!!!
★★★★★
Glad you liked it Sandi!
Karen,
I need to make a potato soup for a staff luncheon…can I make this the night before and just reheat or will that make the potatoes too mushy?
Thanks!
I bet it would be okay.
I would slightly undercook the potatoes so when you reheat it won’t over cook them to mushy
Oh my gosh this was so easy to make. I am not a cook and nor do I know how to. I am new to the Instant Pot and have been trying recipes. Today was a cold day, & I wasn’t feeling well so I decided to try this recipe. It hit the spot, and I truly felt better afterwards . I added a little garlic powder because of the comments I read above. Delicious!
★★★★★
I’m so glad you liked it! Welcome to the Instant Pot world 🙂
Delicious! I added in 1/2 tsp garlic powder with the salt and pepper!
★★★★★
Good call!
Great recipe but I would suggest sautéing the onions because if you don’t it just taste like you are eating onion chunks hahaha
★★★★
Ashleigh–You might be using the wrong kind of onion? This recipe calls for green onions, they are long and thin ( not the round ball kind) sliced small and just sprinkled on top of the soup when your ready to eat it.
The recipe says to add the green onions with the cheese, sour cream and bacon. Doesn’t say to add green onions on top when serving. Just says ladle and serve. So do you do both?
It’s really up to you and your preference.
Omgoodness this was so easy and delicious !
★★★★★
So glad you liked it Vicki!
I will be making this tomorrow in my IP.
Easy and delicious! Served mine in bread bowls. 👍
★★★★★
Can this be doubled and still fit in a 6 quart Instant Pot or is it too much?
It may be too much to double in a 6 quart. But you could 1 1/2 times the recipe.
I doubled it in my 6qt IP.
★★★★★
Good to know!!
Delish and easy to make!!
★★★★★
If I don’t have bullion, can I sub in 1 cup of broth? If so, would I just adjust the milk down for the same consistency?
Delicious and easy. Will definitely make again.
★★★★★
I just made this for lunch, delicious!
Please sign me up for your free recipes.
Thanks
Okay done!
Delicious!!! Definitely added to the favorite list
★★★★★
What can I use instead of the Better than bouillon? I have company coming over that’s Vegan. I have substitutions for the other meat items.
Are they vegetarian or vegan? Because this is not a great vegan recipe since it has butter, milk, sour cream, cheddar and bacon in it. If they are vegetarian then I would just leave out the bouillon and season to taste with salt and pepper.
As a vegan, this is actually the best potato soup recipe I’ve found to be able to convert to vegan.
I used unsweetened cashew milk and earth balance vegan butter to cover the milk and butter, the VEGAN version of better than bouillon which is their NO chicken base but it tastes just like chicken, and I added a whole stock of chopped green onions. No need to sub cheese – you can’t make it taste anywhere like the real thing so I don’t bother. But you CAN sub bac-o-bits from McCormick as they are also vegan.
Is this super healthy? No. But it’s an AMAZING treat for those of us who miss a creamy potato soup.
Thank you for creating such a delicious recipe!!!
★★★★★
Wow! Kudos to you to figure this all out!
The soup was delicious! However I had to change a couple of ingredients, but it still was very good. I used chicken sausages with red peppers instead of bacon bits. Also I didn’t have sour cream so I substituted with plain yogurt. It turned out excellent!
Sounds great!
Holy smokes this was so good and so easy! Will definitely be making again!
★★★★★
WINNING!!!! Thanks Lacey 🙂
Quick and easy. Great for a cold night! I too needed to cook my potatoes for maybe a minute more – though I admit I like chunky potato soup . Found it could have used a tad bit more salt and pepper (easy to fix in my own bowl) – so will probably try the suggestion found here to add some Slap Ya Mama next time! Also really liked the Better Than Bouillon – never used it before and found it had a nice flavor. Seems creamier than regular bouillon granules or cubes. Will add that to my list of staples now! Thanks!
★★★★★
So glad you liked it! And yes I love that Better than Bouillon 🙂
Best thick potato soup I’ve ever ate or made!
★★★★★
SOOOO Happy to hear this!
This was sooooo good. Not the super low cal dinner, but the taste of butter, bacon, milk and potatoes is worth the calories. This was my first recipe with my Instant Pot….although I cheated a bit by boiling my potatoes the day before….I was scared of the pressure cooker! I’ll get there!! Thanks for sharing this yummy recipe.
★★★★★
Glad you liked it Isabelle!!
So good! Made it for my recouperating sister in law surely put a smile on her face ! Everyone loved it , will definitely be making it again.
★★★★★
You are a nice sister Kathy!
So good!!!!! Thank you for sharing!
★★★★★
Glad you enjoyed it Jennifer!
Really tasty. Probably the best potato soup I’ve had. Full bellies over here. Took about thirty minutes.
★★★★★
so glad you liked it Travis!
I made this tonight and it was very good! I used closer to 2#’s of potatoes. I didn’t have chicken bouillon base so substituted chicken broth. Also added one cup of half n half for a thicker creamer soup. Along with the two cups of milk it made a thick soup. I ended up sing a bit more chicken broth soup was quite thick. Also omitted the sour cream and cooked two slices of bacon instead of the bacon bits. Quick, delicious soup!
This was amazing. I would definitely make it again, and will probably serve it to company. The only change I made was to replace 8 oz. of milk with 8 oz. chicken bone broth to increase the protein and decrease the milk for my slightly lactose intolerant husband. Also, to save time, I did everything else in a pan on the stove while the potatoes were cooking and then poured the mixture over the potatoes after smashing them.
★★★★★
Nice ideas! I am glad you liked it 🙂
Ashley I was wanting to do the same but was wondering if it made it too salty? For same reason lactose intolerant 🙂
I made this first for my family and we loved it so much that I made it for a potluck with my coworkers and several people asked for the recipe! It was a huge hit! Thank you!
★★★★★
Hooray I’m so glad!!
I would like to make this for a football tailgate. If I make it in the Instant pot can I keep it warm in my crock pot? What is the best way to keep it warm?
I would just keep it in the Instant Pot and put it on the keep warm function. That would be easiest!
I made this tonight and had 2 small hiccups. First, I should have cooked the potatoes for a few more minutes. I thought they were done after 10, but some were a little undercooked. Since I prepared the recipe early, I mashed the done potatoes and diced the undercooked ones. I put it on a high slow cook for 2 hours to finish. The other issue I had was because I doubled the recipe, it was 8 cups of cold milk at once. It took forever to boil and I didn’t stir enough so I got the burn error. Next time I will bring the milk to room temp before adding. All in all great recipe. The mistakes were all mine.
★★★★
Thanks for sharing. This will help others not make the same mistakes.
Excellent. Wouldn’t call it low calorie or low fat but I was looking for a recipe that did not call for cream or half and half.
Being a Louisiana girl, I couldn’t help myself. I used Slap Ya Mama for seasoning. Not for everyone but if you want to kick it up a notch, works like a charm.
For Jesse use tapioca flour it blends very easily is used a lot in pies as a thickening agent plus gives the pies there shiny appearance. Get it from a store that handles bulk foods. It cost me $1.25 per pound.
Nice! I like this idea!
I love baked potato soup and so badly did I want to make this, but I got tripped up on the roux part. I’ve never made one before. I tried 4 times and each time, the flour just became a dough/solid. Am I being impatient? Wrong butter? Is my Instant Pot not on the right saute setting? I waited until the butter melted and put in 1 tablespoon, but I just could not get the roux into a more liquid consistency. I always wound up with solid clumps. Any tips? I’m determined to make this.
So I would stir in 1 Tbsp of milk at a time with the flour. That should help loosen up the consistency.
What can I substitute the Better than Bullion with?
Do you have another type of bouillon that you could use?
I made this today and it was very good! I made it exactly by the recipe, but then added a little onion and garlic powder and a pinch of red pepper for a little more flavor. It was so weird — I had exactly 1.5 lbs red potatoes, 3 green onions, 1/2 cup sour cream, 1/2 stick butter, a tiny bit over a tsp of Better than Bouillion left — it was like it was meant to be. haha! I will definitely add this to my Instant Pot recipe file!
★★★★
I love that! Doing the dance “I don’t have to go to the grocery store!”
I will mash my potatoes a little more but that recipe was awesome. Loved it will be doing that again..
★★★★★
https://pinterest.com/pin/232357662009083129/?source_app=android
Pinned to my pressure cooker Pinterest board
Sooo delicious!! My favorite place to get loaded potato soup is at Charleston’s. This taste just like it!!
Is that a restaurant? I’ve never been there before. I’m glad you liked it!
Is there any chance you could post the nutritional values? I am on WW would like to know how many smart points it is. I’m a little afraid to know to be honest!😜
Delicious soup!!!
I found this comparable recipe on Genius Kitchen.
UTRITION INFO
Serving Size: 1 (369 g)
Servings Per Recipe: 8
AMT. PER SERVING % DAILY VALUE
Calories 518.8
Calories from Fat 290
56%
Total Fat 32.2 g
49%
Saturated Fat 18.2 g
90%
Cholesterol 83.5 mg
27%
Sodium 324.2 mg
13%
Total Carbohydrate 45 g
15%
Dietary Fiber 3.3 g
13%
Sugars 15.2 g
60%
Protein 13.6 g
27%
★★★★★
Loved it. I cooked the potatoes with 1 cup of chicken broth instead of water. I didn’t have any green onions so added chopped onions to the broth while cooking the potatoes. Used the broth along with milk to make the 4 cups. Only other change was plain Greek yogurt instead of sour cream. Will definitely make again. Thanks.
So glad you liked it!
I got my mini Instant pot today. I did the initial test and hard boiled some eggs first. Then i tried your recipe!!! It was AWESOME!! I would omit the salt next time, as i don’t usually cook with it. I added some garlic powder, dill, paprika and nutmeg just for fun.
This was a really delicious soup and i will make it again for sure. I shared with friends too. Thanks so much!
★★★★★
I made this for super bowl Sunday and it was a big hit!! Thank you for sharing it with everyone! It was awesome!
Nice, Beth!!
I’m not familiar with “Better Than Boullion.” Can I use one chicken boullion cube? Same thing? Different?
You could. Sometimes the bouillon cubes are super salty. So maybe leave out any other salt until the end and then salt to taste.
This is the first IP recipe I have actually taken the time to comment on, and it is AMAZING!!! The only thing I did differently was use chicken broth instead of water when pressure cooking the potatoes and then re-using that broth as part of the 4 cups of milk. Even before I put the potatoes back in my IP, the “sauce” smelled and tasted incredible! This one is perfect for a workday evening, and it is absolutely a keeper! Thank you for saving what was a very hectic day with this recipe!
So glad you liked it!!!
Will this recipe fit in a 3 qt instant pot or do I need to cut amounts in half? Can’t wait to try it but don’t want to overfill my smaller pot
I bet it would fit. Just don’t go over the max fill line indicated on your inner pot.
It fit in my 3qt. Just fine! This is amazing!!!!!!!!!!!! So yummy!
GOOD!
Thank you for the recipe and time it took to create it. I followed basically the exact recipe except I added a few things. I had left over corned beef and cabbage, potatoes and carrots from a previous meal. My wife and child are vegetarian so I diced and set aside the cornbeef for me to add to my soup separately , and then used my vita-mix to purée the remainder of the left over veggies along with about 1 cup of veggie broth (fairly thick consistency, about 3 cups of purée). I added this and some additional spices, garlic, paprika, chili powder and substituted the chicken bullion (didn’t have any) with like a Monterey chicken spice blend (all about 1/2-3/4 teaspoon), added a little sweet corn as well to the mix, thinned the consistency with a bit more veggie broth to a nice hearty chowder like thickness and served it with some nice bread.Delicious recipe with plenty of leftovers, great for a winter meal.
Thanks again
★★★★
Sounds amazing!!! Thanks for sharing 🙂
Hello! I am loving the idea of soooo many IP recipes I see here, and online (cookbooks, FB, everywhere). My problem is the I do not own an IP, but rather the Power Cooker Plus. How can I convert the recipes, when the ‘buttons’ are not the same? Flustered, for sure.
Sincerely,
Heidi
Hi Heidi,
I am not totally familiar with your pressure cooker. Is it the Power Pressure Cooker XL? I’ll try my best to answer your question.
So basically let’s say you’re cooking Instant Pot Turkey Chili. https://www.365daysofcrockpot.com/instant-pot-turkey-chili/
My directions are first and then the power pressure cooker directions are second:
1. Turn your instant pot to the saute setting. Add in the ground turkey and break it up with a wooden spoon. Brown it for a couple minutes and then add in the onions and garlic and saute until the onions are translucent. About 5 minutes. (If you’re using ground beef you may have to drain off grease).
Add in the broth, green pepper, crushed tomatoes, fire roasted tomatoes, kidney beans, black beans, quinoa, corn, tomato paste, chili powder, cumin, salt, pepper and garlic powder.
1 (B). So the first thing I notice about the power pressure cooker xl is it doesn’t have a “saute” button. This does seem confusing. So what you’ll do is add the turkey, onions and garlic into the pot and push the button that says CHICKEN/MEAT. The inner pot will heat up and you can saute and brown your ingredients.
2. Cover and secure the lid. Make sure valve is set to “sealing.” Set the manual pressure cook button to 5 minutes on high pressure.
2 (B) You will then place the lid on the Power Cooker, lock the lid and switch the pressure release valve to closed.Press the WARM/CANCEL button. Press the SOUP/STEW button and then press the TIME/ADJUSTMENT button until you reach 5 minutes.
3. When the timer beeps let the pressure release naturally for 10 minutes (or more, if you have time). Move the valve to venting and when you can, open the pot.
3 (B). Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Let the pot sit for 10 minutes and then switch the pressure release valve to open. When the steam is completely released, remove the lid.
After that point you can follow my original directions.
Stir the chili and then season to taste. You may want to add in more chili powder, cumin, salt and pepper.
Ladle into bowls and serve topped with desired toppings. This chili tastes better as leftovers than it does the day of! Store leftovers in an airtight container in the fridge for up to a week. This chili would also freeze well. Freeze in airtight containers for up to 3 months.
Basically use the CHICKEN/MEAT button in place of “SAUTE.” And then for the cooking of the food the main thing is the correct time amounts. My friend Barbara’s book The Electric Pressure Cooker Cookbook says this, “If you have a multi cooker with additional buttons your user manual should have an in-depth explanation of the different buttons and how they work. I recommending familiarizing yourself with them. however these manuals don’t always clarify that the buttons are simply convenience settings with pre-programmed cook times. pressure cookers currently on the market cannot sense what you are actually cooking in the pot. so don’t worry you’re not going to mess up by using the meat button when you cook chicken soup. nearly all the buttons on electric pressure cooker cook at high-pressure so it really doesn’t matter if you choose the meat, stew or poultry button you can even cook desserts using the meat button with no problem, as long as you adjust the cook time quietly”
I hope this helps you!!
I made this instant pot potato soup using the power pressure cooker xl. It DOES have a “saute” mode–it’s right in the center. I used the fish/vegatable setting to cook the potatoes. The thing to understand about this cooker is that most of the settings use the same pressure and temperature but the automatic times are different.
I loved this recipe!! So good!!
★★★★★
Oh gotcha! Thanks Jay!!