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.
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
- 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
- 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!
- 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
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.
- 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)
- 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.
- Category: Soup
- Method: Instant Pot
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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.