Name: Indulgent Instant Pot Loaded Baked Potato Soup in Just 30 Minutes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 medium Russet Potatoes (or Yukon Gold for variation); 2 tbsp Butter (olive oil for dairy-free); 1 medium Onion (or shallots for milder taste); 3 cloves Garlic (adjust to preference); 4 cups Chicken Broth (or vegetable broth for vegetarian); 10.5 oz Cream of Chicken Soup (consider non-dairy version); 1 tsp Salt (season to taste); 1/2 tsp Pepper (freshly ground enhances aroma); 1 cup Milk (almond or coconut milk for non-dairy); 1/4 cup Flour (or cornstarch for gluten-free); 1 cup Cheddar Cheese (or other cheeses for variety); 1 cup Bacon (omit or substitute with turkey bacon); 1/4 cup Green Onions/Chives (parsley as substitute); 1/2 cup Sour Cream (optional; Greek yogurt can substitute)

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There’s a special kind of comfort that comes from a bowl of creamy, loaded baked potato soup, especially when it’s whipped up in the Instant Pot. One chilly evening, as I wandered through my kitchen, I couldn’t shake the yearning for something hearty, yet quick. With a few Russet potatoes peeking from the pantry and some leftover bacon, I knew a cozy soup was on the horizon.

Imagine diving into a velvety bowl that mimics the indulgence of a loaded baked potato but is ready in under an hour. With each spoonful, the buttery potatoes meld perfectly with rich cheddar and the satisfying crunch of crispy bacon and fresh chives. Plus, the beauty of this recipe lies in its versatility—you can easily switch up the potatoes, cheeses, or even add in your favorite veggies. It’s ideal for a family-friendly meal or even a comforting solo dinner. Join me as we unlock the magic of the Instant Pot Loaded Baked Potato Soup, where warmth and flavor collide in the best possible way!

Why is Instant Pot Loaded Baked Potato Soup a Must-Try?

Simplicity: This recipe comes together effortlessly, perfect for busy weeknights.

Creamy Indulgence: Enjoy the luxurious texture of creamy potatoes combined with melted cheddar.

Customizable Flavor: Easily swap out ingredients like cheese or add vegetables for a personal touch.

Quick Satisfaction: With just 30 minutes of cooking time, experience a hearty meal in no time.

Family-Friendly: Everyone will love this comforting dish, making it a winner for dinner!

For an alternative cozy dish, don’t miss our Cozy Vegan Potato recipe, filled with creamy goodness!

Instant Pot Loaded Baked Potato Soup Ingredients

• Discover how easy it is to create this comforting delight!

For the Soup Base

Russet Potatoes – Essential for a creamy texture; feel free to use Yukon Gold for a different bite.
Butter – Adds flavor while sautéing; olive oil works if you’re aiming for a dairy-free version.
Onion – Provides a depth of flavor; consider using shallots for a milder taste.
Garlic – Infuses aromatic goodness; adjust to your preference for a stronger or milder flavor.
Chicken Broth – Base liquid for the soup; substitute with vegetable broth for a vegetarian alternative.
Cream of Chicken Soup – Ensures creaminess and rich flavor; try a non-dairy version for a lighter option.
Salt – Essential for enriching flavors; always season to taste based on personal preference.
Pepper – Adds a hint of spice; freshly ground black pepper enhances the aroma.

For Creaminess

Milk – Perfect for adding creaminess after cooking; almond or coconut milk can replace it for non-dairy.
Flour – Thickens the soup; cornstarch mixed with water is a gluten-free alternative.

For the Topping

Cheddar Cheese – Finishing touch for a rich, cheesy flavor; experiment with other cheeses for variety.
Bacon – Wonderful crispy garnish; feel free to omit or substitute with turkey bacon for a healthier option.
Green Onions/Chives – Brighten the dish and add freshness; parsley is a nice substitute if needed.
Sour Cream (optional) – For a tangy finish; Greek yogurt makes a great substitute for added protein.

How to Make Instant Pot Loaded Baked Potato Soup

Melt Butter: Set your Instant Pot to sauté mode and add the butter. Allow it to melt until bubbly, filling your kitchen with a tantalizing aroma.
Sauté Onions: Add the diced onions and cook until they become translucent, about 3-4 minutes. This step adds wonderful depth of flavor to your soup.
Add Garlic: Stir in the minced garlic and cook for 1 minute until it releases its aromatic goodness. Be sure not to let it burn!
Deglaze Pot: Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to deglaze, capturing all those flavorful bits.
Combine Ingredients: Stir in the cream of chicken soup, cubed Russet potatoes, salt, and pepper until everything is well mixed for a delicious base.
Pressure Cook: Seal the Instant Pot lid and set it to pressure cook on high for 10 minutes. Once the timer goes off, perform a quick steam release.
Make the Slurry: While the soup is cooking, whisk together the milk and flour in a small bowl until smooth. This will help thicken your soup!
Thicken the Soup: Once the pressure is released, add the milk and flour slurry into the soup, stirring it well until combined.
Simmer for Thickness: Set the pot to sauté mode again and cook while stirring for about 4-5 minutes, or until the soup thickens to your desired consistency.
Add Cheddar: Incorporate the shredded cheddar cheese and stir until it’s melted and beautifully blended into your soup, creating a rich, cheesy finish.
Serve & Garnish: Ladle the hot soup into bowls, garnishing with crispy bacon bits, chopped green onions, and any additional cheese as preferred.

Optional: Top with a dollop of sour cream or Greek yogurt for added creaminess.

Exact quantities are listed in the recipe card below.

Storage Tips for Instant Pot Loaded Baked Potato Soup

Fridge: Store your Instant Pot Loaded Baked Potato Soup in an airtight container for up to 4 days. Reheat on the stove or in the microwave, adding a splash of broth or milk to restore creaminess.

Freezer: Freeze the soup in freezer-safe containers for up to 3 months. To enjoy, thaw overnight in the fridge and reheat gently, stirring to incorporate any separated ingredients.

Reheating: When reheating, add a little extra liquid if the soup has thickened; this will keep the texture luscious and inviting for your next serving.

Portioning: Consider portioning the soup into smaller containers before freezing, making it easier to grab a quick meal when you need comfort food on the go!

Expert Tips for Instant Pot Loaded Baked Potato Soup

Cut Uniformly: Ensure the Russet potatoes are cut into uniform 1-inch cubes for even cooking and a consistent texture throughout the soup.
Add Dairy After Cooking: To prevent curdling, wait until after pressure cooking to add milk, flour slurry, and cheddar cheese.
Thicker Soup: For a heartier, thicker soup, allow it to simmer longer on sauté mode after releasing the pressure.
Store Wisely: Cool leftovers and refrigerate in airtight containers; add a splash of broth when reheating if the soup thickens.
Experiment with Variations: Don’t hesitate to customize your Instant Pot Loaded Baked Potato Soup by trying different cheeses or adding vegetables for extra nutrition.

What to Serve with Instant Pot Loaded Baked Potato Soup?

As you prepare to cozy up with your delicious bowl of soup, consider these satisfying accompaniments to create a full, comforting meal.

Crusty Bread: Perfect for dipping, a warm, crusty bread adds a lovely texture and enhances the overall comfort of your soup experience.
Fresh Garden Salad: A light, crisp salad can balance the richness of the soup, providing freshness and color with every bite. Opt for a zesty vinaigrette to contrast the creamy flavors.
Garlic Breadsticks: These flavorful sticks are ideal for savoring every last drop of your soup, with a hint of garlic that complements the savory profile beautifully.
Roasted Vegetables: Enhance the nutritional value of your meal by serving roasted seasonal vegetables. Their caramelized sweetness pairs well with the rich, cheesy flavors of the soup.
Savory Cheddar Biscuits: Fluffy, cheesy biscuits are the ultimate comfort food alongside your soup, inviting you to enjoy a delightful textural contrast with buttery indulgence.
Iced Tea or Lemonade: To quench your thirst, a chilled beverage like sweet iced tea or homemade lemonade offers a refreshing counterpart to the savory warmth of the soup.
Chocolate Chip Cookies: For a sweet ending, pair with warm chocolate chip cookies, making your meal feel like a cozy hug from start to finish.

Instant Pot Loaded Baked Potato Soup Variations

Feel free to unleash your creativity and make this soup truly your own with these delightful swaps!

Dairy-Free: Substitute butter with olive oil and use almond milk or coconut milk for a creamy base without dairy.
Enjoy the same comforting creaminess while catering to your dietary needs.
Different Potatoes: Try Yukon Gold or even sweet potatoes for a unique twist that changes the flavor profile.
Each type of potato brings its character, allowing you to customize the texture and taste!
Cheese Variety: Swap cheddar for pepper jack or feta to add a spicy kick or tangy flavor.
Experimenting with different cheeses can truly elevate the soup’s flavor experience!
Veggie Boost: Add some chopped spinach or broccoli during cooking for extra nutrition and lovely freshness.
It’s an easy way to sneak in more greens while keeping the soup hearty and delicious.
Spice Things Up: Incorporate jalapeños or a splash of hot sauce for a delightful heat that warms the soul.
This variation is perfect for those who crave a little extra kick in their cozy bowl.
Herb Infusion: Throw in fresh parsley or thyme to enrich the aroma and flavor, giving a beautiful touch to the soup.
Fresh herbs add brightness and a garden-fresh element to this comforting classic.
Creamy Alternatives: Replace cream of chicken with a homemade creamy mushroom or cashew soup for a different flavor base.
This twist can make your soup even more gourmet while retaining that comfort food essence.
Game Day Fun: Add crumbled turkey bacon or BBQ chicken on top for a fun, hearty garnish that’s sure to impress.
Perfect for gatherings or just a lively dinner, this variation takes the experience to new heights!

Instant Pot Loaded Baked Potato Soup Recipe FAQs

What type of potatoes should I use for this soup?
Absolutely! Russet potatoes are the best choice for a creamy texture, but you can also use Yukon Gold potatoes if you prefer a slightly waxier bite. They both work beautifully in this recipe!

How should I store leftover soup?
You can refrigerate your Instant Pot Loaded Baked Potato Soup in an airtight container for up to 4 days. Just reheat it on the stove or in the microwave, adding a splash of broth or milk to restore its creamy consistency.

Can I freeze this loaded baked potato soup?
Very much! Freeze the soup in freezer-safe containers for up to 3 months. To reheat, simply thaw overnight in the fridge, then warm it gently on the stove. If it thickened while freezing, add a little broth or milk to bring back that luscious texture.

How can I make this recipe gluten-free?
To create a gluten-free version, simply replace the flour with cornstarch. Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry, then stir this into the soup after pressure cooking. It thickens beautifully without any gluten.

Can I customize the flavor of this soup?
Absolutely! This recipe is versatile! You can swap out the cheese for pepper jack for a little kick, or even add veggies like broccoli or spinach for added nutrition. Experiment with seasonings to cater the flavor profile to your liking.

Are any ingredients harmful to pets?
Yes, some ingredients like onions and garlic can be harmful to pets, especially dogs. Always check the ingredients before sharing any human food with your furry friends to ensure their health and safety!