Instant Pot Loaded Baked Potato 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.
Slow Cooker version #1 or Slow Cooker version #2
Instant Pot Loaded Baked Potato Soup
One thing that I LOVE to use my Instant Pot for is making baked potatoes. I can cook them in 10 minutes and eat them up immediately or use them for another recipe, like potato salad. It’s just a convenient way to cook potatoes.
This recipe for instant pot loaded baked potato soup starts with cooking potatoes. I used red potatoes but you could also use yellow 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.
After the potatoes were cooked I took them out of the pressure cooker and then made a roux with flour and butter on the saute setting. This is just done by melting the butter and then whisking one tablespoon of flour at a time into the butter until you get a creamy, lump-free consistency. This helps thicken the soup.
After I made the roux I added in 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.
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 cut them into cubes for more pronounced bites of potato.
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. The recipe below makes about 5 servings but you can easily double this recipe with no problems. 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 fridge for up to a week in an airtight container.
More potato recipes you’ll love…
Slow Cooker Scalloped Potatoes
Slow Cooker Sour Cream Potato Bacon Soup
What Instant Pot Did You Use?
For Instant Pot Loaded Baked Potato Soup I used my 6 quart Instant Pot Duo 60 7 in 1*. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker.* They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.
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Instant Pot Loaded Baked Potato Soup
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Prep Time: 15 minutes -
Cook Time: 10 minutes
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Total Time: 25 minutes
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Yield: 5 servings -
Category: Soup -
Method: Instant Pot
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Pin RecipeDescription
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 (3 oz) package real bacon bits
Instructions
- If using red or yellow potatoes, scrub them clean. If using Russet potatoes, peel them. Pour 1 cup 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. 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 saute 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 saute setting to a high heat. Whisk every few minutes until the milk starts to thicken and bubble.
- 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.
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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!!