Instant Pot Loaded Baked Potato Soup

All the heartiness of a baked potato comes together in this rich and fast-as-can-be Instant Pot Loaded Baked Potato Soup, topped with shredded cheddar, crispy bacon bits, green onion, and sour cream.

Instant Pot Loaded Baked Potato Soup

There are some soups out there that I could eat by the bucket full, and this happens to be one of them. I absolutely love the comfort food kings that are baked potatoes, and any chance that I can make a remixed variation of them (or even the regular, old, classic version), count me in.

Soups are some of my favorite dishes to enjoy, but they often take a lot of time to make, between chopping up a bunch of vegetables and letting the batch simmer for an hour or two to get the flavor just right. But this Instant Pot Loaded Baked Potato Soup comes together in well under an hour thanks to — you guessed it — the Instant Pot!

For real, whoever invented that glorious appliance should win an award. It’s basically like a time machine for your food. Yes, please.

How do you thicken loaded potato soup?

Because there’s not much chicken broth added to this soup, it actually thickens quite nicely on its own without adding any thickeners. The starchiness of the potatoes as they cook under pressure contributes to the thickness. Plus, adding a cup of cream at the end also gives it a nice silky and rich texture.

Can you make this soup in a slow cooker?

Yes, you can! I’d recommend cooking the bacon on your stovetop. Reserve the bacon grease, and add it to the Crock Pot with the onion, potatoes, and chicken broth, and cook on low for 4 to 5 hours. Add the cream, salt, and pepper at the end, once the potatoes have softened significantly. Serve hot with all the suggested toppings!

How long does Instant Pot Loaded Baked Potato Soup last?

Let the soup cool completely before storing in an airtight container in the fridge; it should keep for 4 to 5 days. It also freezes very well! Keep it in the freezer for up to 4 months.

Instant Pot Loaded Baked Potato Soup

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• Author: Melissa Griffiths - Bless this Mess
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 minutes
• Yield: Serves 6 1x

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Description

All the heartiness of a baked potato comes together in this rich and fast-as-can-be Instant Pot Loaded Baked Potato Soup, topped with shredded cheddar, crispy bacon bits, green onion, and sour cream.

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Ingredients

• 6 slices of bacon
• 1 medium white or yellow onion, chopped
• 3–4 cloves garlic, minced
• 2.5 pounds of potatoes (about 6 medium potatoes)
• 2 cups chicken broth
• 1 cup cream
• 2 teaspoons salt (or to taste)
• Pepper, to taste
• 1 cup shredded cheddar cheese (I like sharp cheddar)
• 4 green onions, finely sliced
• 1/2 cup sour cream

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Instructions

1. Use a sharp knife to cut your bacon into small chunks.
2. Set your Instant Pot to “Saute” and add the bacon. Cook until the bacon is very crispy.
3. Remove the bacon with a slotted spoon onto a paper towel to drain the grease, leaving the bacon grease in the bottom of the Instant Pot.
4. Leave the Instant Pot on “Saute,” add the onion, and cook until tender, about 5 minutes, stirring often.
5. Add the garlic, and stir until fragrant.
6. While the bacon and onions are cooking, peel your potatoes and chop them into 1- to 1.5-inch cubes.
7. After you have added the garlic and it has gotten fragrant, add the potatoes and the chicken broth. Stir well to combine.
8. Place the lid on your Instant Pot, and press “Pressure Cook.” Set the time for 10 minutes, and be sure the valve on the lid is set to “Sealing.”
9. After the Instant Pot comes to pressure and then cooks for the 10-minute cooking time, release the valve on the lid for an instant pressure release after the cooking time.
10. When the pressure drops all of the way, remove the lid carefully. Stir the contents of the pot, and let it cool for about 5 minutes with the Instant Pot turned off and the lid off.
11. Stir in the cream and salt to taste. (I used 2 teaspoons of salt; adjust to your liking.) Add pepper to taste.
12. Dish the soup into bowls, and then serve with the cooked bacon, shredded cheese, green onions, and sour cream on top just like you would a baked potato.

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Notes

• I didn’t use any thickeners for this recipe because I didn’t use too much chicken broth AND the potatoes cook down a lot in the Instant Pot, which means it thickens itself.
• Don’t forget those toppings! They aren’t garnishes–they are what give this soup its name.

• Category: dinner
• Method: Instant Pot
• Cuisine: American

Nutrition Information: YIELD: 6 SERVING SIZE: 2 cups

Amount Per Serving: Calories: 525.6 Fat: 34.9g Cholesterol: 90.3mg Sodium: 1,451.7mg Carbohydrates: 39.8g Sugars: 5.5g Protein: 14.8g Vitamin A: 267.2µg Vitamin C: 22.4mg

Keywords: Instant Pot, baked potato, soup, dinner

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• Cheesy Broccoli Soup in the Crock-Pot
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• 65 Ninja Foodie Recipes (another pressure cooker)

Ooooh so creamy and full of flavor! Enjoy from my kitchen to yours.