Instant Pot Potato Soup recipe. Easy Loaded Baked Potato Soup

Instant Pot Potato Soup

BEST Instant Pot Potato Soup Recipe! This loaded baked potato soup is a quick and easy dinner that only takes 10 minutes to cook in a pressure cooker.
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Course: Main Course
Cuisine: American
Keyword: dinner, instant pot, potato, pressure cooker, soup
Prep Time: 20 minutes
Cook Time: 10 minutes
0 minutes
Total Time: 25 minutes
Servings: 10
Calories: 276kcal
Author: Amy Locurto


  • 5 pound bag of potatoes, peeled
  • 1 large shallot minced (or 3 tablespoons minced onion)
  • 6 cups chicken broth
  • 4 tablespoons butter
  • 1/3 cup softened cream cheese
  • 1/3 cup sour cream
  • 2 cups shredded cheddar cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-2 cups milk depending on how thin you want your soup
  • 1/2 cup real bacon bits heated (optional)
  • 1 green onion chopped for garnish optional
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  • Cut each potato in half and then half again making 4 pieces, add to the pot.
  • Add the minced shallots and pour enough chicken broth in the pot to cover the potatoes.
  • Seal the Instant Pot lid and cook on manual or soup setting for 10 minutes. (plan for 5-10 minutes for the Instant Pot to pre-heat)
  • Once the timer goes off, turn the valve from sealing to venting to release the pressure.
  • Remove the lid and gently mash the potatoes with a potato masher or large fork. You can also cut through them with a knife for chunkier pieces of potatoes.
  • Add butter, cream cheese, sour cream, cheddar cheese, salt and pepper, and blend to the consistency you like best.
  • Add milk to the soup and stir enough in until you get your desired soup thickness.
  • Add more salt and pepper if needed.
  • Add bacon bits to a small glass bowl and heat in the microwave for 30-60 seconds until crunchy.
  • Mix all of bacon bits into the potato soup, or use as a topping.
  • Serve with the toppings of your choice.


Note on Cook Time: Your pressure cooker will take some time to pre-heat, just like an oven. This time varies by brand, expect an additional 5-10 minutes before the soup starts to pressure cook.
Crock Pot Directions: If making in your slow-cooker, cook on low for 5-6 hours.
Did your soup come out too thin? Here are some options for you:
1. Let it simmer with the Instant Pot lid off for 10-15 minutes by clicking the "keep warm" button. This soup often gets thicker as it rests without the added condensation from the lid being on the pot.
2. Add a starch to thicken the soup. Use flour or cornstarch - either will work.
Scoop a large spoonful of soup and place into a small bowl. Whisk 1 tablespoon of starch into the bowl until mixed well. Whisking prevents clumping and helps it dissolve into the soup evenly. Add this mixture back into the soup and wait a few minutes to see how thick the soup becomes. If you want the soup thicker, repeat the process until you get the desired thickness.
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Serving: 1serving | Calories: 276kcal | Carbohydrates: 24g | Protein: 10g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 815mg | Potassium: 698mg | Fiber: 1g | Sugar: 2g | Vitamin A: 480IU | Vitamin C: 16.7mg | Calcium: 237mg | Iron: 1.5mg
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