January 4, 2018

Instant Pot Loaded Baked Potato Soup

Name: Instant Pot Loaded Baked Potato Soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5-6 servings
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)

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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.

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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.

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More potato recipes you’ll love…

Slow Cooker Scalloped Potatoes

Instant Pot Ranch Potatoes

Instant Pot Mashed Potatoes

Slow Cooker Sour Cream Potato Bacon Soup

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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.